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This Slow Cooker Cubed Steak is pure comfort food made effortless. With just a handful of everyday ingredients and your trusty slow cooker, tender beef steaks simmer into a flavorful gravy that makes any dinner feel special. This is one of those recipes that gets requested in my house any time we need extra warmth or an easy weeknight meal.
I first made this recipe when schedules got hectic one winter and now it is a well-worn favorite. My family loves it with creamy potatoes and plenty of extra gravy to soak up every bite.
Ingredients
- Beef cube steaks: use about five with bright red color and even marbling for tenderness
- Seasoned salt: adds layered flavor to the beef and flour coat
- Garlic powder: gives savory aroma and extra flavor
- Onion powder: enhances beefiness
- Freshly ground black pepper: for mild heat
- All purpose flour: creates the crust and thickens the gravy
- Vegetable oil: perfect for searing with a high smoke point
- Bell pepper: pick a firm pepper for sweetness and a color pop
- Yellow onion: slices cook down and melt into the sauce
- Beef broth: enhances overall flavor homemade is best if you have some
- Cream of mushroom soup: thickens the gravy with creamy texture
- Beefy onion soup mix packet: deepens flavor and builds the gravy
- Tip Look for cube steaks that are freshly cut and avoid any with excess liquid in the package
Step-by-Step Instructions
- Prep the Flour Mixture:
- Spread flour onto a plate and season it with a measured pinch of seasoned salt. Whisk with a fork so seasoning is even all over. Heat oil in a large skillet set to medium-high.
- Season and Flour the Steaks:
- Pat dry each cube steak. Rub both sides generously with seasoned salt garlic powder onion powder and a bit of black pepper. Press each steak into flour mixture so both sides are coated. Tap off any extra.
- Sear the Steaks:
- Lay each floured steak into the hot skillet. Do not crowd the pan. Sear both sides for two to three minutes until deep golden. This step builds much of the flavor and locks in juices. Remove steaks to a plate.
- Mix the Gravy Base:
- In a bowl blend beef broth cream of mushroom soup and the soup mix packet by whisking until fully smooth. Pour the gravy base into your slow cooker.
- Layer Steaks and Veggies:
- Nestle the seared steaks in the slow cooker. Scatter sliced bell pepper and onion evenly over the top. Gently stir things together.
- Cook Until Tender:
- Secure the lid and cook on low for six to eight hours or on high for four to six hours. The beef should shred easily and be fork tender. Taste the gravy and adjust seasoning if needed. Serve piping hot over your favorite side.
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I love the sweet flavor that comes from the slow cooked onion. My mother always used extra onion for every batch and now I cannot make this recipe without thinking of her kitchen and the amazing smell that would fill up the house all afternoon.
Storage Tips
Store leftovers in an airtight container in the refrigerator and use within three to four days. For longer storage let the steak cool completely before transferring to a freezer safe container or bag. Label and freeze for up to three months. Thaw overnight in the fridge before reheating. When reheating use the stovetop with a splash of beef broth for best texture or warm gently in the microwave.
Ingredient Substitutions
You can swap the cream of mushroom soup for cream of celery or chicken if needed. Boneless chicken breasts or thighs also work but need a shorter cook time. For more flavor variety add extra herbs like dried thyme or rosemary or toss in a handful of sliced mushrooms or carrots.
Serving Suggestions
Serve over fluffy mashed potatoes or hot buttered noodles for classic comfort. Rice and crusty garlic bread do an excellent job catching the extra gravy. Add a side of steamed green beans or broccoli to cut through the richness. For a fun twist those leftovers are amazing piled on a sandwich roll with melted cheese.
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Cultural Context
Cubed steak has roots in southern and midwestern home cooking as an affordable way to make a hearty meal from tough cuts of beef. The slow cooker version keeps all those traditional flavors but lets modern cooks manage busy schedules without sacrificing taste. This recipe brings back all those special memories of Sunday dinners and family gatherings around the table.
Commonly Asked Questions
- → How can I ensure the beef turns out tender?
Searing the beef prior to slow cooking, then cooking on low for several hours, results in the most tender texture.
- → What sides pair well with this dish?
Mashed potatoes, rice, steamed vegetables, or a fresh green salad complement the savory flavors beautifully.
- → Can I add different vegetables?
Yes, add carrots, mushrooms, or potatoes along with peppers and onions for variety and extra nutrition.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- → How can I thicken the gravy?
Mix a cornstarch slurry and stir it into the sauce during the last half hour of cooking for a thicker texture.
- → Is it okay to skip browning the meat?
Browning is optional but highly recommended for deeper flavor and better texture in the finished dish.