This Slow-Cooker Cube Steak is an easy way to put a delicious, tender, beefy dinner on the table!
Cube steaks were a favorite in my family growing up. My two sisters and I loved the beefy cuts—which my mom typically slow-cooked with onions, garlic, and other seasonings for hours—and my parents couldn’t be happier, because cube steaks are definitely on the cheaper side of beef!
Unlike many other cuts of meat, cube steaks come pre-tenderized. They’re mechanically pounded and flattened to break up the tough parts, which is why they have that peculiar decoration of squared-off indentations throughout the surface. If you didn’t already guess, that’s where the “cube” part comes from.
This slow-cooker cube steak recipe makes dinner just like my mom used to make. It’s full of beef, onion, and garlic flavor, in that way that only a slow braise of all those ingredients together can create. Served over your choice of starch—I like mashed potatoes, fluffy rice, or oven-baked sweet potatoes—this dinner will satisfy refined palates and picky tongues alike. Don’t skip it!
Ideas for flavorful mix-ins
This recipe is wonderful as written, but if you’re inclined to throw in a bunch of extra ingredients when cooking a new dinner recipe, don’t hold back on this one! Slow-cooker cube steaks are the perfect canvas for experimentation. Here are some tips to play around with!
- Add vegetables: Fans of veggies can add a ton of different vegetables to this dish. Simply throw in chopped vegetables, such as collard greens, celery, bell peppers, different types of onions (I love sweet onions in this dish), or shallots.
- Add mushrooms: Make this dinner extra hearty and flavorful by adding chopped raw (or canned) mushrooms. Most types of store-bought mushrooms work great with beef.
- Make a thicker gravy: If you find your gravy too thin for your liking, mix one tablespoon of cornstarch and one tablespoon of water in a separate small bowl to make a slurry. Add small amounts to the simmering liquid in the slow cooker, stirring as you go, until the gravy reaches the desired consistency.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze leftovers in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating on the stove or in the microwave.
Serving suggestions
Slow-cooker cube steak can be served with a variety of options. I always go for these Make-Ahead Mashed Potatoes as a bed for the beef and gravy, or for a bit of flair, try some Boursin Mashed Potatoes, which adds a cheesy complement to the flavors on the plate.
If you’re not feeling potatoes, you can’t go wrong with fluffy white or brown rice, or even egg noodles. I love to serve my cube steaks alongside these amazing Roasted Brussels Sprouts for some added vegetable action!
Slow-Cooker Cube Steak
Ingredients
- 2 tablespoons butter
- ½ onion diced
- 2 cloves garlic minced
- ½ pound cube steak
- 2 cups beef broth or chicken broth, if desired
- 1 packet powdered gravy mix
- Pinch of salt and pepper
- Parsley for garnish
Instructions
- Add the butter, diced onions, and garlic to a pan over medium-high heat and cook for 3-4 minutes, until translucent. Transfer everything to the slow cooker.
- Add the cube steak and sear the meat for 5 minutes on each side until browned. Add the beef broth and gravy mix, then season with a pinch of salt and pepper. Whisk until well combined, then cover the slow cooker and cook on the "high" setting for 3 hours, or on "low" setting for 6 hours.
- Once the meat is tender, serve over mashed potatoes or white rice, and garnish with fresh chopped parsley.
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