Nothing brings that homestyle taste like Oven Cubed Steak and Gravy
I’m a sucker for gravy. It’s one reason why I love Thanksgiving so much. But now with Oven Cubed Steak and Gravy, I can have my gravy (and eat it, too!) any time, and in no time.
Tough love! That’s what cube steaks get before they reach your grocery store so that when you make Oven Cubed Steak and Gravy, every bite will be soft and succulent. Mechanically tenderized, these steaks are then smothered in gravy made from cream of mushroom soup (I know, I know–it’s not a favorite of purists but trust me: nothing else delivers that homey taste) and baked to perfection.
Meat and mushrooms–what’s not to love? The richness of the beef and the earthy mushroom flavor are a perfect pairing. And the combo comes together in minutes in a single baking dish. Find something fun to do for the hour it takes to bake, so you can distract yourself from wanting to pull it out early (the aroma is that tempting). It’s the long process of cooking the meat in the gravy that gives it its unique deliciousness. Make it a super comforting meal by serving it with Boursin Mashed Potatoes and simple steamed green beans.
Sometimes cube steak is confused with ground beef, but it’s not: it’s steak! Usually cut from the top or bottom round, cube steaks bring all the meaty steak flavor, and the tenderizing process creates the dimples that look like little cubes (thus the name!) to absorb the savory gravy they’re cooked in. Some people (and some recipes) call these Minute Steaks or Swiss Steaks and that’s fine–just don’t call them ground beef!
Top Tips For a Perfect Oven Cubed Steak and Gravy
Stress reliever! Even though cube steaks are already tenderized, you can make them even more tender with a meat mallet, and a few rounds of pounding those steaks are very satisfying, especially if you’re having a hard day.
Most beef recipes call for generous salting but since this one uses canned soup, you’ll just need a pinch or so. But feel free to go crazy with black pepper.
What’s the difference between Cube Steak and Salisbury Steak?
Cube Steak is a cut of beef and Salisbury Steak is a dish made with ground beef. It’s confusing, I know.
Serving Suggestions
Amp up the gravy by adding sliced mushrooms–any kind works, or do a mix of button and cremini.
Toast up some sturdy bread, maybe sourdough?, and make an open-faced sandwich with leftover Oven Cubed Steak and Gravy the next day…bread soaked in that mushroom gravy is heavenly
Our recipe calls for adding chopped parsley at the end, but other fresh herbs can brighten this dish as well. Rosemary and thyme go particularly well with meat and mushrooms…
I’ve already suggested serving this with mashed potatoes, but it’s also great over rice or buttered noodles.
How to Store Oven Cubed Steak and Gravy
Leftover Oven Cubed Steak and Gravy can be stored in a sealed container in the refrigerator for up to 4 days, then reheated in the microwave. You can also freeze it for up to 3 months, but make sure it’s in an airtight container to prevent ice crystals from forming; thaw overnight in the refrigerator and then warm it in the microwave or oven.
Oven Cubed Steak and Gravy
Ingredients
- 1/2 lb cubed beef steaks cut into smaller pieces
- 10 oz cream of mushroom soup
- 1/2 cup water
- Pinch of sea salt and black pepper
- Fresh parsley chopped
Instructions
- Preheat your oven to 350 degrees F.
- Pour the cream of mushroom soup and water into a baking dish and whisk to combine.
- Place the cube steak pieces into the baking dish and combine them with the mushroom sauce. season with a pinch of sea salt and black pepper and cover the baking dish with aluminum foil.
- Transfer the baking dish to the oven and bake for 1 hour until the meat is tender. Serve the baked cube steaks over rice or vegetables and garnish with fresh chopped parsley. Enjoy!
I used a deep oven safe skillet & browned the steak pieces in butter first, then added the soup mix. I used beef stock instead of water. I covered my skillet with foil & baked for an hour. With about 8 minutes left, I stirred in some leftover peas & carrots. Served over pasta. I doubled the recipe & used all gluten free ingredients. DELICIOUS!!!! This one is a keeper!
So glad to hear you enjoyed this recipe! Thanks for reading.