Crock Pot Cubed Steak
Crock Pot Cubed Steak with Gravy is the ultimate no-fuss weeknight dinner recipe. They are so tender, they literally melt in your mouth!
A BUDGET-FRIENDLY, FAMILY-FRIENDLY DINNER
This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will be ready when you are! With only a handful of ingredients, you can have the most delicious, comfort food ready and waiting for you by the time you get home! It’s a meal the whole family will love and you won’t even need a knife to cut it!
Hard to believe that cube steaks can be this tender, I have made several times and is great!
– Steve
FREQUENTLY ASKED QUESTIONS:
If you are sensitive to salt, don’t enjoy salted food or need lower sodium for dietary restrictions, you will need to purchase lower sodium or no sodium options where possible. You can always season with salt after it has finished cooking.
You could substitute with Beef Consommé or beef broth (you will use same amounts that you would use if using canned French Onion Soup.) Again, if you need lower sodium options, purchase those instead.
It helps to have a digital crock pot. That way you can cook it for a certain amount of time so and then set it to automatically go to a keep-warm setting. That would be ideal for this recipe.
This is where the crock pot comes in. Using a slow cooker so the meat can slowly cook in gravy will produce cubed steak that you can cut with a fork.
No. If you want the most tender cubed steak, it needs to only be cooked on low.
I serve this cubed steak and gravy with my Million Dollar Mashed Potatoes and smother it in the gravy. You could also serve with rice or egg noodles. For vegetable options, try Italian Green Beans, Bacon Garlic Green Beans or Maple Glazed Carrots.
Cubed steaks come from the cow’s shoulder which is a tough cut of meat since the cow is constantly using its shoulder. The more a cow uses a certain area of its body, the more that area will become tough. Cubed steak is run through a meat tenderizer (which gives it all those tiny little holes) to help make it just a bit more tender.
Yes but make sure you have a large enough crock pot.
Store in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- au jus gravy mix – if you can’t find this in a lower sodium option, substitute it for some low sodium brown gravy mix.
- cream of chicken soup – as I stated above, please be aware of your own sensitivities or aversion to salt/sodium. Use low or no sodium options where possible. Cream of mushroom can also be used.
- French onion soup – the same applies for this soup. If necessary, use low or no sodium options.
- cubed steaks – This recipe works for 4 cubed steaks. Anything more and you will want to use a larger crock pot and also double the recipe.
- cornstarch and water – this is to make a cornstarch slurry to thicken up the gravy. If you don’t want a thicker gravy, then just skip this step.
HOW TO MAKE CROCK POT CUBE STEAK
In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water. Stir well. Put cubed steak in slow cooker with gravy mixture.
Move the steaks around to coat them with the gravy. Cover slow cooker and cook steak on low.
After cooking, it’s time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot. You do not need to remove the cubed steaks to do this unless you find it easier to whisk it in. I would put the cubed steaks back in the pot as soon as you’ve mixed it in. Turn the setting to high and cook until gravy is thickened.
Then serve with your favorite sides.
CRAVING MORE RECIPES?
- Crock Pot Salisbury Steak
- Crock Pot Swiss Steak
- Crock Pot Pepper Steak
- Crock Pot Round Steak
- Crock Pot Mississippi Pot Roast
- Crock Pot Beef Tips and Gravy
- Slow Cooker Corned Beef
- Chicken Fried Steak
- Chicken Fried Steak Fingers
- Stovetop Mashed Potatoes
- Crock Pot Lasagna
- Crock Pot Meatloaf
- Crock Pot Pork Loin
- Crock Pot Mac and Cheese
- Swiss Steak
- Stick of Butter Rice
Originally published: January 2012
Updated photos & republished: March 2024
Crock Pot Cubed Steak (+Video)
Ingredients
- 10.75 ounce can cream of chicken soup (see notes below about low or no sodium)
- 10.5 ounce can French onion soup (see notes below about low or no sodium)
- 1 packet au jus gravy mix (see notes below)
- ½ cup water
- 4 cubed steaks
To thicken gravy:
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
Instructions
- In the bottom of a 6-quart slow cooker, combine 10.75 ounce can cream of chicken soup, 10.5 ounce can French onion soup, 1 packet au jus gravy mix and 1/2 cup water. Stir well.
