Why You’ll Love This Recipe

Effortless meal prep: Minimal active cooking time just prep, set, and forget.
Tender results: Slow cooking transforms a budget-friendly cut into melt-in-your-mouth perfection.
Flavor-packed gravy: Sautéed onions and mushrooms meld into a savory sauce that naturally develops as the meat cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cube steaks
Montreal steak seasoning
Cooking oil (mild such as canola or avocado)
Yellow onions (thinly sliced)
White or cremini mushrooms (sliced)
All-purpose flour
Beef broth
Worcestershire sauce
Heavy cream

Directions

Prepare the slow cooker – Spray the inside or line with a slow-cooker liner. Layer cube steaks at the bottom and season with Montreal steak seasoning.
Sauté mushrooms & onions – In a skillet with a bit of oil, sauté until lightly browned, about 5 minutes.
Make the gravy – Sprinkle flour and remaining seasoning over the onion-mushroom mixture; cook 1–2 minutes. Deglaze with beef broth and Worcestershire sauce, stirring until smooth.
Slow cook – Pour gravy over steaks. Cook on Low for 6–7 hours or High for 3–4 hours.
Finish the sauce – Remove steaks with tongs. Stir heavy cream into the gravy until thickened. Serve steaks topped with mushroom-cream gravy.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: Low: 6–7 hours · High: 3–4 hours
Total time: ~6–7 hours (Low) or ~3–4 hours (High)

Variations

Swap Montreal steak seasoning with dry onion soup mix or a blend of garlic powder, paprika, cumin, oregano, onion powder, and black pepper.
Enhance the dish by serving in sandwiches (hamburger or slider buns) or adding cubed potatoes, carrots, or celery during the final hour.
For extra heat, add a few dashes of hot sauce or spices to taste.

Storage/Reheating

Refrigerator: Store steaks in an airtight container up to 3 days. Store gravy separately up to 5 days.
Freezer: Freeze steaks wrapped individually in plastic, in a freezer bag or container, up to 3 months.
To reheat: Cover and bake at 350 °F until warmed through. Reheat gravy separately on the stovetop or in the microwave.

FAQs

Can cube steak become overly tender if cooked too long?

Yes the meat does get more tender the longer it cooks, but like most cuts, overcooking can lead to mushy texture. Keep within the recommended time.

Do I need to marinate cube steak before cooking?

Nope! The cubing process itself tenderizes the meat, so no marinade is needed.

Can I use substitutions for heavy cream?

Yes you can use half-and-half, but the gravy will be slightly less rich.

What can I serve this with?

Fantastic over mashed potatoes, rice, dinner rolls, or buttered egg noodles. For veggies, green beans or broccoli pair perfectly.

Can I thicken the gravy if it’s too thin?

Yes stir until it thickens a bit as it cooks. Alternatively, mix a cornstarch slurry and incorporate if you want a firmer finish.

How do I reduce the saltiness?

If salt is a concern, use low-sodium broth and light-handed seasoning; you can always add salt later to taste.

Can I cook this on high instead of low?

Yes just expect to cook for 3–4 hours on High instead of 6–7 on Low.

Can I double the recipe for a larger crowd?

Absolutely as long as your slow cooker is large enough to accommodate.

Can I make this in the oven?

You can, but using a slow cooker is more energy-efficient. If using an oven, bake at low heat for several hours until tender.

What exactly is cube steak?

Cube steak comes from tougher parts of the cow like shoulder or round. It’s mechanically tenderized, creating small indentations (“cubes”) that make it more tender once cooked.

Conclusion

This Crock Pot Cube Steak recipe is the epitome of hearty, home-style comfort food. With minimal prep and slow-cooked perfection, your weeknight dinner practically makes itself. Just prep it in the morning, let the crock pot do the work, and return to tender steaks bathed in savory mushroom-onion gravy. A satisfying, fuss-free meal enjoy!

Beef Cube Steak in the Crock Pot (Slow Cooker)