Crock Pot Cubed Steak
Crock Pot Cubed Steak with Gravy is the ultimate no-fuss weeknight dinner recipe. They are so tender, they literally melt in your mouth!
A Budget-Friendly, Family-Friendly Dinner
This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will be ready when you are! With only a handful of ingredients, you can have the most delicious, comfort food ready and waiting for you by the time you get home! It’s a meal the whole family will love and you won’t even need a knife to cut it!
Hard to believe that cube steaks can be this tender, I have made several times and is great!
– Steve
Frequently Asked Questions:
If you are sensitive to salt, don’t enjoy salted food or need lower sodium for dietary restrictions, you will need to purchase lower sodium or no sodium options where possible. You can always season with salt after it has finished cooking.
You could substitute with Beef Consommé or beef broth (you will use same amounts that you would use if using canned French Onion Soup.) Again, if you need lower sodium options, purchase those instead.
It helps to have a digital crock pot. That way you can cook it for a certain amount of time so and then set it to automatically go to a keep-warm setting. That would be ideal for this recipe.
This is where the crock pot comes in. Using a slow cooker so the meat can slowly cook in gravy will produce cubed steak that you can cut with a fork.
No. If you want the most tender cubed steak, it needs to only be cooked on low.
I serve this cubed steak and gravy with my Million Dollar Mashed Potatoes and smother it in the gravy. You could also serve with rice or egg noodles. For vegetable options, try Italian Green Beans, Bacon Garlic Green Beans or Maple Glazed Carrots.
Cubed steaks come from the cow’s shoulder which is a tough cut of meat since the cow is constantly using its shoulder. The more a cow uses a certain area of its body, the more that area will become tough. Cubed steak is run through a meat tenderizer (which gives it all those tiny little holes) to help make it just a bit more tender.
Yes but make sure you have a large enough crock pot.
Store in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- au jus gravy mix – if you can’t find this in a lower sodium option, substitute it for some low sodium brown gravy mix.
- cream of chicken soup – as I stated above, please be aware of your own sensitivities or aversion to salt/sodium. Use low or no sodium options where possible. Cream of mushroom can also be used.
- French onion soup – the same applies for this soup. If necessary, use low or no sodium options.
- cubed steaks – This recipe works for 4 cubed steaks. Anything more and you will want to use a larger crock pot and also double the recipe.
- cornstarch and water – this is to make a cornstarch slurry to thicken up the gravy. If you don’t want a thicker gravy, then just skip this step.
How To Make Crock Pot Cube Steak
In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water. Stir well. Put cubed steak in slow cooker with gravy mixture.
Move the steaks around to coat them with the gravy. Cover slow cooker and cook steak on low.
After cooking, it’s time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot. You do not need to remove the cubed steaks to do this unless you find it easier to whisk it in. I would put the cubed steaks back in the pot as soon as you’ve mixed it in. Turn the setting to high and cook until gravy is thickened.
Then serve with your favorite sides.
Craving More Recipes?
- Crock Pot Salisbury Steak
- Crock Pot Swiss Steak
- Crock Pot Pepper Steak
- Crock Pot Round Steak
- Crock Pot Mississippi Pot Roast
- Crock Pot Beef Tips and Gravy
- Slow Cooker Corned Beef
- Chicken Fried Steak
- Chicken Fried Steak Fingers
- Stovetop Mashed Potatoes
- Crock Pot Lasagna
- Crock Pot Meatloaf
- Crock Pot Pork Loin
- Crock Pot Mac and Cheese
- Swiss Steak
- Stick of Butter Rice
Crock Pot Cubed Steak
Ingredients
- 10.75 ounce can cream of chicken soup (see notes below about low or no sodium)
- 10.5 ounce can French onion soup (see notes below about low or no sodium)
- 1 packet au jus gravy mix (see notes below)
- ½ cup water
- 4 cubed steaks
To thicken gravy:
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
Instructions
- In the bottom of a 6-quart slow cooker, combine 10.75 ounce can cream of chicken soup, 10.5 ounce can French onion soup, 1 packet au jus gravy mix and 1/2 cup water. Stir well.
- Put 4 cubed steaks into gravy mixture and make sure it is coated well.
- Cover slow cooker and cook steak on low for 6-8 hours.NOTE: I don’t recommend cooking on high. See cooking notes below.
- After cooking, it's time to thicken gravy. In a small bowl, whisk together 3 Tablespoons cornstarch and 3 Tablespoons cold water. Stir mixture into crock pot. You do not need to remove the cubed steaks to do this unless you find it easier to whisk it in. I would put the cubed steaks back in the pot as soon as you've mixed it in.
- Turn the setting to high and cook for 30 minutes (until gravy is thickened.) Then serve!
Video
Notes
- If you don’t want to use French Onion Soup you could substitute with low sodium Beef Consommé or Beef Broth.
