I love making this Crockpot Cube Steak with Rich Gravy when I want a hearty and comforting dinner without spending hours in the kitchen. The cube steak becomes incredibly tender after slowly cooking all day, and the rich gravy is perfect spooned over mashed potatoes, rice, or egg noodles. This recipe is simple, filling, and packed with classic homestyle flavor.
Why You’ll Love This Recipe
I love this recipe because it takes very little effort to prepare, yet it tastes like a meal I spent all day cooking. The crockpot does most of the work while the cube steak slowly becomes fork-tender. I also enjoy how the savory gravy develops a deep flavor from the onion soup mix and cream soups. It’s a budget-friendly recipe that feels cozy and satisfying every single time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds cube steak
1 packet (1 ounce) onion soup mix
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup beef broth
1 medium onion, sliced
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Directions
I start by seasoning the cube steak with salt, pepper, and garlic powder.
I lightly coat the steaks with flour on both sides.
I heat the vegetable oil in a skillet over medium-high heat and quickly brown the cube steaks for about 2 minutes per side. This step adds extra flavor.
I place the sliced onions in the bottom of the crockpot and layer the browned cube steaks on top.
In a bowl, I mix together the cream of mushroom soup, cream of chicken soup, beef broth, and onion soup mix until smooth.
I pour the gravy mixture over the cube steak in the crockpot.
I cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is tender.
I serve the cube steak hot with plenty of rich gravy over mashed potatoes, rice, or noodles.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 6 to 8 hours on low
Total Time: About 6 hours 15 minutes
Variations
I sometimes add sliced mushrooms for extra earthy flavor. When I want a little spice, I mix in a pinch of cayenne pepper or smoked paprika. I also like using cream of celery soup instead of cream of chicken for a slightly different taste. For a thicker gravy, I stir in a cornstarch slurry during the last 20 minutes of cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the cube steak and gravy for up to 3 months. I reheat it gently on the stovetop over low heat or in the microwave in short intervals, stirring the gravy occasionally to keep it smooth.
FAQs
Can I skip browning the cube steak first?
I can skip that step if I’m short on time, but I find that browning the meat adds much better flavor and color to the final dish.
What can I serve with cube steak and gravy?
I like serving it with mashed potatoes, buttered noodles, rice, or steamed vegetables because the gravy pairs well with all of them.
Can I use homemade gravy instead of canned soups?
I can definitely make a homemade gravy base if I prefer. I just make sure there is enough liquid so the meat stays tender while cooking.
How do I know when the cube steak is done?
I know it’s ready when the meat becomes very tender and easy to cut with a fork.
Can I cook this recipe overnight?
I can cook it overnight on the low setting if my crockpot runs at a safe consistent temperature. I usually recommend checking it in the morning to avoid overcooking.
Conclusion
I enjoy making this Crockpot Cube Steak with Rich Gravy because it delivers classic comfort food flavor with minimal effort. The tender beef and creamy savory gravy create a meal that feels warm and satisfying every time. It’s the kind of recipe I keep coming back to whenever I want an easy dinner the whole family will love.
Tender cube steak slow-cooked in a crockpot with a rich and savory homemade-style gravy made from cream soups, onion soup mix, and beef broth. This hearty comfort food is perfect served over mashed potatoes, rice, or noodles.
Ingredients
2 pounds cube steak
1 packet (1 ounce) onion soup mix
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup beef broth
1 medium onion, sliced
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Season the cube steak with salt, black pepper, and garlic powder.
Lightly coat each piece of cube steak with flour on both sides.
Heat vegetable oil in a skillet over medium-high heat and brown the steaks for about 2 minutes per side.
Place sliced onions in the bottom of the crockpot and arrange the browned cube steaks on top.
In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, beef broth, and onion soup mix until smooth.
Pour the gravy mixture evenly over the cube steak.
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender.
Serve hot with mashed potatoes, rice, or egg noodles and spoon extra gravy over the top.
Notes
Browning the cube steak before slow cooking adds extra flavor and color.
Add sliced mushrooms for additional earthy flavor.
For a spicy variation, add a pinch of cayenne pepper or smoked paprika.
Cream of celery soup can replace cream of chicken soup for a different flavor profile.
To thicken the gravy, stir in a cornstarch slurry during the last 20 minutes of cooking.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
