Cube Steak with Onion Gravy in the crock pot is a comforting, budget-friendly dish that brings together tender cuts of beef with a rich, savory gravy full of sweet onions and hearty flavor. This recipe is the kind of meal that tastes like something your grandmother would have slow-cooked on a chilly Sunday afternoon. It’s ideal for busy weeknights when you want a warm, satisfying dinner with minimal effort. Letting the slow cooker do the work means you’ll come home to a meal that’s already full of depth and flavor, all without standing over the stove. Cube steak, known for being a tougher cut, becomes incredibly tender after hours of slow cooking in this flavorful gravy, making it melt-in-your-mouth delicious. The thick onion gravy is perfect over mashed potatoes, rice, or egg noodles, making this a versatile dish that fits any side.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked steak and gravy for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.
Summary
Cube steak slow-cooked in a rich onion gravy until fork-tender, served with your favorite side dishes for a comforting and hearty meal.
Why You’ll Love This Recipe
This recipe requires minimal prep and uses affordable ingredients, yet it delivers big flavor. It’s the perfect “set-it-and-forget-it” meal for busy days, and the gravy is so good you’ll want to pour it over everything. Plus, it’s kid-friendly, freezer-friendly, and tastes even better the next day.
Kitchen Equipment You’ll Need
Crock Pot (slow cooker)
Mixing bowl
Whisk
Measuring cups and spoons
Large spoon or tongs
Tips for Success
Lightly sear the cube steak before placing it in the slow cooker for added flavor. Slice onions thinly so they cook down and become part of the gravy. Mix the gravy base thoroughly to prevent lumps. Let it cook on low for the full duration for the most tender result.
Ingredients
4 cube steaks
1 large onion, thinly sliced
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 ½ cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons vegetable oil (optional, for searing)
2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
Directions
Optional: In a skillet, heat oil over medium heat and sear cube steaks for 2-3 minutes per side until browned. Place sliced onions in the bottom of the crock pot. Place the cube steaks over the onions. In a bowl, whisk together beef broth, onion soup mix, cream of mushroom soup, Worcestershire sauce, garlic powder, and black pepper. Pour mixture over the steaks. Cover and cook on low for 7–8 hours or until steaks are tender. For a thicker gravy, mix cornstarch and cold water, stir into the gravy, and cook on high for an additional 20–30 minutes.
Additional Tips or Variations
For a deeper flavor, add a splash of red wine to the broth mixture. You can also add sliced mushrooms or diced carrots to make it more hearty. If you prefer a dairy-free version, use a dairy-free cream of mushroom substitute.