- I don’t recommend cooking on high. Cubed steaks are a tougher cut of meat and they really need that low and slow cooking time to be tender.
- Serve with mashed potatoes, rice or egg noodles.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: January 2012
Updated photos & republished: March 2024
No matter how hard I tried to make tender cube steak I failed. This cube steak did the trick. Oh so tender and my family said it was the BEST !
This is one of my family’s very favorites… excellent comfort food on a busy day. We have it at least once a month. Very easy to interchange ingredients if your family doesn’t care for a particular flavor. Cooking the meat in the crockpot makes it fork tender. Lots of delicious gravy… sometimes we can’t wait to eat and I dont thicken it. Great either way! Thank you for sharing such a delicious and easy recipe!
I used some boneless beef shortribs that I had and this was soooo good….super easy and flavorful…a perfect weeknight meal!
Hi. My wife still works and so this is perfect for me. Very tender and tastes excellent and not a whole lot of preparation. Perfect. Question: Should I take the beef out when stirring in slurry and then put back in?
The gravy that this makes is sooo good!!!
I use pot roast instead and add
Mushrooms and onions. Family favorite!!
When and where do you add those mushrooms and onions? Thank you in advance!
I make this at least 3 times a month it’s one of my family favorite meals it’s absolutely delicious. And i always have people asking for the recipe. Love making it…. super easy.
Just got up from the table after trying this recipe. I’m ready to go back for more! Seriously, make this and you will not be disappointed! I browned the steaks first in a little olive oil because I can’t bring myself to put unbrowned meat in the crock pot. Since the pan was so hot and ready I browned some mushrooms and onions to go into the pot as well. I also added an extra 1/2 cup of water and halfway through the cooking time, 1/2 cup of beef broth because things were looking a bit thick. Needless to say, the gravy needed no thickening and came out just great. This is cube steak Nirvana. Or Valhalla. Or Heaven. Just bliss!
Delicious!! My family loved it!
This turned out AMAZING!!!!! We are so impressed. Question, would this recipe double well? This would be great when we have guests because it’s so good!
So delicious! Going into my favorite board. The only thing I did differently was strain the gravy before adding the cornstarch mixture.
Love this recipe. Very tender beef and very flavorful. Will make it again.
Can I use something else in place of onion soup .My family does not like the onion soup. Thank you
Debra, I used a can of beef broth instead when I realized I’d forgotten the French Onion Soup and it came out WONDERFUL–very flavorful and cubed steak was tender. I’ve made it both ways–though when I did use the French Onion soup I admit I used a colander to strain out the onions themselves as my husband is not a big fan of onion soup either. 🙂
My family enjoyed this dish very well! Followed recipe as stated using 1 1/2 pounds cub steak which was so tender and the gravy was fantastic with mashed potatoes and cooked carrots on the side.Thank you for sharing,it’s hard to find good crock pot meals!
This was absolutely divine. I followed it to the letter with the exception of salt. I use “No Salt” salt substitute. I hardly ever eat red meat, but I had to try this recipe. It is actually better than what my mother use to make (sorry mum). Thank you so much for sharing this recipe. It is definitely a keeper for me.
Excellent recipe!!!! The cube steaks were so tender. will definitely be making this again.
This was beyond delicious. The meat came out soooo tender. Thank you for sharing this recipe.
I forgot to add…the gravy was divine.
I’ve made it both ways, still delicious! I actually have frozen cubed steak in there right now since I’m making it again tonight.
Do you leave the cube steaks in the crock pot when you add the corn starch and water to thicken it? I’m in the process of making this now and I guess I’m confused about that final step. I don’t want to break the steaks up by stirring in the cornstarch and water.
I made this and my family loves it!! Its a regular on my supper rotation! So easy to make and delicious!!
I made this yesterday and my husband loved it! He came back for seconds and he’s watching his weight so I call that a win. 🙂 I made it just as directed, except I did take the French Onion soup and strained it over a bowl, as my husband doesn’t like to chew/taste the actual onion, LOL. There is no need to add any seasonings or salt as the soups and au jus are just right for flavor. Made with mashed potatoes and it was so tasty! Will DEFINTELY make again, thank you!!
I’m in the process of making the cube steak!! This is my 3rd time making it, and let me tell you, it is AWESOME!! My youngest son(he’s 11) is SO picky on what he eats, he loves this!! With the gravy part I add cream of mushrooms, and beef broth instead of water. And is use rice with it. But no matter what it is so good!!
*Update….did a quick brown on each side and proceeded w the recipe as described. They turned out FABULOUS! Thank you!!!!!
Made this with cube steak. Didnt have au jus gravy and walmart was out, so I bought onion gravy. Was not disappointed! Very delicious
This is one of my husband’s favorite meals that I make in the crock-pot now. We had it just two weeks ago and it is in the crock-pot once again for tonight.
