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Crock Pot Cube Steak

Crock Pot cube steak with thick brown onion gravy—slow-cooked until fork-tender, then thickened with a quick cornstarch slurry. Layered with sliced onion rings and finished with a rich, savory sauce served over mashed potatoes or egg noodles.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cube steak
  • 4 cube steaks About 2 pounds total.
Soup and broth base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) French onion soup
  • 1 packet (1 oz) onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
Seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Onions and slurry
  • 1 large onion Sliced into rings.
  • 2 tbsp cornstarch
  • 2 tbsp cold water
To serve
  • 1 mashed potatoes Or egg noodles.
  • 1 egg noodles Or mashed potatoes.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the cube steaks evenly with garlic powder and black pepper.
  2. Add sliced onion rings to the bottom of the slow cooker in an even layer.
  3. Place the seasoned cube steaks on top of the onions.
Make the gravy
  1. Whisk together cream of mushroom soup, French onion soup, onion soup mix, beef broth, and Worcestershire sauce until smooth.
  2. Pour the soup mixture evenly over the cube steaks, making sure the meat is largely covered.
Slow-cook
  1. Cook on low for 7–8 hours until the cube steaks are very tender and can be cut with a fork.
Thicken and finish
  1. Whisk cornstarch and cold water together until smooth.
  2. Stir the cornstarch mixture into the gravy.
  3. Cook on high for 15 minutes, stirring once or twice, until the gravy thickens.
Serve
  1. Serve the cube steak and thickened onion gravy over mashed potatoes or egg noodles.

Notes

For best flavor, let the slow cooker come to full temperature on low before starting the 7–8 hour cook. Refrigerate leftovers in a sealed container up to 3–4 days; reheat on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy thickens. Freezing is not recommended after thickening with cornstarch, but you can freeze cooked cube steak in gravy before thickening and thicken after thawing. For a lighter option, use low-sodium soups and Worcestershire sauce and consider serving over cauliflower mash instead of mashed potatoes.