When the weather turns cold, few dinners feel more comforting than tender cube steak smothered in mushroom gravy and served over a pile of creamy mashed potatoes.
This crockpot cube steak recipe is made for exactly those nights. The steaks are lightly seasoned, browned for extra flavor, then slow-cooked with mushrooms, onions, garlic, and savory gravy until fork-tender.
It’s the kind of old-fashioned comfort food that makes the kitchen smell incredible while dinner takes care of itself.
And because cube steak is a relatively inexpensive cut of beef, this is a great way to make a hearty fall or winter dinner without reaching for an expensive steak.
Why This Crockpot Cube Steak Recipe Works
- Perfect cold-weather comfort food. Rich mushroom gravy, tender beef, and mashed potatoes are a classic combination for chilly nights.
- The gravy does the heavy lifting. Mushrooms, onions, garlic, beef broth, Worcestershire sauce, and cream of mushroom soup create a savory sauce that’s made for spooning over potatoes.
- Searing adds extra flavor. Browning the cube steaks before slow cooking gives the finished dish a deeper, more savory flavor.
- The slow cooker keeps dinner easy. Once the steaks are browned and everything is assembled, the crockpot does the rest.
- Budget-friendly. Cube steak gives you the cozy steak-and-gravy experience without the cost of an expensive cut of beef.
- Made for mashed potatoes. The gravy is rich and plentiful enough to serve over potatoes, rice, egg noodles, or another favorite side.
Crockpot Cube Steak with Mushroom Gravy
Tender cube steaks are browned, then slow-cooked with mushrooms, onions, garlic, and a creamy mushroom gravy for an easy fall and winter comfort-food dinner.
Ingredients
- 4 cube steaks, about 1 1/2–2 pounds total
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil or neutral cooking oil
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Fresh parsley or thyme, for garnish
- Mashed potatoes, rice, or egg noodles, for serving
Instructions
- In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and onion powder; pat the cube steaks dry and lightly dredge both sides in the seasoned flour, setting aside any leftovers.
- Heat the oil in a large skillet over medium-high heat, sear the cube steaks for about 2 minutes per side until browned, and transfer them to the slow cooker.
- Place the sliced mushrooms and onions around and over the cube steaks, then add the minced garlic.
- Whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, dried thyme, and dried parsley in a bowl until smooth, and pour the mixture over the steaks, mushrooms, and onions.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cube steaks are fork-tender; check toward the earlier end of the range to prevent them from becoming overly soft.
- Carefully lift the cube steaks from the slow cooker, stir the gravy, taste and adjust the seasoning, and stir in a small splash of warm beef broth if it needs thinning.
- Return the cube steaks to the gravy or place them on serving plates, spoon generous mushroom gravy over the top, serve with mashed potatoes, rice, or egg noodles, and finish with fresh parsley or thyme.
Tips for the Best Crockpot Cube Steak
Don’t skip the quick sear
The slow cooker will cook the cube steaks without browning them first, but the quick sear adds a much deeper savory flavor.
You only need a couple of minutes per side. The goal is to brown the outside, not cook the steaks through.
Don’t pack on the flour
Cube steaks only need a light coating of seasoned flour.
Too much flour can make the gravy overly thick or pasty. Shake off the excess before browning.
Slice the onions and mushrooms fairly thick
Thinly sliced vegetables can disappear into the gravy after several hours.
Slightly thicker slices give you recognizable mushrooms and onions throughout the finished dish.
Use LOW when you have the time
The LOW setting gives the cube steaks plenty of time to tenderize while letting the gravy flavors develop.
If you need dinner sooner, HIGH works well, but start checking the steaks toward the earlier end of the cooking range.
Taste the gravy at the end
Canned cream of mushroom soup and beef broth can both vary significantly in saltiness.
Taste the finished gravy before adding more salt.
How to Make This a Cozy Fall Dinner
This recipe is practically made for a cold evening.
Serve the cube steak and mushroom gravy over creamy mashed potatoes with one simple vegetable on the side. Steamed green beans, roasted carrots, or buttered peas all work beautifully.
For a particularly cozy dinner, add warm dinner rolls to the table. They’re perfect for catching any gravy left on the plate.
Easy Crockpot Cube Steak Variations
Crockpot Cube Steak and Potatoes
Turn this into a one-pot dinner by adding 1 1/2 pounds of baby potatoes or Yukon Gold potatoes cut into bite-sized pieces.
Place the potatoes in the bottom of the slow cooker before adding the mushrooms, onions, and browned cube steaks.
