These Crockpot Cube Steaks cook slowly in a rich onion and mushroom gravy until tender enough to cut with a fork. The slow cooker transforms this affordable cut of beef into a warm, satisfying dinner with very little hands-on preparation.

Serve the steaks and gravy over mashed potatoes, rice, or egg noodles for an easy meal that’s perfect for busy weeknights, Sunday dinner, chilly evenings, or whenever you’re craving traditional comfort food.

Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 7 hours 15 minutes
Servings: 4–6

Why You’ll Love This Recipe

• Tender, slow-cooked cube steaks
• Rich onion and mushroom gravy
• Simple pantry ingredients
• Affordable family meal
• Minimal preparation
• Easy to customize
• Perfect for the slow cooker
• Delicious over mashed potatoes
• Comforting cold-weather dinner
• Leftovers reheat well

Ingredients

Cube Steaks

• 4–6 cube steaks, approximately 2 pounds
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil, optional

Onion and Mushroom Gravy

• 1 medium yellow onion, sliced
• 8 ounces 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 cup low-sodium beef broth
• 1 packet onion soup mix
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard, optional
• ½ teaspoon dried thyme

For Thickening, If Needed

• 2 tablespoons cornstarch
• 3 tablespoons cold water

Optional Garnish

• Chopped fresh parsley
• Additional black pepper
• Crispy fried onions
• Sautéed mushrooms

How to Make Crockpot Cube Steaks

Step 1: Prepare the Cube Steaks

Remove the cube steaks from their packaging and pat them dry with paper towels.

Season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Cube steak is already mechanically tenderized, so you don’t need to pound it before cooking.

Step 2: Lightly Flour the Steaks

Sprinkle the steaks lightly with all-purpose flour.

Rub the flour into the surface so each piece has a thin, even coating.

This step is optional, but it helps the steaks brown and contributes to a thicker gravy.

Step 3: Brown the Steaks

Heat the olive oil in a large skillet over medium-high heat.

Add the cube steaks in a single layer, working in batches if necessary.

Cook for approximately 1–2 minutes per side, just until lightly browned.

The steaks do not need to cook through because they will finish cooking in the slow cooker.

Browning is optional, but it adds extra flavor and color.

Step 4: Add the Onions

Arrange the sliced onion across the bottom of a 6-quart slow cooker.

The onion creates a flavorful base and prevents the steaks from resting directly against the hot insert.

Step 5: Add the Mushrooms

Spread the sliced mushrooms over the onions.

Cremini mushrooms provide a deeper flavor, but regular white mushrooms also work well.

Step 6: Arrange the Steaks

Place the browned cube steaks over the onions and mushrooms.

Slightly overlapping the steaks is fine, but avoid folding them.

If you have several steaks, layer them with some onions and mushrooms between each piece.

Step 7: Prepare the Gravy

In a medium bowl, combine the cream of mushroom soup, cream of onion soup, beef broth, onion soup mix, Worcestershire sauce, Dijon mustard, minced garlic, and dried thyme.

Whisk until mostly smooth.

The condensed soups will fully blend into the broth as they heat.

Step 8: Add the Gravy

Pour the gravy mixture evenly over the cube steaks.

Use a spoon to spread the sauce so every steak is covered.

The steaks should remain mostly submerged to prevent them from drying out.

Step 9: Slow Cook

Cover the slow cooker with the lid.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Cooking on LOW produces the most tender texture.

Avoid lifting the lid repeatedly because this releases heat and increases the cooking time.

Step 10: Check for Tenderness

The steaks are ready when they can be easily cut with a fork.

If they remain firm, cover the slow cooker and continue cooking for another 30–45 minutes.

Cube steaks become tender after the connective tissue has had enough time to break down.

Step 11: Remove the Steaks

Carefully transfer the cooked cube steaks to a plate.

Cover them loosely with foil while you finish the gravy.

Handle them gently because properly cooked cube steaks may be very tender.

Step 12: Stir the Gravy

Stir the onions, mushrooms, and sauce until evenly combined.

Scrape the bottom and sides of the slow cooker to incorporate all the flavorful juices.

Step 13: Thicken the Gravy

If the gravy is thinner than you prefer, stir together the cornstarch and cold water until smooth.

Pour the slurry into the slow cooker and stir well.

Cover and cook on HIGH for approximately 15–20 minutes, or until the gravy thickens.

Step 14: Adjust the Consistency

If the gravy becomes too thick, stir in a small amount of warm beef broth.

Add the liquid gradually until the gravy reaches your preferred consistency.

