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Crock Pot Cube Steak

Crock Pot cube steak in thick brown onion gravy made in a slow cooker until fork-tender, then thickened with a cornstarch slurry. Served over mashed potatoes or egg noodles for a classic American comfort meal.
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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 steak
  • 4 cube steaks About 2 pounds total
Soups and broth base
  • 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
Seasonings
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Onion
  • 1 large onion Sliced into rings
Gravy thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving
  • 1 mashed potatoes or egg noodles

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  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
  1. Whisk together the cream of mushroom soup, French onion soup, onion soup mix, beef broth, and Worcestershire sauce.
  2. Pour the mixture evenly over the cube steaks and onions.
Slow cook and thicken
  1. Cook on low for 7–8 hours until the cube steaks are very tender and can be cut with a fork.
  2. Whisk the cornstarch and cold water together, stir into the gravy, and cook on high for 15 minutes until thickened.
Serve
  1. Serve the cube steak and gravy over mashed potatoes or egg noodles.

Notes

For best tenderness, avoid lifting the lid during the 7–8 hour cook. Store leftovers in the fridge up to 3–4 days; reheat gently until hot. Freeze yes—freeze gravy and steak without the cornstarch thickening, then thaw and re-thicken after reheating. For a lower-sodium option, use reduced-sodium French onion soup and reduced-sodium onion soup mix.