Easy Crock Pot Cubed Steak Recipes for Busy Weeknights

Finding My Slow Cooker Salvation

Let me tell you a secret – I tried perfecting crock pot cubed steak recipes for nearly a year before landing on the versions I’m sharing today. What started as a desperate attempt to use up the cubed steak my husband brought home from a bulk meat sale has evolved into my family’s most requested comfort meals. These crock pot cubed steak recipes are true lifesavers that deliver fork-tender, flavor-packed meals with minimal hands-on effort.

Ingredients List

Crock Pot Cubed Steak Recipes ingredients

Classic Crock Pot Cubed Steak with Gravy

  • 2 pounds cubed steak (about 6-8 pieces)
  • 1 teaspoon sea salt (I use the coarse Maine sea salt my sister brings me every Christmas)
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 cups beef broth (homemade if you have it, but I often use the low-sodium boxed kind)
  • 1 can (10.75 oz) cream of mushroom soup
  • 1 packet (1 oz) dry onion soup mix
  • 8 oz fresh mushrooms, sliced (baby portabellas are my favorite for their earthy flavor)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley for garnish (from my little kitchen windowsill garden)

I’ve tried this recipe with venison cubed steak when my neighbor shares his hunting bounty, and it works beautifully – just add an extra tablespoon of olive oil since venison is leaner. The moment you open that packet of onion soup mix, you’ll be transported back to every comforting meal your grandmother ever made – it’s that distinctive, nostalgic aroma that fills the whole kitchen!

Italian-Style Crock Pot Cubed Steak

  • 2 pounds cubed steak
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Italian seasoning (I blend my own with dried basil, oregano, thyme, and rosemary)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced (I use the ones I grow in my garden – they’re smaller but more potent)
  • 1 red bell pepper, sliced
  • 1 jar (24 oz) marinara sauce (my homemade version or Rao’s when I’m short on time)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • ¼ cup fresh basil, chopped
  • ¼ cup grated Parmesan cheese

My Italian grandmother would be horrified that I make this in a crock pot, but sometimes tradition needs to meet convenience! When I open a jar of my homemade marinara that I preserved last summer, the sweet-tart smell of vine-ripened tomatoes immediately brightens my mood, even on the dreariest winter day.

Timing

For the Classic Crock Pot Cubed Steak with Gravy:

  • Prep Time: 15 minutes (or 10 if you’re not chatting with your kids about their day like I always end up doing)
  • Cook Time: 8 hours on low or 4 hours on high
  • Total Time: 8 hours 15 minutes

For the Italian-Style Crock Pot Cubed Steak:

  • Prep Time: 20 minutes
  • Cook Time: 7 hours on low or 3.5 hours on high
  • Total Time: 7 hours 20 minutes

I typically prep all my ingredients the night before while I’m cleaning up after dinner. This way, in the morning rush, I can just toss everything in the crock pot before heading out the door. These recipes are absolute gems for those Wednesdays when both my kids have activities and we’re not all sitting down to eat until after 7 PM. The crock pot keeps everything warm without overcooking, which means everyone gets a hot meal regardless of when they make it to the table.

Step-by-Step Instructions

Crock Pot Cubed Steak Recipes step by step

Classic Crock Pot Cubed Steak with Gravy

Step 1: Prepare the Meat

Season the cubed steaks on both sides with salt, pepper, and garlic powder. The first time I made this recipe, I skipped the seasoning step thinking the soup mix would provide enough flavor – big mistake! Taking these extra 30 seconds makes all the difference in the depth of flavor.

Step 2: Brown the Steaks

Heat olive oil in a large skillet over medium-high heat. Working in batches (don’t crowd the pan – trust me on this!), brown the steaks for about 2 minutes per side. You’re not cooking them through, just developing that beautiful flavor crust. Transfer the browned steaks to your crock pot.

I learned this extra step from my mom – while it’s tempting to skip the browning and dump everything straight into the crock pot, those few minutes of searing create magical flavor compounds that make the final dish taste like you spent hours in the kitchen.

Step 3: Prepare the Sauce

In the same skillet (don’t clean it – those browned bits are flavor gold!), add the sliced onions and cook for about 3 minutes until they start to soften. Pour in about ¼ cup of the beef broth and scrape the bottom of the pan to loosen all those delicious browned bits. Transfer the onions and liquid to the crock pot.

