Slow cooker cube steak and gravy is made without canned soup and with a homemade gravy instead. The meat is seared, the mushrooms sautéed, then everything gets tossed to simmer away for hours. The results are meltingly tender beef smothered in a savory gravy that tastes just like Sunday dinner. Even on a Tuesday!
Slow-cooking cube steak is comfort food made easy. I do crave a big, juicy steak sometimes, but when life gets busy, I also crave simplicity! So, there’s nothing better than a shortcut steak recipe.
I’ve done easy garlic steak bites as an appetizer, and slow cooker honey garlic steak bites, and slow cooker mushroom steak bites for dinner.
And now this cube steak in the slow cooker has become highly requested around here.
Typically, cube steak is quick cooking due to its thin and tenderized texture, but cooking it low and slow in the crockpot means you don’t have to keep an eye on it. We’re skipping the canned soup and using simple pantry ingredients to make a rich, homemade gravy from scratch, great for serving over mashed potatoes, buttered noodles, or rice.
Even without shortcuts, this is still one of the easiest ways to enjoy home-cooked comfort food from scratch!
Crockpot Cube Steak
Why you’ll love this recipe
- The meat slow cooks until fall-apart tender.
- Simmered in gravy without canned soups or flavor packets.
- Can be made ahead and reheated later!
- Pairs well with all sorts of sides.
- A steak dinner without the hassle of cooking steak!
Helpful Tools
- A 6 quart slow cooker. I love this one or this one that allows you to saute in the same pot.
- Large skillet
- Tongs
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Cubed steak – You’ll know it’s cube steak by the signature pattern on the surface from it being mechanically tenderized.
- Seasoning – Salt, pepper, garlic powder.
- Olive oil – Used to brown the outside of the meat for extra flavor.
- Yellow onion and beef broth – Slice the yellow onion and use whichever beef broth you prefer. If you have homemade beef broth on hand, go ahead and use it.
- Unsalted butter, Baby Bella mushrooms, and minced garlic – Cooking mushrooms and garlic is amazing. The smell alone will have you drooling.
- All-purpose flour – Sprinkling flour will eventually help thicken the gravy.
- Heavy whipping cream – Adds creaminess to the gravy.
- Worcestershire sauce – A savory umami flavor that adds depth to the sauce.
- Italian seasoning – For added seasoning.
- Cornstarch and cold water – Adding a cornstarch slurry is optional. Use it if you find your gravy is still too thin.
- Chopped parsley – For garnish.
How to make Slow Cooker Cube Steak
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Season the steak on both sides with salt, pepper, and garlic powder. Sear for 2 minutes in a large skillet over medium-high heat and then transfer them into the slow cooker. Add the onions and a cup of broth to the crockpot over the seared steak.
- Step Two: In the same skillet, melt the butter over medium heat. Sauté the mushrooms for 2-3 minutes and then add the garlic and flour to cook for another couple of minutes.
- Step Three: Whisk in the remaining beef broth and use the whisk or a wooden spoon to deglaze the bottom of the pan. Scraping off the brown bits will give the gravy extra flavor.
- Step Four: Stir in the cream, Worcestershire sauce, and Italian seasoning. Let that simmer for 1-2 minutes until it has thickened. Carefully pour it over the steaks and onions. Cover with the lid and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Step Five: Once the cooking time is up, remove the set the steaks aside, whisk together a cornstarch slurry, and stir it into the gravy in the crockpot. Cook on high with the lid off for 5-10 minutes. Garnish with fresh chopped parsley, and enjoy!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- Browning the cubed steak is optional, but highly recommended.
- Sear your cube steak in batches, if needed. Once you’re done, wipe the excess grease from the pan.
- Use fresh onions and garlic. Try to avoid using any powders. Since there’s no canned soup, it’s important to build the fresh flavors.
- Make it ahead and reheat later. Sear the steaks and make the gravy. Store them in separate containers in the fridge overnight and assemble in the slow cooker the next day.
