Introduction

This Crock Pot Cubed Steak recipe is a comforting and easy meal perfect for busy days. Tender cubed steaks simmer slowly in a flavorful mix of soups and gravy, resulting in a rich, hearty dish your whole family will love.

A white plate with a brown floral pattern holds a meal of three layers: on the left, bright green cooked green beans with smooth texture are stacked close together; on the right, a pile of creamy white mashed potatoes forms a soft base; covering the potatoes and part of the plate are two round beef patties in the middle, smothered in thick, rich brown gravy with visible herbs sprinkled on top. A fork in the front right pierces a piece of the beef patty covered with gravy, lifting it slightly above the plate. The plate sits on a white marbled surface with some orange blurred objects in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10.75 ounce can cream of chicken soup (see notes below about low or no sodium)
10.5 ounce can French onion soup (see notes below about low or no sodium)
1 packet au jus gravy mix (see notes below)
1/2 cup water
4 cubed steaks
3 tablespoons cornstarch
3 tablespoons cold water

Instructions

Step 1: In the bottom of a 6-quart slow cooker, combine the cream of chicken soup, French onion soup, au jus gravy mix, and 1/2 cup water. Stir well to mix the ingredients evenly.
Step 2: Place the cubed steaks into the gravy mixture and turn them so they are well coated.
Step 3: Cover the slow cooker and cook on low for 6 to 8 hours, allowing the meat to become tender and absorb the flavors.
Step 4: After cooking, whisk together the cornstarch and cold water in a small bowl until smooth. Stir this mixture into the slow cooker gravy. You may remove the steaks to whisk it in if preferred, then return the steaks to the pot immediately.
Step 5: Turn the slow cooker setting to high and cook for an additional 30 minutes, or until the gravy has thickened. Serve hot and enjoy!

Tips & Variations

For a lower sodium version, use low-sodium or no-salt-added cans of cream of chicken and French onion soup, and choose a low-sodium au jus mix.
Serve with mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
Add sliced mushrooms or onions for extra flavor and texture.
If you prefer a thicker gravy, add an extra tablespoon of cornstarch mixed with water during the thickening step.

Storage

Store leftover cubed steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the gravy from separating. If the gravy thickens too much after cooling, stir in a splash of water or broth when reheating.

How to Serve

The dish features two thick, flat cube steaks covered in a glossy, rich brown gravy with tiny specks and sprinkled with fresh green herbs, placed on the right side of a white plate with a floral pattern. Underneath and behind the steaks, there is a generous scoop of smooth, creamy white mashed potatoes with a bit of gravy on top. To the left, a neat pile of bright green, glossy cooked green beans adds a fresh contrast. The plate sits on a wooden table with a blurred background featuring a warm-toned glass and an orange pumpkin. A woman's hand holds a fork near the back of the plate, ready to dig in. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh steak instead of cubed steak?

This recipe works best with cubed steak because it becomes tender during the slow cooking process. Fresh steaks can be used, but choose tougher cuts like round or chuck and slice them thinly for similar results.

Can I freeze leftovers?

Yes, you can freeze the cooked steak and gravy in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain quality and flavor.

Crock Pot Cubed Steak Recipe

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★★★★★

4.9 from 73 reviews

This Crock Pot Cubed Steak recipe offers tender, flavorful cubed steaks slow-cooked in a rich creamy and savory onion gravy. Perfect for an easy, comforting meal with minimal prep, the steaks simmer slowly in a mix of cream of chicken soup, French onion soup, and au jus gravy, ensuring a juicy and melt-in-your-mouth texture. The gravy is thickened at the end for a luscious finish, served best over mashed potatoes or rice.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Gravy Base

10.75 ounce can cream of chicken soup (use low or no sodium if preferred)
10.5 ounce can French onion soup (use low or no sodium if preferred)
1 packet au jus gravy mix
1/2 cup water

Steak

4 cubed steaks

Thickening Mixture

3 Tablespoons cornstarch
3 Tablespoons cold water

Instructions

Prepare the Gravy Base: In the bottom of a 6-quart slow cooker, combine the cream of chicken soup, French onion soup, au jus gravy mix, and 1/2 cup water. Stir well until smooth to create the gravy base.
Add and Coat the Steaks: Place the 4 cubed steaks into the gravy mixture, making sure each steak is thoroughly coated with the sauce to absorb maximum flavor.
Slow Cook the Steaks: Cover the slow cooker with its lid and cook the steaks on the low setting for 6 to 8 hours. This slow cooking process will tenderize the meat and blend the flavors.
Thicken the Gravy: In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water to create a slurry. Stir this mixture into the crock pot—either directly or by temporarily removing the steaks. Ensure you return the steaks back to the pot if removed.
Finish Cooking and Serve: Switch the slow cooker to the high setting and cook for an additional 30 minutes, or until the gravy thickens to your desired consistency. Serve hot, ideally over mashed potatoes or rice for a complete meal.

Notes

Using low or no sodium soups and au jus gravy mix can help control the salt content of the dish.
For thicker gravy, you can increase the amount of cornstarch slightly when making the slurry.
This recipe works wonderfully with mashed potatoes or buttered rice as sides.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Keywords: Crock Pot, Cubed Steak, Slow Cooker, Comfort Food, Easy Dinner Recipe, Cream of Chicken Soup, French Onion Soup