crock pot cube steak and gravy recipe
The Best crock pot cube steak and gravy recipe
Cube steak is one of those cuts I buy without thinking about it twice. It is affordable, it cooks down tender, and it holds up to a long, slow simmer without falling apart. I brown it on the stove first, then let the Crock Pot do the rest with a simple gravy built from cream of mushroom soup, beef broth, and a little onion. Four hours later I have a pan of steak and gravy that tastes like I stood at the stove all afternoon.
My kids ask for this one by name. They spoon the gravy over mashed potatoes and clean their plates, and my husband takes the leftovers to work the next day. I serve it on a weeknight when I need something hands off, and I also make it when we have family over because it feeds a crowd and nobody complains about a plate of steak and gravy. A side of green beans or a simple salad is all it needs.
Cube steak brings real protein and iron to the table, and the long cook time keeps it tender enough that even my pickiest eater finishes it. I control the sodium by using low sodium broth and adding salt only at the end. It is comfort food that still does something for you, and that is the kind of dinner I keep in rotation.
Crock Pot Cube Steak and Gravy
Tender cube steak slow-cooked in a rich, savory mushroom and onion gravy until it falls apart with a fork. It takes about 15 minutes of hands-on work in the morning, and the slow cooker handles the rest.
🥘Ingredients
For the Cube Steak
For the Gravy
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Cube Steak and Gravy Works
This crock pot cube steak and gravy is the recipe I keep coming back to because it feeds a crowd, fits any occasion, and the slow cooker does the work while I get on with everything else. It works just as well for a weeknight family dinner as it does for a holiday gathering, and the gravy and tender steak please everyone at the table. If you try it, I think it will earn a regular spot in your rotation too.
❓ Frequently Asked Questions About Crock Pot Cube Steak and Gravy
1. Can I put frozen cube steak straight into the crock pot?
It is better to thaw the meat first. Frozen cube steak lowers the temperature of the whole pot and can leave the meat sitting in the danger zone longer than it should, and the coating or seasoning won’t brown the same way. If you’re short on time, thaw it in the refrigerator overnight or use the defrost setting on your microwave, then pat it dry before it goes in.
2. How long does cube steak take to get tender in a slow cooker?
Plan on about six to eight hours on low, or four to five hours on high. Cube steak is thin and comes from a working muscle, so it needs a long, gentle braise to loosen up. It’s done when a fork slides through a piece with almost no resistance. If the meat still feels tight at the six-hour mark, give it another hour rather than turning up the heat.
3. Why did my cube steak come out tough and chewy?
Most often it’s undercooking. Cube steak goes through a firm stage around the two- to three-hour mark where it feels tough, and it only softens with more time in the liquid. Cooking it too fast on high, or letting the gravy reduce until it’s thick and dry, can also toughen the meat. Keep the gravy loose enough to mostly cover the steaks and let them ride out the full cook time.
4. Can I swap the cream of mushroom soup for something else?
Yes. Cream of celery or cream of chicken soup works as a one-to-one replacement and keeps the same creamy texture. For a from-scratch version, whisk a couple of tablespoons of flour into pan drippings or melted butter, add beef broth, and stir in a splash of milk or cream at the end. You’ll want roughly two cups of gravy base for a standard batch.
5. Can I freeze the leftovers, and how do I reheat them?
The finished dish freezes well. Cool it completely, pack the steaks and gravy together in an airtight container, and freeze for up to two or three months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in a covered dish in a low oven, adding a splash of broth if the gravy has thickened. Avoid a hard boil, which can tighten the meat back up.
