Tender Crockpot Cubed Steak with Rich Mushroom Gravy
This crockpot cubed steak and gravy fills the house with a deep, savory aroma and asks almost nothing from you in return. Tender beef simmers all day in a creamy mushroom onion gravy, ready when you are.
It is built from a handful of pantry staples and an affordable cut of meat, but the slow cooker turns it into something that tastes like you stood over a stove for hours. Serve it over mashed potatoes or buttered noodles, and you have dinner that feels like Sunday supper on a Tuesday.
Why This Crockpot Steak Works So Well
Cubed steak is already mechanically tenderized, so after a few hours in the slow cooker it is so tender you can cut it with a fork. The mushroom onion gravy is rich, savory, and comes together with almost no hands-on work.
I reach for this recipe when I want something hearty but do not have the energy for a long, active cooking session. I can set it up in the morning and come home to a fully cooked meal.
Ingredients
- 2 lbs cubed steak: about 4 to 6 pieces, pre-tenderized; no pounding is needed
- 1 can (10.5 oz) condensed cream of mushroom soup: use condensed, not ready-to-eat, because it acts as the thickener
- 1 packet (1 oz) dry onion soup mix: Lipton or a similar brand works well
- 1 cup reduced-sodium beef broth: reducing sodium lets you control the salt better
- 1/2 teaspoon black pepper: freshly ground gives a mild kick
- 2 tablespoons cornstarch: for the final thickening step
- 2 tablespoons cold water: to make a slurry with the cornstarch
Variations / Substitutions
- Swap the protein: Round steak or chuck steaks work, too. The cooking time stays the same.
- Swap the soup: Cream of celery or cream of chicken soup can replace the mushroom soup if that is what you have.
- Add vegetables: Toss in a cup of sliced carrots or celery at the start for a complete one-pot meal.
- Make it gluten-free: Use a gluten-free onion soup mix and a gluten-free condensed soup. The cornstarch slurry is already gluten-free.
- Skip the sear: If you are really short on time, skip browning the steak. The gravy will still be tasty, just a little less deep.
If you like this kind of no-fuss dinner, our recipe for slow cooker Italian beef with pepperoncini is another one to try.
How to Make Crockpot Cubed Steak and Gravy
Step 1: Sear the Steak
Pat the 2 lbs of cubed steak dry with paper towels and season both sides with the 1/2 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers.
Sear the steaks in batches so you do not crowd the pan, about 3 to 4 minutes per side, until a deep brown crust forms. This browning is where a lot of the rich flavor comes from. If you are pinched for time you can skip it, but the finished gravy will be a bit flatter.
Step 2: Build the Gravy Base
In a 6-quart slow cooker, whisk together the can of cream of mushroom soup, the packet of dry onion soup mix, and the 1 cup beef broth until no lumps remain. Place the seared steaks into the mixture and turn them once so they are coated.
The liquid will look thin and pale at this stage. Do not worry. As it cooks, the onion soup mix will dissolve fully and the condensed soup will thicken into a creamy gravy. Make sure the steaks are mostly submerged so they braise evenly.
Step 3: Slow Cook Until Tender
Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The steak is done when it pulls apart easily with a fork and the gravy is bubbling around the edges.
If your slow cooker tends to run hot, check at the earlier end of the range. The meat should be tender enough to cut with the side of a spoon.
Step 4: Ladle the Gravy Over the Steak
Carefully transfer the cooked steaks to a plate and cover loosely with foil to keep them warm. Turn the slow cooker to HIGH, then whisk together the 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Stir this slurry into the gravy and cook uncovered for 15 to 20 minutes, until the gravy has thickened to your liking.
Taste the gravy and add a pinch of salt or more pepper if it needs it. Spoon the hot gravy generously over the steaks and serve right away over mashed potatoes, buttered egg noodles, or rice.
A Few Tips for the Best Gravy
- Use condensed cream of mushroom soup, not the ready-to-serve kind. The thicker, concentrated soup is key to the gravy’s body and texture.
- For a bigger mushroom presence, add 8 ounces of sliced fresh mushrooms along with the steaks. They will cook down and enrich the gravy.
- If the gravy tastes too salty, the onion soup mix is usually the culprit. Use reduced-sodium broth and, if it is still too salty, drop a peeled, quartered potato into the pot during the last hour of cooking, then discard it.
- Let the finished dish rest with the lid open for 5 to 10 minutes before serving. This helps the gravy set up a bit and keeps it from running all over the plate.
A quick guide for your slow cooker:
| Setting | Time |
|---|---|
| LOW | 6 to 7 hours |
| HIGH | 3 to 4 hours |
Storing Leftover Steak and Gravy
- Refrigerate: Store the steak and gravy together in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of beef broth or water if the gravy has thickened too much in the fridge. You can also microwave individual portions.
What to Serve With Crockpot Cubed Steak
Mashed potatoes are the classic partner here because the creamy gravy seeps into every scoop. Buttered egg noodles or steamed rice both soak up the sauce just as well. On the side, steamed green beans or peas add a bright, fresh contrast to the richness.
Frequently Asked Questions
Can I use a different cut of meat?
Yes, round steak or chuck steak both work. Keep the cooking time the same and make sure the meat is fully tender before you consider it done.
How do I make this gluten-free?
Use a gluten-free onion soup mix and a gluten-free condensed cream of mushroom soup. The cornstarch slurry is already gluten-free.
Can I freeze the leftovers?
Yes, freeze the steak and gravy together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat low and slow with a little added broth.
Can I cook this on the stovetop instead?
Yes, use a Dutch oven. Brown the steak as directed, then add the gravy ingredients, cover, and simmer over very low heat for about 2 to 3 hours, checking that the meat is tender.
Crockpot Cubed Steak and Gravy Recipe
Ingredients
Method
- Pat the cubed steak dry and season with the pepper. Heat oil in a large skillet over medium-high. Sear the steaks in batches until deeply browned, about 3 to 4 minutes per side. Transfer to the slow cooker.
- In the slow cooker, whisk together the soup, onion soup mix, and beef broth. Add the seared steaks and turn to coat.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the steak is fork-tender.
- Move the steaks to a plate. Turn the slow cooker to HIGH. Whisk the cornstarch and cold water, stir into the liquid, and cook uncovered for 15 to 20 minutes until thickened. Plate the steaks, ladle the gravy over the top, and serve.
