Crockpot Country Cube Steak

Why You’ll Love This Recipe

• The slow cooker makes the cube steak incredibly tender.
• Easy, budget-friendly, and uses simple pantry ingredients.
• A full, hearty comfort meal that practically cooks itself.
• Delicious gravy forms right in the crockpot.
• Family-friendly and perfect for busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cube steak
• Salt and black pepper
• Flour (for dredging)
• Onion, sliced
• Garlic, minced
• Sliced mushrooms (optional)
• Cream of mushroom soup
• Beef broth
• Onion soup mix or beef bouillon
• Worcestershire sauce
• Paprika
• Dried thyme
• Vegetable oil or butter (for browning, optional)

Directions

1. Season the cube steak with salt and pepper, then dredge lightly in flour.
2. (Optional) In a skillet over medium heat, brown the cube steak in a bit of oil or butter for 1–2 minutes per side. This adds flavor but isn’t required.
3. Place sliced onions and mushrooms in the bottom of the slow cooker.
4. Lay the cube steaks on top of the vegetables.
5. In a bowl, whisk together cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, garlic, paprika, and thyme.
6. Pour the mixture over the cube steak.
7. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the steak is tender and the gravy has thickened.
8. Taste the gravy and adjust salt and pepper as needed.
9. Serve with mashed potatoes, rice, or egg noodles.

Servings and timing

• Yield: Serves 4–6 people.
• Prep time: 10–15 minutes.
• Cook time: 6–8 hours on Low or 3–4 hours on High.
• Total time: 6½–8½ hours.

Variations

• Use cream of chicken or cream of celery soup for a different flavor.
• Add sliced bell peppers or celery for extra vegetables.
• Substitute pork cube steaks for a slightly lighter option.
• Add a splash of heavy cream during the last 20 minutes for extra richness.
• For a savory twist, add a teaspoon of Dijon mustard to the gravy mixture.
• Make it mushroom-heavy by adding an additional cup of sliced mushrooms.

Storage/Reheating

• Fridge: Store leftovers for up to 4 days in an airtight container.
• Freezer: Freeze cooled cube steak and gravy for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the gravy if needed.

FAQs

What is cube steak?

Cube steak is a tenderized cut of beef, often top or bottom round, that has been mechanically softened.

Do I have to brown the cube steak first?

No, but browning adds flavor and improves the gravy’s richness.

Can I use a different type of meat?

Yes, thin-cut round steak or pork cube steak both work well.

Can I make this recipe without canned soup?

Yes—use heavy cream and extra broth, then thicken with a cornstarch slurry at the end.

Why is my cube steak still tough?

It likely needs more time. Cube steak becomes tender when cooked long and slow.

Can I add potatoes directly to the crockpot?

Yes, add diced potatoes under the steak to cook along with it.

Can I thicken the gravy more?

Mix a small cornstarch slurry into the sauce during the last 20 minutes on High.

Is this recipe gluten-free?

Use gluten-free flour and a gluten-free soup or homemade gravy alternative.

Can I prepare it ahead of time?

Yes—assemble ingredients in the slow cooker insert and refrigerate overnight. Cook the next day.

What sides pair best with cube steak?

Mashed potatoes, buttered noodles, rice, roasted vegetables, or biscuits all complement it well.

Conclusion

Crockpot Country Cube Steak is a cozy, comforting, and effortless meal that transforms an inexpensive cut of beef into a tender, flavorful dish. With its rich gravy and simple ingredients, it’s a satisfying dinner perfect for any night of the week and sure to become a family favorite.

Crockpot Country Cube Steak

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Crockpot Country Cube Steak is a cozy, slow-cooked dish featuring tender cube steaks simmered in a rich onion and mushroom gravy, perfect for serving over mashed potatoes, rice, or noodles.

• Author: Laura
• Prep Time: 10–15 minutes
• Cook Time: 6–8 hours (Low) or 3–4 hours (High)
• Total Time: 6.5–8.5 hours
• Yield: 4–6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

Ingredients

• 2 lbs cube steak
• Salt and black pepper, to taste
• 1/2 cup flour (for dredging)
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (optional)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1 packet onion soup mix or 1 tbsp beef bouillon
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1/2 tsp dried thyme
• 2 tbsp vegetable oil or butter (optional, for browning)

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Instructions

1. Season cube steak with salt and pepper, then dredge lightly in flour.
2. (Optional) Brown the cube steak in oil or butter over medium heat for 1–2 minutes per side.
3. Place sliced onions and mushrooms in the bottom of the slow cooker.
4. Lay the cube steaks on top of the vegetables.
5. Whisk together cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, garlic, paprika, and thyme.
6. Pour the gravy mixture over the cube steak.
7. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until tender.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Serve over mashed potatoes, rice, or egg noodles.

Notes

• Use cream of chicken or celery for a different flavor profile.
• Add bell peppers or celery for extra vegetables.
• Pork cube steaks can be substituted.
• Add heavy cream during the last 20 minutes for richer gravy.
• A teaspoon of Dijon mustard adds a savory kick.

Nutrition

• Serving Size: 1 portion
• Calories: 390
• Sugar: 3g
• Sodium: 810mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 105mg