Slow Cooker Cube Steak and Gravy Recipe

Cube steak with mushroom gravy served with mashed potatoes and green beans.

5 from 2 votes

Slow Cooker Cube Steak and Gravy Recipe

Slow cooker cube steak is cooked low and slow in a rich, homemade gravy until fork-tender. With no canned soup needed, it’s a hearty, comforting dinner that tastes like Sunday supper—any night of the week.

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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

Video

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition