This cube steak in the oven recipe takes comfort food to another level! Fork tender smothered cube steak in an herbed onion and mushroom gravy cooked to perfection and ready to serve over mashed potatoes. Stovetop to oven in one skillet makes for easy clean-up!
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You'll Love This Oven Baked Cube Steak
"Budget friendly cubed steaks are made tender by smothering them with a delicious mushroom and onion gravy - all in one pan! Perfect over mashed potatoes or mashed cauliflower - plus it's low carb and keto too!" -Kori
What is Cube Steak?
Cubed steak is traditionally the bottom round cut of meat that has been tenderized by the butcher. It gets its name gets from the marks left on the meat after being tenderized into little cubes - much like a ground beef patty. It is an inexpensive cut that has minimal marbling (fat) but still has great flavor.
One Pan Wonder
A one-pan recipe from stovetop to oven! Cook everything in an ovenproof skillet (I used my cast-iron skillet) from start to finish. Easy to make, easy to eat! 🙂 If you don't own an ovenproof skillet just transfer everything to a baking dish and bake.
Healthy
The words healthy and comfort food aren't often used together. However, this recipe is gluten free, low carb, keto-friendly, and high in protein! Paired with healthier sides, this can be a perfectly balanced meal for the whole family.
Oven Baked Cube Steak Ingredients
Here are the ingredients you will need to make cube steaks in the oven:
- Extra Virgin Olive Oil
- Cube Steaks - use any cubed steak, top or bottom round.
- Mushrooms - I used baby bella mushrooms (cremini) which tend to be a little "beefier" in taste, but you can use any variety. See the Variations section for other suggested mushrooms.
- Sweet Onion - substitute with yellow or red onion if preferred.
- Fresh Garlic - minced fresh garlic is used but you could substitute 1 teaspoon of garlic powder.
- Worcestershire Sauce
- Heavy Cream - you can also substitute cream of mushroom soup. Do not reduce and you'll need to reduce the amount of salt and pepper used.
- Sour Cream
- Kosher Salt
- Ground Black Pepper
- Dried Thyme
- Optional garnish - fresh chopped parsley or sliced green onion.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later! 😉
Substitutions and Variations
- To save time, use cream of mushroom soup in place of the cream. See the recipe card for more detail.
- Substitute the beef cube steaks with pork cube steaks.
- Use any type of mushrooms you have on hand or for what your preference is. Some suggestions are white cap mushrooms or portabello mushrooms. These are easily found in your local grocery store, along with cremini mushrooms.
See this similar crockpot version for making cube steaks!
How To Cook Cube Steak in Oven
Pre-heat
Preheat your Oven to 325 degrees F.
While your cast-iron skillet is heating, season the cube steaks with salt and pepper.
Season
While your cast-iron skillet is heating the oil, season your cube steaks with salt and pepper.
Once the oil just starts to smoke, sear the steaks for 2 minutes on each side.
Transfer steaks to a plate and tent with foil to keep warm.
Saute
Add the mushrooms, onions, and garlic to the skillet and saute until the onions are translucent and tender.
Make Gravy
Turn the heat down to medium and add the whipping cream, Worcestershire sauce, and thyme.
Bring to a simmer and continue cooking, stirring frequently, until the cream is reduced by half.
Add the sour cream and whisk until the ingredients are thoroughly mixed together.
Bake
Place the cube steaks back into the skillet (or transfer to a baking dish) and smother them with the gravy.
Cover with foil and bake for 45 minutes or until fork tender. Remove foil and bake another 15 minutes.
How To Serve It
- Season to taste.
- Garnish with parsley or green onions.
- Mashed potatoes or cauliflower are the ultimate comfort combo with this cube steak recipe!
- Keep it light and low carb by serving over cauliflower rice.
- Make a salad to pair and balance this main course well! Check out my recipe for a delicious creamy dill dressing or my Italian dressing recipe to top your favorite salad.
- My air fryer green beans or crockpot green beans would pair well with this dinner!
- More topping ideas: crispy fried onions or sharp cheddar cheese.
Kori's Tips
- For the best caramelization of your steak, don't overcrowd the pan (work in batches if you need to) and make sure your pan is hot and the olive oil is just starting to smoke before searing.
- To save time use cream of mushroom soup instead of whipping cream and do not reduce. Reduce the amount of salt and pepper called for in the recipe.
- If the gravy gets too thick you can dilute it with a low sodium beef broth or water.
- If your skillet isn't oven-proof, you can transfer your steak and gravy mixture to a baking dish to bake.
