Slow Cooker Cubed Steak (Printable Version)
# What You'll Need:
→ For the Beef Steaks
01 -
5 beef cube steaks
02 -
2 teaspoons seasoned salt
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
Black pepper, to taste
→ For Coating
06 -
60 grams all-purpose flour
07 -
60 millilitres vegetable oil
→ For Vegetables and Gravy
08 -
1 bell pepper, sliced
09 -
1 yellow onion, sliced
10 -
480 millilitres beef broth
11 -
298 grams cream of mushroom soup
12 -
1 packet beefy onion soup mix
# Step-by-Step Directions:
01 -
Combine the flour with 1 teaspoon of seasoned salt on a plate. Mix thoroughly and set aside. Heat vegetable oil in a large skillet over medium-high heat.
02 -
Evenly season both sides of the cube steaks with the remaining seasoned salt, garlic powder, onion powder, and black pepper. Dredge each steak in the flour mixture, ensuring full coating. Shake off excess flour.
03 -
Working in batches if necessary, sear the floured steaks in the hot skillet for 2–3 minutes per side until golden brown. Remove from skillet and set aside.
04 -
In a medium bowl, whisk together the beef broth, beefy onion soup mix, and cream of mushroom soup until smooth.
05 -
Pour the gravy mixture into the slow cooker. Add the seared steaks along with the sliced bell pepper and onion, stirring gently to distribute the ingredients evenly.
06 -
Cover and cook on low for 6–8 hours or high for 4–6 hours until the beef is fork-tender. Serve warm with your choice of sides such as mashed potatoes, rice, or steamed vegetables.
# Helpful Notes:
01 -
Searing the steaks before slow cooking enhances the flavour and creates a deeper, richer gravy.
02 -
For a thicker gravy, mix a tablespoon of cornstarch with cold water and stir into the sauce during the last hour of cooking.
03 -
This dish keeps well for 3–4 days in the refrigerator and may be frozen for up to 3 months.
04 -
Season generously to avoid bland results and use homemade beef broth if possible for superior taste.