Cube Steak with onion gravy is an easy recipe that goes from the fridge to the dinner table in just 30 minutes. Tender steaks smothered in a brown gravy with lots of caramelized onions.
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This smothered cube steak recipe is a quick and easy meal and the ultimate comfort food for your whole family. This fried steak is a classic recipe that makes a perfect weeknight meal or Sunday supper like my Chicken and Gravy.
Ingredients needed
- Cube Steak: Also called minute steak.
- Olive Oil: Any high smoke oil will work here like avocado oil.
- Flour: All purpose flour.
- Seasonings: Paprika, Salt, Pepper, garlic powder, onion powder.
- Worcestershire Sauce: Don't skip it adds flavor.
- Onion: I use a yellow onion cut into 1/2-inch slices.
- Bouillon: You can also use bouillon paste.
- Beef broth: I use low sodium.
- Kitchen Bouquet: This is optional but if you prefer a richer color on the gravy add a pinch. You can find it at your local grocery store or here on Amazon.
How to make this recipe
- Step 1: Place a sheet of plastic wrap on top of the hamburger steak and pound out the pieces of cube steak thin using a meat mallet.
- Step 2: Sprinkle spice and flour mixture on all sides.
- Step 3: Place the cube steaks into the hot oil in the skillet on medium heat.
- Step 4: Flip and fry the cube steak for another couple minutes then remove to a plate.
- Step 5: Add in the butter and sliced onions, and get all the flavor off the bottom of the skillet.
- Step 6: Mix in the diced garlic and cook until fragrant.
- Step 7: Sprinkle in the flour and mix.
- Step 8: Stir in the beef stock and bring to a simmer then add in the cube steaks.
Why this recipe works
Cube steaks are an inexpensive cut of beef that makes a hearty delicious dinner. With just a few ingredients and one pan, you'll have a delicious meal everybody will devour. like my Salisbury steak slathered over a pile of my Creamy Mashed Potatoes with a side of Green Beans and a slice of my crusty Artisan Bread.
Recipe tips
- A cast iron pan works really well for this but any pan that can withstand high heat will work great.
- Place your steak on the counter and let them come to room temperature for about 20 minutes before frying.
- Don't cut the onions too thin or they will just melt into the sauce.
- You don't want to overcook the meat or it will become tough. If you pound the meat thinly and cook it on high heat it will only take about 5-6 minutes for a tender cube steak .
- If your steaks are larger cook two at a time in the pan they will shrink up a bit.
Recipe faq's
Also known as minute steak, it's an inexpensive cut of beef that has lots of flavor. Its pre-tenderized by pounding it with a mallet.
Many times it already has marks from the tenderizing process when you purchase it. I find the best way to guarantee a tender steak to be tender is to pound it out to about 1/4 inch thick using a meat mallet or a wooden rolling pin.
The best way to reheat this fried cube steak without making it dry or tough is to reheat it in a skillet with a little butter for 2-3 minutes. You can also throw it in the microwave just be careful not to heat it for too long.
Yes, this cube steak recipe can be made in a slow cooker. No need for extra tenderizing do a quick sear on the steak for 2-3 minutes per side. Place the rest of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
These are two types of beef that can be confused. Cube steak is made by tenderizing a piece of beef using a mallet. Salisbury steak is made with ground beef, bread crumbs, and seasonings and formed into a patty.
Cube steak has a beefy flavor like a steak and is next cooked on high heat in a hot pan to sear the outside with a slightly crispy texture while it's juicy and tender on the inside.
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Cube Steak Recipe with Onion Gravy
Ingredients
- 4 cube steaks 1 ½ pounds
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon all purpose flour
- 3 tablespoons olive oil
For the Onion Gravy
- 2 tablespoons butter
- 1 large yellow onion sliced into ½ inch slices
- 3 cloves garlic minced
- 2 tablespoons all purpose flour
- 3 cups beef stock
- 1 beef bouillon cube
- 2 teaspoons Worcestershire sauce
- Kitchen Bouquet
Instructions
- Place your steaks on the counter and let them come to room temperature for 15-20 minutes.
- In a small bowl mix all your spices together.
- Place your steaks on a cutting board and cover them with a piece of plastic wrap and pound out your steaks ( using a or a wooden rolling pin) to about ¼ inch thickness.
- Sprinkle all sides with the spice mixture and 3 tablespoons of all-purpose flour evenly.
- Heat a skillet with olive oil on medium-high heat. Once the pan is really hot place the steaks in the pan. (You may have to cook them in two batches if your steaks are large, they will shrink some after cooking) Cook for about 3 minutes then flip and cook another 2-3 minutes. Then remove them to a plate and set them aside.
- In the same pan lower the heat to medium and add the butter and sliced onions and let cook about 15-20 or until desired softness.
- Add in the diced garlic and cook another minute until fragrant.
- Sprinkle in the all-purpose flour and cook another 30 seconds.
- Pour in the beef stock, bouillon cube and worcestershire sauce add in a pinch of Kitchen Bouquet if you're using it and simmer just until thickened. Place steaks back into the gravy and let simmer for 2-3 minutes.
- 10. Serve over mashed potatoes, noodles, or white rice.
Yay, happy you both enjoyed it Deb 🙂
Oh my goodness! This recipe for cube steaks & gravy is absolutely delicious! Tender steaks & mouthwatering gravy!
The only way I will fix cube steaks from here on out.
Even my husband, that detests cube steaks as a dry excuse for meat, said I can make this version anytime! Thank you!
Slow cooker instructions are above the recipe in the FAQ section
Line 10 for the crockpot does not show up. How do you make it that way?
Woohoo! So happy you love it Janet 🙂
This is definitely the best recipe for cube steaks! Making it today for the second time, except trying in the crock pot. Thank you for sharing with us!
Hi Samantha, line 10 of the instructions 🙂
Do we but the beef bouillon cube into the beef stock? I don't see anything about that.