Step 4: Combine Remaining Ingredients

In a bowl, whisk together the remaining beef broth, cream of mushroom soup, and onion soup mix until well blended. Pour over the steaks in the crock pot. Add the sliced mushrooms on top.

Step 5: Cook

Cover and cook on low for 8 hours or on high for 4 hours. The meat should be tender enough to cut with a fork when done.

Step 6: Thicken the Gravy

About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth. Stir into the crock pot, cover, and cook on high for 30 minutes or until the gravy thickens.

One Thanksgiving, I forgot to thicken the gravy before my in-laws arrived. In my panic, I added too much cornstarch and ended up with something resembling beef-flavored pudding! Now I always set a timer on my phone as a reminder.

Step 7: Serve

Serve the cubed steak and gravy over mashed potatoes, rice, or egg noodles, garnished with fresh parsley.

Italian-Style Crock Pot Cubed Steak

Step 1: Season and Brown

Season cubed steaks with salt, pepper, and half of the Italian seasoning. Heat olive oil in a large skillet over medium-high heat and brown the steaks for about 2 minutes per side. Transfer to the crock pot.

Step 2: Sauté Aromatics

In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for about 4 minutes until the vegetables begin to soften. Add to the crock pot.

Step 3: Add Sauce Ingredients

Pour the marinara sauce and diced tomatoes over the steaks and vegetables. Sprinkle with remaining Italian seasoning and stir gently to combine.

Step 4: Cook

Cover and cook on low for 7 hours or on high for 3.5 hours.

Step 5: Finish and Serve

Just before serving, stir in most of the fresh basil, reserving some for garnish. Serve over cooked pasta or with crusty bread to soak up the delicious sauce. Sprinkle with Parmesan cheese and the reserved basil.

The first summer after we moved into our current home, I discovered a neglected basil plant in the backyard. I nursed it back to health, and it provided the perfect finishing touch for this recipe. Now I grow basil every year specifically for dishes like this!

Nutritional Information

Classic Crock Pot Cubed Steak with Gravy

(Per serving, approximately 1/6 of recipe)

  • Calories: 385
  • Protein: 32g
  • Fat: 23g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sodium: 890mg

As a busy mom who also wants to nourish my family properly, I try to balance out higher-sodium main dishes like this one with fresh vegetable sides. My kids love when I serve this with a simple side salad and my homemade ranch dressing (that secretly has Greek yogurt in it – don’t tell them!).

Italian-Style Crock Pot Cubed Steak

(Per serving, approximately 1/6 of recipe)

  • Calories: 310
  • Protein: 30g
  • Fat: 15g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Sodium: 720mg

I like to round out this meal with a side of steamed broccoli for extra nutrition. My husband claims he doesn’t like broccoli, but he always seems to clean his plate when I serve it alongside this savory Italian dish!

Healthier Alternatives for the Recipe

For the Classic Recipe:

  • Substitute regular cream of mushroom soup with the low-sodium or organic version (I find the Pacific Foods brand has clean ingredients)
  • Use reduced-sodium beef broth
  • Skip the onion soup mix and instead use 1 tablespoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of dried parsley, and ½ teaspoon of celery seed
  • Add more fresh vegetables like carrots and celery to increase the nutrient content

For the Italian Recipe:

  • Use lean beef cubed steak or substitute with turkey cutlets that have been pounded thin (reduce cooking time by 1 hour)
  • Choose a low-sugar marinara sauce or make your own to control the ingredients
  • Add extra vegetables like zucchini, spinach, or eggplant
  • Serve over whole grain pasta or spaghetti squash instead of regular pasta

Serving Suggestions

Crock Pot Cubed Steak Recipes serving

For the Classic Crock Pot Cubed Steak with Gravy:

  • Serve over creamy mashed potatoes for the ultimate comfort food experience
  • Try it with buttered egg noodles for a lighter option
  • Pair with roasted root vegetables in fall and winter
  • Add a bright, acidic side like my grandmother’s vinegar-based cucumber salad to balance the rich gravy

Last Christmas, I served this dish when my entire extended family came over. My brother, who typically claims he doesn’t like “mushy meat,” went back for seconds and then asked for the recipe. It’s that good!