- Sometimes we all need a shortcut. Instead of making the gravy, you can add 2 cans of condensed cream of mushroom soup and 1 1/2 cups of beef broth to the seared cubed steak in the crockpot.
Storage & Reheating
How to store leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Cool completely then transfer the contents of the slow cooker cube steak and gravy to a freezer bag or freezer-safe container. Keep in mind, once it thaws overnight in the fridge, the gravy may separate.
Reheating Instructions
Reheat in a skillet or in the crockpot. You may want to add a splash of broth or cream to help loosen up the gravy.
Need more Crockpot Beef recipes? Try these:
Click here to view my entire collection of slow cooker recipes.
Slow Cooker Cube Steak and Gravy Recipe
Video
Equipment
Ingredients
- 2 pounds cubed steak
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 medium yellow onion sliced
- 1 ¾ cups beef broth divided
- 2 tablespoons unsalted butter
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 tablespoon cornstarch optional for slurry
- 1 tablespoon cold water optional for slurry
- fresh chopped parsley optional for serving
Instructions
- Season steak with salt, pepper, and garlic powder on both sides.2 pounds cubed steak, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder
- Heat olive oil in a large skillet over medium-high heat. Add steaks and brown for 1-2 minutes on each side. Remove from pan and transfer to a 6-quart slow cooker. You may need to do this step in batches. Wipe pan with a paper towel to remove excess grease.1 tablespoon olive oil
- Add onion and 1 cup beef broth to crockpot.1 medium yellow onion, 1 ¾ cups beef broth
- Melt butter in same pan over medium heat. Add mushrooms and cook for 2-3 minutes. Add garlic and flour and cook for 2-3 minutes, or until flour has cooked down and lightly browned.2 tablespoons unsalted butter, 8 ounces baby bella mushrooms, 2 cloves garlic, ¼ cup all purpose flour
- Pour in remaining ¾ cup beef broth and use a whisk or spatula to scrape the brown bits off the bottom of the pan.
- Add cream, Worcestershire sauce, and Italian seasoning. Simmer for 1-2 minutes, or until it has thickened. Carefully pour gravy over steaks and onions. Cover crockpot with lid and cook on LOW for 6-8 hours, or on HIGH for 4 hours.1 cup heavy whipping cream, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning
- Once time is up, remove steaks from crockpot and set aside. Whisk together cornstarch and cold water in a small bowl until smooth. Stir slurry into the crockpot and cook on high with the lid off for 5-10 minutes, or until gravy thickens.1 tablespoon cornstarch, 1 tablespoon cold water
- Garnish with fresh chopped parsley, if desired. Serve immediately.fresh chopped parsley
Notes
- Browning the cubed steaks is optional, but adds deep flavor to both the final dish and the homemade mushroom gravy that is worth the effort.
- If your gravy looks too thin at the end of cooking, add the cornstarch slurry to thicken it. A quick simmer for 5-10 minutes with the lid off will do the trick.
- To make ahead: sear the steaks and make the gravy the night before. Store them separately in the fridge and assemble in the crockpot the next morning.
- Store leftovers covered in the fridge for up to 3 days.
- You can freeze leftovers, but be mindful that cream sauces and gravies can separate upon thawing. The best way to freeze leftovers is to cool them completely and then store in an airtight container or bag in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
- Want to skip the homemade mushroom gravy? When you’re done adding the seared steaks to the crockpot, add 2 (10.5 oz) cans condensed cream of mushroom soup and 1 ½ cups of beef broth (instead of 1 ¾ cups) to the crockpot. Stir until combined.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
I made this recipe and I totally appreciate not having to use a canned soup for flavor. This is a keeper. Will be making this again, thank you.
Yay, its first review =) Thank you for reporting back!
I’ve made this a couple of times, and my family keeps requesting it! I will definitely be making it again.
So happy to hear that, especially since it’s a newish one! Thanks for reporting back 🙂