Cube Steak and Gravy – This fuss-free weeknight dinner features budget-friendly, tender, meaty steaks bathed in a tasty beefy mushroom onion gravy. It takes very little time, yet it delivers an outstanding meal. Your family will absolutely love this!
This cube steak with gravy is one of those recipes sent from up above to save busy moms. You can proudly serve an economical, fuss-free, and super DELICIOUS dinner to your family (and guests). No judgment!
Why, you ask? Because they’ll be too busy chowing down on this that you won’t hear a single word from them. That last part may sound slightly exaggerated, but you understand my point. Right?
Content…What Is It? |
What Is Cube Steak?
Cube steak is a cheaper cut of beef, commonly top round or top sirloin, that has been tenderized with a mechanical meat tenderizer. During the pounding process, the machine leaves cute small cube patterns on the meat’s surface. Hence, the name cubed steak.
Fun Fact: It’s also known as minute steak in some parts of the world, like Canada, Australia, Ireland, and the U.S., because you can cook it in a matter of minutes. In fact, this recipe comes together in 20-25 minutes, from start to finish. 😉
Recipe Ingredients
- Cube Steak – Why spend more than you have to when you can enjoy a tender steak for a fraction of the price? 😉
- Rub – Salt, pepper, and a little flour provide a simple, flavorful crust.
- Gravy Base – The luscious, savory gravy starts with the perfect slurry of water, broth, and flour.
- Aromatics – Sauteing the onion, thyme, and garlic in butter adds more flavor depth to your gravy.
- Mushroom – The gravy just gets better with mushrooms – the flavor and texture. 😉 Cremini and button mushrooms are excellent choices, but canned mushrooms also work.
- Seasonings – Enjoy the mushroom gravy Cajun-style with Creole seasoning, with an added kick of wow factor from Worcestershire sauce. 👌
How to Make Cube Steak and Gravy
Cook the Cube Steak
- Coat – Season your cube steak with salt and pepper. Then lightly sprinkle it with flour. Shake off any excess flour. (Photo 1)
- Cook the Steak and Set Aside – Heat your non-stick or cast-iron skillet on medium-high heat. Cook the cube steak for 4-5 minutes on each side or until it’s brown. Remove it and set it aside. (Photos 2-3)
Make the Gravy
- Mix – Whisk the flour, beef broth, and water in a medium bowl. Set aside. (Photo 4)
- Saute – Heat the skillet over medium-high heat. Melt about two tablespoons of butter, then add the mushrooms, onion, thyme, garlic, Worcestershire sauce, and Creole seasoning, and sauté for six minutes, or until the mushrooms are tender. (Photos 5-6)
- Make the Gravy – Add your flour slurry (gravy thickener) to the skillet, and bring it to a boil. Return the steak and drippings to the skillet. Add salt and pepper if desired. (Photos 7-9)
- Simmer – Cover, reduce heat to low, and simmer for 8-10 minutes. Adjust with more stock or water for desired thickness. (Photo 10)
Recipe Variations
- Meat Swap – This recipe works splendidly with any steak cut. You can also substitute it with pork and chicken.
- Creamy Gravy – If you haven’t tried adding heavy cream to your onion and mushroom gravy, you’re missing out. It adds character and creaminess to this dish, and milk also works fine. 😉
- Gravy Flavor Boost – Replacing half of the beef broth with cream of mushroom or cream of chicken soup elevates this dish for a more flavorful gravy.
Tips and Tricks
- A cast-iron skillet usually works best for steak because it distributes the heat more evenly, giving you the perfect crust.
- Don’t overcrowd the pan so the steak can get a delicate crust.
- Have an instant-read thermometer on hand to avoid overcooking your steak. The internal temperature should read 145℉/62℃.
- Short on time? You can use a store-bought gravy mix instead of the flour slurry. I won’t tell.😉
Make-Ahead and Storage Instructions
This cube steak and gravy is so easy to make ahead. Just cook everything as instructed, let it cool, and store it for later. Easy peasy!
You can store the steak and gravy together in an airtight container in the fridge for three days or in your freezer for three months.
Thaw overnight in the fridge before reheating on the stove, adding more broth or water if needed.
FAQs
You can tenderize this less tender cut of meat even more. If you want to, you can salt and pepper it, sear it, then simmer it in a slow cooker with the gravy for about six hours.
The sky is the limit! You can bread and fry them, braise, or saute them. Heck, you can even precook them, then slap them on the grill for quick char. But my favorite way is simmering it in gravy, so it doesn’t dry out.
This recipe would be great for chicken. You may have to adjust the cooking time because chicken breast cooks faster, and thighs take longer.
Yes, you can. Follow the recipe up to where you let it all simmer. Add everything to the crock pot, and cook it for about 6 hours on low and 3-4 hours on high.
What to Serve With Cube Steak and Gravy
More Fantastic Steak Recipes to Try
Conclusion
This flavorful and economical steak drenched in mouthwatering gravy will be a family favorite. Are you hungry for more easy-to-make recipes? Join my newsletter for more budget-friendly recipes like this one. ❤️
Watch How to Make It
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This blog post was originally published in September 2019 and has been updated with additional tips, new photos, and a video.
Cube Steak and Gravy
Ingredients
Cube Steak
- 1-1½ pound cube steaks (about 4 steaks)
- Salt and pepper to taste
- 1-2 tablespoons flour
Mushroom Onion Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup water
- 2 tablespoons butter or oil
- 1-1 ½ cup mushrooms, sliced
- 1 large onion, thinly sliced (about 1½ cups)
- 1 teaspoon thyme, minced
- 1 tablespoon garlic, minced
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Creole seasoning
Instructions
- Season the cube steaks with salt and pepper. Lightly sprinkle flour on them, then shake off any excess flour.
- Heat a cast-iron skillet on medium-high heat. Cook the cube steaks on each side for 4-5 minutes until they are brown. Remove them and set them aside.
- Whisk together the flour, beef broth, and water in a medium bowl. Set aside.
- Heat your skillet over medium-high heat, then add about 2 tablespoons butter, followed by mushrooms, onions, thyme, garlic, Worcestershire sauce, and Creole seasoning. Sauté for about 6 minutes or until tender.
- Add the prepared gravy mixture to the skillet, and bring it to a boil—return the steaks and drippings to the skillet. Add salt and pepper if desired.
- Cover, reduce heat to low, and simmer for 8-10 minutes. Adjust with more stock or water for the desired thickness.
Tips & Notes:
- A cast-iron skillet usually works best for steak because it distributes the heat more evenly, giving you the perfect crust.
- Don’t overcrowd the pan so the steak can get a delicate crust.
- Have an instant-read thermometer on hand to avoid overcooking your steak. The internal temperature should read 145℉/62℃.
- Short on time? You can use a store-bought gravy mix instead of the flour slurry.
- Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.
Mary says
This is a fantastic recipe. I’ve made it several times without changing a thing and it is always delicious. Lately I’ve made it using venison cube steaks, since that is what I have on hand, and it also tastes great.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.