Imagine coming home to a meal so tender it falls apart with a fork. No fancy skills, no babysitting the stove—just your crock pot doing all the work while you pretend to be a responsible adult. Cube steak gets a bad rap for being tough, but slow cooking turns it into a melt-in-your-mouth masterpiece.
And the best part? You probably already have most of the ingredients. If you’ve ever overcooked steak or drowned it in salt, this recipe is your redemption arc.
Let’s fix your dinner game.
Why This Recipe Works (Spoiler: It’s Stupid Easy)
Cube steak is the underdog of the meat world—cheap, flavorful, and perfect for lazy cooks. The crock pot’s low heat breaks down the connective tissue, turning a “meh” cut into something luxurious. The gravy?
It makes itself while you binge-watch your favorite show. Plus, you can tweak the flavors without risking a kitchen disaster. It’s like a cheat code for people who hate cooking.
Ingredients You’ll Need (No Fancy Stuff)
- 2 lbs cube steak (or enough to feed your hangry family)
- 1 can cream of mushroom soup (the unglamorous hero)
- 1 packet dry onion soup mix (because we’re not chopping onions today)
- 1 cup beef broth (water works in a pinch, but don’t tell anyone)
- 1 tbsp Worcestershire sauce (for that umami kick)
- 1 tsp garlic powder (fresh garlic is overrated here)
- Salt and pepper (to taste, but be generous)
Step-by-Step Instructions (Even Your Cat Could Do This)
- Season the steak with salt, pepper, and garlic powder.
Don’t skip this—flavor starts here.
- Layer the steak in the crock pot. Overlapping is fine; perfectionists can relax.
- Mix the soup, broth, Worcestershire, and onion soup mix in a bowl. Stir until it looks questionable but smells amazing.
- Pour the mixture over the steak.
No need to stir—gravity handles that.
- Cook on low for 6–8 hours or high for 3–4. Low and slow wins, but we don’t judge.
- Shred or serve whole. Bonus points if you drown it in the gravy.
How to Store It (Because Leftovers Are Life)
Let the steak cool before tossing it in an airtight container.
It’ll last 3–4 days in the fridge or 3 months in the freezer. Reheat it on the stove with a splash of broth to revive the gravy. Pro tip: Freeze portions for those “I can’t adult today” moments.
Why This Recipe Is a Game-Changer
Budget-friendly: Cube steak costs less than therapy. Time-saving: Dump it and forget it. Versatile: Serve over mashed potatoes, rice, or straight from the pot like a goblin.
It’s also forgiving—mess up the timing? Still edible. Forget an ingredient?
Improvise. Your future self will thank you.
Common Mistakes (Don’t Be That Person)
- Overcrowding the pot: Give the meat room to breathe, or you’ll get uneven cooking.
- Skipping the seasoning: Bland meat is a crime. Season every layer.
- Using high heat the whole time: Low heat = tender meat.
High heat = shoe leather.
- Stirring too much: Let the crock pot do its job. You’re not a DJ.
Alternatives (Because Rules Are Made to Be Broken)
Swap cream of mushroom for cream of chicken or celery. Use cubed beef stew meat if you can’t find cube steak.
Add mushrooms, onions, or a splash of red wine for extra flair. Vegetarian? Try portobello mushrooms—though, IMO, it’s not the same.
FAQs (Because You’re Probably Overthinking This)
Can I cook this on high the whole time?
Technically, yes, but the steak won’t be as tender.
Low heat breaks down the fibers better. Patience is a virtue, or so they say.
What if I don’t have onion soup mix?
Mix 1 tbsp onion powder, 1 tsp salt, and a pinch of sugar. It’s not identical, but it’ll do in a pinch.
Can I add vegetables?
Throw in carrots, potatoes, or peas during the last 2 hours.
Any earlier, and they’ll turn to mush. FYI, mushy peas are a British crime for a reason.
Why is my gravy too thin?
Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and cook for 15 more minutes. Science!
Final Thoughts
This recipe is the culinary equivalent of a trust fall—minimal effort, maximum reward.
Whether you’re a kitchen newbie or a burned-out pro, it’s a guaranteed win. Now go forth and let your crock pot do the heavy lifting. Your taste buds (and your sanity) will thank you.