Easy Crock Pot Cube Steak with Gravy Recipe for Perfect Comfort Dinner

Name: Easy Crock Pot Cube Steak with Gravy Recipe for Perfect Comfort Dinner
Prep time: 10 min
Cook time: PT-491814H22M7S
Total time: PT-491814H22M7S
Cuisine: American
Ingredients: 4 pieces cube steak (about 1.5 pounds / 700g), tenderized round steak preferred; 1/4 cup all-purpose flour (30g); Salt and freshly ground black pepper, to taste; 2 cups beef broth (475ml), low-sodium recommended; 1 packet onion soup mix (about 1 oz / 28g); 2 tablespoons butter (28g); 1 teaspoon garlic powder; 1 tablespoon Worcestershire sauce; Optional: 1 cup sliced mushrooms (70g)

Posted on January 30, 2026

Aleena Dean

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There’s something about the smell of slow-cooked cube steak smothered in rich, savory gravy that just hits you right in the comfort zone. I remember the first time I made this easy crock pot cube steak with gravy—it was a chilly Sunday afternoon, and the house filled with that cozy, mouthwatering aroma that made everyone gather in the kitchen like moths to a flame. After a few tries (and yes, a couple of overcooked steaks), I finally nailed the perfect balance of tender meat and silky gravy that’s become my ultimate comfort dinner go-to.

If you’ve ever felt intimidated by cube steak or thought slow cooking was complicated, trust me, this recipe is about as foolproof as it gets. It’s the kind of meal that warms you up, fills you up, and has leftovers that taste just as good the next day. And the best part? You can walk away and let your crock pot do all the work while you binge-watch your favorite show or tackle the mountain of laundry.

After testing this easy crock pot cube steak with gravy recipe at least a dozen times (not exaggerating!), I’m excited to share every little detail so your dinner turns out perfectly tender and flavorful every single time.

Why You’ll Love This Recipe

Okay, real talk—this recipe has completely changed how I feel about cube steak. No more rubbery or tough bites, just melt-in-your-mouth goodness.

Hands-off cooking: Throw everything in the crock pot, set it, and forget it for 6-8 hours. Perfect for busy weekdays or lazy weekends when you want dinner ready without hovering over the stove.
Budget-friendly comfort: Cube steak is super affordable but often overlooked. This recipe turns it into a family-worthy meal that feels hearty and indulgent without breaking the bank.
Flavor-packed gravy: The gravy is thick, creamy, and loaded with savory notes from the beef broth and seasonings. Bonus: it’s made right in the crock pot—no separate pans needed.
Versatile sides: This dish pairs beautifully with mashed potatoes, buttered noodles, or even creamy polenta. I like switching it up depending on my mood or what’s in the fridge.
Leftover magic: The next-day version tastes even better (if you can wait that long). I often make a double batch just to have lunch ready to go.

Honestly, this easy crock pot cube steak with gravy is my secret weapon for comfort food that feels like a warm hug on a plate. Once you try it, you’ll get why it’s become my family’s favorite.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of these basics hanging out in your pantry and fridge. Plus, I’ve got some tips on picking the best cube steak and gravy helpers.

Cube steak (4 pieces, about 1.5 pounds / 700g) — I like the tenderized round steak kind. It’s affordable and perfect for slow cooking. You can usually find it near the beef cuts at the grocery store. If you want thicker gravy, a slightly thinner cut works better.
All-purpose flour (¼ cup / 30g) — This is for dredging the steak and thickening the gravy. I use King Arthur flour, but any brand works.
Salt and freshly ground black pepper (to taste) — Important to season well before dredging the meat.
Beef broth (2 cups / 475ml) — The backbone of the gravy. Use low-sodium if you want to control saltiness.
Onion soup mix (1 packet, about 1 oz / 28g) — The secret flavor bomb here. It adds a savory, slightly sweet depth that makes the gravy irresistible.
Butter (2 tablespoons / 28g) — For browning the cube steak before slow cooking. Adds richness.
Garlic powder (1 teaspoon) — Enhances the savoriness without overpowering.
Worcestershire sauce (1 tablespoon) — A little tang and umami boost that makes the gravy sing.
Optional: sliced mushrooms (1 cup / 70g) — If you want to up the comfort factor, toss these in for an earthy note.

