The Best Crock Pot Cube Steak: A Slow-Cooked Southern Classic

By Jason Griffith

There is something profoundly nostalgic about a meal that simmers all day, filling the house with the scent of savory onions and rich gravy. Growing up, cube steak was a kitchen staple—it was affordable, hearty, and, when done right, incredibly tender. This Crock Pot Cube Steak recipe is my favorite way to take a lean, often tough cut of meat and transform it into a melt-in-your-mouth masterpiece.

Why I Love This Recipe

What makes this recipe a winner for me is the “dump and go” nature of the slow cooker. Life gets busy, and having a dinner that creates its own rich, velvety gravy while you’re at work or running errands is a total lifesaver. Unlike stovetop versions that require constant monitoring to ensure the meat doesn’t dry out, the Crock Pot uses low, slow heat to break down the connective tissue in the cube steak.

If you enjoy the convenience of slow cooking as much as I do, you should also check out this Crockpot Nacho Dip, which is another one of my favorite “set it and forget it” crowd-pleasers.

Ingredients

To make this savory dinner, you will need:

• 4 Cube Steaks: Pre-tenderized beef is essential here.
• 1 Packet Onion Soup Mix: This provides the primary seasoning and a deep umami flavor.
• 1 Can (10.5 oz) Cream of Mushroom Soup: This creates the creamy base for the gravy.
• 1 Can (10.5 oz) Beef Broth: To provide enough liquid for the long braising process.
• 1 Yellow Onion: Thinly sliced to add texture and sweetness.
• 1/2 Cup Water: To balance the thickness of the condensed soup.
• Salt and Pepper: To taste (be cautious, as the soup mix contains sodium).

Swaps and Notes

• The Mushroom Factor: If you aren’t a fan of mushrooms, you can easily swap the Cream of Mushroom for Cream of Celery or Cream of Chicken.
• Lower Sodium: Use a low-sodium beef broth and a “heart-healthy” version of the condensed soup if you are monitoring your salt intake.
• Extra Veggies: Feel free to toss in some sliced mushrooms or bell peppers along with the onions for added nutrition and flavor.
• Gluten-Free: Ensure your canned soup and onion mix are certified gluten-free if needed.

Step-by-Step Instructions

1. Prep the Meat: Season your cube steaks lightly with salt and pepper on both sides. Remember that the onion soup mix has a good amount of salt, so don’t go overboard.
2. Layer the Aromatics: Place the thinly sliced onions at the very bottom of your slow cooker. This creates a “rack” for the meat and allows the onions to caramelize beautifully.
3. Add the Steak: Layer the seasoned cube steaks directly on top of the onions.
4. Whisk the Sauce: In a medium mixing bowl, whisk together the onion soup mix, cream of mushroom soup, beef broth, and water until smooth.
5. Combine: Pour the liquid mixture over the steaks, ensuring they are mostly covered.
6. Slow Cook: Cover the Crock Pot with a tight-fitting lid. Cook on Low for 6–8 hours or on High for 4 hours. The meat is done when it is fork-tender and pulls apart easily.
7. Serve: Carefully lift the steaks out and serve them hot, smothered in the onion gravy from the pot.

Tips for Success

• Don’t Rush the Low Heat: While the High setting works in a pinch, the Low setting truly yields the most tender results for this specific cut of beef.
• Thickening the Gravy: If you prefer an even thicker gravy, whisk a tablespoon of cornstarch with a tablespoon of cold water (a slurry) and stir it into the pot 30 minutes before serving.
• Searing (Optional): If you have extra time, you can sear the steaks in a hot pan for 1-2 minutes per side before putting them in the Crock Pot. This adds a deeper color and flavor, though it isn’t strictly necessary.

Serving Suggestions and Pairings

This dish is practically begging to be served over a bed of creamy mashed potatoes or buttered egg noodles. The gravy is the star of the show, so you want a base that can soak it all up!

For a complete meal, I recommend pairing this with a side of roasted green beans or a crisp garden salad. If you’re looking for other hearty dinner inspirations, this Mexican Chicken and Rice Casserole is a fantastic one-pan alternative for busy nights.

Nutritional Information (Per Serving)

• Calories: 345 kcal
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Sodium: 980mg
• Fiber: 1g

(Note: Nutritional values are estimates based on standard ingredients.)

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 to 4 days.
• Freezer: You can freeze the cooked steaks in the gravy for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth if the gravy has thickened too much in the fridge.

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More Recipes You Will Love

If you enjoyed this cozy comfort food, you might also like these other favorites from the blog:

• Easy Turkey Wings for Lazy Sundays – Another great way to master slow-cooked poultry.
• Instant Pot Lasagna – Perfect for when you want comfort food but are short on time.
• The Ultimate Dorito Casserole – A fun, family-friendly twist on a weeknight bake.

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Final Thoughts

Crock Pot Cube Steak is proof that you don’t need expensive ingredients to make a five-star meal. It’s a humble, honest dish that reminds us of the power of a home-cooked dinner.

I’d love to hear how yours turned out! Did you add any special seasonings or serve it over something unique? Let me know in the comments below, and don’t forget to follow Chefmaniac for more easy, delicious recipes every week.