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Slow Cooker Cube Steak is the kind of comfort food that practically cooks itself and fills your kitchen with the coziest smells. With just a few simple ingredients tossed into the slow cooker you get fork-tender steaks swimming in savory mushroom onion gravy. This has saved me on so many busy weeknights when I wanted something hearty but had no time to fuss over the stove.
What Makes It Special
- Ready to serve in just a few hours of hands-off time
- Transforms inexpensive steak into a melt-in-your-mouth meal
- Relies on pantry-friendly staples and basic prep
- Makes enough gravy for everyone to spoon over mashed potatoes or rice
Every time I pull out my slow cooker for this dish I remember the first time I made it after a long day running errands. The aroma from the kitchen made everyone impatient for dinner and there were zero leftovers
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What You’ll Need
- Cube steaks: The main star Look for fresh beef that is bright in color and not overly moist for the best texture
- Yellow onion: Brings natural sweetness and a rich base Slice it evenly for even cooking
- Mushrooms: Add earthy warmth White or cremini mushrooms work well
- Beef bone broth or beef stock: Layering in rich flavor Go with bone broth if you want extra body
- Tomato paste: Adds a hint of depth and subtle sweetness Get the double-concentrated kind if you can
- Worcestershire sauce: Injects a tangy punch and umami depth I love the classic Lea and Perrins
- Homemade herb and garlic seasoning: A blend that perks up the whole pot Use your favorite mix or make fresh with garlic powder and dried herbs
- Paprika: Lends color and a gentle warmth Smoked paprika will give the stew a totally different flavor profile if you want to change things up
- Cornstarch: For that perfect restaurant-style gravy Mix with equal water for a smooth result
Let’s Cook This Together
- Layer the Base:
- Arrange the cube steaks in a single layer in your slow cooker then scatter the diced onions and sliced mushrooms right over the top. Nestling the vegetables right onto the steaks ensures they flavor the meat directly while cooking.
- Mix and Pour the Sauce:
- In a separate bowl whisk together beef broth tomato paste Worcestershire sauce herb and garlic seasoning and paprika. Pour this mixture evenly over the steaks and veggies so everything begins soaking up savory goodness before cooking even starts.
- Slow Cook for Tenderness:
- Put the lid on and set your slow cooker to high for three to four hours or low for six to eight hours. This gentle simmering lets the meat tenderize fully while the flavors of the mushrooms onions and seasoned broth blend together into a rich sauce.
- Thicken the Gravy:
- About an hour before serving create a slurry by mixing cornstarch with an equal amount of cold water. Stir this into the liquid in your slow cooker and let it cook uncovered so the gravy thickens and takes on a glossy finish.
- Serve and Enjoy:
- Once the meat is fall-apart tender and the gravy is the perfect consistency serve hot over mashed potatoes rice or buttered noodles, spooning extra sauce over each portion.
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Good to Know
- High in protein thanks to lean beef
- Makes a delicious gravy that can be spooned over any starch
- Preps ahead easily and reheats like a dream
Cube steak used to be the only cut my dad would eat because it was always tender and never stringy with this slow cooker method. I always sneak a taste of the gravy before serving. It is so good you almost want to eat it with a spoon
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Keeping It Fresh
Store leftover cube steak and gravy in an airtight container in the fridge for up to three days. The flavors actually get even better after a night in the fridge so it is perfect for meal prepping. For longer storage freeze in individual portions so you can defrost only what you need and enjoy comfort food on demand.
Easy Ingredient Swaps
No mushrooms on hand No problem. Sliced bell pepper can add sweetness and color. Out of Worcestershire sauce A dash of soy sauce with a bit of balsamic vinegar will still give a lovely depth. If you want to lighten things up swap half the broth for low sodium chicken broth to reduce richness.
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How to Serve It Right
This meal shines when paired with creamy mashed potatoes or hot fluffy rice to soak up all that wonderful gravy. Add a side of simple green beans or roasted carrots to balance the richness. For a special touch sprinkle with fresh parsley just before serving.
Behind the Dish
Cube steak has long been a budget-friendly cut, popular in casseroles and diners. Cooking it slowly with onions and mushrooms transforms it into a family feast that feels far more special than the ingredients suggest. This recipe is a classic hand-me-down made modern for our busy lives when we crave both comfort and convenience.
Recipe FAQs
- → How do I keep the meat tender during cooking?
Cook on low heat for several hours, ensuring the meat is fully submerged in broth to keep it moist and tender.
- → Can I use a different cut of beef?
You can substitute with round steak or blade steak, but cooking times may need adjustment for tenderness.
- → How do I thicken the gravy?
Stir in a cornstarch slurry about an hour before serving. For a thicker sauce, add more as needed.
- → Is this dish freezer-friendly?
Yes, store cooled portions in airtight containers for up to three months. Reheat gently before serving.
- → What sides pair well with this dish?
Mashed potatoes, steamed vegetables, or buttered noodles complement the savory flavors beautifully.