This is one of those throw-it-in-the-slow-cooker kind of meals that tastes like you spent all day fussing over it.
The cube steak gets super tender, the gravy is rich and full of flavor, and your kitchen smells amazing for hours. It’s cozy, it’s hearty, and it’s a no-stress dinner that always delivers.
Why I Love This Recipe
This recipe brings back memories of Sunday dinners at my grandma’s house—always something slow-cooked and deeply savory. I’ve made this version dozens of times because:
- It uses affordable ingredients you probably already have
- The slow cooker does all the work
- The meat turns out incredibly tender
- The gravy is thick, rich, and made from scratch—no canned soup here
- It’s perfect for feeding a crowd or meal prepping for the week
Makes: 4–6 servings
Cook Time: 6–8 hours on low or 4–5 hours on high
Macros (per serving – approx., with mashed potatoes):
Calories: 410
Protein: 36g
Carbs: 18g
Fat: 22g
Fiber: 2g
Sugar: 4g
Why This Recipe Works (Quick Science)
Cube steak is a tougher cut of beef that’s been tenderized mechanically. Slow cooking it breaks down the connective tissue, making it melt-in-your-mouth tender. The onions release natural sugars that caramelize over time, adding sweetness and depth to the gravy. The flour helps thicken the gravy naturally without needing canned soup or cornstarch.
Common Mistakes
- Not searing the meat: It adds flavor. Don’t skip it.
- Using raw flour: Always cook your flour a bit in the pan or it’ll taste chalky.
- Overcrowding the slow cooker: Give the steaks room to cook evenly.
- Undercooking onions: Let them get soft and golden to build a rich gravy base.
What to Serve With
- Mashed potatoes (classic!)
- Egg noodles
- Rice
- Steamed green beans
- Roasted carrots
- Crusty bread to soak up the gravy
FAQ
Can I use a different cut of meat?
Yes! Round steak or chuck steak works too—just make sure it’s a thin cut or tenderized.
Can I make this gluten-free?
Yes. Use a gluten-free flour blend and make sure your beef broth is labeled gluten-free.
How long does it keep?
Up to 4 days in the fridge or freeze up to 2 months.
Do I have to sear the meat?
You don’t have to, but it makes a big difference in flavor.
🛒 What You’ll Need
- 1.5 to 2 lbs cube steak (about 4–6 pieces)
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- Salt & pepper, to taste
- Fresh parsley (optional, for garnish)
🛠 Tools You’ll Need
- Large skillet
- Tongs
- Slow cooker
- Measuring spoons and cups
- Whisk
- Cutting board and sharp knife
- Mixing bowl (for flour coating)
👩🍳 Let’s Cook!
Step 1: Season and flour the cube steak
Pat 1.5–2 lbs cube steak dry with a paper towel. Sprinkle both sides with salt, pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried thyme. Then lightly dredge each piece in 3 tbsp all-purpose flour until fully coated.
Step 2: Sear the steak
In a large skillet over medium-high heat, heat 2 tbsp olive oil. Sear the cube steaks for 2–3 minutes per side until golden brown. Don’t crowd the pan—work in batches if needed.
Step 3: Layer onions and steak in the slow cooker
Place 1 large thinly sliced yellow onion in the bottom of the slow cooker. Lay the seared cube steaks on top in a single layer or slightly overlapping.
Step 4: Make the gravy
In the same skillet you used for the steak, pour in 2 cups beef broth and 1 tbsp Worcestershire sauce. Whisk to scrape up the browned bits. Let it simmer 2–3 minutes until slightly thickened.
Step 5: Pour gravy over steak
Carefully pour the hot gravy over the steak and onions in the slow cooker, making sure everything is evenly coated.
Step 6: Cook on low for 6–8 hours or high for 4–5 hours
Cover the slow cooker and cook until the meat is fork-tender and the gravy is thickened.
Step 7: Serve and garnish
Scoop the tender cube steak and onions onto mashed potatoes (or rice/noodles). Spoon that rich gravy over the top and sprinkle with chopped parsley.
🧊 Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day. Reheat gently in the microwave or in a covered skillet with a splash of broth to loosen the gravy. You can also freeze for up to 2 months.
Pro Tips
- Cut onions evenly so they cook down at the same rate
- Don’t skip the sear – it deepens the flavor of both the meat and gravy
- Use a whisk to really blend those brown bits into the gravy
- Let it sit 5 minutes before serving to let everything thicken just a little more
- Use low-sodium broth if you’re sensitive to salt
Substitutions & Variations
- No cube steak? Use thin-sliced round steak or chuck steak
- Gluten-free? Use a 1:1 gluten-free flour blend
- Want more veggies? Add mushrooms or sliced carrots with the onions
- No beef broth? Use chicken or vegetable broth—just adjust salt to taste
- Add a kick with a pinch of crushed red pepper in the gravy
Make-Ahead Tips
You can prep everything the night before—season and flour the steak, slice the onions, and store in separate containers. In the morning, sear the meat and layer everything in the slow cooker. Great for busy weekdays!
Now You Try It!
This crockpot cube steak in onion gravy is just the kind of meal that feels like a warm hug. It’s hearty, easy, and ridiculously good. If you make it, I’d love to hear how it turned out—leave a comment below and let me know what you served it with or if you tried a twist!