Crockpot cube steaks are one of my favorite cozy dinners to make when I want something comforting without spending hours in the kitchen. I love how this recipe takes a budget-friendly cut of beef and transforms it into tender, flavorful steaks swimming in a rich gravy. Everything comes together with simple pantry ingredients, making this an easy meal I can rely on any time of year.
Why You’ll Love This Recipe
I love this recipe because it’s truly effortless. I can throw everything into the crockpot with minimal prep and let it cook while I focus on other things. It’s hearty, filling, and perfect for cold days when I want something warm and satisfying. Cleanup is also easy since it’s all made in one pot, which makes this recipe even more appealing to me.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds cube steak
1 packet onion soup mix
1 packet brown gravy mix
1 medium onion, sliced
1 can low sodium cream of mushroom soup
1 can low sodium cream of celery soup
1/2 cup water
Directions
I start by slicing the onion and setting it aside. Then I place the cube steaks in the bottom of a large crockpot, spreading them out so they cover the bottom evenly.
Next, I sprinkle the onion soup mix and brown gravy mix over the cube steaks. I layer the sliced onion on top, followed by the cream of mushroom soup, cream of celery soup, and water. I gently stir everything together, making sure the cube steaks stay mostly at the bottom of the crockpot.
Once everything is combined, I cover the crockpot with the lid and cook on low heat for about six hours. I know the dish is ready when the cube steaks are fork tender and coated in a thick, savory gravy.
Servings And Timing
This recipe makes about 4 servings.
Prep time is approximately 10 minutes, and cook time is about 6 hours on low in the crockpot.
Variations
I sometimes use two cans of cream of mushroom soup instead of one mushroom and one celery soup, depending on what I have available. When I want to reduce sodium, I choose low sodium or heart-healthy versions of the soups and seasoning packets. I also enjoy serving the cube steaks over rice or egg noodles instead of mashed potatoes for a simple change.
Storage/Reheating
I store leftover crockpot cube steaks in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of water or extra gravy and warm them gently on the stovetop or in the microwave to keep the meat tender.
FAQs
What cut of meat is cube steak?
Cube steak is a tenderized cut of beef, usually from the round or chuck. I like using it because it’s affordable and works perfectly in slow cooker recipes.
Can I cook this recipe on high?
I prefer cooking cube steaks on low heat to keep them tender. Cooking on high can make the meat tougher, so low and slow works best for me.
Is this recipe salty?
I don’t find it too salty, especially when I use low sodium soups and seasoning packets. Adjusting the ingredients helps control the salt level easily.
Can I skip the cream of celery soup?
Yes, I often replace it with another can of cream of mushroom soup if I don’t have cream of celery on hand.
What should I serve with crockpot cube steaks?
I love serving these over mashed potatoes, but they’re also great with rice, noodles, or steamed vegetables.
Conclusion
Crockpot cube steaks are one of those dependable comfort meals I always enjoy making. I love how simple the recipe is and how tender and flavorful the beef turns out every time. This dish proves that a satisfying, home-cooked dinner doesn’t have to be complicated, and it’s a recipe I come back to again and again.
Crockpot Cube Steaks are tender, flavorful steaks cooked low and slow in savory gravy made with onion soup mix, brown gravy mix, and creamy soups. It’s an effortless comfort dinner that’s hearty, rich, and perfect over mashed potatoes or noodles.
Total Time:6 hours 10 minutes
Yield:4 servings
Ingredients
2 pounds cube steak
1 packet onion soup mix
1 packet brown gravy mix
1 medium onion, sliced
1 can low sodium cream of mushroom soup
1 can low sodium cream of celery soup
1/2 cup water
Instructions
Slice the onion and set aside.
Place cube steaks in the bottom of a large crockpot, spreading them out evenly.
Sprinkle onion soup mix and brown gravy mix over the cube steaks.
Layer the sliced onion on top of the steaks.
Add cream of mushroom soup, cream of celery soup, and water. Gently stir to combine, keeping the steaks mostly at the bottom.
Cover and cook on low heat for about 6 hours, until the cube steaks are fork tender and coated in gravy.
Serve hot over mashed potatoes, rice, egg noodles, or vegetables.
Notes
Use low sodium soups and seasoning packets to control the salt level.
Replace cream of celery soup with another can of cream of mushroom soup if needed.
Add extra water or broth if the gravy becomes too thick.
For extra flavor, sauté onions before adding them to the crockpot.