Delicious & super easy to make!
Can I use flour instead of corn starch to thicken it?
Followed recipe except cooked in the instapot for 30 minutes and natural release. The gravy was already pretty thick so I just added the cornstarch and water and let it sit for about 5-6 minutes with no simmer. Very tasty. Thank you.
Very good overall. Tad salty but very flavorful.
This is so delicious! My 3 boys, even the picky eater loved it. I accidentally bought low sodium brown gravy mix the second time I made this and it was still scrumptious!. Thank you. It is so easy too. Thank you
Eating this great comfort food right now! Husband and I love it! Will definitely make again. SO easy and convenient!
easy 2 cook and taste great
I actually use beef consumme and mandoline sliced fresh yellow or white onions instead of French onion soup. I also add some freshly minced garlic and a little Simply Organic salt free all-purpose seasoning. Sometimes instead of the cream of chicken soup, I’ll use cream of mushroom soup with additional sliced baby bella mushrooms thrown in too. Serve with a side of sour cream and chive mashed potatoes/mashed cauliflower and it’s perfect!!!
I have made this a few times. It is so good! All of my boys like it. So easy. I accidentally bought the brown gravy packet with 30 % less sodium and it was still yummy. Thank you!
My husband and i both loved this recipe and so easy. My kind of cooking.
So yummy ????
My kids loved it. Thank you
So, made this tonight. I added some meat tenderizer, garlic salt, onion powder, and pepper on the steaks. Didn’t add any additional salt because of the French onion soup and Aus Jus. I’m not a fan of eating onions, so, I got French Onion soup and strained the onions( because I love the onion flavor). I added probably a 1/4 cup of chicken broth. Then came time to add the corn starch, I added a packet of brown gravy and another 1/4 c of chicken broth and another 1/4 c of water. Put on high, AMAZING. So good.
Love this recipe. It’s the 4th time making this!!! Everyone loves it. Thank you for sharing it!!
⭐️⭐️⭐️⭐️⭐️
I’ve made this SO many times. My husband loves it! We have quite a bit of hamburger meat my husband’s grandpa processed for us. I usually just make those into 4 or 5 patties and cook it on low for 4ish hours.
Also, what is considered a “serving size” as far as the nutrition facts go.
Ok, Im a single guy, and just bought an Instant Pot. How would I make his recipe in it? Thanks.
Made this yesterday to have food for the winter storm that came in today! Absolutely amazing!!! Will be making this again in a few days! Thanks for sharing!
I made this with three small tweaks and it made really delicious beef stroganoff. I used cream of mushroom soup instead of cream of chicken, added a small can of drained sliced mushrooms, and at the end, instead of thickening, I added sour cream. Delicious, thanks for the great crackpot foundation.
Made this and it was so good!! Definitely making again!
So good! I’m not very good at making my own gravy so this saves me from that frustration. I make this with pork cutlets instead of cube steak and they are fall apart goodness every time. This has become a go-to recipe for me when I want comfort food. Thank you!
Made this last night and it was delicious!! Cubed steak wasnt tough at all. Will definitely make again!
I tried this today as the recipe showed except instead of a cornstarch slurry to thicken the gravy I used a couple of tablespoons of sour cream after cooking. It gave a kind of beef stroganoff flavor to the gravy. My housemate who is very picky rated it a “very good”. I read through all the comments to see if anyone else had tried sour cream and found several suggestions I liked. Substituting the cream of celery for cream of chicken was a good idea that I will try in the future. I also liked the suggestion of Campbell’s Beefy Mushroom which I had considered and which is my new favorite soup. I saw a suggestion for Beefy Mushroom soup and sour cream to make stroganoff which is where I got the inspiration to use that to thicken the gravy. I haven’t tried it yet but I am going to soon. Have you seen Campbell’s latest cream soup, “Cream of Bacon”? Imagine the recipes ahead with that!
I Made this tonight and it was fantastic. I unfortunately could not find any low sodium soups so it ended up a touch salty, but not so much that it took away from the meal. I served it over Trader Joe’s mashed potatoes and it turned out great. Thank you Brandie, I look forward to trying many more of your recipes
Tried this recipe today.my mother always fried cube steak and made gravy also. But I got to say this is a lot easier and quite tasty thanks for the recipe.
I made these today for the first time and they are SO good! I’ve made your recipe for hamburger steaks and gravy meany times, and it has become my husband’s favorite meal, but these are easier, less mess, and fewer steps. That suits me to a tee!
I put this in the crockpot before I left for work on low. Got home and the house smelled wonderful. Gave it a taste and it was a bit salty so I cut up a potato and threw it in to soak up some salt. Worked like a charm. The meat was fall apart tender. I subbed cream of chicken for the french onion soup because of “no onion” eaters, and the recipe still worked. Thanks for sharing!