Cube steak and gravy is one of my favorite comfort food meals. These beef steaks are fork-tender, savory, and delicious (and easy too)!
This cubed steak recipe was one of the first dishes I shared here, and boy do we love it. Since this was an early recipe, the original photos were B-A-D. I buried the originals deep in a virtual trashcan, but just trust me on this. Somehow it took me almost a year to make these tasty cube steaks again and take new photos, and we were very happy to have this old favorite for dinner. I hope this recipe will be a favorite at your house too!
There is something extra delicious about fork-tender meat if you ask me. I love a good steak, but slow-cooked meat that melts in your mouth is a different kind of treat. Add in rice and gravy, and I’m in heaven! I have loved rice and gravy for as long as I can remember, so it may be a bit of nostalgia for my childhood and Southern food. If you are more of mashed potatoes and gravy fan, then definitely make some potatoes to go with it instead.
How To Make Cube Steak Tender
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
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- 1 pound cube steaks
- 1/2 teaspoons kosher salt
- a few grinds black pepper
- 1/2 cup all purpose flour
- 1/2 teaspoon garlic powder
- 2 tablespoon olive or vegetable oil
- 1 onion cut in half, then sliced into strips
- 8 ounces sliced mushrooms
- 15 ounces beef broth
- 2 dashes worcestershire sauce
- 2 cups cooked rice
Ingredients
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- Sprinkle salt and pepper on both sides of cube steaks. Combine flour and garlic powder in a shallow bowl.
- Heat oil in a 10" skillet over medium-high heat. (Use an iron skillet if you have one.) Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour.
- Cook steaks in hot oil until brown, 3-4 minutes per side. It may be a tight fit for the meat, but it will shrink as it cooks.
- Place sliced onions and mushrooms evenly over steaks, then add beef broth to just cover the contents. (You can add a little water if you don't have quite enough broth).
- Add worcestershire sauce, and bring to a boil, then reduce heat to medium-low and simmer at least two hours. (Loosely cover pan during simmering.) Meat will be very tender, and gravy will be thin. Serve over rice.
Adapted from Gerhart at AllRecipes.com
You do need to be home for a couple of hours to prepare this cube steak recipe, but it’s completely hands-off cooking after the first five minutes. Your house will smell amazing while it simmers, so that’s a bonus of the long cooking time. I haven’t tried making these cube steaks in the slow cooker yet, but think it would work if you browned them in the skillet first and then moved them to the crockpot. Let me know how it goes if you try it that way, or I’ll let YOU if I try it first :)
I know you’ll also want to check out these recipes!
Stephanie Cady says
I made this a while ago for my 85 year old dad (who is a bit picky) and my husband and they loved it! I’m not a huge cube steak fan, but this recipe changed my mind! Now I crave cube steak because of this recipe. Thank you for posting it!!
Sue says
This recipe was amazing. I will make it again. I had less meat so I cooked it a little less but it was fork tender and amazing reheated. Thank you for sharing!
Anita says
I used pork cube steaks, great. Making it again tonight.
Debby says
I made this and it was delicious. my husband even liked it and he does not like cube steak all that much. I thicken up the gravy with a bit of corn starch and had it over mash potatoes. Like I said it was delicious, we are having it again tonight.
Thank you for this recipe.
Pat says
I’m not a big fan of cube steaks at all but decided to give this a try tonight! It was awesome! Tasted like pot roast! Will definitely make this again. Only difference is I would use more beef broth as it all pretty much cooked down. Thanks for a great new recipe!!
Amy says
I have a pastured and grass fed meat share that delivers beef, pork, and chicken every 2 months. I don’t get to choose what comes in the package, but there is always a mixture of expensive cuts like ribeye steaks and more humble cuts like cube steak. I love it because it forces me to experiment, and to try new things that I would never think to buy (or would never find) at the store. I’ve done a couple of different things with cube steak that have been fine but not very interesting. I’ve never thought to give it a long braise like this. I didn’t follow your recipe, per se, but I did take inspiration from it and was very happy with the result. Thank you so much for this simple, fool-proof technique.
Brian says
I made this tonight with several adaptations. I seasoned it with pepper, dredged in flour with powdered onion and garlic, browned it in rice bran oil. Transferred the meat to Instant Pot, deglazed the pan with chicken/tomato broth, some Worcestershire and ketchup. Pour this over the meat, cook on manual for twenty minutes. Done and delicious in under an hour.
Donna says
I made this tonight and it was super good! I baked it for two hours and it was fork tender and very tasty!
Beth Purtle says
This was really good! I didn’t feel comfortable with letting it simmer on the stove for 2 hrs so I baked it on 375° for 2 hrs covered. Thanks!
Nicole says
This was a great recipe! I actually made it in my Crock Pot Pressure Cooker. Instead of the broth I used 2 packets of beef gravy mix and added a tsp of beef better than bouillon to bump up the beef flavor. It was very good! I finished the gravy with a little cream to make it extra special. Thanks for the inspiration!
Nicole says
I cooked it for 20 minutes and sis a quick release. Forgot to mention that!
Zach says
Thank you for the meal idea. It was fantastic and the family enjoyed it very much
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Susan @Simply Sundays says
I’m going to make this today in the crock pot. I don’t have fresh mushrooms, but I have some dry that I can reconstitute. Your post made me laugh… I have a food blog also and have been going back to re-take pics on our old posts. lol. The work is never done!
