This easy,
Table of Contents
🗝️ Key takeaways
- Based on taste, your family will think you spent hours in the kitchen and lots of money. In reality, the crockpot does all the work—and it's cheap!
- Count on this hot and ready dinner for busy weeknights. You can start it in the morning and come home after a long day to a filling meal.
- In this easy recipe, you'll learn how to ace the presentation and nail the flavor of tender cube steak by means of a perfect, golden brown sear.
Cube steak in gravy is a fool-proof recipe for nights when you know you don't have any time to spend in the kitchen.
This meal is hearty and satisfying for the whole family and gives you a well-deserved cooking break!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Don't have any cube steak? Look for round steak (or minute steak) when at the grocery store. Very thin top sirloin steaks work, too.
- If you have time the night before, try marinating the beef in a ziplock bag filled with Worcestershire sauce. (Pat them dry before searing.) You’ll love the burst of flavor and extra tenderization!
- If you don't like slices of onions, you can substitute them for onion powder. Feel free to add a pinch of garlic powder, too.
- Add fresh, sliced mushrooms if you enjoy them or have some to use up.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Dredge cube steak through the flour mixture in a small bowl.
- Sear steaks in a large skillet on medium-high heat until golden brown.
- Transfer steaks to a
slow cooker and sprinkle gravy packets over top. - Add the onions and water. Cook on low for 8 hours.
🥫 How to store leftovers
Leftover cube steak and gravy makes an extra special next-day lunch! Store extras in an airtight container and refrigerate for three or four days, tops.
If you want to keep leftovers for a longer period, you can freeze the steaks in a freezer-safe bag or container for up to three months. Let it thaw slowly in the fridge overnight before reheating.
Warm cubed steak and gravy in a large skillet on medium heat (covered) until heated through. You can also use the microwave, but heat in short increments so you don't dry out the meat.
💭 Things to know
Expert Tip: Try to buy cube steaks that are already tenderized—they should have the little square pattern like in my photos. If not, no worries, but use a mallet or rolling pin to pound out the steaks yourself.
- I love using a cast iron skillet to make this delicious, easy cube steak recipe. It gets piping hot, which is key to a perfect golden-brown sear.
- You'll know the oil is hot enough for searing when it looks as thin as water. It should be really shimmery to get a good sear.
- Once you set the steak down in the hot oil, don't fuss with it!
- The gravy tends to run on the saltier side, so if you or a family member are sensitive to salt, I suggest buying the lower-sodium packets.
- If you like fork-tender, falling-apart steak, let it slow cook longer. If you prefer the steaks to hold their shape, don't cook them as long.
- Beef is considered safe for all to eat when the internal temperature reaches 165 degrees F. However, rare beef is about 125 degrees F.
👩🍳 FAQs
Cube steak is typically a piece of top round or top sirloin steak. It is a tougher cut of meat, but that makes it more budget-friendly. The cubing and slow cooking help it taste more tender. Click on the linked "cube steak" text in the variation section to learn more about it!
Yep! You can substitute one, two, or all of the packets from the recipe for your own family-favorite mushroom or onion gravy. However, you'll also want to reduce the amount of water accordingly.
Nope, but it's my favorite choice because it gets really, really hot. If you don't have a cast iron skillet, though, any frying pan will work.
Searing the steaks helps lock in the moisture. More moisture means the steaks taste more tender and have more flavor.
It'll only take a few minutes for the steaks to get golden brown on each side. You don't need to cook the steaks through—leave that job to the
📚 Related recipes
- If you love tender, juicy, slow-cooked beef, try this melt-in-your-mouth Salisbury Steak recipe. It's nostalgic, satisfying, and simply delicious.
- For a really easy meal any time of day, I love serving up these Steak Sandwiches—complete with zingy Texas-style seasoning, of course.
- With potatoes, carrots, and fork-tender beef, this all-in-one Crock Pot Roast recipe will forever be a staple in my home (and I bet yours, too.)
🍽️ Serve with...
Without question, I always pair this easy dinner recipe with fluffy mashed potatoes. However, you can't go wrong with cubed steak and gravy overtop a bed of egg noodles or rice, either.
As for veggies, throw in another southern touch with flavorful, easy green beans. For some reason, they just go so well with beef.
Finally, whether I have guests over for dinner or I just want to spoil the kids (and myself), this chocolate sheet cake is a simple recipe that never disappoints!
Need more ideas? Check out these 81 side dish recipes that are perfect with chicken fried steak. They'll work here, too.
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Slow Cooker Cube Steak and Gravy
Print Pin Recipe Save Recipe Rate RecipeIngredients
- ⅓ cup all-purpose flour
- 1-½ pounds beef cube steaks, 6 steaks
- 1 tablespoon vegetable oil
- 2 cups onion, sliced and separated into rings
- 2 cups water, or beef stock
- 0.87 ounces envelope brown gravy mix, McCormick - 1 envelope
- 0.75 ounces envelope mushroom gravy mix, McCormick - 1 envelope
- 0.87 ounces envelope onion gravy mix, McCormick - 1 -envelope
Instructions
- Place flour in a shallow dish.
- Dredge the steak through the flour covering the meat completely.
- Shake off excess.
- Heat oil in a heavy, cast iron skillet.
- Cook steaks in oil until lightly browned on each side, about 3 minutes per side.
- Transfer to a slow cooker.
- Sprinkle the meat with the gravy packets.
- Add the onion and 2 cups water.
- Cover and cook on low for 8 hours or until meat is tender and an instant-read thermometer stuck in the center reads 165℉.
Notes
-
- Try to buy cube steaks that are already tenderized—they should have the little square pattern like in my photos. If not, no worries, but use a mallet or rolling pin to pound out the steaks yourself.
-
- You'll know the oil is hot enough for searing when it looks as thin as water. It should be really shimmery to get a good sear.
-
- Once you set the steak down in the hot oil, don't fuss with it!
-
- Buy the lower-sodium packets if you need to lower your salt.
-
- Beef is considered safe for all to eat when the internal temperature reaches 165 degrees F. However, rare beef is about 125 degrees F.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Libby says
The ingredient list calls for 3 cups of water, divided. The recipe instructions give directions for using 2 cups. What is done with third cup?
Marye says
It was a typo. Just use the 2 cups.