Slow Cooker Jalapeno Steak & Mushrooms
Steak is topped with onions, mushrooms and jalapenos and cooked in the slow cooker in a beautiful glaze until tender and delicious!
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.