This Crockpot Mushroom Cube Steak features tender beef steaks slowly cooked with onions and mushrooms in a rich, savory gravy. The slow cooker transforms an affordable cut of beef into a comforting dinner that is easy to serve over mashed potatoes, egg noodles, or rice.
It’s perfect for busy weeknights, Sunday dinner, cold evenings, or whenever you’re craving a hearty homestyle meal with plenty of mushroom gravy.
Prep Time: 20 minutes
Cook Time: 6–8 hours
Total Time: Approximately 6½–8½ hours
Servings: 6
Why You’ll Love This Recipe
- Tender slow-cooked cube steak
- Rich mushroom and onion gravy
- Simple ingredients
- Affordable family dinner
- Minimal hands-on preparation
- Perfect with mashed potatoes
- Easy to prepare ahead
- Delicious comfort food
- Simple to customize
- Makes plenty of gravy
Ingredients
Cube Steak
- 6 cube steaks, approximately 2 pounds total
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, optional for browning
Mushroom Gravy
- 1 medium yellow onion, thinly sliced
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of onion soup
- 1 packet brown gravy mix
- 1½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
Optional Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional Garnishes
- Chopped fresh parsley
- Fresh thyme
- Freshly ground black pepper
- Crispy fried onions
- Sautéed mushrooms
How to Make Crockpot Mushroom Cube Steak
Step 1: Prepare the Cube Steaks
Pat the cube steaks dry with paper towels.
Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Use salt lightly because the condensed soups and gravy mix already contain sodium.
Step 2: Lightly Flour the Beef
Sprinkle the flour over both sides of the steaks.
Rub it gently into the surface and shake off any excess.
The flour helps the steaks brown and contributes a small amount of body to the gravy.
Step 3: Brown the Cube Steaks
Heat the olive oil in a large skillet over medium-high heat.
Brown the steaks in batches for approximately 1–2 minutes per side.
The goal is to develop color rather than cook them completely.
Browning is optional, but it adds deeper beef flavor to the finished dish.
Step 4: Prepare the Slow Cooker
Lightly coat a 6-quart slow cooker with nonstick cooking spray.
Arrange half of the sliced onions and mushrooms across the bottom.
This creates a flavorful bed beneath the steaks.
Step 5: Add the Cube Steaks
Place the browned cube steaks over the vegetables.
If necessary, overlap them slightly or arrange them in two layers.
Scatter the remaining onion, mushrooms, and minced garlic between and over the steaks.
Step 6: Prepare the Gravy
In a medium bowl, whisk together the cream of mushroom soup, cream of onion soup, brown gravy mix, beef broth, Worcestershire sauce, thyme, and onion powder.
Continue whisking until the mixture is mostly smooth.
Step 7: Add the Gravy
Pour the mushroom gravy mixture evenly over the cube steaks.
Use a spoon to spread some of the sauce over every piece of meat.
Do not add the cornstarch slurry yet.
Step 8: Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3½–4½ hours.
Cooking on LOW usually produces the most tender cube steak.
The beef is ready when it is fork-tender and has reached a safe internal temperature.
Step 9: Check the Meat
Carefully lift one steak with a spatula or tongs.
It should be tender enough to cut easily with a fork.
Avoid stirring aggressively because the steaks may begin to break apart when fully cooked.
Step 10: Adjust the Gravy
If the gravy is already thick enough, no additional thickener is necessary.
If you prefer thicker gravy, transfer the steaks temporarily to a covered plate.
Turn the slow cooker to HIGH.
Step 11: Prepare the Cornstarch Slurry
Whisk the cornstarch and cold water together in a small bowl.
Stir until no lumps remain.
Add the slurry gradually to the hot gravy while stirring.
Step 12: Thicken the Gravy
Cover and cook on HIGH for approximately 10–15 minutes, or until the gravy thickens.
Return the steaks to the slow cooker and spoon the gravy over them.
Step 13: Taste and Season
Taste the gravy before adding more salt.
Adjust the black pepper, Worcestershire sauce, garlic powder, or thyme as needed.
If the gravy is too salty, stir in a small amount of unsalted beef broth or cream.
Step 14: Serve
Place the cube steaks over mashed potatoes, rice, or egg noodles.
Spoon plenty of mushroom and onion gravy over each serving.
Finish with parsley, thyme, or freshly ground black pepper.
What Is Cube Steak?
Cube steak is a thin cut of beef that has been mechanically tenderized, leaving small indentations across its surface.