For the Italian-Style Crock Pot Cubed Steak:

  • Serve over your favorite pasta – we love pappardelle or rigatoni that can stand up to the hearty sauce
  • Offer with garlic bread or rosemary focaccia to soak up every bit of the sauce
  • Add a simple Caesar salad on the side
  • For a lower-carb option, serve over roasted spaghetti squash or zucchini noodles

Common Mistakes to Avoid

Don’t Skip the Browning Step

I know it’s tempting to throw everything into the crock pot without browning the meat first, but those few minutes of searing create amazing flavor. The first time I made cubed steak in the crock pot, I skipped this step and ended up with bland, gray meat. Not appetizing!

Watch Your Cooking Time

Cubed steak is already tenderized, so it can overcook more easily than other tough cuts. If your crock pot runs hot (like my ancient hand-me-down from my mother-in-law did), check the meat at the minimum cooking time.

Last Valentine’s Day, I planned a romantic dinner and set the crock pot before leaving for work. When I got home, I discovered I’d accidentally set it to “high” instead of “low” and my beautiful cubed steaks had disintegrated into the sauce! We ended up ordering pizza and laughing about it, but I’ve double-checked my settings ever since.

Don’t Lift the Lid

Every time you peek in your crock pot, you release heat and add about 20 minutes to your cooking time. I learned this lesson the hard way when I was first married and couldn’t resist checking on dinner every hour. We ended up eating at 9 PM that night!

Season Adequately

Slow cooking can mute flavors, so proper seasoning is crucial. Don’t be afraid of herbs and spices. The first few times I made these recipes, they tasted flat until I increased the seasonings by about 25%.

Storing Tips for the Recipe

Refrigerator Storage:

Both recipes will keep well in the refrigerator for 3-4 days. I store leftovers in glass containers with locking lids to keep everything fresh. The gravy in the classic recipe will thicken when chilled, so add a splash of beef broth when reheating.

Every Sunday, I spend about an hour meal prepping for the week. I often make a double batch of the Italian-style cubed steak and freeze half for a busy week later in the month.

Freezer Storage:

Both recipes freeze exceptionally well for up to 3 months. I portion leftovers into family-sized containers and also into individual portions for quick lunches.

  • Cool completely before freezing
  • Use freezer-safe containers and leave ½ inch headspace for expansion
  • Label with the date and contents (I’ve learned this lesson after playing too many rounds of “mystery freezer dinner”)
  • Thaw overnight in the refrigerator before reheating

Reheating Tips:

  • Microwave: Heat individual portions on 70% power, stirring occasionally
  • Stovetop: Reheat gently in a covered saucepan over medium-low heat
  • Oven: Place in an oven-safe dish, cover with foil, and heat at 325°F until warmed through (about 20 minutes)

FAQs

Can I use frozen cubed steak directly in the crock pot?

Great question, Sarah from Denver recently asked me this too! For food safety reasons, I don’t recommend using frozen meat directly in the crock pot. The meat can spend too long in the “danger zone” temperature range. It’s best to thaw it overnight in the refrigerator first. If you’re in a pinch, you can use the defrost function on your microwave before browning.

My gravy is too thin. What did I do wrong?

This happens sometimes depending on how much natural juice the meat releases. Try mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the crock pot. Cover and cook on high for an additional 15-20 minutes. Remember, the gravy will also thicken slightly as it cools.

Can I make these recipes in my Instant Pot?

Absolutely! Melissa from Chicago asked about this last month. For the classic recipe, follow the same browning steps using the sauté function, then pressure cook on High for 20 minutes with a 10-minute natural release. For the Italian version, pressure cook for 18 minutes with a 10-minute natural release.

What cut of meat is “cubed steak” exactly?

Cubed steak is typically a cut of top round or top sirloin that has been mechanically tenderized. Those distinctive indentations you see are from the tenderizing process. It’s not actually cut into cubes as the name might suggest! My local butcher explained this to me years ago when I first asked for “those steaks with the little squares on them.”

Why is my cubed steak tough even after slow cooking?

This could happen if the liquid level was too low during cooking or if the meat was cooked at too high a temperature. Make sure the meat is mostly submerged in liquid and that your crock pot isn’t running hotter than it should. My old crock pot had this issue – the “low” setting was more like a rapid simmer!

Conclusion

These easy crock pot cubed steak recipes have saved countless dinners in my house, turning an inexpensive cut of meat into mouthwatering, tender meals that my family requests again and again. Whether you choose the classic comfort of the mushroom gravy version or the zesty flavors of the Italian-style recipe, your busy weeknights just got a whole lot tastier – and easier!

Happy slow cooking!

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