FAQs
There are three ways to cook cube steak so it is not tough:
Skillet. Seasoned cube steak can be cooked in a skillet on the stovetop in a little bit of oil, over medium high heat. Only cook them for 3 minutes on each side to get a good sear on them and they reach a medium rare temperature of 130 degrees F. Remove the steak and tent with foil for 5 minutes. The temperature will increase to 135.
Oven. To keep the steaks from drying out in the oven we sear the seasoned cube steaks 1½ minutes in hot oil. Then we create a gravy (or use cream of mushroom soup mixed with a little beef broth) then smother the steaks. Cover with foil and bake at 325 degrees F for 45 minutes. Remove the foil and bake another 15 minutes.
Slow Cooker. Place steaks in a slow cooker and cover with a mixture of cream of mushroom soup and a little beef broth. Cover and cook on low for a minimum 6 hoursto allow the meat to tenderize.
The answer depends on the recipe you are following. For this recipe we sear the steaks for 1 to 2 minutes on each side, then smother in gravy. We then transfer them to the oven (325 degrees F) for about 45 minutes to 1 hour or until they are tender.
Store your leftovers in an air-tight container in the refrigerator for up to 4 days after cooking.
Microwave: Reheat slowly in a microwave-safe dish on 50% power until it reaches your desired temperature.
It is not recommended that you freeze cube steak and the gravy due to the high dairy content.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Cube Steak and Gravy in Oven
Equipment
- 12" cast iron skillet or ovenproof skillet (if you don't have an ovenproof skillet transfer to a casserole baking dish)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1.5 pounds cube steak
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon ground black pepper (adjust to taste)
- 1 large sweet onion (chopped)
- 8 ounces baby bella mushrooms (sliced)
- 2 tablespoons garlic (minced)
- 8 ounces whipping cream
- 2 tablespoons worcestershire sauce
- 2 teaspoons dried thyme
- 1 cup sour cream
- (optional garnish) chopped fresh parsley or sliced green onion
Instructions
- Preheat oven to 325° F. Preheat oil in a cast-iron skillet over medium-high heat.
- While your cast-iron skillet is heating, season the cube steaks with salt and pepper.
- Once the oil just starts to smoke, sear the steaks for 1½ minutes on each side. Transfer steaks to a plate and tent with foil to keep warm.
- Add the mushrooms, onions, and garlic to the skillet and saute until the onions are translucent and tender.
- Reduce heat to medium and add the whipping cream, worcestershire sauce, and thyme.
- Bring to a simmer and continue cooking, stirring frequently, until the cream is reduced by a third and starts to thicken, about 6 to 8 minutes.
- Add the sour cream and whisk until the ingredients are thoroughly mixed together.
- Place the steaks back into the skillet and smother them with the gravy.
- Cover with foil and bake in the oven for 45 minutes. Remove foil and bake another 15 minutes or until fork tender.
- Season gravy to taste. Garnish with fresh parsley or green onion and serve.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Substitute cubed pork steak if desired; To save time use cream of mushroom soup in place of whipping cream, but do not reduce. Reduce the amount of salt and pepper used.
- TOP TIPS: For the best caramelization of your steak, don't overcrowd the pan (work in batches if you need to) and make sure your pan is hot and the olive oil is just starting to smoke before searing.
- SERVING SUGGESTIONS: Serve with creamy mashed potatoes, mashed or riced cauliflower, or a healthy side of steamed or roasted vegetables. Garnish with fresh parsley or green onions.
Nutrition
© 2025 Seeking Good Eats™
More Steak Recipes
If you are looking for more delicious beef recipes, check these out:
- Crock Pot Cube Steaks
- Grilling Filet Mignon
- Pan Seared Ribeye Steak
- Chipotle Steak Recipe
- How To Grill A Ribeye Steak
- Herbed Butter Steak
Stacey
I am 49 years old and this is the first time in my entire life that cube steak has been tender and not tough
seekinggoodeats
Awwwww...thank you! This is seriously the BEST compliment ever! 🙂 I'm super happy you loved the cube steak!
Greg Divine
Made this tonight for dinner and and everyone loved it! It’s been along time since I’ve had cube steak , to long . This is going in the rotation for sure . I’m glad I found the recipe and thank you so much for sharing it with us . Now I’m going to pick another of your recipes to try . Once again this was wonderful!
seekinggoodeats
Awww thank you! So happy you enjoyed the recipe! We used to have cube steak growing up all the time, but I hadn't made it in years until I made this recipe! 🙂
Denise keller
Very good recipe. Takes the common vanilla cube steak up a notch.
Kori
Thank you! So happy you enjoyed the cube steak! 🙂