Description
This Best Crock Pot Cube Steak recipe offers tender, flavorful cube steaks cooked low and slow in a rich mushroom and onion gravy. Perfectly seasoned and optionally seared for added depth, this comforting slow cooker dish delivers melt-in-your-mouth beef ideal for serving over mashed potatoes or noodles. The easy, hands-off approach makes it a perfect weeknight dinner to satisfy the whole family.
Ingredients
Scale
Steak and Seasoning
- 4 cube steaks
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for searing, optional)
Onion and Gravy
- 1 large onion, thinly sliced
- 1 packet onion soup mix (about 1 oz)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Optional Thickener and Garnish
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for slurry)
- Fresh parsley, chopped (optional garnish)
Instructions
- Season the Steaks: Pat the cube steaks dry with paper towels, then season both sides evenly with garlic powder and black pepper to infuse flavor.
- Optional Sear: Heat a skillet over medium-high heat with a little vegetable oil. Sear the steaks for 1-2 minutes on each side until browned to add extra depth of flavor.
- Prepare the Slow Cooker: Layer the thinly sliced onions evenly at the bottom of the crock pot, then place the seasoned (and optionally seared) cube steaks on top of the onions.
- Mix the Gravy: In a mixing bowl, whisk together the cream of mushroom soup, onion soup mix, beef broth, and Worcestershire sauce until well combined.
- Assemble and Cook: Pour the gravy mixture evenly over the steaks and onions in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours until the steaks are tender and easily pierced with a fork.
- Optional Thicken Gravy: Remove the steaks from the crock pot and stir in a cornstarch slurry made by mixing 1 tablespoon cornstarch with 1 tablespoon water into the cooking liquid. Cook on HIGH for 10-15 minutes until the gravy thickens, then return the steaks to the crock pot to heat through.
- Serve: Serve the cube steaks hot over mashed potatoes or noodles, spooning plenty of the mushroom-onion gravy on top. Garnish with chopped fresh parsley if desired.
Notes
- Searing the cube steaks before slow cooking is optional but adds a richer flavor and better color.
- Use gluten-free soup mix and broth for a gluten-free version.
- For thicker gravy without cornstarch, cook uncovered in the slow cooker for extra time to reduce liquid.
- Leftovers keep well for up to 3 days refrigerated and reheat nicely in a microwave or on the stovetop.
- Pair this dish with creamy mashed potatoes, buttered noodles, or steamed vegetables for a complete meal.
