Slow Cooker Cube Steak is a set-it-and-forget-it crockpot recipe that delivers tender cubed steak in a savory gravy using simple ingredients! Takes just 10 minutes of hands-on prep time!
With cool weather on the horizon, it’s time to start gathering up all the best crockpot recipes! And this Slow Cooker Cube Steak Recipe is one you’re going to want to put at the very top of the list!
It’s hearty, savory, and the perfect warm comfort food that you long for when there’s a chill in the air. The warm, savory gravy covers tender cubed steak that’s topped with mushrooms, creating a flavor-packed bite every time.
Serve it over rice, noodles, or mashed potatoes to complete the meal that will surely become your family’s new favorite!
Slow Cooker Cube Steak Ingredients
- Cubed Steak
- Cream Of Mushroom Soup
- Beef Broth
- One Packet Of Onion Soup Mix
- One Packet Of Brown Gravy Mix
- Garlic Powder
- Black Pepper
- Sliced Mushrooms
- Fresh parsley For Garnish
This crockpot cube steak recipe is made for 2 pounds of cubed steak which will be about 6 to 8 pieces of steak. If you’re unfamiliar with cubed steak, it’s a cut of beef usually from the top or bottom round.
The slices of cubed steak, also known as cube steak or minute steak, is an inexpensive cut of meat that comes pre-tenderized from the process of being pounded with a textured meat mallet.
The cube name is derived from the little square indentations that are left behind on the steak from the meat mallet. These little nooks help hold in the seasonings and sauces to the meat, making for a more flavorful bite!
You can find cubed steak next to the other cuts of beef at your local grocery store!
Substitutions & Variations
- Pork Chops – Swap the cubed steak out for pork chops for a delicious crock pot pork chops recipe variation! The thickness of the pork chops may slightly change the cooking time. Therefore, to be sure they’ve finished cooking insert a kitchen thermometer into the pork, once they reach 145 degrees F the pork chops are safe to eat.
- Sodium – To curb the sodium in this recipe you can make this with low sodium beef broth and reduced sodium cream of mushroom soup. You could even cut the beef broth out completely and substitute it with water.
- Cream Of Soup – This recipe can also be made with cream of chicken soup or cream of celery soup. Doing so will give this slow cooker recipe a delicious flavor variation that you may enjoy as well!
- Optional Flavoring – The garlic powder and black pepper are both optional and can be added to taste. You can also add different herbs and spices if desired! I suggest skipping additional salt since this dish already has a bit of sodium.
How To Make Slow Cooker Cube Steak
Step 1: Combine the cream of mushroom soup, beef broth, Lipton onion soup mix, gravy mix, and seasonings in the bottom of the crockpot or slow cooker. Stir until the ingredients are thoroughly incorporated.
Step 2: Lay the cubed steak onto the mixture in the crockpot.
Step 3: Spoon some of the gravy on top of the steaks and top with sliced mushrooms if desired.
Step 4: Place the lid onto the crock pot and cook on low or high until the cube steaks are tender.
Step 5: Garnish with a sprinkle of fresh chopped parsley and serve!
How To Serve Crockpot Cube Steak
Serve the crockpot cube steak warm over egg noodles, white rice, or mashed potatoes. Pair it with a side dish of steamed vegetables such as broccoli, carrots, or green beans.
If you really want the comfort food vibes, then bake up a batch of mayonnaise biscuits to complete the meal!
Slow Cooker Cube Steak Storage Instructions
Store cooled leftover cube steak in an airtight container in the fridge to enjoy for up to 3 days. Leftovers can then be reheated in the microwave or on the stove top until heated through.
Slow Cooker Cube Steak FAQs
Can I thicken the gravy that’s in the crockpot once the cubed steak has finished cooking?
The gravy does continue to thicken as it sits however if you prefer to thicken it up even more you can make a cornstarch slurry. To do this, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl.
Afterward, mix the cornstarch slurry into the gravy during the last half hour to an hour of cooking time. This will create a nice, thick gravy!
How do I thin out the gravy that’s left after cooking?
To thin the gravy out to your desired consistency, mix in 1/4 cup of beef broth or water during the last half hour to an hour of cooking time.
Can I top the steak with sliced onions while this recipe cooks?
Yes! Slice up some yellow onions and place them with mushrooms on top of the steak before cooking.
How long does this steak recipe take to cook?
This crockpot recipe takes about 6 to 8 hours when cooked on low or 3 to 4 hours when cooked on high. Choose the heat setting that better fits your schedule!
How many people will this crockpot meal serve?
I have found that 2 pounds of cubed steak will serve 6 people.
Can I use frozen cubed steaks in this crockpot recipe?
The frozen cubed steaks will need time to defrost first otherwise they may not cook through.
Crockpot Cube Steak
- 2 pounds cubed steak about 6-8 pieces
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup beef broth
- 1 packet onion soup mix
- 1 packet brown gravy mix
- ½ teaspoon garlic powder optional
- ½ teaspoon black pepper optional
- 4 ounce sliced mushrooms
- Fresh parsley for garnish
- Pour the cream of mushroom soup, beef broth, onion soup mix, gravy mix, and seasonings into the bottom of the crockpot or slow cooker. Stir to combine.
- Add the cubed steak into the crockpot and lay them out flat.
- Pour some of the gravy on top of the steaks. Top with sliced mushrooms if desired.
- Cover with the lid and cook on low for 6-8 hours, or high for 3-4 hours, until the cube steaks are tender.
- Once the cube steak is done cooking, garnish with fresh chopped parsley.
- Serve over egg noodles, white rice, or mashed potatoes, and also a side of steamed veggies. Enjoy!
- The additional garlic powder and black pepper is optional. I always like to add extra of those flavors into my meals. You can add different herbs and spices if desired. I just recommend that you do not add in anymore salt as there is quite a bit of sodium in this dish already.
- To limit your salt intake, you can make this with low sodium beef broth or substitute it with water.
- If using frozen cube steak, ensure that it is given the time to defrost first otherwise it may not cook through.
- The cream of mushroom soup and be substituted for cream of chicken soup or cream of celery soup. The taste will be a little different but still delicious!
- The gravy continues to thicken as it sits but if you find that it is too thin, make a cornstarch slurry with 1 tablespoon cornstarch mixed with 1 tablespoon water and mix that into the gravy during the last half hour to hour of cooking time.
- If the gravy is too thick, you can mix in ¼ cup more of beef broth or even water into the gravy during the last half hour to hour of cooking time.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.