It is often prepared from top round or top sirloin. Although it can be firm when cooked quickly, slow cooking allows the meat to become tender while absorbing the flavor of the gravy.
Cube steak is commonly used for:
- Country-fried steak
- Chicken-fried steak
- Slow-cooker steak and gravy
- Swiss steak
- Smothered steak
- Beef sandwiches
Do I Need to Brown Cube Steak First?
No. You can place the seasoned raw cube steak directly into the slow cooker.
However, browning creates a deeper roasted flavor and helps the flour develop into the gravy.
If you are short on time, skip the browning step and reduce the flour to one tablespoon or omit it.
The Best Mushrooms to Use
White button mushrooms and cremini mushrooms are both excellent choices.
Cremini mushrooms have a slightly deeper, earthier flavor, while white mushrooms are mild and affordable.
Other options include:
- Baby bella mushrooms
- Portobello mushrooms
- Shiitake mushrooms
- Mixed wild mushrooms
- Canned mushrooms
If using canned mushrooms, drain them thoroughly before adding them.
Can I Use Canned Mushrooms?
Yes. Replace the fresh mushrooms with one or two drained cans of sliced mushrooms.
Canned mushrooms are convenient and hold their shape well during slow cooking.
Fresh mushrooms usually provide a stronger flavor and better texture.
How to Make the Best Mushroom Gravy
The combination of condensed soup, beef broth, gravy mix, onions, mushrooms, and Worcestershire sauce creates a flavorful gravy without requiring a separate saucepan.
For the best result:
- Use low-sodium beef broth
- Brown the steaks when possible
- Add fresh mushrooms
- Cook on LOW
- Taste before adding extra salt
- Thicken the gravy only at the end
- Add a splash of cream for extra richness
Can I Make It Without Condensed Soup?
Yes. Prepare a homemade mushroom sauce before adding the beef to the slow cooker.
Melt four tablespoons of butter in a saucepan. Add the mushrooms and onions, then cook until softened.
Whisk in four tablespoons of flour and cook for one minute. Slowly add three cups of beef broth and ½ cup of milk.
Cook until slightly thickened, season with Worcestershire sauce and thyme, then pour the sauce over the steaks.
Can I Replace the Cream of Onion Soup?
Yes. Replace it with:
- Another can of cream of mushroom soup
- Condensed cream of celery soup
- Condensed cream of chicken soup
- Homemade onion gravy
- One cup of sour cream added near the end
- Additional beef broth with sautéed onions
If using extra broth, you may need more cornstarch to thicken the gravy.
How to Prevent Tough Cube Steak
Cube steak needs enough time to become tender.
For the best texture:
- Cook it on LOW rather than HIGH
- Use enough gravy to surround the meat
- Keep the slow cooker covered
- Avoid opening the lid repeatedly
- Cook until fork-tender
- Do not let the finished steak sit on HIGH
- Slice across the grain if serving it in strips
If the steak still feels tough, it may need additional cooking time.
Why Is My Gravy Too Thin?
Fresh mushrooms and onions release liquid while cooking.
To thicken the gravy, stir in a cornstarch slurry during the final 10–15 minutes.
You can also remove the lid briefly or transfer the gravy to a saucepan and simmer it until reduced.
Why Is My Gravy Too Thick?
Stir in warm beef broth, milk, or cream a few tablespoons at a time.
Continue stirring until the gravy reaches your preferred consistency.
Avoid adding too much liquid at once.
Mushroom Cube Steak with Sour Cream
After the steaks are tender, turn the slow cooker to WARM.
Stir ½ cup of sour cream into the gravy.
Do not boil the sauce after adding sour cream because high heat may cause it to separate.
French Onion Cube Steak
Replace the cream of mushroom soup with an additional can of cream of onion soup.
Add two cups of caramelized onions and one teaspoon of Worcestershire sauce.
Top each steak with provolone or Swiss cheese shortly before serving.
Garlic Mushroom Cube Steak
Increase the garlic to five cloves.
Sauté the garlic and mushrooms in butter before adding them to the slow cooker.
Finish the gravy with chopped parsley and a small amount of grated Parmesan.
Cube Steak Stroganoff
Add one teaspoon of Dijon mustard to the gravy.
Stir in ¾ cup of sour cream during the final 15 minutes.
Serve the tender steak and mushroom sauce over egg noodles.
Peppery Cube Steak and Gravy
Increase the black pepper to one teaspoon.
