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–+ servings
Cube steak smothered in gravy and served over riced cauliflower with a side of green beans

Slow Cooker Cube Steak with Gravy

Tender cube steak slow cooked in a creamy mushroom gravy with onions and garlic. This easy crock pot recipe is hearty, comforting, and perfect for a simple weeknight dinner.
5 from 1 vote
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Author Kori Butler
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Beef
Cuisine American
Servings 8 servings
Calories 309 kcal

Ingredients
  

  • 1 small onion thinly sliced
  • 2 pound cube steaks
  • 8 ounces mushrooms sliced
  • 1 (10.5 ounce) cream of mushroom soup (use canned or our homemade soup recipe)
  • 1 teaspoon garlic minced
  • ½ teaspoon ground black pepper
  • 8 ounces sour cream
  • 8 ounces softened cream cheese
  • Optional: 1 tablespoon of cornstarch or ½ teaspoon xanthan gum as a thickening agent.

Instructions
 

  • Spray slow cooker with nonstick spray. Add sliced onions to the bottom of the slow cooker, then top with the cube steaks, mushrooms, cream of mushroom soup, garlic, and pepper.
    adding the soup and remaining ingredients to the crockpot
  • Cook on low for 6 to 8 hours or until meat is tender.
  • Once the meat is tender, remove cube steaks, set them aside, and keep warm.
  • Soften cream cheese in a microwave for a few seconds until it is very easily spreadable.
  • Add sour cream and softened cream cheese. Stir until cream cheese is melted.
    Making the gravy for the cube steak
  • To thicken the gravy (optional): mix 1 tablespoon of cornstarch with 1 tablespoon of cold water or 1/4 teaspoon xanthan gum with 1/2 teaspoon olive oil in a small bowl until dissolved. Add to the crockpot and stir into the gravy. Continue cooking on low with the lid off for a few minutes until gravy starts to thicken.
  • Add cube steak back to slow cooker to warm if needed.

Video

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!
  • VARIATIONS: Use 2 pounds of beef stew meat or a chuck roast in place of the cube steaks.
  • SUBSTITUTIONS: Use low-fat cream cheese, sour cream, and a lower fat condensed cream of mushroom soup if desired.
  • TOP TIPS: No additional liquid is needed. Prepare recipe up to 2 days ahead of time and store in the refrigerator until ready for slow cooking.
  • SERVING SUGGESTION: Serve over pasta, rice, mashed potatoes, or riced cauliflower with a side of steamed vegetables.

    • Nutrition

    Calories: 309kcalCarbohydrates: 8gProtein: 23gFat: 20.2gCholesterol: 89.6mgSodium: 415mgFiber: 0.7gSugar: 2g
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