Tender Cube Steak with Gravy (Slow Cooker or Stove Top Recipe)

Servings: 6

Cals: 317

Fat: 20

Carbs: 7

Fiber: 1

Protein: 25

Time: 2 35

Cube steak can turn out tough if you rush it, but this method makes it tender every time. I’ve been making it this way for years using a simple gravy and low, slow cooking.

You can make it on the stovetop or in the slow cooker, and both give you that fall-apart texture with hardly any extra work. It’s an easy, budget-friendly dinner that works for the whole family.

Why This Cube Steak Recipe Turns Out Tender Every Time

This is one of those recipes where the method matters more than anything. Cube steak is already tenderized, but if you cook it too fast, it still turns out chewy. That’s why I always sear it first, then let it cook low and slow in the gravy.

The gravy does most of the work here. As it simmers, it breaks down the meat even more and keeps everything juicy. By the time it’s done, the steak is fork tender and full of flavor instead of tough and dry.

I’ve been making cube steak like this for years, and it’s one of those simple dinners we come back to when I need something easy that everyone will actually eat. No complicated ingredients, just a method that works every time.

What you'll need

Here’s everything you need to make this cube steak with gravy. The full printable recipe card is at the bottom of the page.

2-4 tablespoons Cooking oil - use something with a higher smoke point like avocado oil or vegetable oil.
6 Cubed Steaks (4 ounces each) - these are also labeled as minute steaks. They’ve been mechanically tenderized, but still need low, slow cooking to get really tender.
Salt and pepper to taste - keep it simple, the gravy adds most of the flavor.
12 ounces Cream of Mushroom Soup - any canned version works here.
1 Medium Onion, diced - sliced onions work too if you want more texture in the gravy.
2 Cups Beef broth - you can also use chicken broth if that’s what you have on hand.

How to make cube steaks tender

Cube steak is already tenderized, but it still needs the right cooking method or it can turn out tough and chewy.

The biggest mistake is cooking it too fast. Even though it’s a thin cut, cube steak comes from a tougher part of the cow, so it needs time to break down.

The method that works every time is:

Sear it first to build flavor
Then cook it low and slow in liquid

As the steak simmers in the gravy, the connective tissue breaks down and the meat becomes fork tender instead of chewy.

This is why both the stovetop and slow cooker versions work so well. They give the steak enough time to soften while staying juicy in the gravy.

If your cube steak has ever turned out tough before, it was likely just cooked too quickly or not given enough time in the liquid.

How to Make Cube Steak with Gravy

Start by heating the oil in a large skillet over medium-high heat. Season the cube steaks on both sides with salt and pepper, then sear them for about 3 minutes per side. Work in batches if needed so you don’t overcrowd the pan. Remove the steaks and set aside.
Reduce the heat to medium and add the onion to the same skillet. Cook until softened, about 5–8 minutes. Stir in the cream of mushroom soup and beef broth, whisking until smooth.
Add the cube steaks back into the gravy and make sure they are fully submerged.

Stovetop Instructions

Reduce the heat to low, cover, and let simmer for about 2 to 2.5 hours, or until the cube steak is fork tender.

Slow Cooker Instructions

Transfer everything to a slow cooker and cook on high for 4 hours or low for 8 hours, until the cube steak is tender.

Tips from Jennifer's Kitchen

Don’t skip the sear - It might seem like an extra step, but it adds a lot of flavor to both the steak and the gravy. That’s where a lot of the flavor comes from.
Keep the heat low once everything is combined - If the gravy is boiling, the meat can tighten up and turn chewy. A gentle simmer is what makes the steak tender.
Make sure the steaks stay submerged - The gravy is what breaks down the meat and keeps it juicy. If part of the steak is sticking out, it won’t get as tender.
Give it enough time - Even though cube steak is thin, it still needs time to become tender. If it’s not soft yet, it just needs longer.
This is even better the next day - The leftovers reheat really well and the flavor gets even better after sitting in the gravy overnight.

Frequently Asked Questions

Why is my cube steak still tough?

It usually just needs more time. Cube steak comes from a tougher cut of beef, so it has to cook low and slow in liquid to become tender. If it’s still chewy, let it simmer longer.

Do I have to sear the cube steak first?

You don’t have to, but I highly recommend it. Searing adds a lot more flavor and gives the gravy a better overall taste.

Can I put cube steak in the slow cooker without browning it first?

Yes, you can skip the searing step if you’re short on time. The recipe will still work, but the flavor won’t be quite as good.

Can I use a different soup instead of cream of mushroom?

Yes. Cream of chicken or cream of celery both work well in this recipe and give a slightly different flavor.

How do I know when cube steak is done?

It should be fork tender and easy to cut. If it still feels firm or chewy, it needs more time.

Serving Suggestions

This cube steak with gravy is perfect for serving over something that can soak up all that sauce.

I usually go with mashed potatoes or rice, but egg noodles work just as well. If you’re keeping things low carb, mashed cauliflower or cauliflower rice are both good options.

For a simple side, I like to add something green to balance it out. A quick salad, green beans, or roasted broccoli all work without adding a lot of extra effort.

If you’re feeding a family, this is an easy one to build around. You can serve it over potatoes or noodles for them while keeping yours lower carb. Same meal, just adjusted to fit your goals.

More Easy Dinner Recipes to Try

If you like this kind of comfort food dinner, my keto beef stroganoff is another one that’s always a hit.
My crockpot Swedish meatballs are another easy slow cooker meal with a rich, creamy sauce.
For something a little lighter but still filling, try my keto hamburger stew.
If you want another slow cooked beef recipe, this slow cooker balsamic London broil is one I make often.

Author: Jennifer Banz

4.9 from 14 votes

Print Pin

Prep 5

Cook 2 30

Total 2 35

This cube steak with gravy is cooked low and slow until it’s perfectly tender. Made with simple ingredients like cream of mushroom soup and beef broth, it’s an easy, budget-friendly dinner you can make on the stovetop or in the slow cooker.

Servings

Course dinner

Cuisine American

Ingredients

US CustomaryMetric

▢ 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

Equipment

▢
Slow Cooker (Click here for the one I love)

Method

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 or use whichever brand you like best.
Store the leftover cube steak and gravy in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories317Carbohydrates7gProtein25gFat20gFiber1g

Tender Cube Steak with Gravy (Slow Cooker or Stove Top Recipe)

Why This Cube Steak Recipe Turns Out Tender Every Time

What you'll need

How to make cube steaks tender