Creamy, comforting, and melt-in-your-mouth — this Crock Pot Cube Steak is the kind of slow-cooked dinner that wraps your kitchen in the smell of home and has everyone asking for seconds. With a silky gravy built from two cans of cream soup and a sprinkle of onion soup mix, the steaks turn tender without fuss, making weeknights feel special. Fun fact: cube steak gets its name from the tenderizing process that leaves small indentations on the meat, not because it’s shaped like a cube — who knew a little pounding could lead to such deliciousness?
This recipe shines because it’s simple to prep, gentle on the wallet, and wildly family-friendly. If you’re already a fan of cozy slow cooker dinners, you might also enjoy our take on other hearty bakes like the Crockpot Loaded Steak and Potato Bake, which shares that same comfort-food vibe but with potatoes front and center. Follow along — it’s an easy win that’s perfect for busy evenings and hungry families.
What is Crock Pot Cube Steak?
Ever wondered why cube steak sounds a bit like geometry class? It’s not math — it’s meat. Cube steak is a cut of beef tenderized so it ends up with little cube-shaped indentations. So why call it Crock Pot Cube Steak? Because when you pop those stamped steaks into a slow cooker with creamy soup and onions, you get a dish that’s creamy, tender, and downright nostalgic. Who wouldn’t smile at a recipe that practically guarantees the classic saying “the way to a man’s heart is through his stomach.”?
Maybe your grandmother called it a “hands-off miracle” or maybe it was the go-to for Sunday supper. Either way, it’s easy to laugh about how a pounded piece of beef became family legend. Try it — the results speak for themselves.
Why You’ll Love This
- Tender, comforting highlight: The steaks become fork-tender in a rich, creamy gravy that soaks into every bite. The texture is buttery without being heavy, making each mouthful supremely satisfying.
- Budget-friendly comfort: Cube steak is an economical cut that benefits from slow cooking. Stretch your food dollar and still serve something that feels special — perfect for families or meal-prep nights.
- Flavorful and customizable toppings: The onion soup mix adds savory depth while the double cream soups create a velvety base. Top with fresh parsley, a squeeze of lemon, or crisp fried onions for contrast and freshness.
If you love slow cooker comfort dishes, this one pairs perfectly in spirit with our Crock Pot Cube Steak recipe page on the site, where you’ll find more tips and variations to explore. Ready to make it? Let’s get cooking.
How to Make
Quick Overview
This recipe is an easy dump-and-cook slow cooker meal that requires minimal hands-on time. It’s perfect for beginners because the slow cooker does the heavy lifting: low, slow heat transforms economical steak into tender, juicy comfort food. Expect a creamy sauce, tender meat, and a meal you can set and forget while you handle the rest of your day. Prep time is about 10–15 minutes and cook time is 6–7 hours on low.
Ingredients
- 6 cube steaks, about 1/2 inch thick each
- 1 medium onion, peeled and sliced into thin rings
- 1 can (10.5 ounces) cream of chicken soup, room temperature preferred
- 1 can (10.5 ounces) cream of celery soup, room temperature preferred
- 1 packet Lipton Onion Soup Mix (about 1 ounce)
- 1/2 soup can of water (use the empty soup can to measure)
- Salt and pepper, to taste
Directions
- Peel and slice the onion into thin rings. Set aside.
- Lightly season each cube steak with salt and pepper on both sides.
- Layer 2 cube steaks in the bottom of the slow cooker, then top with a portion of sliced onions. Repeat layers with remaining steaks and onions.
- In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, and 1/2 can of water until smooth.
- Pour the soup mixture evenly over the steaks and onions.
- Sprinkle the onion soup mix over the top.
- Cover and cook on LOW for 6–7 hours until steaks are tender and gravy is thickened.
What to Serve With
- Mashed potatoes or creamy garlic mashed cauliflower to soak up the gravy.
- Steamed green beans, buttered corn, or roasted carrots for bright color and texture.
- A crisp side salad with a tangy vinaigrette to cut through the richness.
- Warm dinner rolls or crusty bread for sopping up every last drop of sauce.
- For drinks, serve iced tea, a light red wine, or sparkling water with lemon.
Top Tips for Perfecting
- Substitutions: Swap cream of chicken or cream of celery with mushroom or cream of mushroom soup for a deeper savory note. Use low-sodium soups if you want to control salt.
- Browning optional: For extra color and flavor, quickly sear the steaks in a hot skillet for 1–2 minutes per side before layering in the slow cooker. This step is optional but adds depth.
- Timing: Cook on LOW for best tenderness; HIGH for 3–4 hours can work but may not be as tender.
- Thickening: If the gravy is too thin at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the cooker, then cook on HIGH for 10–15 minutes.
- Avoid over-salting: The onion soup mix and canned soups contain sodium — taste before adding extra salt.
Storing and Reheating Tips
- Refrigeration: Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals, stirring to ensure even heating. If sauce thickened in the fridge, add a splash of water or milk while reheating to loosen it.
FAQs
Can I use a different cut of beef?
Yes. If you prefer, use round steak or thin-cut sirloin; just note cooking times may vary and more tender cuts need less time.
Do I have to use both cream soups?
No, you can use two cans of the same variety (e.g., both cream of mushroom) if you prefer that flavor profile.
Can I make this in an Instant Pot?
Yes. Use the sauté function to brown (optional), then pressure cook on high for 25–30 minutes with a natural release for best tenderness.
Is cube steak the same as minute steak?
They’re similar: both are tenderized cuts. Cube steak is specifically tenderized leaving indentations, while minute steak is usually thin-cut and cooks quickly.
What if my gravy is too salty?
Add a splash of water, unsalted broth, or a tablespoon of plain yogurt or sour cream to mellow the salt. Serving with mashed potatoes also helps balance the saltiness.
Conclusion
This Crock Pot Cube Steak is a true weeknight hero: affordable, simple to prepare, and reliably delicious — the kind of meal that convinces everyone at the table to slow down and savor dinner. It’s forgiving for beginners, flexible for substitutions, and perfect for feeding a crowd or creating cozy leftovers. If you’re curious to compare versions or try another slow cooker approach, check out Easy Slow Cooker Beef Cube Steak – Glenda Embree for more inspiration. Give this recipe a try, bring people together around the table, and enjoy the comfort it delivers.
Crock Pot Cube Steak
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Ingredients
- 6 pieces Cube Steaks About 1/2 inch thick each.
- 1 medium Onion Peeled and sliced into thin rings.
- 1 can Cream of Chicken Soup 10.5 ounces, room temperature preferred.
- 1 can Cream of Celery Soup 10.5 ounces, room temperature preferred.
- 1 packet Lipton Onion Soup Mix About 1 ounce.
- 1/2 can Water Use the empty soup can to measure.
- to taste Salt
- to taste Pepper
Instructions
- Peel and slice the onion into thin rings. Set aside.
- Lightly season each cube steak with salt and pepper on both sides.
- Layer 2 cube steaks in the bottom of the slow cooker, then top with a portion of sliced onions. Repeat layers with remaining steaks and onions.
- In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, and 1/2 can of water until smooth.
- Pour the soup mixture evenly over the steaks and onions.
- Sprinkle the onion soup mix over the top.
- Cover and cook on LOW for 6–7 hours until steaks are tender and gravy is thickened.