- Put 4 cubed steaks into gravy mixture and make sure it is coated well.
- Cover slow cooker and cook steak on low for 6-8 hours.NOTE: I don’t recommend cooking on high. See cooking notes below.
- After cooking, it's time to thicken gravy. In a small bowl, whisk together 3 Tablespoons cornstarch and 3 Tablespoons cold water. Stir mixture into crock pot. You do not need to remove the cubed steaks to do this unless you find it easier to whisk it in. I would put the cubed steaks back in the pot as soon as you've mixed it in.
- Turn the setting to high and cook for 30 minutes (until gravy is thickened.) Then serve!
Video
Notes
- If you don’t want to use French Onion Soup you could substitute with low sodium Beef Consommé or Beef Broth.
- I don’t recommend cooking on high. Cubed steaks are a tougher cut of meat and they really need that low and slow cooking time to be tender.
- Serve with mashed potatoes, rice or egg noodles.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Good flavor just the way it is. Definitely cook on low for 6-8 and don’t try high heat! We were in a hurry so I tried it and it defintley dries the beef out too much. will do again on low and I’ll bet its 100%!
I didn’t use French onion i used beefy mushroom. not a fan of French onion. it turned out great
Hi, I know this is an older thread, but I did make this tonight as directed and it was delish! I cooked mine in the crockpot for about 7 hours on low! PERFECT!
Even my picky 7 year old granddaughter gave it 2 thumbs up! I will definitely make again!
Used what I had on-hand, substituting with low sodium better than bouillon beef broth, onion flakes and brown gravy mix. So easy and delicious.
Thanks so very much Lee! Low sodium is the way to go with this recipe for sure – so happy you liked it!
Ohhhh my this was FABULOUS!!!
I will be making this again!
I am not a huge fan of brown gravy. Is there any way to make a white gravy with this?
I haven’t tried it with a white gravy, I’m sorry
I never leave reviews but this time I had to. This was absolutely delicious! I didn’t change a thing. I did add a few onion chunks and baby bella mushrooms slices … but other than that … chefs kiss! Thanks for sharing!
Great recipe!! Easy and such an economical recipe. I wish I would have read the note about low sodium a little closer. The soups I purchased were a little too salty for me so next time I will get low sodium for both. Otherwise, this recipe is great and will now be in the rotation!
I started using this recipe while remodeling my kitchen. I had nothing but a Crock-Pot and a microwave. I have made this many times in the Crock-Pot with microwavable rice. I didn’t have enough time tonight so I put it in the oven at 350° for 2 hours. it was delicious! I love this recipe and so does my family.
I have made this many times and it is always a hit!
I’ve been making this for years! Such a great comfort food and the house smells so good! I highly recommend using Lawry’s au jus mix, it makes a huge difference! Enjoy!
I made this everyone love it and serve it with mash tators
I absolutely LOVED this simple recipe. I went the beef consomme route (because I didn’t have French Onion Soup), and I went with Cream of Mushroom soup. The cube steaks were fork tender and the gravy was a knockout! A definite keeper for the rotation.
Can someone recommend how to double this recipe
That question is answered above in the post and has been answered here in the comments as well 🙂
So good! Took your suggestions with the low sodium options. Hubby loved it & asked that I put it on regular rotation. And he’s picky!
Super easy and fast, great work week meal! Also really delicious!
Thanks so very much Ross! It means so much that you took the time to come back & comment!
The steak was like butter! No knife needed. So tender and the gravy was so perfect. Can’t believe how easy it was either – thank you!
I made this recipe it was freaking incredible totally on point. I up the amount cuz I had larger setup but it was incredible! great recipe and thank you so much.
This recipe was so fork tender unlike most Cubed Steaks cooked on the stove top! My Fiance’ and I simply loved it!! Will certainly be making this again and again!
we just love this recipe. my grandkids also love it!! I make it often now. Thank you !!
