Slow Cooker Cube Steak and Gravy Recipe
Slow cooker cube steak is cooked low and slow in a rich, homemade gravy until fork-tender. With no canned soup needed, it’s a hearty, comforting dinner that tastes like Sunday supper—any night of the week.
Ingredients
- 2 poundscubed steak
- ½ teaspoonsalt
- ½ teaspoonground black pepper
- 1 teaspoongarlic powder
- 1 tablespoonolive oil
- 1 mediumyellow onion (sliced)
- 1 ¾ cupsbeef broth (divided)
- 2 tablespoonsunsalted butter
- 8 ouncesbaby bella mushrooms (sliced)
- 2 clovesgarlic (minced)
- ¼ cupall purpose flour
- 1 cupheavy whipping cream
- 1 tablespoonworcestershire sauce
- 1 teaspoonitalian seasoning
- 1 tablespooncornstarch (optional for slurry)
- 1 tablespooncold water (optional for slurry)
- fresh chopped parsley (optional for serving)
Directions
- 1
Season steak with salt, pepper, and garlic powder on both sides.
- 2
Heat olive oil in a large skillet over medium-high heat. Add steaks and brown for 1-2 minutes on each side. Remove from pan and transfer to a 6-quart slow cooker. You may need to do this step in batches. Wipe pan with a paper towel to remove excess grease.
- 3
Add onion and 1 cup beef broth to crockpot.
- 4
Melt butter in same pan over medium heat. Add mushrooms and cook for 2-3 minutes. Add garlic and flour and cook for 2-3 minutes, or until flour has cooked down and lightly browned.
- 5
Pour in remaining ¾ cup beef broth and use a whisk or spatula to scrape the brown bits off the bottom of the pan.
- 6
Add cream, Worcestershire sauce, and Italian seasoning. Simmer for 1-2 minutes, or until it has thickened. Carefully pour gravy over steaks and onions. Cover crockpot with lid and cook on LOW for 6-8 hours, or on HIGH for 4 hours.
- 7
Once time is up, remove steaks from crockpot and set aside. Whisk together cornstarch and cold water in a small bowl until smooth. Stir slurry into the crockpot and cook on high with the lid off for 5-10 minutes, or until gravy thickens.
- 8
Garnish with fresh chopped parsley, if desired. Serve immediately.