This slow cooker 4-ingredient creamy cube steak is pure Midwest comfort food and a total budget-saver. My husband grew up on this kind of stick-to-your-ribs dinner and still begs for it every week.
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It uses an affordable cut of beef, a couple of pantry staples, and the slow cooker does all the work while you’re at the office or running kids around. By the time you lift the lid, the cube steaks are fall-apart tender and tucked into a glossy, peppery mushroom gravy that tastes like you fussed all afternoon—without actually doing it.
Slow cooker cube steak in creamy mushroom gravy
Slow cooker cube steak in creamy mushroom gravy
Serve these creamy cube steaks right over a big scoop of mashed potatoes or buttered egg noodles so they can soak up all that thick mushroom gravy. Steamed green beans, roasted carrots, or a bagged side salad round out the plate without adding extra work.
If you’re really leaning into comfort food night, add warm dinner rolls or buttered toast for dipping into the sauce. Leftovers reheat well in the microwave and are great spooned over rice or even a slice of toasted bread for an easy open-faced sandwich.
Slow Cooker 4-Ingredient Creamy Cube Steak
Servings: 4
Ingredients
2 pounds cube steak (about 4 to 6 pieces)
2 (10.5-ounce) cans cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water or low-sodium beef broth
Cube steak and pantry ingredients on kitchen counter
Cube steak and pantry ingredients on kitchen counter
Directions
Season and brown the cube steaks (optional but recommended for extra flavor and color): Pat the cube steaks dry with paper towels and sprinkle lightly with salt and black pepper if desired. Heat a large skillet over medium-high heat and add a drizzle of oil. Working in batches, sear the cube steaks for 1 to 2 minutes per side until nicely browned. They do not need to cook through at this stage.
Make the creamy gravy base: In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, and water or beef broth until smooth and combined. The mixture will be thick—that’s what you want for a rich, clingy gravy.
Creamy mushroom gravy mixture being whisked in bowl
Creamy mushroom gravy mixture being whisked in bowl
Layer everything in the slow cooker: Place the browned (or raw, if skipping the browning step) cube steaks in the bottom of a 4- to 6-quart slow cooker, overlapping as needed. Pour the creamy mushroom mixture evenly over the top, making sure all of the meat is coated. Use a spatula to spread it if needed.
Slow cook until melt-in-your-mouth tender: Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the cube steaks are very tender and easily cut with a fork. Avoid lifting the lid too often so the slow cooker can maintain heat and the gravy can thicken.
Cube steak covered in sauce inside slow cooker
Cube steak covered in sauce inside slow cooker
Finish and serve: Gently stir the gravy around the cube steaks to smooth it out. Taste and add a pinch of salt and extra black pepper if needed. Serve the cube steaks hot, spooning plenty of the thick, creamy mushroom gravy over each portion.
Variations & Tips
If you like a little extra richness, stir in 1 to 2 tablespoons of sour cream or cream cheese during the last 15 minutes of cooking until melted and smooth (this technically adds an ingredient but is a nice upgrade when you’re not strictly counting). For more mushrooms, add an 8-ounce package of sliced fresh mushrooms on top of the meat before pouring the soup mixture over.
Served cube steak over mashed potatoes with gravy
Served cube steak over mashed potatoes with gravy
To stretch the meal for a bigger family, add an extra half to full pound of cube steak and a splash more water or broth so there’s enough gravy. If you’re watching sodium, choose reduced-sodium cream of mushroom soup, use low-sodium broth, and go easy on any added salt at the end since the onion soup mix is already salty.
You can also swap in cream of chicken or cream of celery soup for a slightly different flavor, or use thinly sliced round steak instead of cube steak if that’s what’s on sale—just keep the cook time the same and check for tenderness. For a freezer-friendly shortcut, assemble the raw cube steaks and sauce in a freezer bag, freeze flat, then thaw overnight and dump into the slow cooker in the morning for the same easy, hands-off dinner.
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