Crock Pot Cube Steak is the ultimate comfort food solution for busy weeknights, delivering incredibly tender and flavorful beef with minimal effort. This recipe transforms a traditionally quick-cooking cut into a melt-in-your-mouth delight, perfect for a hearty and satisfying meal.
Key Ingredients for Crock Pot Cube Steak
- 2 pounds cube steak, cut into 1-2 inch pieces
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening, if desired)
- Optional: Fresh parsley, chopped (for garnish)
How to Make Crock Pot Cube Steak
This Crock Pot Cube Steak recipe is a culinary dream for anyone seeking delicious, fork-tender beef without the fuss. In under 15 minutes of prep, you’ll create a rich, savory gravy that coats the perfectly cooked cube steak. The slow cooking process does all the work, resulting in a deeply flavorful and incredibly satisfying meal ready for your table in just a few hours, making it a go-to for weeknight wonders.
Step-by-Step Instructions
- Sear the Cube Steak: Pat the cube steak pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the cube steak in batches and sear for 1-2 minutes per side until nicely browned. This step is crucial for developing flavor and a good crust, even though it will become tender in the slow cooker. Remove the seared cube steak from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the thinly sliced onion. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Deglaze and Combine: Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. This adds another layer of savory flavor to the sauce. Stir in the condensed cream of mushroom soup, Worcestershire sauce, Dijon mustard, and dried thyme. Whisk until well combined and smooth.
- Assemble in the Slow Cooker: Place the seared cube steak pieces into the bottom of your slow cooker. Pour the onion and soup mixture evenly over the cube steak. Make sure all the meat is submerged in the liquid.
- Slow Cook: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the cube steak is completely tender and easily pulls apart with a fork. The exact cooking time will vary depending on your slow cooker model.
- (Optional) Thicken the Sauce: If you prefer a thicker gravy, carefully remove the cube steak from the slow cooker and set it aside. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to high (if it wasn’t already) and cook, stirring occasionally, for 15-20 minutes, or until the sauce has thickened to your liking.
- Serve: Return the cube steak to the thickened sauce (if applicable). Stir gently to coat the meat. Serve the Crock Pot Cube Steak hot, garnished with fresh chopped parsley, if desired. It’s fantastic served over mashed potatoes, rice, or noodles.
Why You’ll Love This Crock Pot Cube Steak
You’ll absolutely adore this Crock Pot Cube Steak for its incredibly tender, melt-in-your-mouth texture that transforms a humble cut of beef into pure culinary magic. It’s a ridiculously budget-friendly meal, proving that you don’t need expensive cuts to create something truly spectacular, especially compared to restaurant-style pot roast, and the rich, savory gravy infused with hints of Worcestershire and Dijon is simply irresistible.
The ease of this recipe is unparalleled, making it a weeknight hero that delivers maximum flavor with minimal active prep time, allowing you more moments to relax. Imagine the aroma filling your kitchen as it slow-cooks to perfection, promising a comforting and deeply satisfying dinner that the whole family will crave. Don’t hesitate, gather your ingredients and give this delightful Crock Pot Cube Steak recipe a try – you won’t be disappointed!
Storing and Reheating Tips
Leftovers of Crock Pot Cube Steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the meat and sauce are cooled completely before refrigerating.
To reheat, you can gently warm the cube steak and sauce on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave in 30-60 second intervals, stirring between each, until fully warmed.
For longer storage, Crock Pot Cube Steak freezes beautifully. Allow the cooked dish to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Crock Pot Cube Steak recipe is a testament to the power of slow cooking, delivering tender, flavorful beef with astonishing ease. It’s a comforting and economical dish that’s perfect for busy families, so do give it a try and experience the magic for yourself!
Crock Pot Cube Steak
Ingredients
Equipment
Method
- Pat the cube steak pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the cube steak in batches and sear for 1-2 minutes per side until nicely browned. Remove the seared cube steak from the skillet and set aside.Salt and freshly ground black pepper, 1 tablespoon olive oil, 2 pounds cube steak, cut into 1-2 inch pieces
- In the same skillet, add the thinly sliced onion. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, thinly sliced, 2 cloves garlic, minced
- Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the condensed cream of mushroom soup, Worcestershire sauce, Dijon mustard, and dried thyme. Whisk until well combined and smooth.1/2 cup beef broth, 1 can (10.5 ounces) condensed cream of mushroom soup, 1/4 cup Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme
- Place the seared cube steak pieces into the bottom of your slow cooker. Pour the onion and soup mixture evenly over the cube steak. Make sure all the meat is submerged in the liquid.2 pounds cube steak, cut into 1-2 inch pieces, 1 large yellow onion, thinly sliced, 2 cloves garlic, minced, 1 can (10.5 ounces) condensed cream of mushroom soup, 1/2 cup beef broth, 1/4 cup Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the cube steak is completely tender and easily pulls apart with a fork.
- If you prefer a thicker gravy, carefully remove the cube steak from the slow cooker and set it aside. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to high (if it wasn’t already) and cook, stirring occasionally, for 15-20 minutes, or until the sauce has thickened to your liking.1 tablespoon cornstarch, 2 tablespoons cold water
- Return the cube steak to the thickened sauce (if applicable). Stir gently to coat the meat. Serve the Crock Pot Cube Steak hot, garnished with fresh chopped parsley, if desired.2 pounds cube steak, cut into 1-2 inch pieces, 1 tablespoon Fresh parsley, chopped