You want tender, juicy cube steak without babysitting a skillet or firing up the grill. The crock pot is your new best friend. Throw everything in, press a button, and walk away.
Come back to meat so soft it practically melts if you glare at it too hard. No fancy skills, no stress—just dinner that tastes like you tried way harder than you actually did. Who needs a Michelin star when you’ve got a slow cooker and zero patience?
Why This Recipe Slaps
Cube steak in the crock pot is the ultimate set-it-and-forget-it meal.
The slow cooking breaks down the meat’s toughness, turning it into fork-tender perfection. The flavors deepen over time, and the gravy? Oh, the gravy.
It’s rich, savory, and basically begs to be poured over mashed potatoes. Plus, it’s cheap. Cube steak won’t bankrupt you, unlike that organic grass-fed ribeye you eyed at the store.
Ingredients You’ll Need
- 4 cube steaks (about 1.5 lbs)
- 1 onion, sliced (because everything’s better with onions)
- 2 cups beef broth (or water + bouillon if you’re winging it)
- 1 packet onion soup mix (the cheat code for flavor)
- 1 can cream of mushroom soup (don’t knock it till you try it)
- 1 tbsp Worcestershire sauce (for that umami punch)
- 1 tsp garlic powder (because garlic is life)
- Salt and pepper (to taste, but be generous)
Step-by-Step Instructions
- Season the steaks.
Salt and pepper both sides like you mean it.
- Sear the steaks (optional but worth it). Heat a skillet with a little oil and brown each side for 2 minutes. This adds flavor.
Skip if you’re truly lazy.
- Layer the onions in the crock pot. They’re the flavor foundation.
- Add the steaks on top of the onions. Stack them if you must.
- Mix the liquids.
Whisk broth, soup mix, cream of mushroom, Worcestershire, and garlic powder in a bowl. Pour over the steaks.
- Cook low and slow. 6-8 hours on low or 3-4 on high. Longer = more tender.
- Serve with mashed potatoes, rice, or just a spoon.
No judgment.
How to Store Leftovers (If You Have Any)
Let the steak and gravy cool, then stash it in an airtight container. It keeps in the fridge for 3-4 days. Reheat on the stove or microwave—just add a splash of broth if the gravy thickens too much.
For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
Why This Recipe Is a Game-Changer
It’s budget-friendly, effortless, and crowd-pleasing. Cube steak is affordable, and the crock pot does all the heavy lifting.
Even picky eaters won’t complain when they taste the gravy. Plus, it’s versatile—swap ingredients (see below) or serve it over noodles, rice, or toast. Dinner solved.
Common Mistakes to Avoid
- Overcooking.
Yes, it’s hard to do, but 10 hours on low might turn it into mush.
- Skimping on seasoning. Cube steak needs help. Be generous with salt, pepper, and spices.
- Not searing.
I get it, it’s an extra step. But that caramelized crust = flavor gold.
- Using too little liquid. The gravy is the best part.
Don’t let it dry out.
Alternatives and Swaps
No cream of mushroom? Use cream of celery or golden mushroom soup. Vegetarian?
Try portobello mushrooms (but, IMO, it’s not the same). Hate onions? Fine, leave them out (but why?).
For a keto twist, thicken the gravy with xanthan gum instead of flour.
FAQs
Can I use frozen cube steak?
Technically, yes—but thaw it first. Frozen meat slows cooking and can mess with the texture.
What if I don’t have onion soup mix?
Mix 1 tbsp onion powder, 1 tsp salt, and ½ tsp garlic powder. Close enough.
Can I add veggies?
Absolutely.
Toss in carrots, potatoes, or mushrooms during the last 2 hours of cooking.
Why is my steak tough?
You didn’t cook it long enough. Cube steak needs time to relax. Give it another hour.
Final Thoughts
Cube steak in the crock pot is the ultimate no-fuss dinner.
It’s cheap, easy, and tastes like you spent hours cooking (when you didn’t). Whether you’re feeding a family or just yourself, this recipe delivers every time. Now go forth and let your slow cooker do the work.
You’ve got better things to do.