Slow Cooker Cube Steak
81 Comments Dec 18, 2022
Updated May 10, 2025
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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!
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.
Key Ingredients for Cube Steak
This EASY short cut recipe for cube steak only needs a few ingredients. See the recipe card for the full recipe amounts.
- 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: 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 boullion granules for the perfect seasoning mixture.
Variations
Here are a few ideas how to change up this recipe:
- 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 . This will make a country style gravy.
- Fresh mushrooms can be added, but the gravy will end up thinner and you may want to add a cornstarch slurry at the end of the cooking time.
How to make Crockpot Cube Steak in 3 easy steps
Step One – Place cube steaks into the slow cooker.
Step Two – Sprinkle on the lipton onion soup mix. Pour over the remaining wet ingredients and brown gravy packets.
Step Three – Cover and cook cube steak on HIGH for 4 hours or LOW for 6-7 hours. Serve with a few suggestions below and enjoy!
My Serving Suggestions
I’ve made this so many times! Here is how we love to serve it.
- 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 or steamed white rice is also great choice to soak up all that gravy.
- And don’t forget the dinner rolls or cornbread!
Featured Comment
“I made this for my picky eater grandchildren and they loved it!! Made some mashed potatoes and green beans to go with it and there wasn’t any thing left over…………I’ll will without a doubt be making it again………….Loved it!!!”
– VERONICA
Slow Cooker Cubed Steak
How to Video
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!
Sarah’s Notes
- 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.
- Can be served over mashed potatoes or steamed white rice 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.
More Slow Cooker Steak and Gravy Recipes
Here are my favorite gravy-laden recipes WITH steak!
- Slow Cooker Pepper Steak simmers tender beef strips with bell peppers and onions in a savory sauce, perfect for serving over rice.
- Swiss Steak features round steak slow-cooked with tomatoes, onions, and celery, resulting in a hearty, comforting meal. We also love Crockpot Flank Steak, which has a unique sauce and is great over mashed potatoes.
- Salisbury Steak Meatballs transform frozen meatballs into a classic dish with rich brown gravy, ideal over mashed potatoes.
- Slow Cooker Salisbury Steak combines homemade beef patties with mushrooms and onions in a flavorful gravy, offering a satisfying dinner option.
- Slow Cooker Beef Tips cook to tender perfection in a savory gravy, making them a delicious topping for mashed potatoes or noodles.
Followed recipe and it was Delicious
I made this for my picky eater grandchildren and they loved it!! Made some mashed potatoes and green beans to go with it and there wasn’t any thing left over…………I’ll will without a doubt be making it again………….Loved it!!!
Thank you for this recipe! It turned out great!
I made this with Cream of Bacon soup (I don’t do mushrooms…) and I envelope of brown gravy mix and one of Au Jus (all I had at the time). Increased the beef stock to 2 cups. I would say the gravy was a bit salty but the cube steak would melt in your mouth! Over mashed potatoes, this is a good stick to your ribs dish. Even in south Florida!!
Delicious, a crowd pleaser even my picky 9 yr old Grandson loved it. We enjoyed it served over Rice, and will have it again soon
The time states 4 hours on high or 6 – 7 on low. I thought cooking on high would cut the time in half.
So wouldn’t it be 3 – 3 1/2 hours on high or 8 – 9 hours on low?
It’s not an exact science, I don’t trust cutting in half.
You thought wrong,
It’s cooking now..sounds great..certainly easy. Loved the fact that all ingredients were in my pantry so it wasn’t a trip to store.
Wonderful dish. The meat was so tender that it fell apart as I was transferring it to a serving dish. Fork tender, gravy was flavorful as was the meat. Will make this again. Thank you for a wonderul recipe.
What is a good substitute for cream of mushroom other than cream of chicken or broccoli?
Cream of onion or celery.
Cream of celery would work
3rd time through with this recipe. Locally sourced beef, home grown mashed potatoes and your recipe works perfectly. Leftovers just as good as the first time through. Thanks, Sarah!