This easy cube steak recipe uses minimal ingredients that provide maximum flavor. Recipes like this make the best comfort food! Below you will find instructions to make this easy dinner recipe in the crock pot or on the stove top.
Cube Steak Recipe
I am loving quick and easy meals that are hits with everyone in my family. My family gobbled it right up! This easy Cube Steak Recipe is one of my favorite ways to cook minute steaks. I love to make it on the stove top or in the crockpot and then serve it with cauliflower rice or keto mashed potatoes for a delicious meal, just like my Keto Beef Stroganoff.
Cubed steak, minute steak, or Swiss steak are all a budget-friendly cut of beef (usually top round steak) that have been tenderized using a mechanical tenderizer, but they can still be very tough. I like to cook it low and slow in an onion gravy to get the meat fall apart tender.
Ingredients needed
Here is everything you need to make slow cooker cube steak recipe perfectly. The full printable recipe card can be found toward the bottom of the page or by clicking here.
2-4 tablespoons Cooking oil - avocado oil, vegetable oil, butter, or avocado oil
6 Cubed Steaks (4 ounces each) - these are minute steaks which is a tough piece of beef that has been run through a meat tenderizer and "cubed"
Salt and pepper to taste
12 ounces Cream of Mushroom Soup - you can use whatever canned one you like.
1 Medium Onion, diced - you could also use sliced onions if you prefer.
2 Cups Beef broth or chicken broth
How to make cube steaks tender in the crockpot or stove top
For both the stove top and the crockpot, I start this recipe by seasoning both sides of the cube steak, then browning both sides in a hot skillet for 3-4 minutes with some oil until they are nicely golden brown. A nice brown crust is an easy way to add a lot of extra flavor to the final dish and I think it is well worth the minimal effort.
Some people like to coat their cubed steaks in seasoned all purpose flour before browning. This is so the flour can help thicken the final dish. I prefer to thicken the final gravy if is needs it. I give instructions for this in the recipe card.
I cooked 6 steaks for this recipe, so I had to brown mine in two batches. This only took 10 minutes in my hot cast iron skillet. I then removed the fried cube steaks and set them aside while I made the savory gravy.
For the stove top version of this recipe, I made the gravy in my skillet which included onions sautéed in the remaining oil, then I added cream of mushroom soup and beef broth.
I whisked all of that together, then added the steaks back to the skillet and let them simmer for 2.5 hours, or until the cube steak is tender. Season with black pepper to taste
How to make crockpot cubed steaks
If you want to make this for a busy weeknight, I recommend slow cooking the steaks all day in the crock pot so you have them ready to go for dinner.
To make this in the crockpot, you follow the same method as above, except after we sauté our onions, we add them to the slow cooker, followed by the cream of mushroom soup and the beef broth. Mix well, then submerge the steaks in the gravy and let it slow cook.
Pro tip:
- You really need to let these minute steaks cook low and slow for the most tender steak. Searing is not usually enough, in my experience. They require lots of cook time to become tender.
I hope you enjoy this easy cube steak recipe! If you want more easy crockpot recipes, please check out my Crockpot Swedish Meatballs, Crockpot Spaghetti Sauce, Crockpot Chicken Fajitas, and Crockpot Chicken Tacos!
Tender Cube Steak with Gravy - Crockpot or Stove Top
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Ingredients
- 2-4 tablespoons Cooking oil
- 6 Cubed Steaks (4 ounces each)
- Salt and pepper to taste
- 1 Medium Onion, diced or sliced
- 12 ounces Cream of Mushroom Soup
- 2 Cups Beef broth
Instructions
For Stove Top
- Heat oil in a large skillet over medium-high heat. Season the cubed steaks on both sides with salt and pepper. Sear both sides of the cubed steak in the hot oil, about 3 minutes on each side. I did 3 steaks at a time. Remove the steaks from the skillet and set aside.
- Reduce the skillet to medium heat and add in the onion. Cook until translucent, about 5-8 minutes. Add in the mushroom soup and the beef broth. Whisk to combine. Add the steaks back to the skillet and submerge in the gravy. Reduce the heat to low and let simmer for 2.5 hours, or until the cubed steaks are tender.
For Crockpot
- Heat the oil in a large skillet over medium high heat. Season the cubed steaks on both sides with salt and pepper. Sear both sides of the cube steak in the hot skillet. About 3 minutes on each side. I did 3 steaks at a time. Remove the steaks from the skillet and set aside.
- Reduce the skillet to medium heat and add in the onion. Cook until translucent, about 5-8 minutes. Add cooked onions to the crockpot with the mushroom soup and the beef broth. Whisk to combine and add the steaks to the crockpot, submerging them in the gravy. Cook on high for 4 hours, low for 8 hours, or until the steaks are tender.
To Serve
- Serve this tender steak and gravy recipe with rice, creamy mashed potatoes, or egg noodles. For low carb, use cauliflower rice or mashed cauliflower.
Notes
- Thickening the gravy (if needed):
- Xanthan gum: Add ½ teaspoon to 1 teaspoon of oil. Stir into the gravy and bring to a boil to thicken.
- Arrowroot starch or cornstarch: Mix with 1 tablespoon to water and stir into the gravy. Bring to a boil to thicken.