You may want to add another 1/2 cup of beef broth so there is enough gravy to serve with the potatoes.
Crockpot Cube Steak with Au Jus
For a darker, more savory gravy, replace the cream of mushroom soup with 2 cups beef broth and 1 packet of au jus gravy mix.
Add the mushrooms, onions, Worcestershire sauce, and thyme as usual.
After cooking, thicken the gravy if needed with a cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the hot gravy and cook for several minutes, until thickened.
Crockpot Cube Steak with Mushrooms and Onions
Want to keep it simple?
Use the same base recipe but add extra mushrooms and onions. Serve the finished steaks and gravy over mashed potatoes or buttered egg noodles.
Creamy Crockpot Cube Steak
For an even creamier gravy, stir in 1/2 cup heavy cream during the final 15–20 minutes of cooking.
Don’t add it at the beginning, since prolonged slow cooking can cause dairy to separate.
Crockpot Cube Steak and Noodles
Serve the finished cube steaks and mushroom gravy over wide egg noodles instead of mashed potatoes.
The noodles soak up the gravy beautifully and make this an especially cozy cold-weather dinner.
What to Serve With Crockpot Cube Steak
Mashed Potatoes
This is the classic choice. The creamy potatoes give all that mushroom gravy somewhere to go.
Buttered Egg Noodles
Egg noodles are an easy alternative when you don’t want to make mashed potatoes.
Green Beans
Steamed or roasted green beans provide a simple vegetable side that pairs naturally with the rich gravy.
Roasted Carrots
Sweet roasted carrots make a particularly nice contrast to the savory mushroom sauce.
Dinner Rolls
Serve warm rolls alongside the steaks for soaking up the extra gravy.
How to Store and Reheat Cube Steak
Store leftover cube steak and gravy in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until hot throughout. If the gravy becomes very thick after refrigeration, stir in a small splash of beef broth before reheating.
You can also freeze the cooked cube steak and gravy for up to 3 months.
For best results, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is cube steak?
Cube steak is usually made from a lean cut such as top round or bottom round that has been mechanically tenderized. The process leaves the characteristic small indentations across the surface of the meat.
It is commonly used for dishes like chicken-fried steak, country-style steak, and smothered steak.
Can I make cube steak in the crockpot without searing it?
Yes. You can place the seasoned cube steaks directly into the slow cooker.
However, taking a few extra minutes to brown them first adds more savory flavor to the finished dish and gives the outside a better color.
Why is my cube steak still tough?
Cube steak needs enough time to become tender in a moist cooking environment.
If the steaks are still chewy, they may simply need more cooking time. Check the slow cooker again after another 30–60 minutes.
Don’t judge doneness solely by the clock, since slow cookers vary in temperature and cooking performance.
Can I use frozen cube steak?
For the most predictable cooking results, thaw the cube steaks completely in the refrigerator before starting the recipe.
This also allows you to properly season and brown the meat before adding it to the slow cooker.
Can I use cream of chicken instead of cream of mushroom?
Yes. Cream of chicken soup works as a substitute if you don’t have cream of mushroom.
The gravy will have a slightly different flavor, but it will still pair well with the beef, onions, and mushrooms.
Can I make this recipe for two?
Yes. Use 2 cube steaks and approximately half of the remaining ingredients.
The cooking time will be similar, although you should begin checking the steaks toward the earlier end of the recommended range.
Can I add potatoes?
Yes. Add about 1 1/2 pounds of bite-sized baby or Yukon Gold potatoes to the bottom of the slow cooker before adding the other ingredients.
Can I freeze crockpot cube steak?
Yes. Cool the cooked cube steak and gravy completely before transferring it to a freezer-safe container.
Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
More Crockpot Comfort Food You’ll Love
- This Crockpot Mongolian Beef Tastes Better Than Takeout
- Crockpot Beef Ribs: The Ultimate Fall-Off-The-Bone Comfort Food
- Beef Crockpot Recipes: The Complete Guide to 9 Easy, Tasty Meals
Conclusion
This crockpot cube steak recipe is the kind of dinner that makes a cold evening feel a little better.
The cube steaks are quickly browned, tucked into a rich mushroom gravy with onions and garlic, and left to cook slowly while you get on with your day. By dinnertime, you have a cozy plate of beef and gravy that’s especially good over creamy mashed potatoes.
It’s simple, inexpensive, and exactly the sort of old-fashioned comfort food that belongs on the table all fall and winter.
Add some green beans and warm dinner rolls, spoon that mushroom gravy over everything, and you’ve got a complete comfort-food dinner with very little hands-on work.
