This crockpot cube steak with gravy is my favorite easy slow cooker recipe and takes very little prep, making it a perfect dinner for busy weeknights! With just a handful of ingredients, you’ll be putting this on the dinner menu every week!
This simple crockpot cube steak recipe is so easy and delicious you’ll fall in love with your slow cooker!
This dish always makes me a little nostalgic for home. My mom often made things like this for our family while I was growing up. Crockpots saved her 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 long.
Tender, juicy cube steak is covered in a rich and creamy gravy, topped with savory slow-cooked onions and decadent mushrooms. Mushrooms were always my favorite. It’s a hearty dish. Cream of mushroom soup makes this especially tasty.
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With just a few ingredients and 3 steps, this is a super simple recipe and the crockpot makes it even easier. You can serve it on any type of rice, potatoes, or pasta, and as a result, it goes a long way. Be prepared for some extra scrumptious leftovers!
❤️ Why You'll 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, and it leaves your house smelling fantastic all day!
🥘 Ingredients
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 up 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 really 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 really simple meal!
🔪 Step-By-Step Instructions
For this hearty dish, you’ll need a slow cooker, a silicone spatula set, and a cutting board. That's it, nothing fancy here!
- 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!
This cube steak recipe is delicious 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.
💭 Angela's Tips & Recipe 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 gravy, add cornstarch. Simply 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 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. 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 a shallow, airtight container for 3 to 4 days in the fridge.
Freezing
Crockpot cube steak can be frozen for up to 3 months as long as it is in a freezer-proof airtight container.
Reheating Crockpot Cube Steak
Thaw any frozen leftovers in the fridge overnight. Lay it out for 20 to 30 minutes to come to room temperature. Then, either transfer to a covered skillet over low heat until the desired temperature or move them to a baking dish.
Cook the latter 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.
🍲 More Easy Crockpot Recipes!
- Slow Cooker Mongolian Beef
- Crock Pot Chicken and Gravy
- Crock Pot Pork Chops
- Slow Cooker Yankee Pot Roast
- Crock Pot Cabbage
❓ FAQ
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.
The only reason it would be necessary is 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 together 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.
📋 Recipe
Crock Pot Cube Steak
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)
- 1 ½ 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 cream of mushroom condensed soup with the Lipton Onion Soup Mix and ground black pepper (plus water if desired) in your crock pot. Mix until well combined.21 oz condensed cream of mushroom soup, 1 packet Lipton Onion Soup Mix, ¼ teaspoon ground black pepper, ¾ cup water
- Layer the cube steaks over the 'gravy' mixture adding one at a time. Top each cube steak with some of the sliced onions as you add them, staggered in shingle-fashion, over the cream of mushroom base. Top with optional sliced mushrooms (white mushrooms or cremini) if desired.1 ½ lbs cube steaks, 1 medium yellow onion, 4-8 oz mushrooms
- Set your crock pot to high and cook for 6 hours. Serve over rice, potatoes, or pasta.
Equipment You May Need
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 gravy, add cornstarch. Simply 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 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. Leave frozen meat in the fridge overnight or put it in a plastic bag in cool water for a quick thaw.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Lizzie says
I used onion mushroom soup mix and the water from canned mushrooms to thin the gravy plus added a Tablespoon of garlic as we are garlic lovers in this house. Came out amazing!!
Angela says
Just what I was hoping for with this meat!! Easy to put together and tastes amazing! I have picky eaters and they loved it! The gravy was a perfect consistency, was able to plate and serve!! Thank you for this recipe. It’s a keeper
Linda says
Question-so high temp is okay for 6hrs? Could I cook it on low?
Angela @ BakeItWithLove.com says
Yes, you definitely can. I would check your cube steaks after 8 hours on low. Enjoy!
Beth McCay says
I’ve made this for years however I’ve always lightly browned the cubed steak first, which required frying of course the transferred to a baking dish and completed cooking in the oven. Your version is so much easier and doesn’t require that I stand on my feet near as long. Not to mention your option is basically mess free.
Same delicious taste we’ve loved for years so your recipe is a huge winner in our home. Thank you for sharing.
AnnV says
Can you use canned mushrooms?
Angela @ BakeItWithLove.com says
Yes, most definitely! They would be more tender, so instead of letting them cook the full time with the cubed steaks I would add them toward the end and just give them 15-20 minutes with the gravy to warm through before serving. Enjoy!
Anonymous says
Yummy and tender. Thank you
Anne says
Love this for an easy cube steak go to dinner. My husband doesn't eat onions, so I trick him. I sift all of the onions out of the soup mix leaving only powder. Then I do not put in an onion, I substitute a little garlic. He loves this dish. I know my mods may sound crazy, but it is still wonderful with them. Thanks for a great recipe.