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Crock Pot Cube Steak

Crock Pot cube steak made with slow-cooker onions and a thick brown onion gravy. Seasoned cube steaks cook low for hours until fork-tender, then the sauce is finished on high with a cornstarch slurry.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 7 hours 7 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cube steaks
  • 4 cube steaks (about 2 pounds total)
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
French onion soup
  • 1 can (10.5 oz) French onion soup
onion soup mix
  • 1 packet (1 oz) onion soup mix
beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
black pepper
  • 0.5 tsp black pepper
onion
  • 1 large onion, sliced into rings
cornstarch
  • 2 tbsp cornstarch
cold water
  • 2 tbsp cold water
mashed potatoes or egg noodles
  • 1 mashed potatoes or egg noodles for serving

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the cube steaks evenly with garlic powder and black pepper.
  2. Layer the sliced onion rings in the bottom of the slow cooker.
  3. Place the seasoned cube steaks on top of the onions.
Make the gravy and cook
  1. Whisk together the cream of mushroom soup, French onion soup, onion soup mix, beef broth, and Worcestershire sauce until smooth.
  2. Pour the soup mixture evenly over the cube steaks so the meat is mostly covered.
  3. Cook on low for 7–8 hours until the cube steaks are very tender and can be cut with a fork.
Thicken and serve
  1. Whisk the cornstarch and cold water together, then stir the slurry into the gravy.
  2. Cook on high for 15 minutes until the gravy thickens noticeably and coats a spoon.
  3. Serve the cube steaks and thick onion gravy over mashed potatoes or egg noodles.

Notes

Pro tip: Pour gravy evenly over the steaks, and avoid opening the slow cooker during the low-cook window for consistent tenderness. Store leftovers in the fridge up to 3–4 days; reheat gently, thinning with a splash of beef broth if needed. Freezing is yes—freeze portions (gravy included) up to 3 months and thaw in the fridge before reheating. For a lower-sodium option, choose reduced-sodium French onion soup and broth and use a reduced-sodium onion soup mix (adjust salt only if required).