Add ½ teaspoon of cracked pepper and a splash of heavy cream near the end.
This variation creates a flavor similar to creamy peppercorn steak.
Cube Steak with Potatoes
Add one pound of halved baby potatoes to the bottom of the slow cooker.
Arrange the onions, mushrooms, and steaks over the potatoes.
Make sure the potato pieces are small enough to cook completely.
Can I Add Vegetables?
Yes. Good additions include:
- Carrots
- Celery
- Green beans
- Baby potatoes
- Bell peppers
- Peas
- Spinach
- Pearl onions
Place firm vegetables in the bottom of the slow cooker so they receive enough heat.
Add peas and spinach near the end.
What to Serve with Mushroom Cube Steak
This dish pairs especially well with:
- Mashed potatoes
- Egg noodles
- White rice
- Brown rice
- Buttered pasta
- Roasted potatoes
- Green beans
- Steamed broccoli
- Glazed carrots
- Roasted Brussels sprouts
- Dinner rolls
- Buttermilk biscuits
Mashed potatoes are a classic choice because they hold plenty of mushroom gravy.
Can I Prepare It Ahead?
Yes. Season and brown the steaks up to one day in advance.
Slice the onions and mushrooms and prepare the gravy mixture separately.
Store everything covered in the refrigerator.
Assemble the slow cooker in the morning and cook as directed. Do not refrigerate food inside a warm slow-cooker insert.
Storage
Allow the steak and gravy to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Store mashed potatoes, noodles, or rice separately for the best texture.
The gravy may become thicker after refrigeration.
How to Reheat Cube Steak and Gravy
Reheat the steaks gently in a covered skillet or saucepan over medium-low heat.
Add a splash of beef broth if the gravy has become too thick.
Individual portions can be reheated in the microwave in short intervals.
Avoid overheating because very high heat can dry out the beef.
Can You Freeze Cube Steak and Gravy?
Yes. Allow the cooked steak and gravy to cool completely.
Transfer them to a freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently.
Cream-based gravy may separate slightly after freezing, but stirring it during reheating usually improves the texture.
Frequently Asked Questions
What is cube steak?
Cube steak is mechanically tenderized beef, usually cut from round steak.
Should I brown cube steak before slow cooking?
Browning is optional, but it adds deeper flavor and improves the appearance.
How long does cube steak cook in a crockpot?
Cook it on LOW for 6–8 hours or HIGH for approximately 3½–4½ hours.
Why is my cube steak tough?
It may need additional cooking time. Continue cooking until it becomes fork-tender.
Can I use frozen cube steak?
Thaw the meat safely in the refrigerator before adding it to the slow cooker.
Can I use canned mushrooms?
Yes. Drain them thoroughly before adding them.
Can I leave out the mushrooms?
Yes. Replace them with extra onions or omit them without changing the remaining recipe.
Can I use mushroom gravy mix?
Yes. Mushroom or onion gravy mix can replace the brown gravy mix.
Can I make this without condensed soup?
Yes. Use homemade mushroom gravy prepared with butter, flour, broth, mushrooms, and milk.
How do I thicken the gravy?
Stir in a mixture of cornstarch and cold water during the final 10–15 minutes.
Can I add sour cream?
Yes. Stir it into the finished gravy after turning the slow cooker to WARM.
What should I serve with cube steak?
Mashed potatoes, rice, or egg noodles are excellent choices.
How long will leftovers keep?
Refrigerated leftovers keep for approximately 3–4 days.
Can I freeze it?
Yes. Freeze the steak with its gravy for up to three months.
Pro Tips
Brown the cube steaks before slow cooking when time allows. This adds deeper beef flavor and improves the gravy.
Cook the meat on LOW until fork-tender, and avoid repeatedly opening the slow cooker.
Use low-sodium broth and taste before adding more salt. Serve the steak with mashed potatoes or noodles for the best combination of tender beef, earthy mushrooms, sweet onions, and rich brown gravy.
Final Thoughts
This Crockpot Mushroom Cube Steak turns an affordable cut of beef into a tender, comforting meal. The steaks cook slowly with onions and mushrooms in a rich gravy that is perfect for spooning over mashed potatoes, rice, or egg noodles.
Make it for an easy family dinner, a cozy weekend meal, or a satisfying cold-weather supper. You can also customize it as French onion cube steak, creamy stroganoff, garlic mushroom steak, or peppery steak and gravy.