Quick tip: If you don’t have onion soup mix, you can substitute with 1 tablespoon onion powder, 1 teaspoon garlic powder, and a pinch of dried parsley.

I’ve tried making this with gluten-free flour, and it works fine, but the gravy thickens a bit differently. Also, feel free to swap beef broth for mushroom broth if you want a different flavor twist.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup.

Crock pot (slow cooker) — Mine is a simple 6-quart model that’s been a workhorse for years. Any size works, but 5-6 quarts is ideal for this amount of steak.
Large skillet — For browning the cube steak before slow cooking. I know it sounds like extra work, but trust me, it makes a difference in flavor and texture.
Mixing bowl — To dredge the cube steak in flour and seasoning.
Tongs or fork — For flipping the steak in the skillet and transferring to the crock pot.
Measuring cups and spoons — Because eyeballing gravy ingredients can get messy.
Whisk or fork — To stir the gravy ingredients together.
Optional: ladle — For serving the gravy over the steak and sides.

Don’t have a skillet? A heavy-bottomed frying pan works just fine. And if you want to skip the browning step (I get it, sometimes you’re busy), you can skip it, but the flavor won’t be quite as rich.

My skillet is pretty well-seasoned, so I don’t use non-stick, but if you do, just be gentle while flipping so you don’t scratch the surface.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Prep and season the cube steak (10 minutes)
Pat the cube steak dry with paper towels—this helps the flour stick better. In a shallow bowl, mix the flour with salt, black pepper, and garlic powder. Dredge each piece of steak on both sides, shaking off the excess. Set aside.
Brown the steak (8 minutes)
Heat the butter in a large skillet over medium-high heat. When it’s melted and shimmering, add the cube steak pieces (work in batches if needed). Brown each side for 3-4 minutes until golden but not cooked through. This step locks in flavor and keeps the meat tender. Transfer browned steaks to the crock pot.
Make the gravy base (3 minutes)
In the same skillet, pour in about ½ cup of beef broth and scrape up those browned bits (this is flavor gold). Add the rest of the beef broth, onion soup mix, and Worcestershire sauce. Stir with a whisk to combine and bring to a simmer for 2 minutes.
Assemble in crock pot (2 minutes)
Pour the gravy mixture over the browned cube steak in the crock pot. If using mushrooms, scatter them on top. Cover with the lid.
Slow cook (6-8 hours)
Cook on low for 6-8 hours or on high for 3-4 hours. The steak should be fork-tender and the gravy thickened and luscious. Resist the urge to peek too often—opening the lid lets heat escape and slows cooking.
Final check and serve (5 minutes)
Before serving, give the gravy a gentle stir. If it’s too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crock pot. Let it cook for another 15 minutes to thicken. Taste and adjust salt and pepper if needed.

Pro tip: When serving, spoon plenty of that gravy over the steak and your side of choice. The contrast of tender meat and velvety gravy is what dreams are made of.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t skip browning: I used to think it was an unnecessary step, but browning the cube steak first adds depth and keeps it from getting mushy.
Use the right cube steak: Tenderized round steak is best. Avoid ultra-thin or really thick cuts—they either dry out or take forever to cook.
Season generously: Cube steak needs salt and pepper love before cooking. It helps bring out the beefy goodness.
Patience is key: The magic happens over low and slow heat. If you rush it on high, the meat can get tough.
Layer flavors: The onion soup mix and Worcestershire sauce are game changers. Don’t skip them!
Check gravy thickness: If it’s too thin, a cornstarch slurry is your best friend. Add it slowly and stir well.
Use fresh mushrooms: If you add mushrooms, sauté them first for a richer taste. I sometimes forget and regret it.
Don’t over-stir: When you check the crock pot, be gentle. Stirring too much can break up the steak.
Let it rest: After cooking, let the steak sit for 10 minutes before serving. It helps the juices redistribute and keeps it moist.

