Slow Cooker Cube Steak
This slow cooker cube steak is an easy, budget-friendly dinner made with simple ingredients and slow-cooked in a rich, savory gravy until tender.
Equipment
- 1 Slow Cooker 6 Quart
Ingredients
- 10.5 oz French Onion Soup
- 10.75 oz Cream of Chicken
- 1 packet Au jus Gravy Mix
- ½ cup Water
- 4 Cubed Steak
- 1 White Onion Sliced
- 1 Red Bell Pepper Sliced
To Thicken Gravy
- 3 tablespoon Corn Starch
- 3 tablespoon Water
Instructions
- Make the gravy base. In the bottom of a 6-quart slow cooker, combine the French onion soup, cream of chicken soup, au jus gravy packet, and water. Stir until everything is well combined. 10.5 oz French Onion Soup 10.75 oz Cream of Chicken 1 packet Au jus Gravy Mix ½ cup Water
- Add the steak. Place the cubed steaks into the slow cooker, making sure each piece is well coated with the gravy mixture. 4 Cubed Steak
- Add veggies. Add the sliced peppers and onions, then gently mix to combine. 1 White Onion 1 Red Bell Pepper
- Slow cook. Cover and cook on low for 6-8 hours, until the steak is tender.
- Thicken the gravy - In a small bowl, whisk together cornstarch and water. Stir the mixture into the slow cooker. (No need to remove the cubed steaks to do this unless you find it easier to mix, making sure to put the steak immediately back in.) 3 tablespoon Corn Starch 3 tablespoon Water
- Finish on high. Turn the slow cooker to high and cook for an additional 30 minutes, or until the gravy has thickened.
Video
Notes
- Don't over-salt - Gravy mixes and canned soups already contain significant amounts of sodium.
- Don't skip the onions and peppers - They add a ton of flavor as they cook down in the gravy.
- Whisk the gravy well - This helps prevent lumps and keep it smooth.
- Low and Slow is best - Cooking on low gives you the most tender steak.
Storage
Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. This recipe also freezes well. Wrap the casserole dish in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge for best results, then reheat.Nutrition
Calories: 456kcalCarbohydrates: 19gProtein: 39gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 131mgSodium: 1093mgPotassium: 1040mgFiber: 2gSugar: 5gVitamin A: 1071IUVitamin C: 40mgCalcium: 71mgIron: 4mg
Tried this recipe?Rate it and let me know how it was!
