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. Watch how I make this in my kitchen in the video below!
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.
Video
Notes
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.