If you’ve got Cube Steak steak hanging around in your freezer and aren’t sure what to do with it, this recipe is the cozy answer. Smothered in a rich onion gravy and served over fluffy mashed potatoes, this tender cube steak is the definition of comfort food—easy enough for a weeknight, hearty enough to please a hungry crew.
This all started as a happy accident when my husband grabbed cube steak instead of ground beef. Not what I asked for, but it turned into a new favorite. It’s simpler than chicken fried steak—no breading or deep frying—just a good pan sear, well-seasoned meat, and the kind of gravy that soaks right into your mashed potatoes.
What Is Cube Steak, Anyway?
Cube steak is typically a cut of top round or top sirloin that’s been tenderized (those signature little dents are from the meat mallet). It’s affordable, flavorful, and with the right prep, can be melt-in-your-mouth good.
Why You’ll Love This Recipe
- Cozy and comforting
- Budget-friendly
- No complicated breading
- Done on the stovetop or in the slow cooker
- Perfect with mashed potatoes, biscuits, or cornbread
Ingredients You’ll Need
- Cube steak – tenderized top round or sirloin, about ½ inch thick
- Olive oil – for searing
- Butter – to build a flavorful gravy base
- Yellow onion – sliced thin
- Flour – for dredging and thickening the gravy
- Garlic powder, onion powder, paprika, salt, pepper – simple, savory seasoning mix
- Beef broth + chicken broth – combo adds depth to the gravy
- Worcestershire sauce – a splash brings umami magic
Optional:
- Mushrooms – sear separately and stir in at the end if you like
- Fresh parsley – for garnish
How to Make Cube Steak with Gravy
Prep and season the steaks:
Use a meat mallet to tenderize your cube steak just a bit more. Mix the seasoning blend and rub it onto both sides. Lightly dredge in flour.
Sear the meat:
Heat olive oil in a large skillet over medium-high. Sear the steaks about 3 minutes per side until browned. Transfer to a plate.
Make the gravy base:
Melt butter in the same pan, scraping up all the browned bits (this is where the flavor lives). Add onions and cook down for 15–20 minutes until soft and golden.
Add broth & simmer:
Stir in flour, Worcestershire, and the broths. Bring to a boil, then lower to a simmer until thickened slightly.
Finish the dish:
Nestle the steaks back into the pan, spoon the gravy over, and let it simmer, partially covered, for 5–7 minutes. Serve hot over mashed potatoes or rice.
Slow Cooker Option
- Sear the steaks for 2–3 minutes per side.
- Transfer to a slow cooker.
- Prepare the gravy in a skillet, then pour it over the meat.
- Cook on low for 7–8 hours or high for 3–4 hours.
Make-ahead tip: Do the searing and gravy prep the night before and store in the fridge. Start the slow cooker in the morning for an easy dinner.
Tips for Success
- Double tenderizing really makes a difference, even if the meat is pre-tenderized.
- Use a mix of beef and chicken broth for deeper flavor (but all-beef is fine too).
- Cook mushrooms separately so they don’t water down the gravy.
- A cast iron skillet gives the best sear.
- Aim for 125°F internal temp for juicy, tender results—carryover heat will take it up a few degrees.
What to Serve with Cube Steak
- Creamy mashed potatoes
- Buttermilk biscuits or cornbread
- Roasted carrots or green beans
- Corn casserole
This dish just begs for a bread basket on the side to mop up that oniony gravy.
Storage and Reheating
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze leftovers up to 3 months.
- Reheat: Warm gently on the stovetop with a splash of broth or water to thin the gravy.
Final Thoughts
Cube steak doesn’t always get the spotlight, but this recipe proves it’s got serious potential. With the right prep and a skillet of savory onion gravy, you’ve got a dinner that feels like home on any night of the week. Whether you go stovetop or slow cooker, this meal’s a keeper.
Cube Steak
If you're craving comfort food that really delivers, this cube steak recipe is the one to keep in your back pocket.