Step 15: Taste and Season

Taste the gravy before adding additional salt.

The condensed soups and onion soup mix already contain sodium.

Add more black pepper, Worcestershire sauce, garlic powder, or thyme as desired.

Step 16: Return the Steaks

Place the steaks back into the gravy.

Spoon some of the onions and mushrooms over each piece.

Let everything warm together for approximately five minutes.

Step 17: Serve

Place the cube steaks over mashed potatoes, rice, or egg noodles.

Spoon plenty of mushroom and onion gravy over the top.

Finish with chopped parsley, black pepper, or crispy fried onions.

What Is Cube Steak?

Cube steak is usually made from top round or top sirloin that has been mechanically tenderized.

The tenderizing process creates small indentations across the surface, giving the meat its distinctive appearance.

Although it has been tenderized, cube steak can still be chewy when cooked quickly. Slow cooking it in gravy helps break down the meat and creates a much softer texture.

Do I Need to Brown the Cube Steaks?

No. You can place the seasoned steaks directly into the slow cooker.

Browning is recommended when you have time because it gives the meat and gravy a deeper, more savory flavor.

If you skip browning, you can also leave out the flour or sprinkle it lightly over the steaks before adding the gravy.

The Best Mushrooms to Use

Cremini mushrooms, sometimes labeled baby bella mushrooms, have a rich flavor and hold their texture well.

You can also use:

• White button mushrooms
• Portobello mushrooms
• Shiitake mushrooms
• Canned sliced mushrooms
• A mixture of mushroom varieties

Drain canned mushrooms thoroughly before adding them.

Can I Leave Out the Mushrooms?

Yes. The steaks will still have plenty of flavor from the onion gravy.

Replace the mushrooms with extra sliced onions or leave them out without making any other changes.

If using cream of mushroom soup, the gravy will still have a mild mushroom flavor. Replace it with cream of chicken or celery soup if you want the recipe completely mushroom-free.

Can I Replace the Condensed Soups?

Yes. You can substitute:

• Cream of chicken soup
• Cream of celery soup
• Cheddar cheese soup
• Additional cream of mushroom soup
• Homemade mushroom gravy
• Homemade onion gravy

Using two cans of cream of mushroom soup creates a classic mushroom gravy, while two cans of cream of onion soup produce a stronger onion flavor.

Homemade Mushroom Gravy

Melt four tablespoons of butter in a skillet.

Add the onions and mushrooms and cook until softened.

Whisk in four tablespoons of flour and cook for one minute.

Gradually add three cups of beef broth while whisking.

Season with Worcestershire sauce, garlic, thyme, salt, and black pepper.

Cook until slightly thickened, then pour the gravy over the steaks in the slow cooker.

Can I Use Brown Gravy Mix?

Yes. Replace the onion soup mix with one packet of brown gravy mix.

You can also use one packet of each for a thicker, strongly seasoned gravy, but choose low-sodium broth and avoid adding extra salt.

Cube Steaks with Brown Gravy

For a darker, more traditional brown gravy, use:

• 2 packets brown gravy mix
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 sliced onion
• 8 ounces mushrooms

Leave out the condensed soups or use one can of cream of mushroom soup for a creamier finish.

Creamy Onion Cube Steaks

Use two cans of condensed cream of onion soup and omit the mushrooms.

Add plenty of sliced onions and a teaspoon of dried thyme.

Finish the gravy with ½ cup sour cream during the final 15 minutes.

Pepper and Mushroom Cube Steaks

Add one sliced green bell pepper with the onions and mushrooms.

Increase the black pepper to one teaspoon and add a teaspoon of Dijon mustard.

This variation has a flavor similar to pepper steak with creamy gravy.

Spicy Cube Steaks

Add one diced jalapeño, ½ teaspoon crushed red pepper, or several dashes of hot sauce.

A teaspoon of Cajun seasoning can also be added to the gravy.

Taste before adding salt because Cajun seasoning may already contain plenty.

Can I Add Potatoes?

Yes. Cut baby or Yukon Gold potatoes into approximately 1½-inch pieces.

Place them at the bottom of the slow cooker beneath the onions.

Use approximately 1½ pounds of potatoes and make sure the pieces are similar in size.

The potatoes will cook in the gravy and turn the recipe into a complete one-pot meal.

Can I Add Carrots?

Yes. Add two cups of baby carrots or thickly sliced carrots with the onions.

Carrots add color, sweetness, and an additional vegetable without changing the cooking time.

Why Are My Cube Steaks Tough?

Cube steaks may remain tough if they haven’t cooked long enough.

Continue slow cooking until they are easy to cut with a fork.

