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Jalapeno Steak 'n' Mushrooms, Slow Cooker

Annacia *


There's nothing better than a juicy steak in the summertime or any time. Try this slow-cooked version, simmered in a savory garlic sauce and paired with fresh mushrooms, onions, and jalapenos.


★★★★★ 1 vote

25 Min
9 Hr
Slow Cooker Crock Pot


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2 1/2 lb
boneless beef chuck steaks, cut 1 inch thick
1/4 c
packed brown sugar
1/4 c
reduced sodium soy sauce
1/4 c
worcestershire sauce
jalapeno peppers, thinly sliced
2 Tbsp
red wine vinegar
1 Tbsp
quick-cooking tapioca, crushed
garlic cloves, thinly sliced
1 c
snipped fresh cilantro
portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
medium onion, thinly sliced
fresh cilantro, chopped (optional)
hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)

How to Make Jalapeno Steak 'n' Mushrooms, Slow Cooker


  • 1Trim fat from meat.
  • 2Cut meat into six serving-size pieces and place pieces in a 3-1/2- or 4-quart slow cooker.

    In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic.

    Stir in cilantro.

    Pour mixture over meat in cooker.

    Top with mushrooms and onion.
  • 3Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender.

    If desired, sprinkle with cilantro just before serving.

    If desired, serve with hot cooked polenta.

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About Jalapeno Steak 'n' Mushrooms, Slow Cooker

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free, Low Carb

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