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Crock Pot Cube Steak

Crock Pot cube steak made in a slow cooker with a rich onion gravy from cream of mushroom soup, French onion soup, and beef broth. The cube steaks turn very tender over low heat, then the gravy is thickened with a cornstarch slurry for a fork-cut texture.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 7 hours 7 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cube steaks
  • 4 cube steaks about 2 pounds total
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
French onion soup
  • 1 can (10.5 oz) French onion soup
onion soup mix
  • 1 packet (1 oz) onion soup mix
beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
black pepper
  • 0.5 tsp black pepper
onion
  • 1 onion large, sliced into rings
cornstarch
  • 2 tbsp cornstarch
cold water
  • 2 tbsp cold water
mashed potatoes or egg noodles
  • 1 mashed potatoes or egg noodles for serving

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the cube steaks with garlic powder and black pepper. The surface should look evenly dusted before cooking.
  2. Layer the sliced onion rings in the bottom of the slow cooker. Spread them out so they form a thin, even base.
  3. Place the seasoned cube steaks on top of the onions. Arrange them in a single layer if possible for even tenderness.
Make the onion gravy
  1. Whisk together cream of mushroom soup, French onion soup, onion soup mix, beef broth, and Worcestershire sauce. Whisk until the mix looks smooth and fully combined.
  2. Pour the mixture evenly over the cube steaks. Make sure the steaks are mostly covered, with onions visible in the gravy.
Slow cook until fork-tender
  1. Cook on low for 7–8 hours until the cube steaks are very tender and can be cut with a fork. The gravy should be bubbling gently around the edges.
Thicken and serve
  1. Whisk cornstarch and cold water together until no lumps remain. The mixture should look cloudy and pourable.
  2. Stir the cornstarch slurry into the gravy and cook on high for 15 minutes until thickened. Watch for the gravy to coat a spoon and hold a brief trail.
  3. Serve the cube steak and onion gravy over mashed potatoes or egg noodles. Spoon extra gravy over the top so the onions distribute through each bite.

Notes

For best texture, avoid stirring during the first low-cook period so the cube steaks stay intact while becoming fork-tender. Store leftovers in the refrigerator up to 3–4 days; reheat gently on the stove or in the microwave until hot. Freezing is not recommended because the gravy can break and thicken unevenly after thawing. For a gluten-free option, use a gluten-free onion soup mix and gluten-free Worcestershire sauce.