A Cozy Crock Pot Memory (and My Slight Obsession with Gravy)
You know, I’ve probably made this Crock Pot Cubed Steak more times than I’ve found mismatched socks—and let me tell you, that’s saying something! There’s just something about the smell of simmering gravy that takes me right back to my grandma’s kitchen, where she’d tell wild stories while poking at her slow cooker like it held all the answers. I was never allowed to stir (“You’ll mush it all to pieces!” she’d grumble), but now it’s my turn, and yes, I do sneak a little stir sometimes. Sorry, Gran. Anyway—this recipe is pretty much foolproof, and on days when I can’t handle another complicated dinner, this is what I throw in the slow cooker. Extra bonus: the house smells like a Southern diner by the afternoon. And, there’s always someone sniffing around about an hour before dinner, asking, “Is it ready yet?” Spoiler: it never is.
Why I Keep Coming Back to This Cubed Steak
I make this when I’ve had a long workday and really can’t handle anything with more than, let’s say, three actual steps. My family goes bonkers for this because (a) the meat is fall-apart tender, and (b) there’s loads of thick, peppery gravy to slop onto toast or mashed potatoes—sometimes both if we’re feeling wild. Plus, I’ve tried a bunch of different quick-fix meals in the Crock Pot (some better than others—don’t ask about the soggy nachos). But this steak? It just works, even when I’m distracted or the dog is barking at the mailman again.
What Goes In (and, Well, What I Sometimes Sub In)
- About 2 pounds of cubed steak (sometimes I just grab whatever’s on sale—my grandmother swore by the butcher, but store packaged works fine, honestly)
- 1 large yellow onion, sliced into lazy rings (or a couple shallots, if you want to feel fancy…not that I ever do)
- 2 cans cream of mushroom soup (I’ve used chicken in a pinch—still tasty, just a little different, so don’t fret)
- 1 or 2 beef bouillon cubes, depending on how salty you like it (skip if you’re watching the salt—totally works without it)
- Black pepper, just toss in a big pinch
- 1/2 cup water or beef broth (I usually eyeball it, if I’m honest – probably closer to 3/4 cup most days)
- Optional: a handful of sliced mushrooms (these annoy my husband, so I only add them when he’s not looking)
- Optional: a splash of Worcestershire sauce—sometimes I remember, sometimes I don’t, tastes good both ways
How I Actually Make It (with a Few Guilty Pleasures)
- Layer the steak: Plop those steaks into the bottom of your slow cooker. It doesn’t really matter how neat you are here (I just kind of toss ‘em in; who has time to be artistic?)
- Toss on onion and mushrooms, if using: Spread out the onion slices all over the beef. If you’re throwing in mushrooms, do that now too (I did once forget them and, honestly, nobody noticed).
- Mix up the gravy: In a bowl (I’ve even done this straight in the Crock Pot—less to wash up), combine the cream of mushroom soup, bouillon, water or broth, and black pepper. Give it a good stir till it’s all creamy. Sometimes here, I dump in a dash of Worcestershire, but, eh, this step is very unofficial.
- Pour and ignore: Pour that mushroom goop over the steak and onions. Don’t worry if it looks…well, like a big beige mess. It always looks odd before it cooks. I usually sneak in a taste of the cold gravy (don’t tell anyone), but it’s nothing special till it bubbles.
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Cook low and slow: Cover and set on low for 7 or 8 hours, or on high for 4 hours if you’re in a pinch. (Low is better, but sometimes life just doesn’t allow for it!)
Once it’s done, I usually poke a piece with a fork; it should collapse right apart. If you want the gravy thicker, just crack the lid and let it cook another 15-30 minutes, or toss in a cornstarch slurry—a trick I learned from my cousin, who’s probably better at sauces than I am.
Little Things I’ve Figured Out (After, Let’s Say, Four Tries)
- It’s best NOT to stack the steaks too high or you get uneven cooking; I once made a Jenga-stack in the slow cooker and, let’s just say, lesson learned.
- If your gravy seems thin, don’t panic—it thickens as it cools (and if not, cornstarch slurry is your pal).
- I tried searing the steaks once before slow cooking—honestly, the flavor wasn’t that much better, and it made for more dishes and a smoky kitchen. Save yourself the hassle.
