There’s something absolutely magical about coming home to a tender, fall-apart cube steak that’s been slowly simmering in your crock pot all day long. This recipe is the definition of comfort food – it’s the kind of dish that wraps you up in warmth and makes everything feel just a little bit better. I’ve been making this for years, and it never fails to impress my family and friends.
Cube steak is such an underrated cut of meat. It’s affordable, flavorful, and when cooked low and slow in a crock pot, it becomes incredibly tender and succulent. The beauty of this recipe is that it’s so simple – you just layer everything in your slow cooker in the morning, set it on low, and by dinner time, you have a restaurant-quality meal ready to go. The gravy that forms is rich, savory, and absolutely divine poured over mashed potatoes or egg noodles.
What I love most about this crock pot cube steak recipe is how versatile it is. You can serve it over rice, pasta, mashed potatoes, or even with crusty bread to soak up that incredible sauce. It’s perfect for busy weeknights when you need something hearty and satisfying without spending hours in the kitchen. Plus, it’s the kind of meal that tastes even better the next day, making it perfect for meal prep or leftovers.
The secret to the best crock pot cube steak is using quality beef broth, adding umami-rich ingredients like Worcestershire sauce and soy sauce, and giving everything plenty of time to develop those deep, complex flavors. I also love adding mushrooms and onions – they become so tender and flavorful, and they add amazing texture to the finished dish. If you’re looking for more comforting slow cooker recipes, check out our Quick Tasty Bacon Carbonara Recipe or our Best Heavy Cream Alfredo Sauce Recipe for inspiration.
This recipe feeds about 4-6 people generously, and it’s so budget-friendly – cube steak is one of the most affordable cuts you can buy. The cooking time is minimal on your end, which means you can focus on other things while dinner practically makes itself. Whether you’re a seasoned home cook or just starting out in the kitchen, this crock pot cube steak recipe is foolproof and will have everyone asking for seconds.
Ingredients
- 2 pounds cube steak (about 4-6 steaks)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, sliced into rings
- 8 ounces fresh mushrooms, sliced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Fresh parsley for garnish (optional)
Instructions
- In a shallow bowl, combine the flour, salt, and black pepper. Pat the cube steaks dry with paper towels, then dredge each steak on both sides in the flour mixture, shaking off any excess. This coating will help create a beautiful brown crust and thicken the gravy.
- Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, carefully place the floured cube steaks in the skillet and sear for 2-3 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding the pan. Transfer the seared steaks to your crock pot.
- In the same skillet (don’t wash it – all those browned bits add incredible flavor), add the sliced onions and mushrooms. Sauté for about 3-4 minutes, stirring occasionally, until they begin to soften and release their moisture. Pour these vegetables over the cube steaks in the crock pot.
- Pour the beef broth into the skillet and use a wooden spoon to scrape up all the browned bits from the bottom – this is called deglazing and it’s where so much flavor lives. Pour this flavorful broth into the crock pot over the steaks and vegetables.
- Add the Worcestershire sauce, soy sauce, garlic powder, dried thyme, dried rosemary, and bay leaves to the crock pot. Stir everything together gently to combine, making sure the seasonings are distributed evenly throughout the liquid.
- Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The cube steaks should be very tender and easily pierced with a fork when done. If you have time, the longer cooking time on low will result in more tender meat and more developed flavors.
- About 20 minutes before serving, in a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. This will thicken the gravy.
- Remove the bay leaves from the crock pot. If cooking on low, increase the temperature to high. Slowly pour the cornstarch slurry into the crock pot while stirring gently. Allow it to cook uncovered for 15-20 minutes until the gravy reaches your desired thickness. The mixture should thicken noticeably.
- Taste the gravy and adjust seasonings as needed – you may want to add a pinch more salt, pepper, or Worcestershire sauce depending on your preferences. Stir in any adjustments and let cook for another minute.
- Serve the cube steak with the mushrooms, onions, and rich gravy over your choice of mashed potatoes, egg noodles, rice, or crusty bread. Garnish with fresh parsley if desired. This dish is best enjoyed while hot and comforting.
Pro Tips
o For extra richness, stir in 1/4 cup of heavy cream or sour cream at the end of cooking, just before serving. This creates an absolutely luxurious sauce that’s restaurant-quality.
o If you prefer a thinner gravy, simply use less cornstarch slurry or skip it entirely – the broth will still be delicious. If you prefer it thicker, you can add a bit more of the cornstarch mixture.
o Cube steak can sometimes be a bit tough, but the long, slow cooking in this recipe breaks down the muscle fibers perfectly. Make sure not to skip the searing step – it creates a beautiful crust and adds depth of flavor.
o Leftovers keep beautifully in the refrigerator for up to 4 days. Simply reheat gently in a skillet over medium heat or in the microwave, adding a splash of broth if the gravy has thickened too much.
o For a variation, try adding diced carrots or potatoes directly to the crock pot during cooking. They’ll become tender and absorb all those wonderful flavors. Alternatively, you could add a splash of red wine for a more sophisticated version.
o Make sure your cube steaks are relatively uniform in thickness so they cook evenly. If some are thicker than others, gently pound them to an even thickness before dredging.
o Don’t peek too often! Opening the crock pot releases heat and can extend cooking time. Trust the process and let the low and slow heat do its work.
o This recipe works wonderfully for meal prep. Make it on Sunday and portion it out for several weeknight dinners. The flavors actually intensify after a day or two in the refrigerator.
o If you don’t have fresh mushrooms, you can use canned or frozen mushrooms, though fresh will give you the best texture and flavor. Alternatively, you can omit them entirely if you prefer.