Cube steak and gravy is one of my favorite comfort food meals. These 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 a mashed potatoes and gravy fan, then definitely make some potatoes to go with it instead.
You do need to be home for a couple 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 crock pot. Let me know how it goes if you try it that way, or I’ll let YOU if I try it first :)
| 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
I know you’ll also want to check out these recipes!
Easy Swiss Steak (with cube steaks!)
Fork Tender Steaks with Green Beans and Gravy
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!
I used pork cube steaks, great. Making it again tonight.
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.
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!!
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… Read more »
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.
I made this tonight and it was super good! I baked it for two hours and it was fork tender and very tasty!
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!