Dinner

Crock Pot Cube Steak with Onion Soup and Mushroom Gravy Recipe

ByNaomi Fletcher December 4, 2025December 4, 2025

Introduction

This Crock Pot Cube Steak recipe delivers tender, flavorful steak cooked low and slow for an easy, comforting meal. With a rich mushroom and onion gravy, it’s perfect served over mashed potatoes or noodles. Minimal prep and maximum taste make it a go-to for busy days.

A white plate holds a meal with three main parts: two brown Salisbury steak patties covered in glossy brown onion gravy, topped with soft, cooked, translucent onion slices and small green herb pieces, mashed light beige potatoes sprinkled with green herbs on the right, and long, bright green steamed green beans neatly aligned on the left. The plate sits on a white marbled surface with a hint of a beige cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cube steaks (about 1 pound total)
1 cup beef broth
1 packet (1 oz) onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon black pepper
1 medium onion, sliced
2 tablespoons olive oil (for browning, optional)
Fresh parsley (for garnish, optional)

Instructions

Step 1: Season both sides of the cube steaks with garlic powder, black pepper, and salt if desired. For extra flavor, brown the steaks in a skillet over medium-high heat with olive oil for 2-3 minutes on each side. This step is optional.
Step 2: Place the sliced onions at the bottom of the crock pot. Layer the browned steaks on top of the onions, or place raw steaks directly on the onions if you skipped browning.
Step 3: In a bowl, combine beef broth, onion soup mix, cream of mushroom soup, and Worcestershire sauce. Stir until smooth, then pour the mixture evenly over the steaks in the crock pot.
Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the gravy is hot.
Step 5: Serve the cube steak with the mushroom gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.

Tips & Variations

For a richer flavor, brown the steaks before slow cooking, but you can skip this step to save time.
Add sliced mushrooms with the onions for extra mushroom texture and flavor.
Substitute cream of mushroom soup with cream of celery or cream of chicken for a different twist.
If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The dish shows two thick brown beef patties covered with a shiny brown onion gravy that has sliced soft onions on top, placed on the bottom right of a round white plate. Next to the patties, on the top right, is a heap of creamy mashed potatoes with a smooth, slightly fluffy texture, garnished with small bits of chopped green herbs. To the left of both the patties and mashed potatoes is a neat pile of long, vibrant green cooked green beans that look tender but still crisp. The plate sits on a white marbled surface with part of a gray-striped cloth underneath the plate's right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of steak instead of cube steak?

Cube steak is tenderized and works best for this slow-cooked recipe. Using tougher cuts like round steak is possible but may require longer cooking times to become tender.