Cube Steak Recipe

super easy

The mashed potatoes’ best friend is a plate of juicy cube steak recipe covered in gravy. Preparation and cooking time for this inexpensive dinner clocks in at under an hour, making it ideal for a quick and satisfying evening meal.

This underappreciated cut is worthy of a place at the dinner table. Here, it’s dredged in a seasoned-flour mix and cooked in an enticing gravy-flavoured onion soup mix, making for a delectable dish.

Tips for making cube steaks

  • Tender outcomes can be achieved by cooking to an internal temperature of 125 degrees. A further 5 degrees or so will be added once the heat is turned off.
  • For extra taste, the gravy recipe calls for a combination of beef and chicken stock, but only beef broth will do.
  • The secret to juicy, tender beef is tenderization. (A second tenderization cycle at home makes a tremendous impact, even though cube steak has previously been tenderised.)
  • If you don’t like onions, you can substitute mushrooms.
  • Using a cast-iron skillet, you may achieve a crusty exterior on your steaks.
  • In this case, cornbread would be an excellent accompaniment.
  • The shelf life is three days in the fridge and three months in the freezer if stored properly.

Tools required for preparing cube steak

Meat Tenderizer

It breaks down tough muscle fibres and leaves the meat juicy and flavorful.

Deep 13-inch skillet

With a silicone spatula, you can “clean” the pot’s bottom and incorporate any stray bits of meat into the sauce for a heartier end result.

1/2 cup Rubbermaid containers with lids

Cover and shake these containers until the cornstarch and cold water are evenly distributed throughout. It’s the ideal proportions, and joining them together doesn’t even take a minute.

Meat Thermometer

To determine when the meat is properly cooked, use a meat thermometer.

Silicone Spatula

With a silicone spatula, you can “clean” the pot’s bottom and incorporate any stray bits of meat into the sauce for a heartier end result. 

How do I best compliment cube steaks?

Combining cube steaks smothered in sauce with traditional accompaniments such as mashed potatoes to soak up the sauce and a crunchy side dish is a delicious idea (think crisp, green vegetables such as green beans or sugar snap peas).

How can I tell if a cube steak is of good quality?

You can purchase a cube steak at the meat counter that has already been prepared. Using a meat mallet, microscopic indentations are pounded into the steak, which results in the steak is thinner and more tender than a chicken cutlet.

Even though top round and top sirloin are listed as ingredients on the box for cube steak, those cuts are rarely used to make the product.

The other option is to acquire very thin slices of these cuts and then pound them with a meat mallet; however, because this is a laborious and time-consuming operation, it is preferable to leave it to the butcher.

What should I serve cube steaks with?

Cube steaks smothered in gravy are perfect for classic dishes like mashed potatoes to absorb the gravy and a more fresh alternative (think fresh, green vegetables like green beans or sugar snap peas). Here are some more suggestions for side dishes that can make the steak meal even more delicious.

Cube Steak Recipe

Tender cube steak is pan-fried in a skillet or the slow cooker, then doused in a savoury brown sauce with onions. Use this as a topping on mashed potatoes, cornbread, and roasted green beans or carrots.
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Course Appetizer, Main Course
Servings 4
Calories 395 kcal


  • 1 Meat Tenderizer
  • 1 Deep 13-inch skillet
  • 1 1/2 cup Rubbermaid containers with lids
  • 1 Meat Thermometer
  • 1 Silicone Spatula


  • 4 ounce Cube steaks
  • Salt and pepper
  • 1/4 cup All-purpose flour
  • 1/3 cup Vegetable oil
  • 2 cups Water
  • 1 tsp Beef bouillon granules


  • Salt and pepper on both sides of the cube steaks. Flour a small bowl; dredge the steaks in it, pressing to coat and shaking off any excess.
  • In a large skillet, warm the oil over moderate heat. Then, add the steaks and cook them for about three minutes on each side, or until they reach a nice brown colour.
  • Submerge the steaks in the water you've added to the skillet. Add beef bouillon cubes and salt, and bring to a boil. Cover and cook over low heat for 2 hours, or until meat is very soft.

Make-Ahead Method

  • The steaks should be prepared as directed by tenderising, seasoning, and searing. Put aside while you make the gravy.
  • Take the gravy from the stove and set it aside to cool.
  • The steaks and gravy can be stored in an airtight container for up to two days in the refrigerator before being reheated in a skillet.
  • If you want to thin the gravy out when reheating it, add some beef stock or water.

Slow Cooker Method

  • Rather than cooking for 5-6 minutes per side, just sear for 2-3 and set away.
  • Make the gravy as directed, then put the steaks in the slow cooker.
  • All of the aforementioned processes can be completed the night before and the next day the meal will be prepared in the Slow Cooker.
  • Prepare on high for 3–4 hours or low for 7-8 hours.

Cube steaks with Mushrooms

  • Cooking mushrooms on their own is the finest way to bring out their flavour, concentrate their moisture content, and turn them into a wonderful golden colour. Take them out and put them back in when the gravy is done cooking. As a result, their natural nutrients and flavours are not compromised.
  • You may add them in the final three to five minutes of cooking the onions to soften them, and then leave them in the pan for the rest of the time.


The total calorie count for this dish takes into account each and every component of the breading. There will be variations in the amount of bread that is actually used.
Keyword Cube Steak, Cube Steak Recipe

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