Cooking on LOW for six to seven hours usually produces the best texture.

Extremely lean steaks can also become dry, so make sure the meat remains covered with gravy.

How to Keep Cube Steaks Tender

For the most tender results:

• Cook on LOW instead of HIGH
• Keep the steaks covered with gravy
• Avoid opening the lid frequently
• Don’t use an oversized slow cooker
• Continue cooking until fork-tender
• Allow the steaks to rest in the gravy before serving

The slow cooker should be approximately halfway to three-quarters full.

How to Thicken the Gravy

A cornstarch slurry is the easiest way to thicken the gravy.

Mix two tablespoons of cornstarch with three tablespoons of cold water.

Stir it into the hot gravy and cook on HIGH until thickened.

You can also mash a small amount of cooked potato into the gravy or stir in a spoonful of instant potato flakes.

How to Thin the Gravy

Add warm beef broth a few tablespoons at a time.

Stir after each addition until the gravy reaches the desired consistency.

Avoid adding cold broth directly to the slow cooker at the end because it will reduce the temperature of the meal.

What to Serve with Crockpot Cube Steaks

Cube steaks and gravy pair especially well with:

• Mashed potatoes
• Egg noodles
• White rice
• Buttered noodles
• Roasted potatoes
• Green beans
• Steamed broccoli
• Glazed carrots
• Corn
• Dinner rolls
• Buttermilk biscuits
• Crusty bread

Mashed potatoes are the classic choice because they hold plenty of the rich gravy.

Can I Prepare It Ahead?

Yes. Season and brown the cube steaks, then allow them to cool.

Slice the onions and mushrooms and prepare the gravy mixture.

Store everything in separate airtight containers in the refrigerator for up to 24 hours.

Assemble the ingredients in the slow cooker when you’re ready to cook.

Storage

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

Store the steaks in the gravy to help them remain moist and tender.

How to Reheat Cube Steaks

Reheat the steaks and gravy in a covered saucepan over medium-low heat.

Add a small amount of beef broth if the gravy has become too thick.

Individual portions can be microwaved in short intervals, turning the steak and stirring the gravy between each interval.

Avoid overheating because the meat may become dry.

Can You Freeze Crockpot Cube Steaks?

Yes. Cool the steaks and gravy completely before placing them in freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stove.

If the gravy separates slightly after thawing, stir it well while reheating and add a splash of broth.

Frequently Asked Questions

What are Crockpot Cube Steaks?

They are mechanically tenderized beef steaks slowly cooked with onions, mushrooms, and gravy until fork-tender.

Should I brown the steaks first?

Browning is optional, but it improves the flavor and color of the finished dish.

Can I cook them on HIGH?

Yes. Cook on HIGH for approximately 3–4 hours, or until the steaks are tender.

Why are my cube steaks still tough?

They likely need additional cooking time. Continue cooking until they can be easily cut with a fork.

Can I use frozen cube steaks?

Thaw the steaks completely in the refrigerator before slow cooking.

Can I leave out the mushrooms?

Yes. Add extra onions or omit the mushrooms without replacing them.

Can I use only one condensed soup?

Yes. Use one can of soup and increase the beef broth to approximately 1½ cups. The gravy will be slightly thinner.

Can I use brown gravy mix?

Yes. Brown gravy mix can replace the onion soup mix or be used with it for a stronger gravy flavor.

Can I add potatoes and carrots?

Yes. Place them at the bottom of the slow cooker so they receive enough heat to become tender.

How do I thicken the gravy?

Stir in a cornstarch slurry and cook on HIGH for 15–20 minutes.

How long will leftovers keep?

Refrigerated leftovers will keep for approximately 3–4 days.

What should I serve with cube steaks?

Mashed potatoes, rice, egg noodles, green beans, and dinner rolls are all excellent choices.

Pro Tips

Cook the cube steaks on LOW whenever possible for the most tender texture.

Brown the steaks before slow cooking to create a deeper flavor, but avoid cooking them completely in the skillet.

Use low-sodium beef broth because the condensed soups and onion soup mix already contain salt.

Keep the steaks covered with gravy and store any leftovers in the sauce so the meat remains moist.

Final Thoughts

These Crockpot Cube Steaks are an easy, comforting dinner made with tender beef, onions, mushrooms, and a rich savory gravy. The slow cooker does most of the work, turning an affordable cut of meat into a satisfying family meal.

Serve the steaks over mashed potatoes, rice, or egg noodles with plenty of gravy. Add carrots or potatoes to the slow cooker for an even heartier one-pot dinner.