Slow Cooker Cubed Steak (Print-Friendly Version)
Cubed steak slow cooked with peppers, onions, and rich brown gravy for a hearty, tender comfort food classic.
# What You'll Need:
→ Main
01 -
1 kilogram beef cube steak
02 -
2 teaspoons seasoned salt, divided
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
0.5 teaspoon ground black pepper, or to taste
06 -
80 grams all-purpose flour
07 -
30 millilitres vegetable oil
→ Vegetables
08 -
1 green bell pepper, sliced
09 -
1 yellow onion, sliced
→ Gravy
10 -
350 millilitres beef broth
11 -
300 grams cream of mushroom soup
12 -
35 grams beefy onion soup mix
# How to Make It:
01 -
Combine all-purpose flour and 1 teaspoon seasoned salt on a plate and whisk well.
02 -
Pat beef cube steaks dry, then season both sides with 1 teaspoon seasoned salt, garlic powder, onion powder, and black pepper. Dredge steaks in the seasoned flour, coating evenly. Shake off excess.
03 -
Heat vegetable oil in a skillet over medium-high heat. Sear flour-coated steaks for 2–3 minutes per side until golden brown. Remove and set aside.
04 -
In a bowl, whisk together beef broth, cream of mushroom soup, and beefy onion soup mix until smooth.
05 -
Pour the prepared gravy mixture into the base of a slow cooker. Layer seared steaks over the gravy, then add the sliced bell pepper and onion over the steaks.
06 -
Cover and cook on low for 6–8 hours or on high for 4–6 hours, until steaks are fork-tender. Serve hot with preferred accompaniments.
# Additional Tips:
01 -
For a thicker gravy, stir 1 tablespoon cornstarch mixed with 1 tablespoon cold water into the sauce during the last hour of cooking.
02 -
This preparation works equally well with venison cube steaks as a wild game alternative.
03 -
Leftovers keep refrigerated in an airtight container for 3–4 days or can be frozen up to 3 months.
04 -
Searing the steaks enhances flavour, but they will remain tender even if this step is skipped.