There’s something incredibly comforting about coming home to the rich aroma of a slow-cooked meal waiting for you. And when it comes to easy, hearty dinners that practically cook themselves, this Crock Pot Cubed Steak is at the top of my list. It’s one of those simple recipes that feels like a warm hug after a long day — tender, flavorful steak swimming in a rich, savory gravy that’s just begging to be spooned over creamy mashed potatoes or fluffy rice.
I remember the first time I tried this recipe. It was one of those hectic weekdays where everything seemed to pile up — work meetings, school pick-ups, errands, you name it. I tossed everything into the slow cooker that morning, crossed my fingers, and hoped for the best. By dinnertime, the entire house smelled like a cozy diner, and that first bite? Pure magic. It instantly became a family favorite, and I’ve been making it ever since.
What I love most is how little effort it takes to pull off such a flavorful dish. A handful of pantry staples, minimal prep, and the slow cooker does all the heavy lifting. Plus, it’s incredibly versatile — serve it with your favorite sides, and you’ve got a complete meal that feels like you spent hours in the kitchen.
Let’s dive into the first steps to get this delicious dinner started!
INGREDIENTS YOU’LL NEED
10.75 ounce can cream of chicken soup
10.5 ounce can French onion soup
1 packet au jus gravy mix
½ cup water
4 cubed steaks
To thicken the gravy:
3 tablespoons cornstarch
3 tablespoons cold water
STEPS TO START YOUR CROCK POT CUBED STEAK
1. Mix the Gravy Base
Start by grabbing your trusty 6-quart slow cooker. In the bottom of the crock pot, combine the cream of chicken soup, French onion soup, au jus gravy mix, and ½ cup of water. Give it a good stir until everything is well blended and smooth. This mixture will become that luscious, savory gravy that infuses every bite of the steak with flavor.
2. Add the Cubed Steaks
Next, carefully place your cubed steaks into the slow cooker. As you add them, turn each steak over a couple of times to make sure they’re fully coated in the gravy mixture. This helps the meat soak up all those delicious flavors right from the start.
3. Start Slow Cooking
Once everything is nestled nicely in the crock pot, cover it with the lid. Set your slow cooker to low and let it do its thing for 6 to 8 hours. During this time, the steaks will become melt-in-your-mouth tender, and the flavors will meld together into a rich, savory sauce.
Finishing Your Crock Pot Cubed Steak: Thickening, Tips & Variations
Now that your cubed steaks have been slowly cooking to tender perfection, it’s time to finish things off with the perfect gravy. Thick, flavorful, and silky smooth, the gravy is really what takes this dish from simple to absolutely irresistible.
I always say that the gravy is like the final bow on a beautifully wrapped gift — it pulls everything together and makes each bite feel extra special. Plus, with just a couple of simple steps, you’ll have a gravy that’s thick enough to cling to your mashed potatoes or rice without being overly heavy.
Let’s get back into the kitchen and finish up this comforting classic!
STEPS TO THICKEN YOUR GRAVY AND SERVE
4. Prepare the Thickening Slurry
About 30 minutes before you’re ready to serve, it’s time to thicken the gravy. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until smooth. This mixture, often called a slurry, will help thicken the gravy without adding any lumps.
5. Incorporate the Slurry into the Crock Pot
You have two options here, and both work well. You can either:
Carefully stir the slurry directly into the crock pot while the steaks are still inside, gently mixing to avoid breaking up the tender meat.
Or, for a bit more control, you can temporarily remove the steaks, whisk the slurry into the gravy until fully incorporated, and then return the steaks to the slow cooker.
I usually leave the steaks in and stir carefully—it saves a step and works just fine as long as you’re gentle.
6. Finish Cooking on High
Switch your slow cooker to the high setting and let it cook for an additional 30 minutes. This allows the slurry to fully activate and thicken the gravy to that perfect, velvety consistency. If you prefer a slightly thicker gravy, you can add a little extra cornstarch slurry (just remember to mix well to avoid lumps).
7. Serve and Enjoy
Once the gravy has reached your desired thickness, your Crock Pot Cubed Steak is ready to serve. Spoon the tender steaks and rich gravy over a bed of creamy mashed potatoes, buttered noodles, or fluffy white rice. Add a side of steamed green beans, roasted carrots, or a simple garden salad for a complete meal that will have everyone coming back for seconds.
