Crock Pot Cubed Steak

This crock pot cubed steak recipe transforms an economical cut of beef into a mouthwatering, tender dinner with minimal effort. The slow cooking process breaks down the tougher meat fibers while building a rich, savory gravy that's perfect for spooning over mashed potatoes or rice.

I discovered this recipe during a particularly hectic season when my family needed hearty meals but I had zero time for kitchen complexity. The combination of convenience and flavor made it an instant hit, and it's remained in our regular rotation for years.

Ingredients

• Cubed steaks: Choose steaks that have been properly tenderized with visible indentations from the butcher
• Cream of chicken soup: Provides a rich base for the gravy and helps tenderize the meat
• French onion soup: Adds deep flavor without needing to caramelize onions yourself
• Au jus gravy mix: Creates that restaurant quality savory element
• Water: Helps thin the gravy initially for proper cooking
• Cornstarch: Will thicken your gravy at the end for that perfect consistency
• Cold water for cornstarch: Must be cold to prevent lumps in your slurry

Step-by-Step Instructions

Create the gravy base:

Combine cream of chicken soup, French onion soup, au jus gravy mix, and water directly in the crock pot. Whisk everything together until well incorporated to ensure even flavor throughout. The mixture will look slightly thin at this stage, which is exactly what you want.

Add the cubed steaks:

Place the cubed steaks into the gravy mixture, flipping each piece to thoroughly coat both sides. Ensure the steaks are slightly submerged in the liquid for the most tender results. Arranging them in a single layer if possible helps them cook evenly.

Slow cook to perfection:

Cover the slow cooker and set to low heat for 6 to 8 hours. The longer cooking time allows the connective tissues in the meat to break down completely, resulting in that melt in your mouth texture. Avoid lifting the lid during cooking as this releases accumulated heat.

Thicken the gravy:

Create a slurry by whisking cornstarch with cold water until completely smooth with no lumps. Pour this mixture directly into the crock pot, stirring gently to incorporate it with the existing liquid while being careful not to break apart the tender steaks.

Final cooking:

Turn the slow cooker to high heat and cook for an additional 30 minutes. The gravy will gradually thicken to a luscious consistency that clings to the meat. You'll know it's ready when it coats the back of a spoon.

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The French onion soup is the secret star of this recipe. I once tried making it without this ingredient, substituting with beef broth, and while still good, it lacked that special depth of flavor. The sweet caramelized onion notes completely transform this simple dish into something that tastes like you spent hours in the kitchen.

Serving Suggestions

This cubed steak practically begs to be served over a bed of fluffy mashed potatoes, where the gravy can pool in all the right places. For a complete meal, add a bright green vegetable like steamed broccoli or a simple salad with vinaigrette to balance the richness. If you're feeling indulgent, a piece of buttered bread for sopping up extra gravy is never a bad idea.

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Storage and Reheating

This dish actually improves with time as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of beef broth if the gravy has thickened too much. The gentlest reheating method is in a covered skillet over medium-low heat, though microwave works in a pinch if you use medium power and stir halfway through.

Ingredient Substitutions

If you prefer not to use canned soups, you can substitute with 2 cups of beef broth combined with 1/2 cup of sour cream whisked with 2 tablespoons of flour. For those avoiding beef, this method works beautifully with pork cutlets, though reduce the cooking time to 5-6 hours. Cream of mushroom soup can replace the cream of chicken for a different but equally delicious flavor profile.

The History Behind Cubed Steak

Cubed steak has been a budget friendly staple in American households since the Great Depression. Originally, it was a way for butchers to make tougher cuts of beef more appealing and easier to cook by running them through a mechanical tenderizer. The name comes from the cube shaped indentations left by the tenderizing machine, not because the meat is cut into cubes. This economical cut continues to be popular in comfort food cooking across the American South and Midwest.

Frequently Asked Questions

→ How do I ensure the steak is tender?

Cooking the cubed steak on low heat for 6-8 hours in the slow cooker allows the meat to become tender and absorb flavors.

→ Can I use a different cut of steak?

Yes, you can use other cuts like sirloin or round steak, but cubed steak is preferred for its texture and ability to hold gravy.

→ How can I make the gravy thicker?

To thicken the gravy, whisk cornstarch and cold water together and stir it into the gravy. Cook on high for 30 minutes.

→ What are good side dishes to serve?

Mashed potatoes, rice, or steamed vegetables pair well with this dish and complement the rich, savory gravy.

→ Can I prepare this ahead of time?

You can assemble the ingredients in the slow cooker the night before and simply start the cooking process the next morning.