Slow Cooker Cube Steak

Why cube steak works in a slow cooker

Cube steak is usually top or bottom round that has been run through a tenderizing machine, which leaves the surface pressed with small indentations. It is inexpensive and very lean, and cooked quickly in a skillet it can turn out chewy. Slow, moist cooking is a more forgiving approach: the meat softens in the liquid, and the juices become a gravy.

If you are comparing cuts more broadly, our guide to which steaks work in a slow cooker explains where cube steak fits.

Ingredients

• 4 to 6 cube steaks (about 1.5 to 2 pounds), thawed
• Salt, pepper and garlic powder
• 1 to 2 tablespoons oil (for optional browning)
• 1 large onion, sliced
• 8 ounces sliced mushrooms (optional)
• 1 can condensed cream of mushroom soup, or 1 packet of brown gravy mix
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce (optional)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, to thicken)

Many versions of this dish use cream of mushroom soup and dry onion soup mix. Check labels if you are cooking for someone avoiding gluten, dairy or high sodium.

Directions

1. Season the steaks. Pat them dry and season both sides with salt, pepper and garlic powder.
2. Brown them (optional). Cook for 1 to 2 minutes per side in hot oil. This adds flavor, but cube steak is thin and can be placed in the slow cooker unbrowned if you are short on time.
3. Layer the cooker. Put the sliced onion on the bottom, then the steaks, overlapping as needed. Add mushrooms on top.
4. Add the sauce. Whisk the soup or gravy mix with the broth and Worcestershire, and pour it over the meat.
5. Cook. Cover and cook on low for roughly 6 to 8 hours, or on high for roughly 3 to 4 hours, until the meat is fork-tender. Because slow cookers vary, check toward the early end of the range.
6. Thicken the gravy if needed. Stir the cornstarch slurry into the liquid, replace the lid, and cook on high for 15 to 20 minutes until thickened.
7. Serve over mashed potatoes, rice or buttered egg noodles.

Tips for tender results

• Do not rush it on high if you can avoid it. Low heat tends to give a softer result with lean cuts.
• Keep the meat in liquid. Spoon sauce over any pieces sticking out of the gravy.
• Do not leave it far past done. Very long cooking can make thin steaks fall apart into shreds. That still tastes good, but it changes the texture.
• Stack loosely. Overlapping pieces are fine, but rotating the layers halfway through helps if your cooker heats unevenly.

Can you cook frozen cube steak in a slow cooker?

It is generally safer to thaw meat in the refrigerator first. Frozen meat can spend a long time at lower temperatures while the cooker heats up, which is why many manufacturers and food-safety guidance advise against starting with fully frozen meat. Thin cube steaks thaw quickly in the refrigerator, often overnight.

Variations

• Italian-style: Swap the soup for a jar of marinara and add sliced bell pepper.
• Smothered steak: Use extra onions and a brown gravy packet.
• Mushroom and Swiss: Top with Swiss cheese for the last few minutes.
• No canned soup: Whisk beef broth, a spoonful of tomato paste and the cornstarch slurry for a simple gravy.

Storing and reheating

Cool leftovers promptly and keep them in a sealed container in the refrigerator for a few days. Reheat gently with a splash of broth or water so the gravy loosens up. Cube steak and gravy portions over rice are a convenient meal-prep lunch.

For a similar cozy dinner built around cubed chuck, see our slow cooker beef stew.