Crock Pot Cube Steak

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Recipe Description

Cube steak is pre-tenderized beef that can often become chewy if pan-fried incorrectly. However, when slow-cooked, the connective tissues break down completely. This recipe uses a “smothered” technique, bathing the steaks in a mixture of cream of mushroom soup and onion soup mix to create a built-in gravy that pairs perfectly with mashed potatoes or egg noodles.

  • Prep time: 10 minutes

  • Cook time: 6–8 hours (Low) or 3–4 hours (High)

  • Servings: 4–6 people

Ingredients

  • 6 Cube Steaks (approx. 1.5 – 2 lbs)

  • 1 can (10.5 oz) Cream of Mushroom Soup (or Cream of Celery)

  • 1 packet (1 oz) Dry Onion Soup Mix

  • 1 cup Beef Broth (low sodium recommended)

  • 1/2 cup Water

  • 1/4 cup All-purpose flour (for dredging)

  • 2 tbsp Vegetable oil (optional, for searing)

  • 1/2 tsp Black pepper (to taste)

  • Optional: 8 oz sliced fresh mushrooms

Step-by-Step Instructions

  1. Dredge (Optional but Recommended): Lightly coat each cube steak in flour seasoned with pepper.

  2. Sear (Optional): Heat oil in a skillet over medium-high heat. Brown the steaks for 1–2 minutes per side. This locks in flavor and improves the texture of the gravy.

  3. Layer: Place the steaks into the bottom of the slow cooker. If using fresh mushrooms, scatter them over the meat.

  4. Mix the Sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, water, and the dry onion soup mix.

  5. Combine: Pour the sauce mixture over the steaks, ensuring they are mostly covered.

  6. Cook: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

  7. Serve: Gently remove the steaks (they may fall apart!) and stir the gravy. Serve over mashed potatoes, rice, or noodles.

Notes & Pro-Tips

  • Sodium Control: Since canned soup and onion mix are salty, use low-sodium beef broth and avoid adding extra salt until the very end.

  • Thickness: If the gravy is too thin at the end, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir it into the crock pot 30 minutes before serving.

  • Vegetable Add-ins: You can add sliced yellow onions or bell peppers at the beginning for a “Swiss Steak” style flavor profile.

Nutritional Info (Per Serving)

Estimates based on 1 steak with gravy.

Nutrient Amount
Calories 310 kcal
Protein 28g
Total Fat 14g
Carbohydrates 12g
Sodium 890mg

Benefits of This Dish

  • Budget-Friendly: Cube steak is one of the most affordable beef cuts at the grocery store.

  • High Protein: Excellent for muscle recovery and satiety.

  • Convenience: Minimal cleanup and no active monitoring required while cooking.

  • Texture: Ideal for those who find traditional steaks too difficult to chew; this is truly “melt-in-your-mouth” tender.

Questions & Answers

Q: Can I cook this from frozen?

A: It is generally not recommended to put frozen meat in a slow cooker, as it stays in the “danger zone” for bacterial growth too long. Thaw the steaks in the fridge overnight first.

Q: What if I don’t like mushrooms?

A: You can easily swap the Cream of Mushroom for Cream of Chicken or Cream of Onion soup. The flavor will still be fantastic!

Q: Does it have to be seared first?

A: No, you can put the raw meat straight in. However, searing creates a “Maillard reaction” which adds a deeper, caramelized beef flavor to the final gravy.

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days. This recipe actually tastes even better the next day as the flavors continue to meld.

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