Ultimate Slow Cooker Cube Steak with Rich Mushroom Gravy (No Canned Soup!)
There’s nothing quite like a hearty, home-cooked meal that practically makes itself. This Crock Pot Cube Steak recipe delivers pure comfort food, making it incredibly easy to put a delicious and satisfying dinner on the table with minimal effort. Forget complicated steps or lengthy prep times; this slow cooker marvel is designed for busy days when you crave that comforting, savory flavor without being tied to the stovetop.
One of the biggest advantages of using your crockpot for cube steak is its ability to transform an often-tough cut of beef into incredibly tender, melt-in-your-mouth perfection. Cube steak is known for its lean nature, which can sometimes result in a chewy texture if not cooked properly. However, the magic of low and slow cooking in your trusty slow cooker ensures every bite is succulent and infused with flavor, surrounded by a rich, homemade gravy that’s absolutely to die for.
What truly sets this recipe apart is its simplicity and dedication to fresh, wholesome ingredients. With just six core ingredients (and only five if you don’t count the water needed for the gravy slurry), this is a true “dump and go” meal. You won’t find any reliance on canned cream soups here! We achieve a wonderfully thick and flavorful gravy using a simple cornstarch and water mixture, giving you complete control over the taste and sodium levels. Plus, there’s no need to pre-brown the meat, saving you an extra step and making cleanup even easier. It’s perfect for those bustling weeknights when you want a nutritious, home-cooked dinner without the fuss.
Why This Crock Pot Cube Steak Will Become Your New Favorite
This slow cooker cube steak isn’t just a recipe; it’s a solution to weeknight dinner dilemmas and a staple for cozy evenings. Here’s why you’ll fall in love with it:
- Unbelievably Easy: Seriously, it doesn’t get much simpler than this. Just layer your ingredients in the crockpot, set it, and let it work its magic. No browning, no sautéing – just pure, hands-off cooking convenience.
- No Canned Soup: Many traditional cube steak recipes lean heavily on canned cream soups for flavor and thickness. Our approach uses a homemade gravy base with beef broth and a cornstarch slurry, resulting in a fresher, more natural flavor profile and allowing you to avoid artificial ingredients and excessive sodium.
- Incredibly Tender Beef: Cube steak can be notoriously tough, but slow cooking is its secret weapon. Hours in the gentle heat of the crockpot break down the connective tissues, ensuring every slice of beef is fork-tender and juicy.
- Rich & Comforting: This dish is the epitome of comfort food. The savory beef, earthy mushrooms, and luscious gravy create a satisfying meal that warms you from the inside out. It’s especially perfect for chilly evenings.
- Versatile & Filling: Serve it over mashed potatoes, egg noodles, or rice to soak up every last drop of that amazing gravy. It’s a wholesome, filling meal that the whole family will adore, and it pairs beautifully with a simple green vegetable.
- Meal Prep Friendly: This recipe is fantastic for meal prepping. Cook a larger batch and enjoy delicious leftovers for lunch or dinner throughout the week. The flavors often deepen overnight!
Understanding Cube Steak: The Secret to Tenderness
Before diving into the cooking process, let’s clarify what cube steak actually is. Cube steak is a popular cut of beef, typically sourced from the top round or sirloin primal cuts of the cow, which are known for being lean and muscular. What gives it its distinctive name and texture are the small indentations, or “cubes,” created by a mechanical tenderizing process. This involves pounding the meat with a meat mallet or sending it through a tenderizing machine, which breaks up tough muscle fibers.
Because of its lean nature, cube steak can be quite tough if cooked quickly or at high temperatures. This is precisely why it’s an ideal candidate for slow cooking methods, like braising in a crockpot. The prolonged, gentle heat allows the connective tissues to slowly break down, resulting in incredibly tender beef that’s easy to chew and digest. While it’s famously used for dishes like Chicken Fried Steak in the Southern United States, its versatility truly shines when simmered to perfection in a flavorful gravy.
Simple Ingredients for Maximum Flavor
You’ll be amazed at how much flavor you can get from so few ingredients! Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.
- Cube Steak: Look for fresh, reddish-pink cube steak without excessive liquid in the package. About 1.5 pounds is usually enough for 4 servings. Thawing it completely before cooking is recommended for even results.
- Onion Soup Mix: This is our secret weapon for a burst of savory, umami flavor. You can use a store-bought packet (like Lipton’s) or, for better control over ingredients and sodium, try making your own Homemade Onion Soup Mix.
- Beef Broth: The foundation of our rich gravy. Opt for low-sodium or no-sodium beef broth to manage the overall salt content of your dish. Quality broth makes a difference, so choose a good brand or even homemade if you have it.
- Mushrooms: Sliced button mushrooms, baby bella (cremini) mushrooms, or brown mushrooms all work wonderfully. They add an earthy depth and delightful texture to the gravy. Feel free to use more if you’re a mushroom enthusiast, as they shrink considerably during cooking.
- Water: Used in conjunction with cornstarch to create a smooth slurry for thickening the gravy.
