Here’s a hearty and easy way to make slow cooker cube steak—tender, flavorful, and perfect over mashed potatoes or with vegetables:
Ingredients
- 1–1.5 lbs (450–680 g) cube steak
- 1 can (10.5 oz / 298 g) cream of mushroom soup (or cream of onion)
- 1 small onion, sliced
- 1–2 cloves garlic, minced
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 1 tsp paprika or Italian seasoning (optional)
- 2–3 tbsp flour (optional, for thickening)
Instructions
- Prep the steak
- Lightly season the cube steak with salt and pepper.
- Optional: Dredge in flour for a thicker gravy and a slightly crispier coating.
- Layer in slow cooker
- Place sliced onions and garlic at the bottom of the slow cooker.
- Lay cube steak on top.
- Add sauce
- Mix cream of mushroom soup, beef broth, Worcestershire sauce, and seasonings in a bowl.
- Pour over the cube steak.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the steak is very tender.
- Serve
- Spoon the sauce over the steak.
- Serve with mashed potatoes, rice, or buttered noodles.
💡 Tips:
- For extra flavor, sear the cube steak in a skillet for 1–2 minutes per side before adding to the slow cooker.
- Add sliced mushrooms or bell peppers for a vegetable boost.
- If the gravy is too thin at the end, mix 1–2 tsp cornstarch with water and stir into the sauce, then cook for 5–10 more minutes.
If you want, I can give a quick 30-minute stovetop version of cube steak that’s tender and flavorful for busy nights.
Do you want me to share that version?
