This crockpot cube steak with gravy is my favorite easy slow cooker recipe for making a family favorite meal for any night! It takes very little prep, making it a perfect dinner for busy weeknights! With just a handful of ingredients, you’re sure to put this on the dinner menu weekly!
Slow Cooker Cube Steak Recipe
This dish always makes me a little nostalgic for home. Crockpots saved my Mom loads of time, and by the time we all sat around the dinner table, we had been smelling and looking forward to the main dish all day.
Tender, juicy cube steak is covered in rich, creamy gravy topped with savory slow-cooked onions and sliced mushrooms. Cream of mushroom soup makes this hearty dish especially tasty.
Jump to:
This simple crockpot cube steak recipe is practically effortless, hands-off, and absolutely delicious with your slow cooker!
❤️ Why I Love This Recipe
Set it and forget it! Start it in the morning before work, and it will be ready right at dinner time!
Loads of flavor! It might be quick to pull together, but it slowly cooks all day and infuses the meat with the flavors of the mushroom and onion soups!
It’s easy! There are only 3 steps, leaving your house smelling fantastic all day!
🥘 Crockpot Cube Steak Ingredients, Notes & Substitutions
This is a simple recipe with a great cut of meat (when it’s cooked long enough). It’s worth the trip to the store, and you can always buy extra and freeze the meat to make another batch later!
- 21-ounces Condensed Cream of Mushroom Soup - You’ll need 2-10.5 ounce cans to create the gravy base.
- 1 packet Lipton Onion Soup Mix - Recipe Secrets Onion or Beefy Onion flavor is best.
- ¼ teaspoon Ground Black Pepper - If you can, use freshly ground!
- ¾ cup Water (optional)- Water can be added to thin out the gravy, as desired.
- 1 ½ pounds Cube Steaks - This works out to be about 4 to 6 steaks.
- 1 medium Yellow Onion - You can also use a white onion for this recipe.
- 4-8 ounces Mushrooms (optional) - Slice up some white button mushrooms or cremini (baby bella) mushrooms for a savory complement to your steak.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
📖 Substitutions & Additions
- Meat - Cube steak is delicious, but this recipe is very flexible when it comes to the type of meat you use. Pork chops (boneless or bone-in), cutlets, or chicken breasts also lend themselves to this recipe. The gravy mix is good on virtually anything.
- Garlic - If you're a big garlic lover, mince a few cloves and toss them in during cooking!
- Cream of Celery Soup - Out of condensed cream of mushroom soup? Try cream of celery! Mix and match cream of celery with cream of mushroom, or combine cream of chicken and cream of mushroom for a savory gravy!
- Truffle Oil - To make this special, you could even top it with a drizzle of truffle oil when it is finished cooking! It's an upscale touch to a simple meal!
🔪 How To Make Cube Steak In The Crockpot
You’ll need a slow cooker, a silicone spatula set, measuring cups, a knife, and a cutting board for this hearty dish. That's it, nothing fancy here!
This recipe yields approximately 6 servings for your dinners.
- Make the gravy. Mix 21 ounces condensed cream of mushroom soup, 1 packet Lipton Onion Soup mix, and ¼ teaspoon ground black pepper in your slow cooker. Add up to ¾ cup water, if desired, to thin out the gravy. It should be well combined.
- Layer the cube steaks. On top of the ‘gravy’ mixture, layer 1 ½ pounds of cube steaks, one at a time. Arrange slices of 1 medium yellow onion over the top. They should be staggered, as if they are shingles, over the mushroom base. You can also add 4 to 8 ounces of sliced mushrooms as a top layer if you would like. (I recommend white or cremini mushrooms.)
- Cook & serve. Cook with your crockpot on high heat for 6 hours, then serve!
🍽️ What To Serve With Cube Steaks
This cube steak with gravy recipe is delicious when served over rice, potatoes, or pasta. If you’d like, garnish with herbs like chives or parsley for added color!
To fill out the meal, serve it with a side of vegetables. Personally, I love to fire up the air fryer when we’re about ready to eat and make some quick zucchini or brussel sprouts. Enjoy!
💭 Angela's Pro Tips & Notes
- Don’t worry too much about overcooking. If you throw this together before work and get back late, everything will be alright! 6 to 8 hours is the ideal zone for tender cube steak.
