Crockpot Smothered Cube Steaks
Table of contents
Intro
These Crockpot Smothered Cube Steaks are one of those easy, comforting dinners that require very little effort. The cube steaks slowly cook in a rich onion and mushroom gravy until they are so tender you can cut them with a fork.
This is truly a dump-and-go slow cooker recipe. There’s no need to sear the meat or make a separate gravy. Add everything to the Crockpot, make sure the steaks are covered, and let it cook.
I served ours with mashed potatoes, corn on the cob, and buttered biscuits. That creamy gravy spooned over a pile of mashed potatoes is about as comforting as dinner gets.
Check out these other great recipes while you are here!
Smothered Pork Chops in the Crockpot
Smothered Chicken in the Crockpot
Crockpot Chicken Pot Pie Pasta
Mississippi Chicken in the Crockpot!
Why You’ll Love This Recipe
- The cube steaks become incredibly tender.
- Everything cooks together in the Crockpot.
- There’s no need to sear the meat first.
- The recipe uses simple, inexpensive ingredients.
- The creamy gravy is perfect for mashed potatoes or rice.
- You can easily substitute different varieties of condensed soup.
Ingredients
- Tenderized cube steaks: I used 1½ pounds, which was five cube steaks. Cube steaks are an inexpensive cut of beef that becomes tender when cooked slowly in gravy.
- Condensed cream soup: I usually make this with two cans of cream of mushroom soup. This time, I used one can of cream of mushroom and one can of cream of chicken with mushrooms. Two cans of cream of chicken or cream of celery should also work without changing the overall recipe too much.
- Brown gravy mix: One 1-ounce packet adds beefy flavor and helps thicken the gravy.
- Onion soup mix: One 1-ounce packet of Lipton Onion Soup Mix adds plenty of savory onion flavor.
- Low-sodium beef broth: Using low-sodium broth helps control the salt since the condensed soup and seasoning packets already contain sodium.
- Yellow onion: One sliced medium yellow onion cooks down in the gravy and adds even more flavor.
- Fresh mushrooms: Fresh mushrooms are optional, but you can add 8 ounces of chopped mushrooms with the sliced onion if you would like even more mushroom flavor.
- Seasonings: Garlic powder, onion powder, and black pepper give the cube steaks a little extra seasoning before they go into the Crockpot.
How to Make Crockpot Smothered Cube Steaks
Add the condensed cream soups, brown gravy mix, onion soup mix, and low-sodium beef broth to the Crockpot. Stir until everything is combined.
Add the sliced yellow onion and, if using, 8 ounces of chopped fresh mushrooms. Stir them into the gravy mixture.
Season both sides of the cube steaks with the garlic powder, onion powder, and black pepper.
Place the seasoned cube steaks in the Crockpot. Spoon the gravy over the meat, making sure each steak is completely covered.
Cover and cook on low for 7–8 hours or on high for 6–7 hours, until the cube steaks are very tender and can easily be cut with a fork.
Serve the cube steaks hot with plenty of the onion gravy spooned over the top.
I love serving these over my creamy garlic mashed potatoes!
That’s all there is to it!
Tips for the Best Smothered Cube Steaks
- You can sear the cube steaks before adding them to the Crockpot if you prefer, but it isn’t necessary for this recipe. I’ve made them both ways and honestly don’t notice enough of a difference to justify dirtying another pan. The steaks still turn out flavorful, tender, and completely covered in gravy without searing.
- Make sure the steaks are covered with gravy so they stay moist while cooking.
- Use low-sodium beef broth because the soup mixes and condensed soups already contain salt.
- Avoid adding extra salt until you taste the finished gravy.
- Cooking times can vary slightly between slow cookers. The cube steaks are ready when they are completely tender.
- If the steaks overlap, spoon some of the gravy between them before cooking.
- Stir the gravy gently before serving to redistribute the onions and combine everything.
- For more mushroom flavor, add 8 ounces of chopped fresh mushrooms to the Crockpot with the sliced onion.
Condensed Soup Substitutions
This recipe is easy to customize with whichever condensed cream soup you prefer. You will need two 10.5-ounce cans total.
Try any of these combinations:
- Two cans of cream of mushroom soup
- One can of cream of mushroom and one can of cream of chicken
- One can of cream of mushroom and one can of cream of chicken with mushrooms
- Two cans of cream of chicken soup
- Two cans of cream of celery soup
- One can of cream of chicken and one can of cream of celery
The flavor will vary slightly, but the cube steaks will still cook in a creamy, savory gravy.
