This Slow Cooker Jalapeno Steak and Mushrooms is honestly one of the yummiest ways I’ve had steak in the slow cooker ever. The flavors are insane and it is so easy to prepare. If you put this in any morning before going to work you will have an amazing smelling house and an incredible dinner to come home to.
Do not let the addition of mushrooms in this dish deter you from trying it. If you have fussy people like I do at my house, they can easily scrape off the chunks of mushrooms and onions and peppers and still have the mouth watering flavors that have cooked through the meat. Additionally, because you are removing the seeds from the jalapenos, it’s not spicy like you think it’s going to be, just packed with flavor! This steak will just melt in your mouth and I personally can’t ever put enough of the sauce over my mashed potatoes… it’s just divine.
Ingredients:
- 2-3 pounds steak (I used petite steaks)
- 1/2 cup packed brown sugar
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup red wine vinegar
- 2 tsp minced garlic
- 3 Tbsp cornstarch, divided
- 2 large fresh jalapeno peppers, seeded and thinly sliced
- 1 cup chopped cilantro
- 8oz baby bella mushrooms, sliced
- 1 large onion, thinly sliced
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Place steak in your slow cooker & sprinkle the sliced jalapeno peppers and cilantro over the top
- In a medium bowl, combine brown sugar, soy sauce, Worcestershire sauce, vinegar, garlic and 1 Tbsp of the cornstarch. Stir until sugar and cornstarch has mostly dissolved. Pour the sauce mixture over the meat.
- Top with mushrooms and onion then sprinkle the salt and pepper over the top.
- Cover and cook on low-heat setting for 6-8 hours or on high heat setting for 4-5 hours until steaks are tender.
- Mix remaining 2 Tbsp cornstarch with 2 Tbsp of hot water till smooth, then stir in to the sauce.
- Let the meat cook an additional 20-30 minutes so the sauce has a chance to just thicken a little.
- Serve over mashed potatoes with the sauce spooned over the top and sprinkle with more fresh cilantro if desired.
Slow Cooker Jalapeno Steak & Mushrooms
Ingredients
- 2-3 pounds steak (I used petite steaks)
- 1/2 cup packed brown sugar
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup red wine vinegar
- 2 tsp minced garlic
- 3 Tbsp cornstarch, divided
- 2 large fresh jalapeno peppers, seeded and thinly sliced
- 1 cup chopped cilantro (can substitute parsley)
- 8 oz baby bella mushrooms, sliced
- 1 large onion, thinly sliced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Place steak in your slow cooker & sprinkle the sliced jalapeno peppers and cilantro over the top
- In a medium bowl, combine brown sugar, soy sauce, Worcestershire sauce, vinegar, garlic and 1 Tbsp of the cornstarch. Stir until sugar and cornstarch has mostly dissolved. Pour the sauce mixture over the meat.
- Top with mushrooms and onion then sprinkle the salt and pepper over the top.
- Cover and cook on low-heat setting for 6-8 hours or on high heat setting for 4-5 hours until steaks are tender.
- Mix remaining 2 Tbsp cornstarch with 2 Tbsp of hot water till smooth, then stir in to the sauce.
- Let the meat cook an additional 20-30 minutes so the sauce has a chance to just thicken a little.
- Serve over mashed potatoes with the sauce spooned over the top and sprinkle with more fresh cilantro if desired.
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