- Cornstarch: The natural thickener for our homemade gravy, providing a silky smooth consistency without the need for canned creams.
Optional Flavor Boosters:
- Garlic Powder: A teaspoon can enhance the savory notes.
- Black Pepper: Freshly ground black pepper adds a lovely subtle kick.
- Worcestershire Sauce: A splash (1-2 teaspoons) can add a deeper, more complex savory undertone.
- Fresh Thyme or Rosemary: A sprig or two added during cooking can infuse the dish with aromatic notes.
Effortless Steps to Delicious Crock Pot Cube Steak
This recipe is designed for maximum ease with minimum fuss. Follow these simple steps for a truly comforting meal:
- Prepare Your Crockpot: Begin by arranging your cube steak pieces in a single layer at the bottom of your slow cooker. If you have more steak than can fit in a single layer, you can slightly overlap them.
- Add the Aromatics and Flavor: Scatter the sliced mushrooms evenly over the cube steak. Then, sprinkle the onion soup mix generously over everything. This powder will dissolve into the broth, infusing the beef and mushrooms with incredible flavor as it cooks.
- Cover with Liquid: Pour the beef broth into the crockpot, ensuring it mostly covers the cube steak and mushrooms. You want enough liquid to simmer and create that delicious gravy.
- Slow Cook to Perfection: Secure the lid on your crockpot. Set it to the “low” setting and let it cook for approximately 3 1/2 to 4 hours. Cooking on low and slow is key to achieving that desirable fork-tender texture for the cube steak. Resist the urge to lift the lid too often, as this releases heat and prolongs cooking time.
- Thicken the Gravy: Once the beef is tender and the cooking time is nearly complete, it’s time to thicken that luscious gravy. In a small bowl, whisk together the water and cornstarch until a smooth slurry forms (no lumps!). Carefully pour this cornstarch mixture into the crockpot, stirring gently to combine it with the hot broth.
- Final Simmer: Leave the lid off the crockpot at this stage. Allow the gravy to continue cooking on low for another 20-30 minutes, stirring occasionally. The sauce will gradually thicken as it simmers, developing into a rich, velvety gravy. If you find it’s still not thick enough after 30 minutes, you can always increase the heat to high for a few minutes or add a little more cornstarch slurry (mixed with an equal part cold water) if needed.
Helpful Kitchen Tools
While this recipe is simple, having the right tools can make it even easier:
- Slow Cooker: Essential for this hands-off recipe. A 6-quart capacity is generally ideal.
- Sharp Knives: For easy slicing of mushrooms or any additional vegetables.
- Cutting Boards: Always useful for prep work.
- Whisk: To ensure your cornstarch slurry is perfectly smooth.
Perfect Pairings: Serving Your Comforting Cube Steak
This Crock Pot Cube Steak is the ultimate comfort food, and it truly shines when served with accompaniments that can soak up every last drop of that incredibly flavorful mushroom gravy. Here are some of our favorite ways to serve it, along with suggestions for adding some healthy greens:
- Creamy Mashed Potatoes: A classic pairing! The fluffy potatoes are the ideal canvas for the rich gravy, making every bite heavenly. Try our Jalapeno Cheddar Mashed Potatoes for an extra kick!
- Hearty Egg Noodles: Wide egg noodles provide a comforting bed for the tender beef and a wonderful texture contrast to the gravy.
- Fluffy White Rice: For a lighter option that still perfectly soaks up the sauce, plain white or brown rice is an excellent choice.
- Crusty French Bread or Dinner Rolls: Don’t let any gravy go to waste! Use warm, crusty bread to sop up the delicious sauce.
- Roasted Asparagus: Add a touch of green and freshness with perfectly tender Roasted Asparagus on the side.
- Roasted Brussels Sprouts: Earthy and slightly bitter, Roasted Brussels Sprouts with bacon and balsamic offer a fantastic contrast to the rich beef.
- Steamed Green Beans: Simple, crisp green beans provide a vibrant side that complements the savory main course.
Pro Tips & Recipe Variations for Success
Elevate your Crock Pot Cube Steak experience with these helpful tips and creative variations:
- Control the Sodium: Onion soup mix and beef broth can both be high in sodium. To manage this, always opt for low-sodium or no-sodium beef broth. Additionally, consider making your own Homemade Onion Soup Mix, which allows you to completely control the salt content and avoid preservatives.
- Gravy Thickening Troubleshooting: If your gravy isn’t thickening as much as you’d like after 30 minutes, don’t fret! You have a few options: you can increase the crockpot heat to high for a short period (10-15 minutes), or for faster results, carefully transfer the liquid to a saucepan and heat it over the stove for just a couple of minutes, whisking constantly until it reaches your desired consistency.
- Mushroom Mania: Love mushrooms? Feel absolutely free to double the amount! They cook down significantly, much like sauteed mushrooms, so if your family enjoys them, a larger quantity will yield a more prominent mushroom flavor and texture in the gravy.
