Crockpot cube steaks are a simple and budget friendly dinner that takes minimal prep work. I remember coming in from the chilly Midwest air to the smell of a slow cooker working its magic on a cheap cut of meat.
Every Sunday after church my grandmas farm kitchen would be filled with the rich savory aroma of simmering beef and onions. It is where I learned that the best comfort food does not require standing over a hot stove all day. These crockpot cube steaks bring back that exact memory using simple pantry staples to create a rich hearty gravy that makes the meat fork tender. Your kitchen is about to smell incredible.
What Makes This Crockpot Cube Steaks So Special
In my kitchen I have always turned to budget friendly cuts when feeding a crowd and this method never lets me down. It delivers that deep savory flavor we all crave on a chilly evening without breaking the bank.
- Uses pantry staples you likely have sitting in your cupboard right now
- Comes together with just 10 minutes of hands on time on busy evenings
- Delivers consistent crowd pleasing results with fork tender meat every single time
- Adapts easily if you need to swap out a can of soup for what you have on hand
- Creates that perfect rich savory gravy to soak into mashed potatoes
Key Players in This Recipe
- 2 lbs cube steak: This is an inexpensive cut of beef usually from the round or chuck that has already been tenderized for you. I always choose a fresh pack with good marbling for the best flavor.
- 1 packet onion soup mix: This acts as a robust seasoning base giving the gravy a deep savory onion flavor without having to chop a million different spices. In my kitchen I prefer the low sodium version so I can control the salt.
- 1 packet brown gravy mix: This thickens the cooking liquid beautifully and adds that classic homestyle brown gravy taste. It is the secret to that rich diner style sauce.
- 1 medium onion sliced: Fresh onions add a wonderful sweet depth that you just cannot get from a packet alone. I slice them nice and thick so they do not melt away completely during the long cook time.
- 1 can low sodium cream of mushroom soup: This creates the creamy luscious base of our sauce. I always choose the low sodium heart healthy version to keep things balanced for my family.
- 1 can low sodium cream of celery soup: This pairs with the mushroom soup to add a subtle earthy flavor that complements the beef perfectly. If you are not a fan of celery you can absolutely use two cans of mushroom soup instead.
- 1/2 cup water: Just enough liquid to get the soups and seasoning packets blending together smoothly in the slow cooker.
Bettys Tested Technique
- Step 1. Betty always starts by placing 2 lbs of cube steaks in the bottom of a large crockpot spreading them out to cover the entire surface.
- Step 2. Sprinkle one packet of onion soup mix and one packet of brown gravy mix directly over the meat.
- Step 3. Place your sliced medium onion over the top of the seasoned steaks.
- Step 4. Add one can of low sodium cream of mushroom soup one can of low sodium cream of celery soup and 1/2 cup of water.
- Step 5. I have learned that you should give it a quick stir but be sure the cube steaks remain on the bottom of the crockpot.
- Step 6. Place the lid on the slow cooker and cook on low heat for about 6 hours or until the meat is fork tender.
Making the Most of Leftovers
I typically store any leftover crockpot cube steaks in an airtight container right on the counter until they cool then pop them in the refrigerator. They will stay fresh and flavorful for up to 4 days and I find the gravy actually thickens up beautifully overnight.
Bettys freezing method works well because this type of gravy based dish holds its texture perfectly through the thawing process. Package it in a freezer safe container for up to 3 months and I always label it with the date so nothing gets lost in the back of the freezer.
For the best texture I reheat by warming it gently on the stovetop over medium low heat until it is bubbling. You can use the microwave in a pinch but the stovetop keeps that rich gravy from separating.
Building the Perfect Plate
- Homemade mashed potatoes: The ultimate vessel for soaking up every drop of that rich savory gravy.
- Easy Honey Glazed Carrots and Green Beans: A simple side that adds a tender crisp contrast to the creamy meat.
- Perfect Parmesan Garlic Bread: Great for tearing apart and dipping right into the crockpot sauce.
- Creamy Scalloped Potatoes: If you want to change up the starch these pair beautifully with the beef.
- Maple Glazed Carrots and Brussels Sprouts: A wonderful seasonal option to round out the meal.
FAQs
Yes many home cooks find success with regular soups but I recommend starting with low sodium to control the saltiness from the gravy packets.
Bettys solution is to stick to low heat as cooking on high might make this tenderized cut of meat tough instead of fork tender.
The best approach I have tested is simply swapping it for a second can of cream of mushroom soup.
Crockpot Cube Steaks
Ingredients
Equipment
Method
- Place 2 lbs of cube steaks in the bottom of a large crockpot spreading them out to cover the entire surface.
- Sprinkle the onion soup mix and brown gravy mix over the meat.
- Place the sliced onion over the top of the steaks.
- Add the low sodium cream of mushroom soup low sodium cream of celery soup and water. Give it a quick stir making sure the cube steaks remain on the bottom of the crockpot.
- Place the lid on the slow cooker and cook on low heat for about 6 hours or until the meat is fork tender.
- Serve warm and enjoy.
