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Crock Pot Cube Steak

Crock Pot Cube Steak

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.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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: Cornstarch Slurry for Thickening
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 2 tablespoons cold water for cornstarch slurry
Optional Garnish
  • 1 tablespoon Fresh parsley, chopped for garnish

Equipment

  • Slow Cooker
  • Large skillet
  • Paper towels
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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