What to Serve with Crockpot Cube Steaks
Creamy Garlic Mashed potatoes are my favorite side because they give you something to pour all that gravy over. Rice also works well if you want an easy alternative.
For vegetables, try:
- Corn on the cob
- Green beans
- Buttered corn
- Peas
- Roasted carrots
- Steamed broccoli
- A simple side salad
Complete the meal with buttered biscuits, dinner rolls, cornbread, or slices of crusty bread.
How to Store Leftovers
Allow the cube steaks and gravy to cool, then transfer them to an airtight container. Refrigerate for up to 3–4 days.
Store the steaks with plenty of gravy to keep them moist.
Can You Freeze Crockpot Cube Steaks?
Yes. Place the cooled cube steaks and gravy in a freezer-safe container and freeze for up to three months.
Thaw overnight in the refrigerator before reheating. The texture of cream-based gravy can change slightly after freezing, but stirring it well as it reheats will help bring it back together.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Smothered Cube Steaks
Ingredients
- 2 (10.5 oz) Cans of Cream of Mushroom Soup or another condensed cream soup combination
- 1 oz Packet of Brown Gravy Mix
- 1 oz Packet of Lipton Onion Soup Mix
- 2 Cups Low Sodium Beef Broth
- 1 Yellow Onion, Sliced
- 8 oz Sliced Mushrooms optional
- 1.5-2 lbs Tenderized Cube Steaks
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
Instructions
- Add the condensed soups, brown gravy mix, onion soup mix, and beef broth to a slow cooker. Stir until well combined.
- Stir the sliced onion and optional chopped mushrooms into the gravy mixture.
- Season both sides of the cube steaks with the garlic powder, onion powder, and black pepper.
- Place the cube steaks in the slow cooker and spoon the gravy over them, making sure each steak is completely covered.
- Cover and cook on low for 7–8 hours or on high for 6–7 hours, until the steaks are fork-tender.
- Stir the gravy gently and serve it spooned over the cube steaks.
Notes
Notes
- Searing the cube steaks is optional. I’ve made this recipe with and without searing the meat and don’t notice enough of a difference to justify the extra step or dirtying another pan.
- The estimated seasonings can be adjusted to taste.
- Do not add salt until you have tasted the finished dish.
- You can use two cans of cream of mushroom, cream of chicken, or cream of celery soup—or a combination of the three.
- Add 8 ounces of chopped fresh mushrooms with the onion for even more mushroom flavor.
- Store leftovers with the gravy in an airtight container in the refrigerator for up to 3–4 days.
- Serve with mashed potatoes, rice, biscuits, dinner rolls, or cornbread.
Calories: 430 kcal
Carbohydrates: 27 g
Protein: 31 g
Fat: 22 g *Nutrition information is an estimate and will vary depending on the brands and varieties of condensed soup, gravy mix, onion soup mix, and beef broth used. The optional fresh mushrooms are not included.
Frequently Asked Questions
Do I need to sear the cube steaks first?
You can sear the cube steaks before adding them to the Crockpot if you prefer, but it isn’t necessary for this recipe. I’ve made them both ways and honestly don’t notice enough of a difference to justify dirtying another pan. The steaks still turn out flavorful, tender, and completely covered in gravy without searing.
Why are my Crockpot cube steaks tough?
Cube steaks can still be tough if they have not cooked long enough. Continue cooking them until they can easily be cut with a fork.
Can I use cream of chicken instead of cream of mushroom?
Yes. You can use two cans of cream of chicken soup or combine it with cream of mushroom or cream of celery.
Can I make this recipe without mushrooms?
Yes. Use two cans of cream of chicken soup, two cans of cream of celery soup, or one can of each.
Can I use regular beef broth?
You can, but the finished gravy may be saltier. Low-sodium beef broth is recommended because the condensed soup, gravy mix, and onion soup mix all contain sodium.
Can I add fresh mushrooms?
Yes. Add 8 ounces of chopped fresh mushrooms to the Crockpot with the sliced onion.
What is the best way to serve smothered cube steaks?
Serve the cube steaks over mashed potatoes or rice with plenty of onion gravy spooned over the top.
