Slow Cooker Ribeye Steaks
| Prep Time | 10 mins |
| Cook Time | 5–6 hours |
| Servings | 4 |
Ingredients:
- 2 pounds boneless ribeye steaks, about 1 to 1 1/2 inches thick
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (1-ounce) packet dry onion soup mix
Directions:
- Place the raw boneless ribeye steaks in a single layer on the bottom of a ceramic slow cooker, trimming excess surface fat only if there are very large, thick pieces.
- In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick and concentrated, which is what you want for a rich gravy.
- Pour the soup and onion mixture evenly over the raw ribeye steaks in the slow cooker, spreading it gently with a spoon so all the meat is coated on top. Do not add water; the steaks will release enough juices as they cook.
- Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the ribeye steaks are very tender when pierced with a fork and the sauce has turned into a smooth, flavorful gravy.
- Once cooked, taste the gravy and add a pinch of salt and black pepper if needed, keeping in mind that the onion soup mix already adds a good amount of seasoning.
- Use a wide spatula or tongs to carefully lift the steaks from the slow cooker, as they will be very tender. Spoon some of the hot gravy over the top and serve immediately with your favorite sides.
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