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Crock Pot Cube Steak

Crock Pot cube steak made with slow-cooker tenderness and thick brown onion gravy. Seasoned cube steaks are layered over onion rings, then finished with a cornstarch slurry for a rich, spoonable sauce.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cube steak and onions
  • 4 cube steaks about 2 pounds total
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) French onion soup
  • 1 packet (1 oz) onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 1 onion large, sliced into rings
Gravy thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving
  • 1 mashed potatoes or egg noodles for serving

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season the cube steaks with garlic powder and black pepper.
  2. Layer the sliced onion rings in the bottom of the slow cooker.
  3. Place the seasoned cube steaks on top of the onions.
Make the onion gravy and cook low
  1. Whisk together the cream of mushroom soup, French onion soup, onion soup mix, beef broth, and Worcestershire sauce until smooth.
  2. Pour the mixture evenly over the cube steaks so the tops are well coated.
  3. Cook on low for 7–8 hours, until the cube steaks are very tender and can be cut with a fork (visual cue: fork-tender throughout, gravy bubbling lightly at edges).
Thicken and serve
  1. Whisk the cornstarch and cold water together into a smooth slurry.
  2. Stir the slurry into the gravy.
  3. Cook on high for 15 minutes, until thickened (visual cue: gravy coats the back of a spoon).
  4. Serve the cube steak over mashed potatoes or egg noodles.

Notes

For the best texture, don’t skip the cornstarch slurry—stir it in thoroughly so the gravy thickens evenly. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently until hot. Freezing is not recommended because the gravy can thin as it thaws. For a lower-carb option, serve over egg noodles or replace with cauliflower mash.