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Crock Pot Cube Steak

Crock Pot cube steak in thick brown onion gravy made in a slow cooker for very tender, fork-cut meat. Seasoned cube steaks cook low for hours, then the gravy is thickened with a quick 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: 520
Ingredients Equipment Method Notes

Ingredients
  

cube steaks
  • 4 cube steaks About 2 pounds total.
soups and seasonings
  • 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
onions and gravy thickener
  • 1 large onion Slice into rings.
  • 2 tbsp cornstarch
  • 2 tbsp cold water
serving options
  • 1 mashed potatoes or egg noodles For serving.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the cube steaks with garlic powder and black pepper, making sure both sides are coated (no temperature needed).
  2. Layer the sliced onion rings in the bottom of the slow cooker, spreading them into an even base.
  3. Place the seasoned cube steaks on top of the onions in a single layer as much as possible.
Make the 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 (no temperature needed).
  2. Pour the mixture evenly over the cube steaks so they are mostly covered.
  3. Cook on low for 7–8 hours until the cube steaks are very tender and can be cut with a fork, keeping the lid closed to maintain heat.
Thicken and serve
  1. Whisk the cornstarch and cold water together until smooth (no temperature needed), then stir it into the gravy.
  2. Cook on high for 15 minutes until thickened, then look for a glossy gravy that coats the meat.
  3. Serve the cube steak and thickened onion gravy over mashed potatoes or egg noodles, using extra sauce from the slow cooker.

Notes

For the most tender texture, keep the slow cooker lid closed during the 7–8 hour low cook. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until hot. Freeze the cooked cube steak and gravy for up to 3 months (thicken after thawing if needed). Dietary swap: use a gluten-free Worcestershire sauce and confirm your onion soup mix is gluten-free.