There are certain cuts of meat that are economical but can be tough if cooked quickly. Cube steak is one of them. But when you cook it low and slow in a rich, creamy gravy, something magical happens. The tough fibers break down, the meat becomes fork-tender, and the gravy transforms into a luscious, savory sauce that begs to be sopped up with mashed potatoes or egg noodles. Creamy cube steak is the ultimate budget-friendly comfort food.
Cube steak is a thin cut of beef that has been tenderized by pounding with a meat mallet (or run through a mechanical tenderizer), leaving a distinctive “cubed” pattern. It is an affordable cut that is often used for chicken-fried steak, but it truly shines when simmered in a creamy mushroom or onion gravy. This recipe transforms humble cube steak into a meal that tastes like a special occasion—without the special occasion price tag.
This creamy cube steak recipe is designed for busy weeknights. It comes together in about 30 minutes using a single skillet, but it also works beautifully in a slow cooker for a hands-off approach. The gravy is rich and creamy, made from beef broth, cream of mushroom soup, or a from-scratch roux. Serve it over mashed potatoes, rice, or egg noodles for a complete, satisfying meal.
Why You Will Love This Creamy Cube Steak
· Budget-friendly: Cube steak is an economical cut of beef.
· Tender and juicy: Slow simmering breaks down the meat perfectly.
· Rich, creamy gravy: Savory, luscious, and perfect for sopping.
· One-skillet meal: Minimal cleanup, maximum flavor.
· Ready in 30 minutes (or 4 hours in the slow cooker).
· Great for meal prep: Tastes even better the next day.
· Customizable: Add mushrooms, onions, or different seasonings.
Ingredients
Here is everything you need for creamy cube steak:
For the Cube Steak:
· 4 to 6 cube steaks (about 1½ to 2 pounds total)
· ½ cup all-purpose flour
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika (optional)
· 2 tablespoons olive oil or vegetable oil
· 2 tablespoons unsalted butter
For the Creamy Gravy:
· 1 medium yellow onion, thinly sliced (optional)
· 8 ounces cremini mushrooms, sliced (optional)
· 3 cloves garlic, minced
· 2 cups beef broth (low-sodium recommended)
· 1 can (10.5 ounces) condensed cream of mushroom soup
· ½ cup sour cream (or heavy cream)
· 1 tablespoon Worcestershire sauce
· ½ teaspoon dried thyme (or 1 teaspoon fresh)
· ¼ teaspoon black pepper
For Thickening (Optional):
· 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
For Serving:
· Mashed potatoes, egg noodles, or rice
· Fresh parsley, chopped
Step-by-Step Instructions (Skillet Method)
Step 1: Prepare the Cube Steaks
Pat the cube steaks dry with paper towels. In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika (if using). Dredge each cube steak in the seasoned flour, shaking off any excess. Reserve the remaining flour mixture for thickening the gravy.
Step 2: Sear the Cube Steaks
Heat a large skillet (cast iron or stainless steel) over medium-high heat. Add the olive oil and butter. When the butter is melted and shimmering, carefully place the cube steaks in the skillet in a single layer (work in batches if necessary). Sear for 2 to 3 minutes per side, until golden brown. The steaks will not be cooked through. Transfer to a plate and set aside.
Step 3: Sauté the Vegetables (Optional)
If using onions and mushrooms, add them to the same skillet. Cook for 4 to 5 minutes until softened and the mushrooms release their liquid. Add the minced garlic and cook for 30 seconds until fragrant.
Step 4: Make the Creamy Gravy
Reduce the heat to medium. Sprinkle 2 tablespoons of the reserved seasoned flour over the vegetables (or directly into the pan if not using vegetables). Cook for 1 minute, stirring constantly. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
Step 5: Add Cream of Mushroom Soup and Seasonings
Whisk in the cream of mushroom soup, sour cream, Worcestershire sauce, dried thyme, and black pepper until smooth. Bring the gravy to a gentle simmer.
Step 6: Return the Cube Steaks to the Pan
Nestle the seared cube steaks back into the skillet, spooning some of the gravy over the top. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the cube steaks are tender and cooked through. If the gravy becomes too thick, add a splash of beef broth or water.
Step 7: Thicken (If Needed)
If the gravy is not thick enough, whisk in the cornstarch slurry and simmer for 1 to 2 minutes until thickened.
Step 8: Serve
Serve the creamy cube steak and gravy over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley.
Step-by-Step Instructions (Slow Cooker Method)
Step 1: Sear the Cube Steaks
Season and dredge the cube steaks as directed above. Sear them in a skillet with oil and butter for 2 minutes per side.
Step 2: Transfer to Slow Cooker
Place the seared cube steaks in the bottom of a 6-quart slow cooker. If using onions and mushrooms, layer them over the steaks.
Step 3: Make the Gravy
In a bowl, whisk together the beef broth, cream of mushroom soup, sour cream, Worcestershire sauce, thyme, black pepper, and 2 tablespoons of the reserved seasoned flour. Pour the mixture over the cube steaks.
