When you need a comforting, no-fuss dinner, crock pot cube steak is always a reliable choice. Slow cooking transforms this humble cut of beef into tender, flavorful bites simmered in a rich onion and mushroom gravy. With just a handful of pantry staples, you can set it in the morning and come home to a warm, satisfying meal.
Why You’ll Love This Recipe
- Minimal prep with simple ingredients
- Slow-cooked beef that turns out tender and juicy
- Savory onion gravy made right in the crock pot
- Family-friendly and budget-conscious
- Perfect for busy weekdays or relaxed weekend dinners
Ingredients You’ll Need
- 4 cube steaks
- 1 large onion, thinly sliced
- 1 packet onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for slurry)
- Fresh parsley, chopped (optional, for garnish)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Let’s Get Started
Lightly grease the inside of your crock pot.
Arrange the cube steaks in a single layer on the bottom. If needed, slightly overlap them.
Scatter the sliced onion evenly over the steaks.
In a bowl, whisk together the onion soup mix, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, and black pepper.
Pour the mixture over the steaks, making sure they are well coated.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the meat is tender.
If you prefer a thicker gravy, mix the cornstarch and water in a small bowl to create a slurry. Stir it into the crock pot during the last 20–30 minutes of cooking and let the sauce thicken.
Garnish with fresh parsley before serving, if desired.
Servings and Pairing
Serve this crock pot cube steak over creamy mashed potatoes, buttered egg noodles, or fluffy white rice. It also pairs nicely with green beans, roasted carrots, or a simple side salad. The savory gravy makes every side dish more satisfying.
Variations
Add sliced mushrooms for extra depth.
Stir in a splash of heavy cream at the end for a richer gravy.
Swap cream of mushroom soup for cream of chicken for a slightly different flavor.
Add baby potatoes during the last 3–4 hours of cooking for a one-pot meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of beef broth if the gravy thickens too much.
You can also freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I cook cube steak on HIGH instead of LOW?
Yes. Cooking on HIGH for 3–4 hours works well, but LOW for 6–8 hours results in more tender meat.
Do I need to brown the cube steak first?
It’s not required for this recipe. However, a quick sear in a skillet can add extra flavor if you have time.
How do I know when it’s done?
The steak should be very tender and easy to cut with a fork. If it still feels firm, allow it to cook a bit longer.
Can I make this gluten-free?
Use a gluten-free onion soup mix and gluten-free condensed soup. Double-check the Worcestershire sauce label as well.
Final Thoughts
Best Crock Pot Cube Steak is a dependable comfort meal made with simple ingredients and minimal effort. The slow cooker does all the work, leaving you with tender beef and rich gravy ready to spoon over your favorite sides. It’s the kind of dinner that brings everyone to the table.
Print
Best Crock Pot Cube Steak with Mushroom Gravy
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
Description
Fork-tender cube steak slow-cooked in a savory onion and mushroom gravy, perfect for serving over mashed potatoes, rice, or egg noodles.
Ingredients
- 4 cube steaks
- 1 large onion, thinly sliced
- 1 packet onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for slurry)
- Fresh parsley, chopped (optional garnish)
Instructions
- Lightly grease the crock pot insert.
- Layer half of the sliced onions on the bottom. Place two cube steaks on top, then layer remaining onions and remaining cube steaks.
- In a bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, black pepper, and onion soup mix until smooth.
- Pour mixture evenly over the cube steaks.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until steak is fork-tender.
- If thicker gravy is desired, mix cornstarch and water to create a slurry. Stir into the crock pot and cook on HIGH for 15–20 minutes until thickened.
- Garnish with fresh parsley before serving.
Notes
- Cooking on LOW yields the most tender results.
- Add sliced mushrooms for extra depth of flavor.
- Serve over mashed potatoes, rice, or buttered noodles to soak up the gravy.
- Store leftovers with extra gravy to keep the meat moist when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours