Tender Cube Steak and Gravy Recipe

(4 votes)
7 minutes
April 16, 2024
Andi GleesonJump to Recipe

This tender cube steak and gravy is one of my favorite comfort food meals. These beef steaks are fork-tender, savory, and delicious (and easy too)!

Cube steaks are simmered in broth with mushrooms and onions until they are fork tender and delicious! This recipe is always a favorite at our house!

Fork-Tender Steak

This cube 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. So, I buried the originals deep in a virtual trashcan, but trust me on this. It took me almost a year to make this tasty recipe again. Then, take new photos. Also, we were very happy to have this old favorite for dinner. I hope this recipe will be a favorite at your house too!

Cube steaks in gravy - comfort food

There is something extra delicious about fork-tender meat if you ask me. Of course, I love a good steak, but slow-cooked meat that melts in your mouth is a different kind of treat. Also, 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. However, if you are more of a mashed potatoes and gravy fan, then definitely make some potatoes to go with it instead.

Cooking Cube Steak and Gravy

The best way to cook cube steak is to coat it and fry it. It is a quick-cooking, juicy, and flavorful dinner ideal for a weekday. This is the best kind of Southern comfort meal! The cubes are from the top or bottom round of beef, which is often a tough cut of meat. The top round or top sirloin is cut into thinner pieces and then flattened. It has a good flavor and is reasonably priced. The butcher will flatten and pound the flesh to make it soft. It is also generally available in packages in the meat department of your local grocery store. It cuts easily and cooks fast.

Although pressing tough portions of beef to make them more tender has a long history in the Southern and Western United States, the cube steak didn’t become a common butcher shop staple until the 1930s and 1940s when patents for mechanical cubing machines were granted. This procedure results in what seems to be small cubes on the outside of the steak, giving it its specific significance. This simple recipe consists of lightly seasoned breaded cubes that are pan-fried and covered in a delectable mushroom sauce.

Cubed Steak An Economical Dinner

A quick, simple, and economical dinner offer to your family is cubed steak with onion gravy. Steaks cut into cubes are floured and cooked in a skillet. In addition to a huge sliced onion, a packet of dry onion soup mix adds tones of onion flavor to the gravy that tops this country-style steak. You can prepare this dinner quickly. These are ideal and delicious meals. Serve with rice, Amish egg noodles, or fluffy mashed potatoes.

Even though cubed steak is cheap, it can still be a delicious recipe for your family. You may prepare a hearty and tasty evening of delicious meals with this versatile cut of beef and the ideal recipe while staying within your spending limit. You embrace the entire beefy flavor in this recipe and make this dish into a delicious feast! According to the recipe, the steak must be immediately fried over high heat to lock in all its fluids and flavors. Well, beef is beef. Whether it’s cheap or expensive, you can still enjoy it. With this dish, for sure it will taste expensive.

How to Cook Tender Cube Steak and Gravy Over Rice?

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Fork Tender Cube Steaks in Mushroom Gravy

Tender Cube Steak and Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

You will love this hearty, comforting dinner!

  • Total Time: 2 hours 10 minutes
  • Yield: 4 1x


Units Scale
  • 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


  1. Sprinkle salt and pepper on both sides of cube steaks. Combine flour and garlic powder in a shallow bowl.
  2. 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.
  3. 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.
  4. 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).
  5. 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

  • Author: Andi
  • Prep Time: 10
  • Cook Time: 120
  • Category: All Time Favorite Recipes, Dinner, Red Meat
  • Cuisine: American

Nutrition Information

Per serving:

Calories660 kcalCarbohydrates21 g
Protein42 gFat44 g
Saturated Fat15 gCholesterol152 mg
Iron4.5 mgSodium712 mg
Potassium1160 mgFiber1 g
Sugar1 gVitamin A480IU
Vitamin C1.7 mgCalcium47 mg

Health Benefits of Cube Steak and Gravy

Although beef is a good source of protein and other nutrients, it is also heavy in saturated fats and cholesterol, leading to fatty deposits in the blood. it should be consumed in moderation; beef may be a nutritious component of your diet. “A cumulative body of research reveals a clear link between high consumption of red and processed meats and an increased risk of heart attack, cancer, and diabetes. There is a general rise in health risks while eating beef. However, if you choose lean cuts and consume them in moderation, beef does have some advantages.

Blood health

Beef is a great source of iron. The iron in beef supports the production of hemoglobin, a protein that allows the movement of oxygen from the lungs to the rest of the body through the blood. Therefore, eating beef can help avoid iron deficiency anemia in those who are sensitive.

Immunity and healing

Zinc repairs damaged tissue and promotes a stronger immune system and beef contains a good amount of zinc. Zinc must be consumed in sufficient quantities for youngsters to grow and thrive.

Muscle function

Protein is necessary for the health of muscles. It repairs the muscle and tissue which we naturally lose in daily activities. Additionally, protein supports muscle growth and is incredibly useful for weight lifting.

Weight Loss

If you consume a great, moderately-sized steak that is strong in protein and low in carbohydrates, you will feel satisfied for longer after eating steak; you feel pleasant and satisfied, so you probably won’t ask for a second helping.


A steak is a rich source of B vitamins, iron, vitamin A, vitamin E, potassium, zinc, and phosphorus, among other nutrients. It is a great source that provides many nutrients in just a single serving.

What Do You Love About This Cube Steak and Gravy Recipe?

Steak is a favorite among people because of its taste in the mouth. When people eat steak, it gives flavor, softness, and juiciness. So, the combination of these ingredients is unequaled by any other meat dish. As a result, the struck tone is rich and deep.

Set it and forget it! Start in the morning before work and finish by dinnertime.

Loads of flavor! This dish has plenty of flavor, although it takes little time to put together. So, it takes the entire day to cook gently. Then, infuse the meat with the onion and mushroom soup flavors.

It’s easy! There are only three simple tasks, and your house will smell wonderful all day, and everyone will enjoy this juicy and yummy recipe.

How To Store

Serve: Can be kept at room temperature for up to two hours before being cooled.

Store: Can be kept in the fridge for up to three days when stored in an airtight container. Reheat on a stovetop over low heat.

Freeze: After it has cooled, store it in a sealed container in the freezer for up to three months.

Reheating Method

In the refrigerator overnight, thaw any frozen leftovers. To get it to room temperature, leave it out for 20 to 30 minutes. Afterward, move them to a baking dish or place them in a covered skillet over low heat until the required temperature is reached.

Cook the batter for 25 to 30 minutes at 250°F (121°C). Longer durations of low heat will prevent it from drying out. Add water or broth as necessary when reheating by using the method.

Cube steak and gravy recipe for dinner tonight!

Enjoy Your Cube Steak and Gravy!

You need to be home for a couple of hours to prepare this recipe, but it’s 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 I 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 know if I try it first :) Make sure to spare time when preparing this. It will be worth it!

I know you’ll also want to check out these recipes!

Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.


1 year ago

I made this today. I am not a huge cube steak person but after following this recipe I tweaked the end to make a thicker gravy for mashed potatoes

1 year ago

Absolutely the best cube steak I have ever had. Tender and flavorful. Husband loved it.

1 year ago

Great! This is also one of my husband’s favorite foods every time we have a romantic dinner. He does tease me about why not build a restaurant, hahaha!

2 years ago

Wow!! This turned out great! Made it on Friday night and the wife wanted it again Sunday. Thank you so much!!

1 year ago

It’s great to hear how much fun you had with this tender cube steak and gravy recipe with your loved one. Thank you for the positive feedback, and surely you will love the rest of the recipes we also posted on our page. And it will be much appreciated if you leave comments after every recipe you want to try. Have a great day, and keep cooking!

2 years ago

Once a week I cook dinner for my mom and my aunt.. I am cooking dinner for my mom and aunt tomorrow night and plan on using your recipe. It sounds delicious and with all the great reviews I don’t see how I can Go wrong.

1 year ago

Great! You can never go wrong with this recipe because my grandmother loves this tender cube steak, and she said it is perfect with the gravy. Share some photos of this if you made it, and how was it?

Stephanie Cady
4 years ago

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!!

4 years ago

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!

5 years ago

I used pork cube steaks, great. Making it again tonight.

6 years ago

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.

6 years ago

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!!

6 years ago

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.

6 years ago

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.

6 years ago

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
6 years ago

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!

6 years ago

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!

6 years ago

I cooked it for 20 minutes and sis a quick release. Forgot to mention that!

7 years ago

Thank you for the meal idea. It was fantastic and the family enjoyed it very much

Susan @Simply Sundays
7 years ago

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!

7 years ago

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!

7 years ago

I do not have cube steak. Could I use New York strip steak instead?

Andi Gleeson
7 years ago

Hi! Yes you can :) I also have this similar recipe using inexpensive 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. Thanks for stopping by!

7 years ago

Do you simmer covered or uncovered?

Andi Gleeson
7 years ago

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 :)

7 years ago

Making this right now, and the house smells delicous!

Andi Gleeson
7 years ago

I hope you enjoyed it, Sabeebe. Thank you!!

7 years ago

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
7 years ago

Thank you so much, Clifford! I’m so glad you enjoyed it :)

7 years ago

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
8 years ago

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
8 years ago

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.

9 years ago

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!

9 years ago

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
10 years ago

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!

10 years ago

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
10 years ago

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!

10 years ago

Thank you so much, Faith! I love this one too, but then again, I’m not a very glamorous person ;)

Sherri@The Well Floured Kitchen
10 years ago

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!

10 years ago

Thank you and thanks for sharing too, Sherri! You are right that this one smells delicious while it’s cooking.

Faith Coleman
10 years ago

LOVE LOVE this! This is a family favorite!!! The kids ask for it by name! Thank you for sharing it!

10 years ago

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
10 years ago

This recipe was awesome, my boyfriend enjoyed it. Thanks

10 years ago

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 :)

11 years ago

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.

11 years ago

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!

11 years ago

Sounds wonderful!!
Thanks for sharing at Saturday Dishes. Pinned to the party board ~ Paula

The Weary Chef
11 years ago

Thanks so much, Paula!!

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