Colleen says
This is so good! I have made it twice now and will be making it regularly. First time with rice and tonight with potatoes. It’s a cheap meal to make and you really can eat it with a fork! No knives needed which is great for seniors or kids. Thanks for sharing this recipe!
Nimet says
I do not have cube steak. Could I use New York strip steak instead?
Andi Gleeson says
Hi! Yes you can :) I also have this similar recipe using inexpensive steaks: https://wearychef.com/fork-tender-steaks/ I should make it again with new photos! I feel like New York strip steaks might be too nice to cook like that though! You might also consider this oven steak recipe: https://wearychef.com/juicy-oven-steak/ Thanks for stopping by!
Alexis says
Do you simmer covered or uncovered?
Andi Gleeson says
Hi, Alexis! I updated the recipe to answer this question. I should have been more clear! I cover the pan but don’t put the lid on tight, so it’s mostly covered but some steam can escape. Thanks for asking and helping me improve my recipe :)
Sabeebe says
Making this right now, and the house smells delicous!
Andi Gleeson says
I hope you enjoyed it, Sabeebe. Thank you!!
Clifford says
Man I’ll tell you what… this turned out amazing, I am not the greatest chef nor do I claim to cook very well but the instructions were very easy to follow (might add a step between finishing browning the steak and adding the broths, I cleaned out the grease and leftovers from the pan and then returned the steaks… then added broth and Worcestershire sauce… unless this is a given to a seasoned chef) and the whole family enjoyed.
Andi Gleeson says
Thank you so much, Clifford! I’m so glad you enjoyed it :)
Denise says
6 JAN 2017
Yum! I’d seen your recipe before, didn’t copy it down but wish I had…. Now that I have it again, and re-read it, I remember that I had a question then that I never asked:
“…simmer at least two hours….” Covered? Partially covered? Uncovered?
Jack spratt says
1 FEB 2016: I am trying to print some recipes and I am given a measurement option of METRIC or US. I choose US – but the print program shows me US on the screen, but then prints in METRICS. Personally, I could care less about METRICS – I’m too old to learn it – I don’t want to learn it anyway, and I simply want to Download and Print a recipe. Please fix! Thank You Young Lady, Simply Jack
Andi Gleeson says
Morning, Jack. Thank you so much for letting me know about this problem! I believe I have fixed it, but please let me know if you are still seeing metric measurements when you try to print.
charlene says
I found this recipe when I was looking for cube steak like my mom used to make. I think this one is even easier (because I remember her making the gravy separate) & we loved it. Having grown up on a beef farm, anything with beef gravy and rice brings me back home. This recipe is actually healthier than I’d expected as well (I reduced oil to 1 tbs). Thanks so much for sharing!
Andi says
Hi, Charlene! Thank you so much for your nice comment! I’m especially glad that my recipe could bring back memories of home for you. I hope to hear from you again soon.
Faith Jacobson says
LOVE THIS RECIPE! It is a keeper! I’ve been searching for a way to make cube steaks tender and flavorful – and this hit both perfectly! My husband loved it so much – he was basically drooling by the time I served it to him…he said it was so delicious, was surprised at how tender it was, & to please save this recipe!! Thank you!
Andi says
Thank you so much, Faith! I’m excited you both liked it. I know this isn’t my most glamorous recipe, but I love it so much and am very happy when someone tries it :)
Faith Jacobson says
A recipe doesn’t have to be glamorous, just delicious! And it’s not easy making cube steaks glamorous…but I’m making this recipe again tonight!!!! And looking forward to it!!! Thank you!
Andi says
Thank you so much, Faith! I love this one too, but then again, I’m not a very glamorous person ;)
[email protected] Well Floured Kitchen says
What an awesome way to dress up cube steaks- I can imagine how amazing the house must smell while this is cooking. (it’s actually making me hungry right now). Yum!
Andi says
Thank you and thanks for sharing too, Sherri! You are right that this one smells delicious while it’s cooking.
Faith Coleman says
LOVE LOVE this! This is a family favorite!!! The kids ask for it by name! Thank you for sharing it!
Andi says
I hope you know this made my day, Faith! I’m so happy to hear that you guys love it! Thanks so much :)
Helen Graham says
This recipe was awesome, my boyfriend enjoyed it. Thanks
Andi says
Hi, Helen! Thanks so much for taking the time to let me know you like it. I’m so happy to hear that it was a hit at your house! I’m planning to make this one again very soon to take new photos. It is an oldie but goodie :)
Jennifer says
This is a good basic for weekday meals. Super easy and both kids loved it. I browned the onions before doing the meat and used about a pound of mushrooms.
Andi says
Jennifer, thank you so much for this very nice message, and I am SO sorry for not replying sooner! Browning the onions definitely sounds like a good idea, and you can never go wrong with more mushrooms (unless you ask my husband)! Thanks for taking the time to come back to tell me how you liked the recipe. Take care!
Paula says
Sounds wonderful!!
Thanks for sharing at Saturday Dishes. Pinned to the party board ~ Paula
The Weary Chef says
Thanks so much, Paula!!