Crockpot Cube Steak

Cube steak, onion soup, cream of chicken, and au jus gravy slow-cooked to tender perfection—comfort food with minimal effort.

this Recipe

I still remember the first time I made this Crockpot Cube Steak. It was one of those days where everything felt…off. I was tired, my kid was grumpy (hangry, really), and the idea of standing over a stove was just not happening. I opened the pantry and stared blankly, expecting dinner to just manifest like magic. And weirdly? It kinda did.

I had a pack of cube steak in the fridge that needed using, and after a quick shuffle through the shelves I found a can of French onion soup, some cream of chicken, and—goldmine—a packet of au jus mix. I dumped it all in the crockpot with zero expectations. Six hours later? The house smelled like a hug. The meat was melt-in-your-mouth tender. The gravy was so rich I could’ve bottled it up and sold it.

That moment? It reminded me that comfort food doesn’t need to be complicated. Sometimes it’s the recipes you throw together on a whim—out of necessity—that stick around forever.

Why You’ll Love This Crockpot Cube Steak Recipe?

You know when you try a new recipe and everyone at the table goes quiet because they’re too busy scarfing it down? That’s this one.

Here’s why I think you’ll love it (or at least want to make it twice in a week):

• It’s hands-off. Throw it in the crockpot and forget about it. Seriously, go do anything else while it cooks itself.

• It’s affordable. Cube steak is one of those underappreciated cuts that shines when cooked slow and low. And it won’t cost you an arm and a grocery bill.

• The gravy is next-level. I’m not exaggerating when I say I’ve watched someone scrape their plate with bread like it was the last meal on earth.

• It’s make-ahead friendly. It reheats beautifully, and the leftovers are arguably even better.

Ingredient Notes:

So yeah, the ingredient list is short. But each one pulls its weight:

• Cube Steak (4 pieces):
  It’s that flattened, tenderized beef that looks kinda sad in the package—but just wait. In the slow cooker, it becomes fall-apart tender magic.

• Cream of Chicken Soup (10 ¾ oz can):
  Adds creamy richness and body to the gravy. If you’re not a fan, sub with cream of mushroom or celery—but the chicken version makes it extra cozy.

• French Onion Soup (10 ½ oz can):
  This is your flavor bomb. Adds depth, savory notes, and that little hint of sweetness that makes people say, “What’s in this?”

• Au Jus Gravy Mix (1 packet):
  Don’t skip this. It turns the liquid into legit gravy. Think restaurant-style, rich and beefy.

• Water (½ cup):
  Just enough to loosen it all up so it can bubble and blend.

• Cornstarch + Cold Water (3 tbsp each):
  Your gravy thickener. You’ll add this at the end, when things are smelling so good you’re tempted to just drink from the pot. (Please don’t.)

How To Make Crockpot Cube Steak?

Step 1: Dump Everything In

Start with the soups, au jus packet, and water in your slow cooker. Stir it like you care. Or don’t—it’ll forgive you.

Step 2: Add the Steak

Toss those cube steaks in. Get them coated in that golden goo. Don’t worry if they overlap—they’ll be swimming in gravy soon enough.

Step 3: Walk Away

Set it on low and let it go for 6 to 8 hours. That’s it. You literally have nothing else to do until it’s time to eat. I’ve prepped this, left for work, and come home to what smelled like a cozy Sunday dinner—on a Tuesday.

Step 4: Make It Fancy (Kinda)

Mix the cornstarch and cold water into a slurry. After the 6 hours are up, stir that into the slow cooker and crank it to high. Give it 30 more minutes. The gravy thickens up and clings like it means it.

Step 5: Serve It Like a Pro

Ladle that glorious gravy over mashed potatoes, egg noodles, rice—or just eat it with a spoon straight from the pot. No one’s judging.

Storage Options:

• Fridge: Keeps like a dream for up to 3 days. The flavors deepen, the gravy thickens—chef’s kiss.

• Freezer: Yep, you can freeze it. Let it cool first. Pop it in a freezer-safe container or bag. Thaw in the fridge overnight and reheat low and slow.

• Reheat Tip: A splash of beef broth helps rehydrate the gravy if it’s gotten a little clingy.

Variations and Substitutions:

Let’s say your pantry’s not playing nice. Here are some swaps I’ve tried (or accidentally discovered):

• No cream of chicken? Cream of mushroom works. Cream of celery is okay. Even sour cream mixed with broth will do in a pinch.

• No au jus? Onion soup mix can work—just watch the salt.

• Wanna add veggies? Toss in mushrooms or sliced onions with the steak.

• Beef broth instead of water: More flavor. Always a good move.

What to Serve with Crockpot Cube Steak?

• Mashed potatoes: The obvious choice. They were made for this gravy.

• Egg noodles: Comfort food on top of comfort food.

• Rice: Basic, easy, still delicious.

• Crusty bread: Because there will be gravy. And you’ll want to mop up every last drop.

• Green beans or steamed carrots: To pretend we’re balanced.

Frequently Asked Questions:

Can I use frozen cube steak?
Yes. But thaw first if you can. If not, just add another hour or so to the cook time.

Can I double the recipe?
Totally. As long as your crockpot is big enough and the steaks are covered in gravy, you’re golden.

Can I make this in the oven?
Yes, but honestly… why? The slow cooker does all the heavy lifting for you. Let it.

This Crockpot Cube Steak is everything I love in a dinner: easy, warm, and made with stuff I already have. It’s not glamorous. It’s not viral. But it is the kind of recipe that keeps families full, satisfied, and asking for seconds.

And if your week’s been anything like mine? You deserve that win.

Tried it? Did something wild with it? Add mushrooms? Serve it over biscuits? I’m all ears—drop a comment and share how you made it yours.

Keep the Flavor Coming – Try These:

Beef And Barley Soup

Parmesan Crusted Chicken Recipe

Butterscotch Pie

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