This crock pot cube steak recipe makes fork-tender beef smothered in rich, savory gravy. It's a comforting meal that's easy to make on busy days.
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Crock pot cube steak is one of those recipes that feels so comforting after a long day. I love how it takes an affordable cut of beef and turns it into something incredibly tender and flavorful. It's one of my go-to dinners when I need something effortless but still delicious.
I find myself making this a lot in the fall and winter when I'm craving a hearty, stick-to-your-ribs meal. There's just something about coming home to the smell of slow-cooked beef and brown gravy that makes the whole house feel cozy. It's also a great dish for Sunday family dinners or potlucks because it's easy to double. It pairs perfectly with mashed potatoes or buttered noodles, making it a comforting classic that never goes out of style.
If you've never made crock pot cube steak before, you're in for a treat. It's a true dump-and-go recipe, meaning minimal prep and maximum flavor. Just add a handful of simple ingredients and your slow cooker does all the work! So if you're want an easy, comforting meal that practically cooks itself, this one needs to be on your menu.
Ingredients
- Cube steak - A budget-friendly cut that becomes tender and flavorful when slow-cooked.
- Onion - Adds natural sweetness and depth of flavor to the dish.
- White mushrooms - Enhance the savory, umami-rich taste of the gravy.
- Beef broth - Provides moisture and infuses the meat with a rich, beefy flavor.
- Olive oil - Helps sear the steak for added depth and richness.
- Garlic powder - Enhances the dish with a warm, garlicky aroma.
- Paprika - Adds a hint of smokiness and subtle color to the dish.
- Black pepper - Gives a mild heat and enhances the overall seasoning.
- Salt - Balances flavors and brings out the natural taste of the ingredients.
- Worcestershire sauce - Adds a tangy, umami depth that complements the beef.
- Dried or fresh thyme (optional) - Infuses a touch of earthiness and warmth.
Scroll down to the recipe card for quantities used.
Instructions
Season both sides of the cube steak with salt, pepper, paprika, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak on each side for 2 to 3 minutes until browned but not fully cooked through. Remove the steak and set aside.
In the same skillet, add 1 teaspoon of olive oil. Once melted, add the sliced onions and cook for about 3 to 4 minutes, until they begin to soften.
Add the mushrooms and continue to sauté for another 5 minutes until both are golden and tender. Season lightly with salt and pepper. Remove from heat.
Place the seared cube steak at the bottom of the slow cooker. Top with the sautéed onions and mushrooms. Pour the beef broth over the steaks and vegetables. Add Worcestershire sauce and thyme if using.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the steak is tender and the flavors have melded together.
Serve the cube steak with the onions and mushrooms over the top. It can be paired with mashed potatoes and vegetables for a hearty meal.
Hint: Try placing the onions and mushrooms on the bottom of the crock pot, then add the cube steak on top. This will ensure the vegetables get plenty of flavor from the steak as it cooks.
Variations
Here are some easy ways to customize this crock pot cube steak recipe:
- Make it creamy. Stir in a splash of heavy cream or a dollop of sour cream at the end for a richer, creamier gravy.
- Add heat. Sprinkle in red pepper flakes or cayenne pepper for a spicy kick.
- Boost the umami. Add a splash of soy sauce or a bit of Dijon mustard to deepen the flavor.
- Make it Southern-style. Swap the beef broth for milk and add a little flour to create a creamy country-style gravy.
- Go low-carb. Serve over mashed cauliflower instead of potatoes for a keto-friendly option.
- Incorporate fresh herbs. Try rosemary, parsley, or oregano for a fresh, herbaceous twist.
- Try a different protein. Use thinly sliced pork chops or chicken breasts instead of cube steak for variety.
Tips
Top tip: For the best results, don't skip the searing step! Browning the cube steak before adding it to the crock pot locks in the juices and gives the meat a delicious caramelized flavor, ensuring that your steak turns out tender and packed with savory goodness.
- Use fresh beef broth. If possible, opt for homemade beef broth for a richer taste. Low-sodium store-bought broth works great too for controlling the seasoning.
