Pioneer Woman Slow Cooker Cube Steak with Creamy Gravy
This comforting slow cooker cube steak recipe transforms tough cuts into fork-tender perfection, smothered in a rich, creamy gravy made from cream of mushroom and chicken soups. The cube steaks cook low and slow with sliced onions and savory seasonings, creating a hearty meal that's perfect for busy weeknights or Sunday dinners. What sets this version apart is the combination of two cream soups with beef broth and onion soup mix, creating layers of flavor that penetrate the meat during the long cooking process. The result is an incredibly tender, flavorful dish that pairs beautifully with mashed potatoes or rice to soak up every drop of the delicious gravy.
Ingredients
- 4 cube steaksround steak1:1
pound thin before cooking
- 1 large onion, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 packet onion soup mix
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon salt(optional)
- 2 tablespoons cornstarch(optional)
- 2 tablespoons water, for cornstarch slurry(optional)
- fresh parsley, chopped(optional)
Instructions
- 1
Season cube steaks with garlic powder and black pepper on both sides
- 2
Place sliced onions in bottom of slow cooker and lay seasoned cube steaks on top
- 3
Combine cream of mushroom soup, cream of chicken soup, onion soup mix, and beef broth in mixing bowl until well combined
- 4
Pour gravy mixture over cube steaks ensuring steaks are fully covered
- 5
Cook on high for 3-4 hours until steaks are fork-tender and gravy is bubbling
- 6
For thicker gravy, mix cornstarch with water to create slurry and stir into gravy during last 30 minutes of cooking
- 7
Serve hot smothered in gravy and garnish with fresh parsley if desired
Tips
For even more tender results, cook on low for 6-8 hours instead of high heat
Make sure cube steaks are completely covered with gravy mixture to prevent drying out
Let the dish rest for 5 minutes after cooking to allow gravy to thicken slightly
Good to Know
Refrigerate leftovers for up to 3 days in sealed container
Can assemble in slow cooker insert night before, refrigerate, then cook next day
Serve immediately over mashed potatoes, rice, or egg noodles
Common Mistakes
Don't skip seasoning the steaks beforehand to avoid bland flavor
Ensure steaks are covered with gravy to prevent drying out
Substitutions
Dairy-Free Swaps
reconstitute according to package
General Alternatives
pound thin before cooking
FAQ
Can I use frozen cube steaks?
Yes, but thaw completely first for even cooking. Frozen steaks may release excess water and dilute the gravy.
What if my gravy is too thin?
Mix cornstarch with cold water to make a slurry and stir into the gravy during the last 30 minutes of cooking.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding broth if needed.