Cube Steak Recipe

This easy cube steak recipe makes a hearty and comforting beef dinner any night of the week. It features perfectly seasoned steaks smothered in a savory mushroom and onion gravy.

Looking for more cozy beef recipes? Try Salisbury steak, meatballs and gravy, and Italian beef sandwiches.

Everyone has a staple cozy dinner in their household, and for my family, it’s this easy and delicious cube steak. This steak has become the unsung hero of busy weeknights with its quick cooking time and downright delicious flavor.

Table of Contents

1. What is cube steak?
2. Ingredients needed
3. How to cook cube steak
4. How to make this in a slow cooker
5. Recipe tips and variations
6. Storage instructions
7. More easy dinners with beef
8. Cube Steak (Recipe Card)

What is cube steak?

Cube steak, or minute steak, is a cut of beef from the round or sirloin cuts. It’s tenderized (pounded), resulting in a cube-shaped pattern on the surface and a tender texture that absorbs flavors well.

Personally, I love that this cut offers a budget-friendly, practical option for beef dinners. Here are some reasons why I LOVE this recipe-

• Quick and easy. Cube steak comes pre-tenderized and cooks quickly, saving me a ton of time and prep work!
• Stick to your ribs meal. Protein-packed beef is smothered in rich, thick onion and mushroom gravy, creating one heck of a hearty meal!
• A weeknight lifesaver. Like beef tips and gravy, I’ll turn to this hassle-free meal anytime I need to quickly put some comfort food on the table without sacrificing flavor. 
• Slow cooker option. I love the stovetop method when I’m short on time, but I’ve also tested this in the slow cooker, so you have options.

Ingredients needed

This recipe calls for a budget-friendly cut of meat and ingredients likely already in your kitchen. Here are the deets on everything you’ll need:

• Cube steaks. Look for fresh, well-marbled meat when you’re out shopping. The better the quality, the more flavorful and tender your steak dinner will be! If you can’t find cube steaks, use top round or sirloin steak.
• All-purpose flour. Coating the steaks with flour gives them a golden-brown crust after searing.
• Seasonings. Use garlic powder and onion powder to season the flour. 
• Salt and black pepper. For seasoning the steaks. 
• Olive oil. For searing the steaks. 
• Onion. I used yellow onion, but sweet onion also works well in this dish. 
• Butter. This adds a mouthwatering richness to both the beef and the gravy. 
• Onion soup mix. The convenience of a packet of store-bought onion soup mix is unmatched because it’s a catch-all for so much flavor. 
• Beef broth. This is the liquid base of the gravy. You can use low-sodium beef broth here if you prefer. 
• Mushrooms. I used white button mushrooms, but cremini or baby portobello mushrooms will lend a deeper, more robust flavor. 

How to cook cube steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Season the steaks. Mix the flour, garlic powder, and onion powder in a shallow bowl. Season the steaks with salt and pepper, then dredge them in the seasoned flour mixture. 

Step 2- Pan-sear. Heat the olive oil in a large skillet. Once hot, add the steaks and sear so they brown on both sides. Set them aside on a plate.

Step 3- Make the gravy. Sauté the onions in the now-empty skillet, then add the butter and wait for it to melt. Stir in the onion soup mix, then the beef broth while stirring continuously. Bring the mixture to a simmer before adding the mushrooms. 

Step 4 – Simmer in the gravy. Return the steaks to the skillet, nestling them in the gravy. Cover with a lid and let everything simmer until the gravy thickens. Enjoy!

Recipe tips and variations

• Room temperature meat. I recommend pulling the steaks from the fridge at least 30 minutes before cooking so they can come down to room temperature. 
• Preheat the skillet. For a nice sear and caramelization, take your time to preheat the skillet. The steaks should sizzle as soon as you place them in the pan!
• Cook in batches. If I’m making a big batch (purposely for the leftovers!), I always cook them in batches to avoid overcrowding the pan. This can actually yield soggy meat, instead of a golden crust.
• Adjust to your taste buds. I always taste the gravy when it’s finished, then adjust the seasonings as needed. Sometimes, I’ll use extra garlic powder for savoriness or salt and pepper to round out the flavors.
• Add Worcestershire sauce. Consider adding a splash to the skillet to give the gravy an extra layer of umami.
• Consider red wine. When I’m feeling fancy, I’ll deglaze the skillet with dry red wine. It not only adds more body to the gravy but also loosens the tasty brown bits stuck to the bottom of the pan. Don’t fret, though- the alcohol is cooked off.

Storage instructions

To store: Transfer the leftover steaks and gravy to an airtight container and store them in the refrigerator for 3 to 4 days.

To freeze: This dish also freezes well in an airtight container for up to 3 months. Just be sure to let it thaw overnight in the fridge before reheating.

To reheat: Add the leftover cubed steak and gravy to a casserole dish, cover it with foil, and warm in a 350°F oven until heated through. Or, reheat everything in a saucepan over medium heat. Add a splash of broth to help thin the gravy if needed. 

More easy dinners with beef

• Beef Shanks– One of the most affordable cuts of beef gets a gourmet makeover. 
• Boneless beef short ribs– If you love ribs, this meat melts in your mouth.
• Mississippi Pot Roast– Ranch seasoning, pepperoncini peppers, and brown gravy are the secret to this regional favorite. 
• Garlic Butter Steak Bites– Melt-in-your-mouth beef drenched in garlicky, buttery goodness.
• Dutch oven beef stew– Another weeknight favorite, I love how little prep work this stew needs.