- For the cream of mushroom, I used a store bought one that was gluten free. It added 5 carbs per serving to the recipe. You can make your own following this recipe!
- Store the leftover cube steak and gravy in an airtight container in the refrigerator for 3-4 days.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Philip Farmer says
Excellent crock pot recipe. Cooked on low for about 10 hours as no one was able to get home in time to turn it off. The kids loved it, will have to double the recipe to cover my bunch. Used gluten free cream of mushroom soup for our little Type 1 with gluten allergies and everyone went checking the crock pot looking for more.
Kim Ball says
Very good. Very flavorful and easy to make.
Ford says
Will definitely be making this again! I used low fat cream of mushroom soup, but added fresh mushrooms as well. No left overs! Thank you for this recipe!
Cynthia says
This is excellent!! I’m so pleased with how delicious and easy this recipe is! I only made two small adjustments- I used cream of chicken instead of cream of mushroom soup and added thyme to the gravy. Very, very good- def a new go-to!!
Nicki Davis says
This was awesome!! I stopped buying cubed steak, because it was always chewy. This was delicious! It cut like butter with a fork. My family finished it off, even my picky eater finished her plate!! I only had a can of golden cream of mushroom soup, but it worked!! This is a keeper for sure!!!
Kevin says
I did it crock pot method. Really great and tender. Add a little garlic and you have a dinner everyone will love!
Nancy Rogers says
Made this tonight and it was delicious! Followed recipe exactly except I added sliced carrots to the crock pot and it was great! Thank you for this easy delicious recipe!
Bonnie says
Making this now and smells amazing!! I tasted the gravy and boy its delicious. Whats not to like with cream of mushroom soup in the recipe!!
Bre says
Hi! Where can I find your recipe for homemade cream of mushroom soup? Sounds wonderful!
jenniferbanz says
Here you go! https://jenniferbanz.com/keto-cream-of-mushroom-soup
lisa ward says
We are eating this as I am typing this. This is absolutely delicious. the cube steak is so tender i am cutting it with my fork. the gravy on this is amazing!! another excellent recipe. thank you so much, five star is too low of a rating. so delicious and so easy. going to put this on my regular meal rotation.
Philip Eisermann says
Finally a recipe that properly cooks the cube steak so its not as tough as a leather shoe sole! I find ~1 hour simmering on the stovetop is enough, but the tenderness is of course personal preference. I also sauteed mushrooms and then made a roux + broth and cream instead of using canned cream of mushroom soup (canned has too much salt for my liking)
Thanks for the recipe.
Alex K says
I made this in my instant pot once I saw how long the stove top method would take. 20 minutes on high pressure, 5 minute natural release, then added xanthum gum to thicken the gravy.
Kristen Rogers says
What can I replace the cream of mushroom with?
jenniferbanz says
Maybe heavy cream or sour cream?
Kim says
Made this yesterday in the crock pot, it was sooo good my whole family enjoyed it! Will definitely make it again.. thank you for recipe!
Terri says
I'm so glad I picked this recipe for cube steak. Other than chicken fried steak, I never knew another way to cook it. This recipe is my new favorite. Very easy. Ingredients are usually on hand. Entire family loved it. Thank you!
Kim says
True, I made this yesterday and I had everything on hand! I didnt even have to run out to the store and I found the recipe yesterday just before cooking it lol!
Gilda says
So delicious! My husband loved it and asked me to save it on Pinterest. ?
Noel Moore says
What brand of cream of mushroom soup comes in 12oz. Mine was 10 3/4 can.
jenniferbanz says
I believe trader joes but 10 3/4 will work just fine
April Collett says
Mine turned out wayyyyy to watery. How can I thicken the broth?
jenniferbanz says
There are thickening options in the notes of the recipe
Lisa says
Can you prepare this the night before ?
jenniferbanz says
Definitely!
Brittany says
You spelled meat wrong. You typed meet, smh
jenniferbanz says
Honest typo! Everyone makes mistakes when typing!
Leah Duvall says
How could
I make this in the instant pot?
Hoosier Mom says
If only 4 steaks, how much less broth? Would still have to use whole can of soup so not wasted...
jenniferbanz says
I would do half the broth and if the sauce is too thick, add a little more
Mindy says
I have a kid who hates mushrooms. What can I use in place of the soup?
jenniferbanz says
I would just leave them out or add cauliflower rice if hew will eat that
Janice Durrill says
My daughter's allergic to mushrooms, so I use cream of celery soup in ANY recipe that says, "cream of musnhoom soup".
Teri says
Cream of celery, cream of asparagus or cream of onion soups would be fine I think
Debra Pennel says
For the nutritional value is the carbs before the fiber was taken out or after because I'm on keto and I need to take that into consideration
jenniferbanz says
I did not deduct fiber
Tammi says
Great recipe! So easy to make!
jenniferbanz says
Thanks Tammi!
Kathleen Swiszowski says
I'm going to try this tonight, but wanted to know if I'm only making for two, and I have three small cube steaks, how long should I simmer for? Thanks, Kathleen
jenniferbanz says
I would still do the same amount as the simmering helps break down the meat