Slow Cooker Cube Steak

A plate of crockpot cube steak with mashed potatoes and corn

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Slow Cooker Cube Steak

This Slow Cooker Cube Steak recipe features beef cube steaks browned then slow-cooked all day with onions, gravy, and cream of mushroom soup. What you end up with is tender beef in a rich, savory gravy perfect to be served over mashed potatoes for the ultimate comfort food dinner.

Step-by-step photos can be seen below the recipe card

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Keyword: crockpot cube steak, slow cooker beef cube steak, slow cooker cube steak

Servings: people

Ingredients

1 tbsp olive oil
4 beef cube steaks (fully thawed if frozen), beef chuck or round steak also work
1 large onion thinly sliced
2 packets gravy mix (beef flavor)
1 can cream of mushroom soup (10.5 oz.)
1 can water (10.5 oz.)
salt and pepper to taste
fresh parsley chopped, for garnish

Instructions

Warm olive oil in a nonstick skillet over medium heat. Swirl to coat, then brown the cube steaks on both sides to add flavor and texture. Transfer browned steaks to a 6 quart crockpot.
Place the thinly sliced onion on top of the steaks.
In a mixing bowl, add the beef gravy packets and cream of mushroom soup. Fill the empty soup can to the top with water and add that in along with some salt and pepper, to taste. Stir until well combined, then pour the gravy mixture over the steaks and onions, ensuring the steaks are fully covered.
Cover with the lid and cook on LOW for 6 hours, or until the steaks are tender and the flavors blend together.
Once cooked, carefully remove the steaks from the crockpot. (If the gravy needs thickening, you can mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the crockpot. Cook on high with the lid off for a few minutes or until the gravy thickens.)
Serve the cube steaks hot, garnished with chopped fresh parsley. Enjoy over mashed potatoes and corn.

Video

Nutrition