- Adjust the seasoning to taste. Taste the gravy at the end of cooking and adjust salt and pepper if needed, as slow cooking can sometimes mellow out the flavors.
- Cook on low. For the most tender steak, always cook on low heat rather than high. Slow cooking allows the meat to break down and become perfectly fork-tender.
- Let it rest. After cooking, let the steak rest for a few minutes before serving to allow the juices to redistribute and keep the meat juicy.
Serving suggestions
When serving crock pot cube steak, it's hard to go wrong with classic sides like mashed potatoes or buttered noodles. The rich, savory gravy that's created while slow-cooking the steak is great for spooning over these sides for an extra layer of flavor.
For a low-carb option, try pairing your steak with mashed cauliflower or cauliflower rice. Mashed cauliflower is a great substitute for mashed potatoes and still gives you that creamy, comforting texture without the carbs.
If you want something even lighter, consider serving it alongside a green salad or sautéed green beans. These greens not only fit perfectly into a low-carb lifestyle, but they also bring a burst of freshness and color to the plate.
If you're catering to gluten-free guests, this recipe is naturally gluten-free as long as you ensure the broth and Worcestershire sauce are both gluten-free (some brands contain wheat). You can pair it with gluten-free bread or a side of slow cooker rice to soak up all the flavorful gravy.
Storage
To store your leftover crock pot cube steak, simply transfer it to an airtight container and refrigerate it for up to 3 to 4 days. Make sure the steak is fully cooled before storing it to avoid condensation in the container. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to place the steak and gravy in a freezer-safe container or bag, and let it cool completely before sealing.
When you're ready to reheat, you can thaw it overnight in the fridge and warm it up on the stove over low heat, adding a splash of beef broth if needed to prevent it from drying out. Alternatively, you can reheat it in the microwave but cover it to maintain moisture.
FAQs
Yes, you can! While cube steak is ideal for this recipe due to its tenderness when slow-cooked, you can also use other cuts like round steak or chuck roast. Just be aware that the texture might differ slightly, but it will still be delicious. If using a tougher cut, consider adding a little extra cooking time to ensure it's tender.
Yes, you can cook it on high, but the steak will be more tender and juicy if you cook it on low for several hours. If you're in a rush, cooking it on high for about 4 hours will work, but low and slow is the best way to achieve that melt-in-your-mouth texture.
Yes, you can add vegetables like carrots, potatoes, or peas to the crock pot while the cube steak cooks. Just keep in mind that root vegetables like carrots and potatoes will need to be chopped into smaller pieces to cook evenly. If adding delicate vegetables like peas, it's best to toss them in during the last 30 minutes to avoid overcooking.
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Recipe
Beef Cube Steak in Crock Pot
Ingredients
- 1 cube steak
- 1 medium onion thinly sliced
- 1 cup white mushrooms sliced
- ½ cup beef broth low-sodium
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce I use one that is gluten-free
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme (optional)
Instructions
- Season both sides of the cube steak with salt, pepper, paprika, and garlic powder.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Once the oil is hot, sear the cube steak on each side for 2-3 minutes until browned but not fully cooked through. Remove the steak and set aside.
- In the same skillet, add 1 teaspoon of olive oil.
- Once melted, add the sliced onions and cook for about 3-4 minutes, until they begin to soften.
- Add the mushrooms and continue to sauté for another 5 minutes until both are golden and tender. Season lightly with salt and pepper. Remove from heat.
- Place the seared cube steak at the bottom of the slow cooker.
- Top with the sautéed onions and mushrooms.
- Pour the beef broth over the steaks and vegetables, adding Worcestershire sauce and thyme if using.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the flavors have melded together.
- Serve the cube steak with the onions and mushrooms over the top.
- Great paired with mashed potatoes and vegetables
Dave S
I may try this in the next couple of days. wondering if Kitchen Bouquet would anything or is it generally used for coloring the gravy?
Also, your instructions mention slicing onions but the photo looks like chopped. I'm curious which you use when cooking the dish.
Lisa MarcAurele
Thanks for catching that! I do use chopped onions. I don't use Kitchen Bouquet but from what I know about it, it is used for flavor and color so it may work to enhance flavor in this dish.