Crock Pot Cubed Steak
Easy Homemade Crock Pot Cubed Steak — Traditional, Healthy & Comforting
There’s something about Crock Pot Cubed Steak that feels like a warm hug on a plate. Crock Pot Cubed Steak was my go-to on chilly weeknights growing up — the kind of dinner that made the whole house smell like home and pulled everyone to the table. This easy, traditional slow-cooker recipe is perfect for weeknight dinners, Sunday family meals, cozy holidays, or anytime you want a wholesome, comforting meal without fuss.
Whether you’re serving it for a busy weeknight, a lazy Sunday, or a small gathering, this slow cooker cubed steak recipe delivers melt-in-your-mouth tenderness and rich gravy that mama used to make.
🧂 Ingredients:
- 4 cubed steaks (about 1½–2 lb total)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for optional searing)
- 1 large yellow onion, thinly sliced
- 8 oz mushrooms, sliced (optional, but delicious)
- 1 (10.75 oz) can cream of chicken soup (for a lighter option, use low-sodium or canned cream of mushroom)
- 1 (10.5 oz) can French onion soup
- 1 packet au jus gravy mix (or 1 cup beef broth + 1 tsp Worcestershire)
- 1/2 cup water (or low-sodium beef broth)
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free thickening)
- Fresh parsley, chopped (for garnish)
- Optional: 1 tsp Worcestershire sauce, pinch of smoked paprika
👩🍳 Directions:
- Season the cubed steaks lightly with salt and pepper on both sides.
- (Optional but recommended) Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear each cubed steak for 1–2 minutes per side until browned. This adds flavor and improves gravy color. Transfer steaks to the Crock Pot.
- In the same skillet, sauté sliced onion and mushrooms for 3–4 minutes until softened; add garlic and cook 30 seconds more. Transfer to the Crock Pot, spreading evenly over the steaks.
- In a bowl, whisk together the cream of chicken soup, French onion soup, au jus gravy mix, and 1/2 cup water (or broth) until smooth. Add Worcestershire and smoked paprika if using.
- Pour the sauce over the steaks in the Crock Pot, covering them as best as possible.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until steaks are tender and falling-apart.
- For a thicker gravy: remove steaks to a platter and whisk 2 tbsp cornstarch with 3 tbsp cold water, then stir into the Crock Pot. Cover and cook on HIGH for an additional 10–15 minutes until sauce thickens. (If you used flour, whisk 2 tbsp flour into a small cup of cold water first to avoid lumps.)
- Serve hot with a generous ladle of gravy. Garnish with chopped parsley.
Cook’s tip: If your gravy tastes a bit flat at the end, a teaspoon of apple cider vinegar or a splash of soy sauce can brighten it up.
💡 Tips & Variations:
- Make it gluten-free: Use gluten-free cream soup or make a homemade roux with GF flour/cornstarch. Use GF au jus or beef broth.
- Low-carb / Keto-friendly: Skip the canned soups and make a simple gravy with beef broth, heavy cream, and a cornstarch/cream alternative (xanthan gum in tiny amounts) OR use almond flour to dredge steaks before searing.
- Vegan/Vegetarian version: Swap cubed steaks for thick portobello caps or seitan “steaks.” Use vegan cream of mushroom soup (or cashew cream) + vegetable broth and a vegan gravy mix. Cook times will be shorter — check after 2–3 hours on LOW.
- Make it creamier: Stir in ¼–½ cup Greek yogurt or sour cream at the end (off the heat) for a tangy, creamy finish.
- Add veggies: Toss in carrots, baby potatoes, or parsnips in the last 3–4 hours of cooking for a one-pot meal.
- Serving ideas: Serve over mashed potatoes, rice, egg noodles, or cauliflower mash for low-carb. Add roasted green beans or a simple green salad on the side.
- Leftovers & storage: Refrigerate in an airtight container for 3–4 days. Freeze in a freezer-safe container for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed.
🩺 Health & Lifestyle Tie-in
Cubed steak is a great source of high-quality protein and iron, which support muscle maintenance and energy — especially helpful after busy days or workouts. Choosing low-sodium canned soups or making your own broth-based sauce can reduce added salt and make this slow-cooker favorite more heart-healthy. Cooking at home, like making Crock Pot Cubed Steak, also tends to save money compared to takeout — and those small savings can add up toward better financial and health outcomes over time.
❤️ Conclusion
This easy Crock Pot Cubed Steak recipe is comfort cooking at its coziest — effortless, hearty, and full of nostalgic flavor. If you give it a try, tell me how it turned out in the comments or tag me on social — I’d love to see your plates and any family twists you add. Happy cooking, friend!
Crock Pot Cubed Steak
Ingredients
Method
- Season the cubed steaks lightly with salt and pepper on both sides.
- (Optional but recommended) Heat olive oil in a skillet over medium-high heat. Sear each cubed steak for 1–2 minutes per side until browned.
- Transfer the steaks to the Crock Pot.
- In the same skillet, sauté sliced onion and mushrooms for 3–4 minutes until softened; add garlic and cook 30 seconds more.
- Transfer the onions and mushrooms to the Crock Pot, spreading evenly over the steaks.
- In a bowl, whisk together the cream of chicken soup, French onion soup, au jus gravy mix, and water until smooth.
- Pour the sauce over the steaks in the Crock Pot, covering them as best as possible.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until steaks are tender.
- For a thicker gravy, remove steaks to a platter and whisk cornstarch with cold water, then stir into the Crock Pot and cook on HIGH for an additional 10–15 minutes until sauce thickens.
- Serve hot with a generous ladle of gravy, garnished with chopped parsley.
