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Crock Pot Cube Steak

Crock Pot cube steak with thick brown onion gravy made from cream of mushroom soup and French onion soup. Slow-cooked until fork-tender, then thickened with a cornstarch slurry for a spoonable sauce over mashed potatoes.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cube steak and onion base
  • 4 cube steaks About 2 pounds total
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) French onion soup
  • 1 packet (1 oz) onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 large onion Sliced into rings
Seasoning and gravy thickener
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 mashed potatoes or egg noodles for serving

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the cube steaks with garlic powder and black pepper, coating both sides.
  2. Layer the sliced onion rings in the bottom of the slow cooker.
  3. Place the seasoned cube steaks on top of the onions.
Make the onion gravy and slow-cook
  1. Whisk together the cream of mushroom soup, French onion soup, onion soup mix, beef broth, and Worcestershire sauce until smooth.
  2. Pour the mixture evenly over the cube steaks so the onions and meat are well coated.
  3. Cook on low for 7–8 hours until the cube steaks are very tender and can be cut with a fork.
Thicken and serve
  1. Whisk the cornstarch and cold water together, then stir the slurry into the gravy.
  2. Cook on high for 15 minutes until the gravy is thickened and glossy.
  3. Serve the cube steak and thick onion gravy over mashed potatoes or egg noodles.

Notes

For the richest gravy, keep the lid on during the 7–8 hour low cook so the onions fully melt into the sauce. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the microwave or on the stove until hot. Freezing is not recommended because the gravy thickened with cornstarch can separate slightly after thawing. If you want a lighter option, use low-sodium soup and broth to control salt while keeping the same slow-cooker method.