- Thaw Your Cube Steak: For the best and most even cooking results, it is highly recommended to use thawed cube steak. This cut is relatively thin, so it typically thaws quickly. You can transfer it from the freezer to the refrigerator overnight, or even leave it on the counter for just a couple of hours if you’re in a pinch.
- Add More Vegetables: For a more complete meal cooked in one pot, consider adding root vegetables like chopped carrots, potatoes (cut into 1-inch pieces), or celery directly to the crockpot along with the other ingredients. They will cook down beautifully in the flavorful broth.
- Herb Infusion: For an extra layer of flavor, consider adding a sprig or two of fresh rosemary or thyme to the crockpot at the beginning of the cooking process. Remove them before serving.
- Dairy-Free Option: This recipe is naturally dairy-free! Just ensure your beef broth and onion soup mix (if store-bought) do not contain any hidden dairy ingredients.
- Gluten-Free Option: The recipe is also naturally gluten-free if you ensure your beef broth and onion soup mix are certified gluten-free, and you use cornstarch (which is naturally gluten-free) as your thickener.
Storage & Reheating Instructions
One of the best things about this Crock Pot Cube Steak is how well it stores, making it perfect for meal prepping or enjoying delicious leftovers:
- Refrigeration: If you have any leftovers, simply transfer them to an airtight container and store them in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day!
- Freezing: This dish freezes beautifully. Allow the cooked cube steak and gravy to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, ensuring as much air is removed as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. You can also gently warm larger quantities on the stovetop over medium-low heat, stirring occasionally, until hot. If the gravy has thickened too much during storage, you can add a splash of beef broth or water to thin it out to your desired consistency.
Why Your Slow Cooker is a Kitchen MVP
The slow cooker (or crockpot) is an indispensable tool for busy home cooks, and this cube steak recipe perfectly showcases its magic. Beyond the convenience of “set it and forget it,” slow cooking offers numerous benefits:
- Tenderizes Tough Cuts: It excels at breaking down connective tissues in less expensive, tougher cuts of meat, like cube steak, transforming them into succulent, fall-apart tender dishes.
- Hands-Off Cooking: Free up your time! Once loaded, the slow cooker handles all the cooking, allowing you to attend to other tasks, run errands, or simply relax.
- Deep Flavor Development: The long, gentle cooking process allows flavors to meld and deepen beautifully, creating a more complex and satisfying taste.
- Energy Efficient: Slow cookers use less energy than a conventional oven for long cooking times, making them an economical choice.
- Perfect for Meal Prep: Cook large batches of stews, roasts, or, of course, cube steak, for easy meals throughout the week.
Frequently Asked Questions (FAQs)
- Can I use frozen cube steak? While it’s best to thaw cube steak before cooking for even results, you can technically cook it from frozen. However, you will need to increase the cooking time by at least 1-2 hours on the low setting to ensure it cooks through and becomes tender.
- Do I need to brown the cube steak first? No, one of the beauties of this “dump and go” recipe is that pre-browning the meat is completely optional. The flavors will still develop beautifully in the slow cooker. If you prefer a deeper, more caramelized flavor on the beef, you can quickly sear it in a hot pan before adding it to the crockpot.
- What if my gravy is too thin or too thick? If too thin, continue simmering with the lid off or add another small cornstarch slurry. If too thick, whisk in a tablespoon or two of extra beef broth or water until it reaches your desired consistency.
- Can I add other vegetables to the crockpot? Absolutely! Chopped carrots, celery, or small potato pieces can be added at the beginning of the cooking process. For softer vegetables like peas or corn, stir them in during the last 30 minutes of cooking.
- Is this recipe suitable for a pressure cooker? While this recipe is specifically for a slow cooker, a similar cube steak recipe can be adapted for a pressure cooker for much faster results (usually 30-45 minutes of active pressure cooking). The exact liquid amounts and thickening steps might need slight adjustments.
More Easy Slow Cooker Recipes to Love
If you’re a fan of convenient, flavorful slow cooker meals, be sure to check out some of our other popular recipes:
- Slow Cooker Chicken Drumsticks
- Buffalo Chicken Sandwich
- Crockpot Fiesta Chicken
- Mississippi Chicken
- Beef & Noodle Soup
- Slow Cooker Pork Chops
Crock Pot Cube Steak
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Ingredients
- 1.5 pounds cube steak
- 1 ounce Onion Soup Mix
- 2 cups beef broth
- 8 oz sliced mushrooms
- 3 Tablespoons water
- 3 Tablespoons cornstarch
Instructions
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Arrange cube steak in the base of the crockpot. Add mushrooms, and sprinkle over the onion soup mix. Pour in beef broth to cover.1.5 pounds cube steak, 1 ounce Onion Soup Mix, 8 oz sliced mushrooms, 2 cups beef broth
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Put on the lid and cook on how for 3 1/2 – 4 hours.
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Mix together water and cornstarch, whisk into the broth. Leave the lid off and cook for 30 minutes for the gravy to thicken.3 Tablespoons water, 3 Tablespoons cornstarch
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Serve over mashed potatoes, egg noodles or as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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