Step 4: Slow Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The cube steaks will be very tender.
Step 5: Serve
Serve as directed above.
Cooking Tips and Pro Tips for Best Results
· Do not skip the sear: Searing adds deep, savory flavor through the Maillard reaction. It takes only a few minutes and makes a noticeable difference.
· Use low-sodium broth: This allows you to control the salt level, especially since the cream of mushroom soup adds sodium.
· Make it from scratch: Substitute the canned soup with a homemade cream sauce (see variation below).
· Add vegetables: Mushrooms, onions, and even carrots are excellent additions.
· Make it ahead: Creamy cube steak tastes even better the next day. Store in the refrigerator and reheat gently.
· Serve with a starch: Mashed potatoes, egg noodles, or rice are essential for soaking up the creamy gravy.
Variations and Substitutions
· Mushroom cube steak: Double the mushrooms and add 1 teaspoon of dried thyme.
· Onion cube steak: Use 2 large onions, thinly sliced. Skip the mushrooms.
· Garlic herb cube steak: Add 1 tablespoon of fresh rosemary and 1 tablespoon of fresh thyme.
· Lighter version: Use low-fat cream of mushroom soup, Greek yogurt instead of sour cream, and reduce the butter.
· Gluten-free: Use a gluten-free flour blend for dredging and thickening, and use a gluten-free cream of mushroom soup.
· Dairy-free: Use dairy-free cream of mushroom soup, coconut milk or unsweetened almond milk, and a dairy-free sour cream alternative.
· Add a kick: Add ½ teaspoon of red pepper flakes or 1 teaspoon of horseradish to the gravy.
Serving Suggestions
This creamy cube steak is delicious served over:
· Mashed potatoes: The classic pairing. Creamy potatoes and creamy gravy are a match made in heaven.
· Egg noodles: Wide noodles catch the gravy perfectly.
· Rice: White, brown, or cauliflower rice all work well.
· Crusty bread: For sopping up every last drop of gravy.
· Roasted vegetables: Serve alongside green beans, broccoli, or asparagus.
Storage and Reheating Instructions
Refrigerator Storage
Store leftover creamy cube steak in an airtight container in the refrigerator for up to 4 days.
Freezer Storage
This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
· Skillet method (best): Reheat in a covered skillet over medium-low heat, adding a splash of broth or water to loosen the gravy.
· Microwave method: Heat individual portions for 60 to 90 seconds, stirring halfway through.
· Oven method: Place in an oven-safe dish, cover with foil, and reheat at 325 degrees Fahrenheit for 15 to 20 minutes.
Nutritional Information
Approximate per serving (based on 4 servings, with gravy, without sides):
· Calories: 520
· Protein: 32g
· Fat: 32g
· Saturated Fat: 14g
· Carbohydrates: 24g
· Fiber: 2g
· Sugar: 4g
· Sodium: 980mg
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions
What is cube steak?
Cube steak is a cut of beef (usually top round or top sirloin) that has been tenderized by pounding with a meat mallet or running through a mechanical tenderizer, leaving a distinctive “cubed” pattern. It is an economical cut that is perfect for braising or simmering in gravy.
Can I use another cut of beef?
Yes. You can use round steak, minute steak, or even thinly sliced sirloin. The key is to cook it low and slow to break down the tough fibers.
Why is my cube steak tough?
Tough cube steak usually means it was not cooked long enough. Cube steak needs time to break down. Simmer it for at least 15 to 20 minutes on the stovetop, or 4 hours in a slow cooker.
Can I make this without cream of mushroom soup?
Yes. Make a homemade cream sauce: melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, cook for 1 minute, then slowly whisk in 1 cup of milk and ½ cup of beef broth. Simmer until thickened. Use this in place of the canned soup.
Can I use chicken broth instead of beef broth?
Yes. Chicken broth works well, though the flavor will be slightly milder.
How do I get a thicker gravy?
If the gravy is too thin, make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering gravy. Cook for 1 to 2 minutes until thickened.
Is this recipe gluten-free?
Not as written. To make it gluten-free, use a gluten-free flour blend for dredging and thickening, and use a gluten-free cream of mushroom soup (or make a homemade sauce with gluten-free flour).
Final Thoughts
Creamy cube steak is the ultimate budget-friendly comfort food. It transforms an economical, sometimes tough cut of beef into a tender, flavorful, fork-tender meal bathed in a rich, savory gravy. It is the kind of dish that warms you from the inside out, perfect for cold nights or any time you need a little comfort.
This recipe is simple, forgiving, and endlessly customizable. Add mushrooms, onions, or herbs. Make it on the stovetop for a quick weeknight dinner, or let the slow cooker do the work. Serve it over a mountain of mashed potatoes or a nest of egg noodles, and watch it disappear.
So dredge those cube steaks, heat that skillet, and whisk up that creamy gravy. In about 30 minutes, you will have a meal that tastes like you spent much longer in the kitchen. That is the beauty of simple cooking—humble ingredients, a little patience, and extraordinary results. Enjoy.