Ways to Mix It Up

Once you’ve made the basic version, here’s where you can get creative. I’ve tried all of these, and they all work.

Spicy Kick: Add ½ teaspoon cayenne pepper or a dash of hot sauce to the gravy mixture for a subtle heat that wakes up the dish.
Mushroom Medley: Use a mix of cremini, shiitake, or portobello mushrooms sautéed with garlic and thyme. Adds a gourmet twist without extra fuss.
Herb Infusion: Toss in fresh rosemary or thyme sprigs during slow cooking for an earthy aroma that pairs beautifully with beef.
Vegetable Boost: Add sliced carrots and pearl onions in the crock pot for a one-pot meal that doubles as a hearty stew.
Cheesy Finish: Sprinkle shredded sharp cheddar or mozzarella over the steak in the last 15 minutes of cooking for a melty, indulgent topping.
Slow Cooker Variations: Swap cube steak for pork chops or chicken thighs using the same method—adjust cooking time accordingly.
Gravy Swap: Use mushroom or red wine gravy mixes instead of onion soup mix for different flavor profiles.

Serving Ideas & Storage

This is great warm or at room temperature. I usually slice it while it’s still slightly warm and spoon gravy over top—simple but perfect.

Pairing ideas:

Mashed potatoes (classic and unbeatable)
Buttered egg noodles or rice
Roasted or steamed green beans for a fresh crunch
Buttery biscuits or crusty bread to soak up the gravy

Storage instructions:

Room temperature: Keep covered or in an airtight container for up to 2 days.
Refrigerator: Lasts up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the gravy.
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Pro tip: Leftover cube steak with gravy makes a killer sandwich—just pile it on toasted bread with a bit of horseradish or mustard.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating this.

Nutrient	Per Serving (1 steak with gravy)
Calories	320
Protein	35g
Carbohydrates	10g
Fat	15g
Fiber	1g

Health highlights:

High protein content helps keep you full and supports muscle health.
Moderate fat from butter and meat adds richness but balanced with lean cube steak.
Low carbs make it flexible for many meal plans.
Onion soup mix adds flavor without extra calories.

Look, it’s comfort food, so enjoy it without guilt. Pair with veggies or salad to round out the meal.

Final Thoughts

So that’s my easy crock pot cube steak with gravy recipe! I know I’ve gone on about it, but when you find a recipe this good, you want to share it with everyone.

This has become my go-to for cozy weeknight dinners or when I need something that feels like a warm hug after a long day. I hope you love it as much as my family does—every time I make this, someone asks for the recipe. Now you have it.

Make it your own! Try the variations, swap ingredients based on what you have, add your favorite mix-ins. That’s how the best recipes evolve.

If you make this, I’d love to hear how it turns out! Drop a comment below and let me know what you think. Snap a picture and tag me on Instagram @comfortfoodlover—I get genuinely excited seeing your versions.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I skip browning the cube steak?

A: You can, but I don’t recommend it. Browning adds flavor and helps keep the meat tender. If you’re really short on time, it’ll still cook through, but the gravy and steak won’t have that nice caramelized depth.

Q: My gravy is too thin—how do I fix it?

A: No worries! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the crock pot. Let it cook on high for 15 more minutes and it should thicken up nicely.

Q: Can I make this in an Instant Pot?

A: Yes! Brown the steak using the sauté function, then add all ingredients and cook on high pressure for about 25 minutes. Let the pressure release naturally for best results.

Q: What sides go best with crock pot cube steak with gravy?

A: Mashed potatoes are my absolute favorite—they soak up all that gravy perfectly. But egg noodles, steamed veggies, or even creamy polenta are fantastic too.

Q: Can I use different cuts of meat?

A: Sure! Pork chops or chicken thighs work well with this method. Just adjust cooking times—pork needs about the same, chicken thighs less. Avoid super lean cuts like sirloin—they can dry out in the slow cooker.

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