Cube Steak and Gravy
Cube Steak and Gravy – This fuss-free weeknight dinner features budget-friendly, tender, meaty steaks bathed in a tasty beefy mushroom onion gravy. It takes very little time, yet it delivers an outstanding meal. Your family will absolutely love this!
This cube steak with gravy is one of those recipes sent from up above to save busy moms. You can proudly serve an economical, fuss-free, and super DELICIOUS dinner to your family (and guests). No judgment!
Why, you ask? Because they’ll be too busy chowing down on this that you won’t hear a single word from them. That last part may sound slightly exaggerated, but you understand my point. Right?
Content…What Is It? |
What Is Cube Steak?
Cube steak is a cheaper cut of beef, commonly top round or top sirloin, that has been tenderized with a mechanical meat tenderizer. During the pounding process, the machine leaves cute small cube patterns on the meat’s surface. Hence, the name cubed steak.
Fun Fact: It’s also known as minute steak in some parts of the world, like Canada, Australia, Ireland, and the U.S., because you can cook it in a matter of minutes. In fact, this recipe comes together in 20-25 minutes, from start to finish. 😉
Recipe Ingredients
- Cube Steak – Why spend more than you have to when you can enjoy a tender steak for a fraction of the price? 😉
- Rub – Salt, pepper, and a little flour provide a simple, flavorful crust.
- Gravy Base – The luscious, savory gravy starts with the perfect slurry of water, broth, and flour.
- Aromatics – Sauteing the onion, thyme, and garlic in butter adds more flavor depth to your gravy.
- Mushroom – The gravy just gets better with mushrooms – the flavor and texture. 😉 Cremini and button mushrooms are excellent choices, but canned mushrooms also work.
- Seasonings – Enjoy the mushroom gravy Cajun-style with Creole seasoning, with an added kick of wow factor from Worcestershire sauce. 👌
How to Make Cube Steak and Gravy
Cook the Cube Steak
- Coat – Season your cube steak with salt and pepper. Then lightly sprinkle it with flour. Shake off any excess flour. (Photo 1)
- Cook the Steak and Set Aside – Heat your non-stick or cast-iron skillet on medium-high heat. Cook the cube steak for 4-5 minutes on each side or until it’s brown. Remove it and set it aside. (Photos 2-3)
Make the Gravy
- Mix – Whisk the flour, beef broth, and water in a medium bowl. Set aside. (Photo 4)
- Saute – Heat the skillet over medium-high heat. Melt about two tablespoons of butter, then add the mushrooms, onion, thyme, garlic, Worcestershire sauce, and Creole seasoning, and sauté for six minutes, or until the mushrooms are tender. (Photos 5-6)
- Make the Gravy – Add your flour slurry (gravy thickener) to the skillet, and bring it to a boil. Return the steak and drippings to the skillet. Add salt and pepper if desired. (Photos 7-9)
- Simmer – Cover, reduce heat to low, and simmer for 8-10 minutes. Adjust with more stock or water for desired thickness. (Photo 10)
Recipe Variations
- Meat Swap – This recipe works splendidly with any steak cut. You can also substitute it with pork and chicken.
- Creamy Gravy – If you haven’t tried adding heavy cream to your onion and mushroom gravy, you’re missing out. It adds character and creaminess to this dish, and milk also works fine. 😉
- Gravy Flavor Boost – Replacing half of the beef broth with cream of mushroom or cream of chicken soup elevates this dish for a more flavorful gravy.
Tips and Tricks
- A cast-iron skillet usually works best for steak because it distributes the heat more evenly, giving you the perfect crust.
- Don’t overcrowd the pan so the steak can get a delicate crust.
- Have an instant-read thermometer on hand to avoid overcooking your steak. The internal temperature should read 145℉/62℃.
- Short on time? You can use a store-bought gravy mix instead of the flour slurry. I won’t tell.😉
Make-Ahead and Storage Instructions
This cube steak and gravy is so easy to make ahead. Just cook everything as instructed, let it cool, and store it for later. Easy peasy!
You can store the steak and gravy together in an airtight container in the fridge for three days or in your freezer for three months.
Thaw overnight in the fridge before reheating on the stove, adding more broth or water if needed.
FAQs
You can tenderize this less tender cut of meat even more. If you want to, you can salt and pepper it, sear it, then simmer it in a slow cooker with the gravy for about six hours.
The sky is the limit! You can bread and fry them, braise, or saute them. Heck, you can even precook them, then slap them on the grill for quick char. But my favorite way is simmering it in gravy, so it doesn’t dry out.
This recipe would be great for chicken. You may have to adjust the cooking time because chicken breast cooks faster, and thighs take longer.
Yes, you can. Follow the recipe up to where you let it all simmer. Add everything to the crock pot, and cook it for about 6 hours on low and 3-4 hours on high.
What to Serve With Cube Steak and Gravy
More Fantastic Steak Recipes to Try
Conclusion
This flavorful and economical steak drenched in mouthwatering gravy will be a family favorite. Are you hungry for more easy-to-make recipes? Join my newsletter for more budget-friendly recipes like this one. ❤️
Watch How to Make It
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This blog post was originally published in September 2019 and has been updated with additional tips, new photos, and a video.
Cube Steak and Gravy
Ingredients
Cube Steak
- 1-1½ pound cube steaks (about 4 steaks)
- Salt and pepper to taste
- 1-2 tablespoons flour
Mushroom Onion Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup water
- 2 tablespoons butter or oil
- 1-1 ½ cup mushrooms, sliced
- 1 large onion, thinly sliced (about 1½ cups)
- 1 teaspoon thyme, minced
- 1 tablespoon garlic, minced
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Creole seasoning
Instructions
- Season the cube steaks with salt and pepper. Lightly sprinkle flour on them, then shake off any excess flour.
