Enjoy a hearty and comforting beef dinner any night of the week with this easy cube steak recipe. The perfectly seasoned and tender steaks are smothered in a savory onion and mushroom gravy that cooks in just one skillet.
Cube steak has become the unsung hero of busy weeknights with its quick cooking time and downright delicious flavor.
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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 a few more reasons why this saucy steak is a must-make:
- 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 my beef tips and gravy recipe, 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; however, making cube steak in the slow cooker means less babysitting.
Like my shaved steak, this cube steak 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:
- 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.
- 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!
- 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!
Slow cooker method
Because I don’t do things in halves, I tested this recipe in the slow cooker. While it is a little more time-consuming, it’s more set-and-forget. Here is how you’ll make it:
Coat and sear the steaks as normal before placing them in the slow cooker with the onions and mushrooms. Whisk the broth and onion soup mix in a bowl, then pour the mixture over the beef and veggies. Cover and cook on low for 6 to 8 hours. Add the butter in the last 30 minutes, then serve.
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.
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.
Frequently asked questions
I like to pair this recipe with wholesome side dishes to make the meal super satisfying. Creamy mashed potatoes (or cauliflower mashed potatoes for a low carb option), buttered egg noodles, or fluffy coconut rice will soak up the gravy, while air fryer green beans, sauteed carrots, or air fryer asparagus transform it into a well-rounded dinner. And don’t forget dinner rolls, cornbread, or crusty bread to mop up the gravy!
The steaks typically take 3 to 4 minutes per side over medium-high in a skillet. Remember that the cooking time will vary depending on the thickness of your steaks and your desired doneness.
Yes, but I recommend using a cut traditionally used to make cube steak, like top round or sirloin. Before cooking, place the steak between two sheets of plastic wrap and use a meat mallet or a rolling pin to gently pound the meat to create small indentations on both sides.
More cozy beef dinners
- 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.
- In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, salt, and pepper. Mix well.
- Season both sides of the cube steaks with salt and pepper. Dredge each cube steak in the seasoned flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the cube steaks to the skillet and cook for 3-4 minutes on each side, or until they are browned and cooked to your desired level of doneness. Remove the steaks from the skillet and set them aside.
- In the same skillet, add the sliced onions and cook until they are softened and translucent. Add the butter and let it melt with the onions. Sprinkle the onion soup mix over the onions and butter, stirring to combine. Pour in the beef broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and add the sliced mushrooms.
- Place the cooked steaks back into the skillet, ensuring they are nestled in the onion and mushroom mixture, cover, and simmer for another 10 minutes.
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