Slow Cooker Cubed Steak

This Slow Cooker Cubed Steak is my ultimate Sunday solution for busy weeks. It is pure comfort food and brings everyone to the table with hardly any effort. Fork-tender cube steaks melt into a savory brown gravy and the slow cooker does all the heavy lifting while you plan your sides or just kick back.

I first whipped this up for a big family dinner and was floored when all the plates came back clean. Even my pickiest eater raved and asked for seconds. This recipe has definitely earned a spot in my regular rotation.

Ingredients

• Beef Cube Steak: Choose steaks with a deep red color and visible marbling The slow cooker transforms these affordable cuts into melt in your mouth bites
• Seasoned Salt: My go to for easy flavor Pick a blend without too many artificial additives if you can
• Garlic Powder: Adds a rich base flavor Use freshly opened for the best aroma
• Onion Powder: Lifts the savory profile and makes the gravy taste truly homemade
• Black Pepper: Gives just enough spark to balance the richness Freshly cracked is best if you have it
• All Purpose Flour: Helps brown the steaks and thickens the gravy Bleached or unbleached both work well
• Vegetable Oil: Use a neutral high smoke point oil for clean searing
• Bell Pepper: Green is classic for that nostalgic flavor but feel free to try red or yellow for sweetness Look for firm shiny peppers with no wrinkles
• Yellow Onion: Slices bring sweetness and depth I prefer yellow onion for the balance but white or sweet onions are fine
• Beef Broth: Opt for low sodium if you like more control over the salt flavor Choose a broth with clean beefy notes
• Cream of Mushroom Soup: Choose a quality brand for creaminess It is the secret to that smooth gravy texture
• Beefy Onion Soup Mix: The game changer for big bold flavor Check your pantry or grab a name brand for the best taste

Step by Step Instructions

Prep the Coating:

Combine flour and seasoned salt on a large plate Whisk thoroughly to blend for an even coating Heat oil in a skillet over medium high until shimmering hot

Coat and Season Steaks:

Pat cube steaks dry with paper towels Sprinkle both sides with seasoned salt garlic powder onion powder and black pepper Lay each steak into the seasoned flour pressing to coat both sides Shake off any excess flour before moving on

Sear the Steaks:

Place floured steaks in the hot skillet Sear each side for two or three minutes until you see a golden crust building This step locks in juices and adds rich flavor but you can skip if pressed for time

Mix the Gravy:

In a bowl whisk beef broth beefy onion soup mix and cream of mushroom soup until the mixture looks creamy and well combined This will be your rich and savory gravy base

Layer in the Slow Cooker:

Pour your gravy mixture into the bottom of the slow cooker Arrange seared cube steaks on top Scatter sliced bell peppers and onions around the steaks so every bite gets flavor Cover with the lid

Slow Cook to Perfection:

Cook on low for six to eight hours or on high for four to six hours Check the tenderness at your chosen mark Steaks should be fork tender and the gravy thick and glossy

Plate and Enjoy:

Serve hot with mashed potatoes white rice or your favorite side Comfort food heaven is ready

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My favorite ingredient here is the beefy onion soup mix It is a secret weapon for amping up flavor in almost any slow cooker dish My family loves to spoon extra gravy over everything and there is always a scramble for the leftovers

Storage Tips

For best results let leftovers cool before transferring them to an airtight container They keep in the refrigerator for up to three days Reheat gently on the stove or in the microwave with a splash of broth to revive the sauciness You can also freeze in single dinner portions for up to three months I like to keep a batch handy for those days when energy or time is short

Ingredient Substitutions

No beef cubed steak on hand Venison cube steak works beautifully or try boneless pork chops for a change If you want a lighter gravy substitute cream of chicken or celery soup You can mix in sweet bell peppers for a hint of color or skip them completely if your crowd prefers classic flavors Gluten free flour blends can replace all purpose if needed though it may slightly alter the texture

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Serving Suggestions

This dish is made for classic comfort Add a generous heap of creamy mashed potatoes or fluffy white rice to soak up all the gravy I also like serving it with roasted green beans buttered corn or a simple garden salad For a Southern touch top with crispy fried onions or serve with cornbread to mop up the sauce

Cultural and Historical Context

Cubed steak has humble origins as an economical way to make tougher cuts delicious The pounding and tenderizing process turned lean beef into a family favorite This slow cooker version brings all the old school flavor with a modern spin making it just as welcome at a casual Sunday dinner as it is at a weeknight meal

Common Recipe Questions

→ Can I use a different meat for this dish?

Yes, venison cubed steak or other tenderized cuts work well. Adjust seasoning as needed for alternative meats.

→ Is it necessary to sear the cubed steaks before slow cooking?

Searing adds richer flavor and color, but you can skip it if pressed for time—the steaks will still be tender.

→ How do I thicken the gravy if it’s too thin?

Stir in a slurry of cornstarch and cold water during the last hour in the slow cooker to reach your preferred consistency.

→ What sides pair best with cubed steak?

Classic pairings include mashed potatoes, white rice, green beans, or a simple vegetable medley.

→ How should leftover cubed steak be stored?

Keep leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.