Tired of tough, chewy steak? I get it. You spend good money on meat, follow the directions, and still end up with something that feels like you’re chewing on a shoe. It’s frustrating.
This Crock Pot Cubed Steak recipe is the answer. It’s one of the easiest ways to get super tender, fall-apart beef smothered in a rich gravy. It tastes like you spent all day in the kitchen, but the slow cooker does all the work.
Let’s turn that tough steak into a dinner hero.
Crock Pot Cubed Steak: Your New Weeknight Favorite
This recipe is built on simple, pantry-friendly ingredients. It’s a classic comfort food dish that relies on slow cooking to break down the tough muscle in the cubed steak, making it incredibly tender.
The savory gravy basically makes itself right in the pot. You just come home to a house that smells amazing and a dinner that’s ready to go.
What You’ll Need
Most of these are probably in your kitchen already. No fancy shopping trips are needed for this one.
- Cubed steak (about 1.5 to 2 pounds)
- All-purpose flour (for dredging)
- Salt and black pepper
- Olive oil or vegetable oil
- Onion (sliced)
- Mushrooms (sliced, optional)
- Garlic (minced)
- Can of cream of mushroom soup (10.5 ounces)
- Packet of onion soup mix
- Beef broth (about 1 cup)
- Worcestershire sauce
Tools You’ll Need
You don’t need a lot of gear for this recipe.
- Slow Cooker (Crock Pot)
- Large skillet
- Tongs or a spatula
- Shallow dish (for flour)
- Measuring cups and spoons
How to Make Crock Pot Cubed Steak
Follow these simple steps. The most “work” you’ll do is browning the steak at the beginning, and it’s totally worth it.
Step 1: Pat the cubed steaks dry with a paper towel. This helps them get a nice brown crust.
Step 2: In a shallow dish, mix the flour with a good pinch of salt and pepper. Lightly coat each piece of steak in the flour mixture, shaking off any excess.
Step 3: Heat the oil in a large skillet over medium-high heat. Carefully place the steaks in the hot pan. Don’t overcrowd it; work in batches if you need to.
Step 4: Brown the steaks for about 2-3 minutes on each side. They don’t need to be cooked through. You’re just building flavor.
Step 5: Transfer the browned steaks to the bottom of your slow cooker.
Step 6: Add the sliced onion and mushrooms (if using) to the same skillet. Cook for a few minutes until they soften up. Add the minced garlic and cook for 30 seconds more until you can smell it.
Step 7: Pour a little beef broth into the skillet to deglaze it. Scrape up all those browned bits from the bottom of the pan with your spatula. That’s pure flavor right there.
Step 8: In a separate bowl, whisk together the cream of mushroom soup, onion soup mix, the rest of the beef broth, and a dash of Worcestershire sauce.
Step 9: Pour this gravy mixture over the steaks in the slow cooker. Make sure everything is mostly covered.
Step 10: Cover and cook. You can cook it on LOW for 6-8 hours or on HIGH for 3-4 hours. Low and slow is always best for tender meat.
Pro Tips from My Kitchen
I’ve made this recipe more times than I can count. Here are a few things I’ve learned that make a real difference.
- Don’t Skip the Sear: Seriously. Browning the meat first creates a deep, rich flavor that you just can’t get by dumping everything straight into the pot. It makes a huge difference.
- Layer Your Flavors: Place the browned steaks at the bottom, then top with the cooked onions and mushrooms. Pouring the gravy over everything helps all the flavors meld together as it cooks.
- Thicken the Gravy Last Minute: If your gravy isn’t as thick as you’d like at the end, don’t worry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the slow cooker, turn the heat to HIGH, and let it cook for another 15 minutes to thicken up.
Substitutions and Variations
This recipe is very forgiving. You can easily swap things out based on what you have or what you like.
| Ingredient | Easy Swap |
|---|---|
| Cream of Mushroom | Cream of Celery or Chicken |
| Onion Soup Mix | French Onion Soup Mix |
| Beef Broth | Vegetable Broth or Water |
| Fresh Onion | Onion Powder (1 tbsp) |
| Fresh Garlic | Garlic Powder (1 tsp) |
Want to change it up a bit?
- Add Veggies: Toss in some sliced carrots or celery with the onions for a more stew-like dish.
- Give it a Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for some gentle heat.
- Make it Creamier: Stir in a splash of heavy cream or a scoop of sour cream right before serving for an extra rich gravy.
Make-Ahead Tips
You can do some prep the night before to make your morning even easier.
- Slice the onions and mushrooms and store them in an airtight container in the fridge.
- Mix the flour, salt, and pepper in a zip-top bag.
- Whisk the soup, broth, and seasonings together and keep it in a jar in the fridge.
In the morning, all you have to do is brown the steak and dump everything in the crock pot.
What to Serve with Your Steak
The gravy is the star here, so you’ll want something to soak it all up.
| Category | Serving Idea |
|---|---|
| Starch | Mashed Potatoes |
| Egg Noodles | |
| White Rice | |
| Crusty Bread | |
| Veggie | Steamed Green Beans |
| Roasted Broccoli | |
| Glazed Carrots | |
| Simple Side Salad |
Leftovers and Storage
Leftovers are fantastic. The flavors get even better overnight.
Store any leftover steak and gravy in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, just warm it gently on the stove or in the microwave.
Let’s Talk Nutrition
This is classic comfort food, not health food. But you can make a few tweaks if you’re watching certain things.
- For Lower Sodium: Use low-sodium cream of mushroom soup and low-sodium beef broth. You can also find low-sodium onion soup mixes or make your own.
- For Gluten-Free: Swap the all-purpose flour for a gluten-free all-purpose blend. Make sure your cream of mushroom soup and onion soup mix are certified gluten-free.
The exact nutritional info depends on the specific brands you use, but this is a hearty meal packed with protein.
Frequently Asked Questions
Q1. My gravy is too thin. How do I fix it?
Ans: The easiest way is with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir it into the crock pot on high and let it cook for about 15 more minutes. It will thicken right up.
Q2. Can I use a different cut of meat?
Ans: Yes. Round steak or even a chuck roast cut into pieces would work well. You might need to adjust the cooking time slightly, but the low and slow method works great for tougher cuts of beef.
Q3. Do I have to brown the steak first?
Ans: You don’t have to, but I strongly recommend it. Searing the meat adds a huge amount of flavor that you’ll miss if you skip it. It’s the difference between a good dinner and a great one.
Q4. Can I use fresh mushrooms instead of canned soup?
Ans: You can, but it changes the recipe a bit. The canned soup acts as a thickener for the gravy. If you use fresh mushrooms, sauté them with the onions and you may need to add more flour or a cornstarch slurry at the end to get a thick gravy.
Wrapping Up
This Crock Pot Cubed Steak recipe is a real lifesaver on busy days. It’s simple, delicious, and makes the whole house smell incredible. It’s proof that you don’t need a lot of time or fancy ingredients to make a meal your family will love.
Give it a try this week. I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any changes or have any questions
