This easy stove top or Crock Pot cube steak recipe uses minimal ingredients for maximum flavor. I made mine keto by using homemade cream of mushroom soup! Below you will find instructions to make this cube steak in the crock pot to on the stove top!
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
I am loving quick and easy meals that are hits with everyone in my family. This easy Cube Steak Recipe was no exception. My family gobbled it right up! I love to make it on the stove top or in the crockpot and then serve it with cauliflower rice or mashed cauliflower!
Cube steak is steak that has been tenderized, but can still be tough. I like to cook it low and slow to get the meat fall apart tender.
HOW TO MAKE CUBE STEAK IN THE CROCKPOT OR STOVE TOP
For both the stove top and the crockpot, I start this recipe by browning both sides of my cube steak in a hot skillet with some oil. A nice brown crust on the outside is going to add a lot of flavor to the final dish and I think it is well worth the effort.
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I cooked 6 steaks for this recipe, so I had to brown mine in two batches. This only took 10 minutes in my hot skillet. I then removed the steaks and set them aside while I made the gravy.
For the stove top version of this easy cube steak 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.
HOW TO MAKE CROCKPOT CUBE STEAKS
To make this in the crockpot, you follow the same method as above, except after we sauté our onions, we add them to the crockpot, followed by the cream of mushroom soup and the beef broth. Then submerge the steaks in the gravy and let it slow cook.
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!
HOW TO MAKE CUBE STEAK WITH GRAVY VIDEO
⭐ Did you make this Cube Steak Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Cube Steak Recipe with Gravy (Crockpot or Stove Top)
INGREDIENTS
- ¼ Cup Cooking oil (I used bacon grease)
- 6 Cubed Steaks (4 ounces each)
- Kosher salt and pepper to taste
- 12 ounces Cream of Mushroom Soup
- 1 Medium Onion, diced
- 2 Cups Beef broth
INSTRUCTIONS
For Stove Top
- 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 cubes 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 minutes. Add in the mushroom soup and the beef broth. Stir to combine. Add the steaks back to the pot and submerge in the gravy. Reduce the heat to low and let simmer for 2.5 hours.
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 cubes 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 minutes. Add cooked onions to the crockpot with the mushroom soup and the beef broth. Stir to combine and add the steaks to the crockpot, submerging them in the gravy. Cook on high for 4 hours, or low for 8 hours.
To Serve
- Serve with cauliflower rice of mashed cauliflower.
JENNIFER'S TIPS
- If you want a thicker gravy after it is finished cooking, you can whisk in ½ teaspoon of Xanthan gum to the gravy and let it simmer for a few minutes to thicken.
- What is Xanthan Gum?
- 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!
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.
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