Ingredients
- For the Steak
- 4 cube steaks
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, cold and divided
- 1 teaspoon brown sugar
- 3 tablespoons flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1 cup beef broth
- 1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Worcestershire sauce
- 1 large yellow onion, sliced into 1/2-inch strips
Instructions
- For the stovetop method, start by preparing the seasoning mix and setting it aside. In a separate bowl, whisk together the cornstarch and both broths until smooth. Add the bouillon, onion powder, garlic powder, and Worcestershire sauce. Set that aside as well.
- Place a piece of plastic wrap over each steak and gently pound it to about ½ inch thickness using the textured side of a meat mallet. Even though cube steak is pre-tenderized, this step gives the best texture.
- Pat each piece dry, coat both sides with the seasoning mix, and dust lightly with flour. Shake off any excess.
- Heat the olive oil in a large skillet over medium-high. Sear the steaks in batches—about 3 minutes per side—until browned. Add a little more oil if needed. Set the seared steaks aside and keep any browned bits (the “fond”) in the skillet.
- Turn the heat to medium and melt 2 tablespoons butter in the same pan. Use a silicone spatula to gently scrape the bottom of the pan.
- Add the sliced onions and stir to coat them in the butter. Let them cook down, stirring often, until they’re soft and deeply golden—this can take anywhere from 15 to 25 minutes.
- Pour in the gravy mixture and stir well, again scraping the bottom to bring up all that flavor. Let it come to a gentle boil, then lower to a simmer.
- Add the steaks and any juices back into the skillet, spooning gravy over the top. Let everything simmer together for another 5 minutes, partially covered, so the gravy thickens and the steak soaks up that flavor.
- For an extra silky finish, turn off the heat and stir in the final 2 tablespoons of cold butter right at the end.
- Serve over mashed potatoes or egg noodles with a side of roasted veggies or cornbread for a complete, hearty meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 570Total Fat 38gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 156mgSodium 1064mgCarbohydrates 15gFiber 1gSugar 3gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Also try these Steak recipe:-
Cube Steak
If you're craving comfort food that really delivers, this cube steak recipe is the one to keep in your back pocket.
Ingredients
- For the Steak
- 4 cube steaks
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, cold and divided
- 1 teaspoon brown sugar
- 3 tablespoons flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1 cup beef broth
- 1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Worcestershire sauce
- 1 large yellow onion, sliced into 1/2-inch strips
Instructions
- For the stovetop method, start by preparing the seasoning mix and setting it aside. In a separate bowl, whisk together the cornstarch and both broths until smooth. Add the bouillon, onion powder, garlic powder, and Worcestershire sauce. Set that aside as well.
- Place a piece of plastic wrap over each steak and gently pound it to about ½ inch thickness using the textured side of a meat mallet. Even though cube steak is pre-tenderized, this step gives the best texture.
- Pat each piece dry, coat both sides with the seasoning mix, and dust lightly with flour. Shake off any excess.
- Heat the olive oil in a large skillet over medium-high. Sear the steaks in batches—about 3 minutes per side—until browned. Add a little more oil if needed. Set the seared steaks aside and keep any browned bits (the “fond”) in the skillet.
- Turn the heat to medium and melt 2 tablespoons butter in the same pan. Use a silicone spatula to gently scrape the bottom of the pan.
- Add the sliced onions and stir to coat them in the butter. Let them cook down, stirring often, until they’re soft and deeply golden—this can take anywhere from 15 to 25 minutes.
- Pour in the gravy mixture and stir well, again scraping the bottom to bring up all that flavor. Let it come to a gentle boil, then lower to a simmer.
- Add the steaks and any juices back into the skillet, spooning gravy over the top. Let everything simmer together for another 5 minutes, partially covered, so the gravy thickens and the steak soaks up that flavor.
- For an extra silky finish, turn off the heat and stir in the final 2 tablespoons of cold butter right at the end.
- Serve over mashed potatoes or egg noodles with a side of roasted veggies or cornbread for a complete, hearty meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 570Total Fat 38gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 156mgSodium 1064mgCarbohydrates 15gFiber 1gSugar 3gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
