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This Slow Cooker Cube Steak is the perfect comfort food dinner made with just five ingredients. A savory gravy is made from brown gravy mix, beef broth, golden mushroom soup, and a flavorful onion mix. The cube steak cooks to fork tender in just a matter of hours. Add this easy recipe to your next meal plan!
This Slow Cooker Salisbury Steak is another steak and gravy recipe that’s a quick and easy and packed with lots of flavor. You may also like Slow Cooker Steak Bites.
Table of Contents
How do you make cube steak so it’s not tough?
There are several ways to cook cube steak so it isn’t so tough. One of the most popular is using a crock pot and slowly cooking it in a gravy. In this crockpot cube steak recipe, we use a combination of gravy mix, beef broth, and a condensed soup to create a gravy recipe that is sure to make the cube steak tender.
Recipe Ingredients
- Cube Steak: This meat is naturally tougher because it’s typically cut from a cow’s shoulder or hind end. It’s also put through a tenderizer before packaging; hence, why it has the indentions.
- Brown Gravy Mix: In order to jumpstart the beef gravy mix for the cubed steaks, you’ll want to use two premade gravy packs like this.
- Beef Broth: Whereas water would be mixed with the gravy packet, using the broth will give it more of a beef flavor.
- Golden Mushroom Soup: This soup is less thick in texture than regular cream of mushroom soup and also tomato puree in addition to mushrooms and beef stock.
- Lipton Onion Soup Mix: A combination of dry onion flakes, onion powder, black pepper, celery seed, paprika, parsley, and beef bullion granules for the perfect seasoning mixture.
Step-by-Step Directions
Step One – Place cube steaks into the slow cooker.
Step Two – Sprinkle on the lipton onion soup mix.
Step Three – Pour over the remaining wet ingredients and brown gravy packets.
Step Four – Cover and cook cube steak on HIGH for 4 hours or LOW for 6-7 hours. Serve with a few suggestions below and enjoy!
How to serve
- The cubed steaks taste wonderful over a bed of egg noodles. Be sure to spoon over some extra gravy on top.
- In addition to egg noodles, you may enjoy this steak with a side of Slow Cooker Mashed Potatoes, Green Beans, or Jalapeno Mac and Cheese. You can actually put the crock pot cubed steak on a bed of mashed potatoes or steamed white rice.
- This is also delicious, served with extra sauteed mushrooms and onions over top.
- And don’t forget the dinner rolls or cornbread!
Recipe FAQs and Variations
It is best to let the frozen cube steak defrost to room temperature before cooking. Place cube steak in the fridge overnight to defrost.
If the gravy has not thickened, remove from the slow cooker and add to a sauce pot. Bring the gravy to a boil and then lower to a simmer. Let simmer for 5 minutes until thickened.
Store in an airtight container for up to 3 days in the refrigerator, reheat in the microwave.
Regular condensed cream of mushroom can be used in place of the golden mushroom. Cream of celery soup or chicken soup are other substitutions that pair well with this tender cube steak recipe.
Do not add any extra salt, as the soup mix, gravy packets and soup all have sodium in them.
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Slow Cooker Cubed Steak
Ingredients
- 1 ½ lbs. cubed steak, about 6 pieces (can use up to 2 lbs.)
- 1 packet onion soup mix, (I used Lipton)
- 2 oz. brown gravy mix, two 1 oz. packets (I used McCormick)
- 21 oz. condensed golden mushroom soup, two 10.5 oz. cans
- 1 ½ cup beef stock, or water
- parsley for garnish, optional
Instructions
- To the slow cooker, add the cubed steak, onion soup mix, brown gravy mix, condensed mushroom soup, and pour the beef stock over everything. Lightly mix and cook on HIGH for 4 hours or LOW for 6-7 hours.
- Carefully stir and serve over desired side such as egg noodles, rice or mashed potatoes. Garnish with fresh parsley if desired. Enjoy!
How to Video
Sarah’s Notes
- If the gravy has not thickened, remove from the slow cooker and add to a sauce pot. Bring the gravy to a boil and then lower to a simmer. Let simmer for 5 minutes until thickened.
- Store in an airtight container for up to 3 days in the refrigerator, reheat in the microwave.
- Regular condensed cream of mushroom can be used in place of the golden mushroom.
- Can be served over mashed potatoes as well.
- Do not add any extra salt, as the soup mix, gravy packets and soup all have sodium in them.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this with cube steaks a few weeks ago and we both swooned over our supper and then the leftovers. I thought, it tastes a lot like the Kettle Beef we are served often! Fast forward we have company coming today and I really didn’t want to be in the kitchen when we could be visiting so I cut up some sirloin steaks and will have my version of Kettle Beef for our supper tonight. Doing deluxe mashed potatoes as well with a salad as sides. Dessert will be Grape Salad which is wonderful as a simple dessert. Thank you for such a great recipe!
I made this recipe for dinner tonight and it turned out so tender and so yummy. I served it over mashed potatoes and a side of broccoli and cauliflower. Just delicious.
this is my 2nd time with this recipe, this time I had the juices from a beef roast that I had saved and used it instead of the beef stock. I served it with jalapeno and cheddar rice a roni, and jalapeno cornbread from my supermarket bakery. absolutely awesome recipe for a hard to utilize cut of meat.
Easy to make and affordable ingredients.
We loved this and made it tonight.
Thanks!
Always love your crockpot recipes
Thanks!
Awe. Glad you enjoyed it. Thank you for the kind comment Sharon.
Do you stir as it cooks
No.
My family doesn’t like mushrooms or celery. Could we use cream of chicken soup instead?
Yes, cream of chicken will work well!
We didn’t care for this…. the gravy was good but the cut of meat just didn’t cut it for us… I’ll use hamburger patties next time
Dry and tough
I made this for my husband and it was delicious. I used mushroom soup and beefy mushroom soup, that’s what I had.
. Followed recipe except added some green pepper. It’s a keeper.
I will come back and rate this as soon as we have it tonight. It is in the crockpot now. I made two adjustments: added a slice onion on the bottom of the crockpot, and also added sliced mushrooms. The rest followed. It was super easy to put together. Which is always handy for a quick dump type meal.
Let me know how you like it!
I made this and slow cooked on low for 7 hours and it was dry and tough. What did I do wrong?
Have made this twice. My husband just loved it both times. Goofed on the second go and got Beef Mushroom soup in error. Actually liked it better. This is a keeper.