Crock Pot Cube Steak
Sink your fork into melt-in-your-mouth Crock Pot Cube Steak—a simple, comforting slow cooker dinner that needs almost no hands-on time.
Ingredients
- 4 cube steaks about 1.5 pounds, USDA Choice recommended
- 1 large yellow onion thinly sliced, sweet onions like Vidalia recommended
- 3 cloves garlic minced, jarred minced garlic can be used
- 1 can (10.5 oz) condensed cream of mushroom soup or cream of chicken soup
- 1 cup low-sodium beef broth be sure to taste for salt later
- 2 tablespoons Worcestershire sauce adds depth and umami
- 2 teaspoons Dijon mustard or regular yellow mustard
- 1 teaspoon paprika smoked paprika is a fun twist
- 1/2 teaspoon dried thyme or a few sprigs of fresh thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil for searing
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thicker gravy)
Instructions
- Generously sprinkle both sides of each cube steak with salt, pepper, and paprika. Sear the steaks for 2 minutes per side in a large skillet over medium-high heat.
- Transfer seared steaks to the slow cooker. Add the sliced onions and garlic on top.
- In a medium bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and thyme. Pour evenly over the steaks and onions.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours until the meat is tender and the gravy is bubbly.
- If you prefer a thicker gravy, stir the cornstarch slurry into the crock pot about 30 minutes before serving and let it thicken uncovered.
- Taste and adjust seasoning with salt, pepper, or Worcestershire sauce if needed. Garnish with fresh herbs like parsley or chives.
Notes
Searing the cube steaks before slow cooking enhances the flavor. Leftover gravy freezes well in ice-cube trays for later use.
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