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Brown the ground beef in a large skillet over medium-high heat until fully cooked. Drain any excess grease.
Add the butter and dry orzo to the skillet. Stir frequently for about 2–3 minutes until the butter melts and the orzo is lightly toasted.
Pour in the beef broth and stir in the ranch seasoning packet, au jus gravy mix, sliced pepperoncini peppers, and pepperoncini juice.
Bring everything to a boil. Reduce to a gentle boil and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Let the orzo sit for a couple of minutes before serving to thicken slightly.