Thanks so very much Donna! I absolutely love hearing when kids like a recipe!
My family loved this it was so tender and the gravy was delicious
Have you ever cooked in the oven
I haven’t, I’m sorry!
I’m making tomorrow, for my new bf , I might nab him ! Wink wink ! Nudge nudge !
Ok girl! Go get your man! 😉
I recommend adding a spoonful of sour cream at the very end!!! SOOOO good!
If I need to double the recipe should I use two crockpots or just double it in one crockpot?
Love that! Great idea! As got doubling, I think it depends on the size and shape of your crock pot. I think if you have a 7 or 8 quart oval crock pot, you should be just fine. 🙂
Can I add fresh mushrooms ? My family really loves mushrooms. They might get mushy cooking for 8 hours.
Yes just add the mushrooms later!
Could I make this in the oven instead? If I cook it low and slow?
You could. You’ll save more on energy by using a slow cooker though. I’d hate to have my oven on that long but you could certainly do it. 🙂
Tender and excellent tasting. I will make again.
Yay! love hearing that! Thank you for taking the time to come back and comment Laurie!
I’m making this right now and just the smell has my stomach growling it smells so good lol I can’t wait to try it and come back with my review.
Ha – I love hearing that! Hope it becomes a new favorite!
it turned out very good and delicious.
So incredibly tender – wow!
My family LOVED this recipe! They wished that there was much more gravy/sauce. So I will double it next time. They also suggested using this recipe with beef stew meat served over egg noodles. That’s next on my list.
Great cubed steak good to come home to after work dinner almost finished.
I was looking at your recipe, and it sounds yummy! I was wondering how it would taste if I wanted to use cream of mushroom soup instead of cream of chicken.
I mention above in the post that it can be used 🙂
Sorry, I didn’t see that about the cream of mushroom soup! I must have overlooked it. Thank you! I look forward to making this some night for dinner!
Didn’t change a thing. I put it on before work and came home to the most amazing cubed steak. Thank you!!
hard to believe that cube steaks can be this tender, I have made several times and is great
Thanks so very much Steve! Thank you for taking the time to come back and comment – I really appreciate it!
I just made this yesterday!
Total hit, loved it
Followed recipe as is, served with mashed potatoes and green beans!
Thank you
The word that my family said to describe this crock pot cubed steak was “awesome”. I loved it too. And so simple…I’ve got the recipe memorized for the future.
Ha! Love it!! Thanks so much Deborah!!
So tasty and the meat was so tender! I took all of your advice after reading the post and we know that we tend to be very sensitive to salt in a lot of things so I did no sodium for everything and after tasting I did add just a little salt to our preference, but I think that is definitely the way to go. If you find that you’re sensitive to any type of canned goods which I find that we definitely are as we get older. Just my two cents absolutely love the recipe.
Incredible and so tender! I took your advice and yes no sodium options since I’m sensitive to salt and it was the right choice. We couldn’t stop saying how good this was lol
Followed your instructions to use low sodium options because I’m very sensitive to salt. It turned out great. Like you said, you can always add salt but can’t take it away. My husband sprinkled a little on his, but to me, not necessary at all. Everyone has their own preferences & sensitivities with seasoning but if you’re like me & tend to find soups & seasoning packets too salty (I find this is the case for me as I get older) then definitely start with no or low sodium options. Delicious & the meat was so tender!!!
Was wondering if you had somewhat of a guesstimate on weight for meat? We go to a butcher but have the cubed steak put in individual packages, so not sure how many to use. Thanks
Very good
This was so good and the cubed steak was very tender! Will definitely make it again! Thanks so much for this delicious and very easy recipe!
This was super delicious and we will definitely make again.
This has become one of my favorite recipes!!!
Hi this recipes in my crockpot as we speak. I had the Campbell’s cream of chicken soup that I did not have the Campbell’s French onion soup I substituted half of a package of Lipton onion soup which I did have to boost the water to 3/4 of a cup And put in about 1 teaspoon of better than bouillon and it’s cooking on low right now. Fingers crossed I hope it turns out