Slow Cooker Ribeye Steaks with Rich Gravy
Slow Cooker Ribeye Steaks with Rich Gravy are tender, hearty, and coated in savory onion-mushroom gravy. This easy three-ingredient comfort food needs no browning and is perfect over mashed potatoes, egg noodles, or rice.
Ingredients
- 2 pounds boneless ribeye steaks About 1 to 1 1/2 inches thick; trim only very large, thick pieces of surface fat
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 1-ounce packet dry onion soup mix
- 1 pinch salt Only if needed at the end
- 1 pinch black pepper Only if needed at the end
Instructions
- Place the raw boneless ribeye steaks in a single layer in the bottom of your ceramic slow cooker, trimming away only any very large, thick pieces of surface fat.
- In a small bowl, stir together the condensed cream of mushroom soup and dry onion soup mix until thoroughly combined; do not add water.
- Spoon the soup mixture evenly over the raw steaks, spreading it gently so the tops are coated.
- Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, until the ribeye steaks are very tender when pierced with a fork and the sauce is smooth and gravy-like.
- Taste the gravy once the steaks are tender, then add salt and black pepper only if needed, ensuring the beef reaches at least 145°F for safety.
- Use a wide spatula or tongs to carefully lift the steaks out of the slow cooker because they may be soft enough to break apart slightly.
- Spoon the hot gravy over each steak and serve right away over mashed potatoes, buttered egg noodles, or white rice.
Notes
Refrigerate leftovers in shallow containers within 2 hours. The steaks and gravy keep for a few days. Reheat gently with some gravy in a covered skillet or microwave-safe dish until steaming hot. Add a splash of water, broth, or milk to loosen the gravy if needed.
Nutrition
Calories: 650kcal
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