- If your slow cooker runs hot, you might want to check at 6 hours. Or just go all day and hope for the best—it’s very forgiving!
If You Want to Mix It Up (and Yeah, One Flop)
- I tried making it with golden mushroom soup once—actually, that turned out delicious, a little richer? So if you spot a can on sale, snag it.
- Threw in sliced bell pepper for color; it tasted fine but turned weirdly mushy. Wouldn’t repeat.
- I’ve also used venison steak (thanks to my uncle, an aspiring deer whisperer)—it’s leaner, but it works just as well, needs a skosh more gravy though.
Stuff You Need (and, Honestly, You Don’t Need It All)
- A Crock Pot or slow cooker (obvious, but I’ve layered it into a heavy Dutch oven and baked at 275F covered for, oh, six-ish hours when my Crock Pot died—works!)
- A mixing bowl (or just get lazy and mix straight in the Crock Pot—less cleanup, right?)
- A spatula or big spoon for serving. Or, just use whatever’s clean at this point.
How to Store Leftovers (If You Even Have Leftovers)
Pop any leftovers in an airtight container in the fridge—they’ll keep about 3 days, probably longer, but honestly, in my house it never lasts more than a day! I think it tastes even better the next day; maybe it’s just the anticipation. You can also freeze it up to 2 months, though the gravy might separate a little—it still reheats fine with a quick stir.
How I Serve It
If you ask my kids, it’s sacrilege to serve this without buttery mashed potatoes, but I’ll occasionally pile it on thick Texas toast (pictured, in my imagination, with a fried egg on top—try it for brunch, trust me). Sometimes, if I’m really feeling Southern, I’ll whip up a side of green beans with bacon. Or, you know, just whatever’s lurking in the fridge drawer.
Things I Messed Up (So You Don’t Have To)
- I once tried skipping the onions to save time—big mistake; the flavor is much better with. Actually, I find it works better if you use more onions than you think you need.
- Don’t rush the slow cook; I tried cranking it to high for less time, but the steak wasn’t as tender. Low and slow is where the magic happens.
- Frozen meat doesn’t cook evenly in the Crock Pot, so just, you know, let it thaw first if you can.
Curious Questions I Actually Get Asked
- Can I use chicken in place of steak? You could, but then it’s not Cubed Steak, is it? (But yes, it’ll still be good, just different.)
- Is there a way to make it less salty? Sure—swap one can of soup for low-sodium or just use regular broth instead of bouillon. I tend to hold back on the salt till the end, honestly.
- Can this be prepped the night before? Yup! Stack everything in the Crock Pot insert, cover, and stick it in the fridge (don’t forget it the next morning—that’s happened).
- My gravy is lumpy! Am I doomed? Not at all—keep whisking. Or, blend it up quick if you like it smoother. Sometimes mine goes a little off, especially if I’m distracted by the dog again.
- Do I have to brown the steak first? Nope, I never do. Unless you’re feeling fancy, in which case, go ahead—but, honestly, not necessary.
So that’s my Crock Pot Cubed Steak story. It’s a little old-school, totally comforting, and, just between us, a regular in my kitchen lineup. Let me know if you accidentally make way too much—that never happens here, but if it does, I’ll gladly swing by for leftovers.
Ingredients
- 1 1/2 pounds cubed steak
- 1 medium onion, sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 package (1 oz) dry onion soup mix
- 1 cup beef broth
- 1 cup sliced mushrooms (optional)
- 2 tablespoons cornstarch
- Salt and black pepper to taste
Instructions
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1Season both sides of the cubed steak with salt and pepper.
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2Place sliced onions in the bottom of the crock pot, then layer the cubed steak on top.
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3In a bowl, mix together the cream of mushroom soup, dry onion soup mix, and beef broth. Pour this mixture over the steak.
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4Add sliced mushrooms if using. Cover and cook on LOW for 6 hours or until the steak is tender.
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5About 15 minutes before serving, mix cornstarch with 2 tablespoons of cold water and stir into the crock pot to thicken the gravy.
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6Serve the cubed steak and gravy over mashed potatoes, rice, or egg noodles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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