These Crock Pot Cube Steaks are slow-cooked with sweet onions and a perfect blend of dried herbs in a savory beef broth and French onion soup base that thickens into a tasty gravy. For the ultimate meal, serve over mashed potatoes with a side of sautéed green beans or honey-roasted carrots.
What Is Cube Steak
It is beef steak, usually top round or top sirloin, that has been flattened and tenderized by beating with a meat mallet or a mechanical tenderizer. This process creates what looks like little cubes on the outside of the steak, giving it its unique name. This cut of beef is often breaded and fried for chicken-fried steak. The store sells them mechanically tenderized, which I find slightly better. However, the process is done quickly at home with a cutting board, plastic wrap, and a meat mallet.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- French Onion Soup: I use Campbell’s condensed. If it is unavailable, substitute 1¼ cups of beef broth, but double the seasonings in the recipe.
- Beef broth: Preferably low-sodium.
- Marjoram: It is sweeter, less earthy, and less pungent than oregano. If needed, you can substitute oregano.
- Onions: Use sweet yellow or Vidalia onions.
- Cube steak: either mechanically tenderized or hand tenderized
How To Make Crock Pot Cube Steak With Gravy
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the French onion soup, beef broth, garlic powder, dried marjoram, dried thyme, crushed rosemary, and black pepper.
- Add the onions and the cube steak.
- Cover and cook on low for 6-8 hours, or until fork-tender.
- Whisk the cornstarch with a little beef broth. Stir it into the crock pot with a fork. Cover and cook for another 15-30 minutes or until the gravy thickens.
Cooks Tips
- Every crock pot cooks a little differently. Cook the cube steak just until tender. Overcooking can dry them out.
- Always mix cornstarch with cold liquid. Use cold broth or cold water. Cold liquids help the starch disperse evenly and smoothly.
- Garnish with fresh herbs like parsley, thyme, or rosemary.
Perfect Pairings
- Potatoes: cheesy mashed potatoes, oven-baked potatoes, or potato croquettes.
- Vegetables: roasted asparagus, creamed spinach, or roasted turnips.
- Bread or rolls: sour cream biscuits, skillet cornbread, or sweet potato bread.
Crock Pot Cube Steak
Ingredients
- 2 (10.5-ounce) cans condensed French onion soup
- 2 cups low-sodium beef broth
- ½ teaspoon garlic powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon crushed rosemary
- ½ teaspoon freshly ground black pepper
- 2 medium yellow onions chopped
- 4 cube steaks
- 4 tablespoons cornstarch
- chopped fresh thyme
Instructions
- Whisk the French onion soup, beef broth, garlic powder, dried marjoram, dried thyme, crushed rosemary, and black pepper in the crock pot.
- Add the onions and the cube steak.
- Cover and cook on low for 6-8 hours, or until fork-tender. Check at the 6-hour mark to keep from overcooking.
- Whisk the cornstarch with a little beef broth. Stir it into the crock pot with a fork. Cover and cook for another 15-30 minutes or until the gravy thickens. Garnish with chopped fresh thyme.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat or in the microwave at 50% power for 1-minute increments until warm.
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