- Heat a cast-iron skillet on medium-high heat. Cook the cube steaks on each side for 4-5 minutes until they are brown. Remove them and set them aside.
- Whisk together the flour, beef broth, and water in a medium bowl. Set aside.
- Heat your skillet over medium-high heat, then add about 2 tablespoons butter, followed by mushrooms, onions, thyme, garlic, Worcestershire sauce, and Creole seasoning. Sauté for about 6 minutes or until tender.
- Add the prepared gravy mixture to the skillet, and bring it to a boil—return the steaks and drippings to the skillet. Add salt and pepper if desired.
- Cover, reduce heat to low, and simmer for 8-10 minutes. Adjust with more stock or water for the desired thickness.
Tips & Notes:
- A cast-iron skillet usually works best for steak because it distributes the heat more evenly, giving you the perfect crust.
- Don’t overcrowd the pan so the steak can get a delicate crust.
- Have an instant-read thermometer on hand to avoid overcooking your steak. The internal temperature should read 145℉/62℃.
- Short on time? You can use a store-bought gravy mix instead of the flour slurry.
- Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.
The first time in a year, due to COVID, we went out to dinner Saturday night. My husband had steak which came with a side of mushrooms and onions. I found this recipe and just slid in the oions and mushrooms we brought home into the recipe. Delicious! Served with mashed potatoes and brussel sprouts. Easy recipe to prepare and not time consuming. The meat came out tender and the gravy was fantastic. This reciper is a keeper. Thank you for sharing.
I’m happy you found this recipe and you both loved it 🙂 Thank you, Sammy Jo!
My husband can’t stop talking about how good this recipe is. He especially loved the gravy. Not only is this recipe delicious, it is easy too. I am usually intimidated about making gravy, but it came out perfect. This recipe is definitely a keeper. Thank you for sharing it with us.
Thank you, Briana!
My husband cooked this for dinner tonight. I’m jealous that I don’t eat beef anymore because the aroma from the onions and mushrooms made me hungry. Before he added the steaks to the mixture, I tasted the gravy. YUM! He adjusted the seasonings to our liking. Definitely won’t be the last time it’s made in our house.
Amazing!! The Creole seasoning took it to a completely different level than all other cube steak recipes I’ve tried before. So tasty!!
Thanks so much Melanie. Glad to hear it worked out well.
I have made this recipe twice and it is fabulous! Thanks so much for sharing it with us. Do you know if I can cook this and freeze for later? It would be great for an upcoming trip where I don’t want to waste valuable vacation time in the kitchen.
You sure can. You will definitely need to add extra broth or water when reheating .
Enjoy your vacation!
I am excited to try this tomorrow! Just to clarify, you cook the meat each side 5 minutes and then in the end it simmers for about 10 more minutes? Definitely want mine to come out tender! This looks so good!
Hi Audrianna! Yep, you got it right. Can’t wait for you to try it. Do let me know how it turns out for you :)!
This is a really good recipe!
I do agree the cook time could be a bit longer for more tender cube steaks. Either way, it smelled great from the beginning.
Served it over egg noodles with broccoli.
All of your recipes I have tried so far have been delicious and a big hit!
Thank you!
Oh, that sounds delicious!! I am so glad you loved it! Thanks for the feedback!
After cooking everything as the recipe said, the cubed steak is a bit tough, should I continue to cook it or did I over cook at the initial stage?
Hi Kathy,
You should continue to cook it on low . until tender .
I just made this and I have changed the way I make cubed steak. Delicious
Oh wow Awesome. Glad I could help!
Oh wow Awesome. Glad I could help!
This recipe was amazing!! I made this and my family and I loved it, it was delicious!!!
Awesome! So happy to hear how your family loves this as much as mine do. =)
I just put this together, but I added sliced green pepper and sliced red pimentos. Took about 30 minutes from start to finish getting it completely together but it sure smells wonderful. Put it on simmer now until we decided to eat. The pimento’s and green pepper add a lot of color and extra taste. Thanks for the great recipe.
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Glad it worked out well for you. Thanks for sharing your thoughts with us.
Thank you for bringing this to my attention. It must have been a glitch with the recipe box plug in. Already updated it though.
Made it exactly as described. I was surprised how tasty and tender the beef turned out especially as I did the cubing myself with my trusty mallet.
It was easy.
It was great.
I’d do it again.
I ruined this dish with too much thyme. If I make it again I probably would eliminate it all together. If you aren’t a big fan of this herb I would suggest going really easy or maybe it is because I don’t really care for it. I have tried to tone it down by adding some sour cream but it hasn’t helped too much. This would have been really good if I had omitted the thyme.
Sorry to hear that, Pat. But I appreciate you tho for taking the time to leave your thoughts. This would be helpful for the others who are on the fence with thyme.
Sounds great and looks very easy to make. Will give it a try!
Yes, please. Looking forward for you to try it.
Easy and delicious for a no fuss weeknight meal.
Awesome . Glad you liked it .
Have not had Cube Steak in years, will try this one, looks good. Always looking for something new, kind of tired of chicken.☺️.
I hear you Trina. Cube steak is such a great choice – inexpensive and comes together quickly.
Happy Cooking
Sounds delish! Thank you:)
Do let me know how it works out for you. Thanks !
I will be trying this for dinner tonight.
Hi Denise,
Can’t wait for your feedback.
Where would I get the pots and pans that you are using?
I get mine from Amazon. Any 12 inch or 10 inch skillet would work.