Mississippi Minute Steaks are a quick and delicious meal idea! 🥩

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Mississippi Minute Steaks are a quick and delicious meal idea! 🥩 #Steak #Dinner #Recipe
Active: 40 min
Total: 1 hour 45 min
Serves: 4

Ingredients
1 cup pepperoncini salad peppers, plus ¼ cup liquid from the jar (from 1 [16‑oz] jar), divided
¼ cup vegetable oil, divided
1 sweet onion, sliced (about 2¼ cups)
½ cup all‑purpose flour
1 (1‑oz) envelope ranch seasoning mix
½ tsp black pepper
4 (4‑ to 5‑oz) beef cubed steaks, lightly pounded to about ⅛ inch thick
2¾ cups unsalted beef broth
2 Tbsp unsalted butter
1 (1‑oz) envelope au jus gravy mix
Chopped fresh dill
Mashed potatoes (for serving)

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Instructions

1. Cook the onions
Slice ½ cup pepperoncini peppers and set aside.
Heat 1 Tbsp oil in a large skillet over medium.
Add onion; cook, stirring occasionally, until light golden brown, 10–12 minutes.
Transfer to a bowl and set aside. Do not wipe skillet clean.

2. Dredge and brown the steaks
Heat remaining 3 Tbsp oil in the same skillet over medium‑high.
Whisk together flour, ranch seasoning, and black pepper in a shallow bowl.
Add steaks, turning to coat; shake off excess.
Reserve 1 Tbsp of the flour mixture; discard the rest.
Place steaks in skillet; cook until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Do not wipe skillet clean.

3. Build the gravy
Add broth to skillet; bring to a simmer over medium‑high, scraping up browned bits.
Stir in butter until melted.
Sprinkle in the au jus gravy mix and the reserved 1 Tbsp flour mixture; whisk constantly until smooth.
Stir in reserved onion, sliced pepperoncini, and remaining ½ cup whole pepperoncini plus ¼ cup pepperoncini liquid.
Add steaks and their juices back to the skillet.

4. Simmer until tender
Reduce heat to medium‑low; simmer, partially covered, until steaks are tender when pierced with a fork, about 1 hour, stirring gravy and turning steaks every 15 minutes.
Remove from heat and garnish with fresh dill.
Serve with mashed potatoes.