Tender cube steak, sweet onions, and rich gravy come together in this comforting Cube Steak Smothered with Onion Gravy recipe you’ll want on repeat.
Every time I make Cube Steak Smothered with Onion Gravy, I’m instantly back in my mom’s kitchen. It’s Sunday, football’s on in the background, and the smell of beef and onions is so thick you can practically taste it before you even sit down. She’d always serve it with mashed potatoes — always — because anything else would’ve been considered some kind of culinary betrayal.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The funny thing is, cube steak isn’t glamorous. You don’t see it front and center at fancy restaurants. It’s the “I’ve got to feed a family of five on a budget” cut. But that’s the beauty of it. It’s humble. It’s tender if you treat it right. And smothered in onion gravy? It’s pure magic.
The first time I made it myself, I got cocky and tried to “improve” on my mom’s version by adding extra garlic and a splash of red wine. And you know what? It was… fine. But it wasn’t hers. So now, I keep it simple, like she did. Well, mostly. I do add a little extra onion soup mix sometimes when I’m feeling rebellious.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cube Steak Smothered with Onion Gravy Recipe?
This Cube Steak Smothered with Onion Gravy is one of those “just get it going and let it do its thing” dinners. The kind that doesn’t need babysitting, but still makes your kitchen smell like you’ve been working all day. The cube steak soaks up all that onion gravy until it’s tender enough to cut with a fork. And that gravy? It’s the kind you want to pour over everything — mashed potatoes, rice, bread, maybe even your shoe if you’re desperate enough.
Plus, it’s budget-friendly, doesn’t require a laundry list of ingredients, and works just as well for a weeknight dinner as it does for a Sunday sit-down. And, let’s be honest, it’s way more satisfying than yet another night of takeout.
Ingredient Notes:
Here’s the deal — with a recipe this simple, each ingredient’s doing some heavy lifting:
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Cube Steak – Already tenderized, so half the work’s done for you. Treat it nice and it’ll reward you.
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Beef Broth – This is the base of your onion gravy. Go for low-sodium if you want more control over salt.
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Flour – For dredging the steak so you get that crispy little crust and thicker gravy.
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Garlic Salt – Not optional in my book. Skip it and you’ll notice something’s missing.
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Salt & Pepper – The basics, but don’t underestimate them.
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Onion – The soul of the gravy. I dice mine chunky because I like them to stand out.
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Vegetable Oil – Just enough to get a nice sear without smoking out the kitchen.
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Dry Onion Soup Mix – The shortcut that makes everyone think you simmered it all day.
How To Make Cube Steak Smothered with Onion Gravy?
Step 1: Coat the steak
Mix flour, pepper, and garlic salt in a shallow dish. Dredge each steak until both sides are covered. It’s a bit messy, but that’s half the fun.
Step 2: Brown it
Heat oil in a big skillet over medium-high. Lay the steaks in and let them sizzle for about 5 minutes per side until golden. Don’t crowd them, and don’t poke at them too much — they need that crust. Remove and set aside.
Step 3: Start the gravy
Throw your onions into the skillet with the beef broth and onion soup mix. Scrape up all those browned bits from the bottom — that’s where the flavor hides. If you like your gravy thicker, whisk in a bit of the leftover dredging flour now.
Step 4: Let it mellow
Simmer until the onions soften and the kitchen smells like you’ve been cooking for hours. This is your chance to taste and adjust seasoning.
Step 5: Bring it all together
Slide the steaks back into the skillet, flipping them to coat in that oniony gravy. Let them soak for a few minutes until they’re warm and happy.
Want To Save This Recipe?
Storage Options:
If you’re lucky enough to have leftovers, keep them in the fridge for up to 4 days. The gravy will actually get richer overnight. Reheat gently on the stove, adding a splash of broth if things get too thick.
Variations and Substitutions:
Feel like changing it up?
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Swap cube steak for chicken breasts or thin pork chops.
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Toss in mushrooms with the onions for extra flavor.
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Use mushroom broth for a different twist.
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Stir in cream at the end for a richer, silkier gravy.
What to Serve with Cube Steak Smothered with Onion Gravy?
This recipe practically demands sides:
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Mashed Potatoes – Because what else are you going to drown in gravy?
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Rice or Egg Noodles – Excellent for catching every drop.
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Crusty Bread – For unapologetic plate mopping.
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Green Beans or Peas – So you can tell yourself it’s a balanced meal.
Frequently Asked Questions:
Can I make this ahead?
Yep. In fact, it might be even better the next day.
Can I add fresh herbs?
Absolutely. Thyme or parsley work great at the end.
My gravy’s too thin — now what?
Mix cornstarch with a little cold water, whisk it in, and simmer for a minute or two.
Cube Steak Smothered with Onion Gravy isn’t fancy. It’s not meant to be. It’s the kind of meal that makes people sit down, sigh happily, and maybe even ask for seconds before they’re done with their first plate. So tell me — are you serving yours with potatoes, bread, or both?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cube Steak Smothered with Onion Gravy
Ingredients
- 1 ½ pounds cube steak tenderized prior to cooking
- 14 ounces beef broth
- ⅓ cup all-purpose flour
- ½ teaspoon garlic salt
- Salt and freshly ground black pepper to taste
- 1 large onion diced
- ½ cup vegetable oil
- 1 package dry onion soup mix
Instructions
Prepare the seasoned flour
- In a shallow dish, combine the flour, garlic salt, and black pepper. Stir to ensure the seasoning is evenly distributed.
Dredge the cube steak
- Coat both sides of each cube steak in the seasoned flour, pressing lightly to ensure the coating adheres.
Brown the steaks
- In a large skillet, heat the vegetable oil over medium-high heat. Add the cube steaks and cook for approximately 5 minutes per side, or until browned. Remove the steaks from the skillet and set aside.
Prepare the gravy base
- Add the diced onion, beef broth, and dry onion soup mix to the skillet. Using a wooden spoon, scrape up the browned bits from the bottom of the pan. If a thicker gravy is desired, whisk in a small amount of the remaining seasoned flour from the dredging process.
Simmer the gravy
- Reduce the heat to medium and cook until the onions are soft and the gravy has slightly thickened. Stir occasionally to prevent sticking.
Return the steaks to the skillet
- Place the browned steaks back into the skillet, ensuring they are fully coated with the onion gravy. Allow them to simmer for several minutes until heated through and infused with flavor.
Serve
- Transfer the steaks and gravy to a serving dish or plate directly from the skillet. Serve hot with mashed potatoes, rice, or bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