- There’s no need to flip the meat. You should avoid removing the lid as much as possible until it’s completely done. Removing the lid lets the steam escape, removing moisture from the chamber and, therefore, your food. Stirring is also unnecessary.
- To thicken the gravy, add cornstarch. Mix 1 or 2 tablespoons of cornstarch with 2 or 3 tablespoons of cold water and add it to the crock pot towards the end of the cooking period. You can also do this with flour; remember to mix it with cold water first.
- Make sure to thaw your cube steak before adding it to the crockpot. It will take longer for the internal temperature to increase resulting in more time necessary to complete the dish. Leave frozen meat in the fridge overnight or put it in a plastic bag in cool water for a quick thaw.
🥡 Storing & Reheating
Leftovers can be stored in the fridge in a shallow, airtight storage container for up to 3-4 days.
Freezing Leftover Cube Steaks
Crockpot cube steak can be frozen for up to 3 months. Opt for a shallow, airtight freezer container. Thaw overnight in the refrigerator before reheating.
Reheating Crockpot Cube Steak
Set leftovers out for 20 to 30 minutes to come to room temperature. Then, transfer to a covered skillet over low heat until the desired temperature or move them to a baking dish.
If reheating in the oven, cook at 250℉ (121℃) for 25-30 minutes. Low heat for longer periods will keep it from drying out. With either reheating method, add water or broth as needed.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Absolutely! Most things made in a slow cooker will be in there for hours, giving it plenty of time to thoroughly cook. You shouldn’t have to worry about bacteria or anything causing problems.
It would only be necessary if you were making soup or stew. There is liquid in most of the ingredients you will add: meat, vegetables, condensed soup, etc. All of that comes out and blends when something is cooked for a long period of time. The water in this recipe is not vital but should be added to create a thinner sauce if that is your preference.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Crockpot Cube Steak Recipe (with gravy, onions, and mushrooms)
Ingredients
- 21 oz condensed cream of mushroom soup (2 10.5 ounce cans)
- 1 packet Lipton Onion Soup Mix (use Recipe Secrets Onion or Beefy Onion flavor)
- ¼ teaspoon ground black pepper (to taste)
- ¾ cup water (optional, for thinner gravy)
- 1½ lbs cube steaks (4-6 cube steaks)
- 1 medium yellow onion (or white onion, sliced)
- 4-8 oz mushrooms (optional, sliced)
Instructions
- Combine the cans of 21 oz condensed cream of mushroom soup with the 1 packet Lipton Onion Soup Mix and ¼ teaspoon ground black pepper (plus ¾ cup water if desired) in your crock pot. Mix until well combined.
- Layer the 1½ lbs cube steaks over the 'gravy' mixture adding one at a time. Top each cube steak with some of the 1 medium yellow onion as you add them, staggered in shingle-fashion, over the cream of mushroom base. Top with optional sliced 4-8 oz mushrooms (white mushrooms or cremini) if desired.
- Set your crock pot to high and cook for 6 hours. Serve over rice, potatoes, or pasta.
Notes
- Don’t worry too much about overcooking. If you throw this together before work and get back late, everything will be alright! 6 to 8 hours is the ideal zone for tender cube steak.
- There’s no need to flip the meat. You should avoid removing the lid as much as possible until it’s completely done. Stirring is also unnecessary.
- To thicken gravy, add cornstarch. Mix 1 or 2 tablespoons of cornstarch with 2 or 3 tablespoons of cold water and add it to the crockpot towards the end of the cooking period. You can also do this with flour, just remember to mix it with cold water first.
- Make sure to thaw your cube steak before adding it to the crockpot. It will take longer for the internal temperature to increase and result in more time necessary to complete the dish.
- To Store: Leftovers can be stored in the fridge in a shallow, airtight storage container for up to 3-4 days.
- To Freeze: Crockpot cube steak can be frozen for up to 3 months. Opt for a shallow, airtight freezer container. Thaw overnight in the refrigerator before reheating.
- To Reheat: Set leftovers out for 20 to 30 minutes to come to room temperature. Then, transfer to a covered skillet over low heat until the desired temperature or move them to a baking dish. If reheating in the oven, cook at 250℉ (121℃) for 25-30 minutes. Low heat for longer periods will keep it from drying out. With either reheating method, add water or broth as needed.
Anonymous says
Made your recipe, so easy. I'm so happy i have a crockpot that automatically flips to warm when its dome cooking. I fell asleep and forgot. It turned out very tender.