TIPS FOR THE BEST CROCK POT CUBED STEAK
Even though this recipe is incredibly simple, a few extra tips can help ensure the best possible results every time:
Use Low-Sodium Ingredients: Since the soups and au jus mix can be quite salty, I recommend using low-sodium versions when possible. This gives you more control over the final seasoning.
Thaw Frozen Steaks: If your cubed steaks are frozen, try to thaw them completely before cooking. Thawed meat cooks more evenly and absorbs the flavors better.
Adjust Gravy Consistency: If your gravy ends up too thick, simply stir in a little extra water or broth until you reach the desired texture.
Leftovers Store Well: This dish tastes just as good (if not better) the next day. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Make It Your Own: Feel free to get creative with seasoning. A dash of garlic powder, onion powder, or a sprinkle of fresh herbs like thyme or parsley can add extra depth to the flavor.
Crock Pot Cubed Steak: Frequently Asked Questions & Final Thoughts
Before you get cooking, let’s take a moment to cover some of the most common questions I get about this recipe. Whether you’re making this dish for the first time or it’s already a regular in your meal rotation, these quick answers should help you get the best results every time.
FREQUENTLY ASKED QUESTIONS
Can I use a different cut of meat instead of cubed steak?
Yes! While cubed steak works beautifully because it’s already tenderized, you can substitute with cuts like round steak or sirloin. Just keep in mind that tougher cuts may require the full 8 hours of slow cooking to reach the same tenderness.
Do I have to sear the cubed steaks before adding them to the slow cooker?
Not at all. One of the beauties of this recipe is that you can skip the searing step. However, if you prefer a slightly deeper flavor, you can quickly sear the steaks in a hot skillet before placing them in the crock pot.
What should I do if my gravy is too thin?
If your gravy isn’t as thick as you’d like after adding the initial slurry, you can mix up a little more cornstarch and water (start with 1 tablespoon of each), then stir it into the slow cooker. Allow it to cook for an additional 15-30 minutes on high.
Can I freeze the leftovers?
Yes! This dish freezes very well. Simply let it cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Is there a way to make this recipe gluten-free?
Absolutely. You can use gluten-free versions of the cream of chicken soup, French onion soup, and au jus gravy mix. Also, replace the cornstarch with arrowroot powder if preferred.
Can I cook this on high instead of low?
You can, but slow and low really is the key to tender, flavorful cubed steak. If you’re in a pinch, you can cook on high for about 3-4 hours, but the texture may not be quite as melt-in-your-mouth as the low-and-slow method.
What sides go best with Crock Pot Cubed Steak?
Mashed potatoes, white rice, or buttered noodles are perfect for soaking up the rich gravy. I also love adding steamed green beans, roasted carrots, or a simple side salad to round out the meal.
FINAL THOUGHTS: SIMPLE COMFORT IN EVERY BITE
There’s just something so satisfying about a meal that’s both incredibly easy to make and deeply comforting to eat. This Crock Pot Cubed Steak checks all the boxes: minimal prep, rich flavors, and a dinner the whole family will love. Whether you’re cooking for a busy weeknight or looking for a cozy Sunday dinner option, this recipe delivers every time.
I always encourage you to make it your own. Play around with seasoning, try different sides, and see what works best for your household. And if you give this recipe a try, I’d love to hear how it turned out for you. Share your experiences, any creative variations you tried, or your favorite side pairings in the comments below.
Print
Crock Pot Cubed Steak
- Author: Andrew Recipes
Description
This Crock Pot Cubed Steak is a simple, comforting dish that delivers tender, flavorful steak smothered in a rich, savory gravy. With minimal prep and the ease of slow cooking, it’s the perfect weeknight meal that pairs beautifully with mashed potatoes, rice, or your favorite vegetables.
Ingredients
10.75 ounce can cream of chicken soup
10.5 ounce can French onion soup
1 packet au jus gravy mix
½ cup water
4 cubed steaks
To thicken gravy:
3 tablespoons cornstarch
3 tablespoons cold water
Instructions
In the bottom of a 6-quart slow cooker, combine the cream of chicken soup, French onion soup, au jus gravy mix, and water. Stir until well mixed and smooth.
Place the cubed steaks into the gravy mixture, turning them to ensure they are fully coated.
Cover the slow cooker with the lid and cook on low for 6 to 8 hours, allowing the meat to become tender and the flavors to meld.
Once cooking is complete, prepare the thickening mixture by whisking together cornstarch and cold water in a small bowl until smooth.
Stir the cornstarch mixture into the slow cooker to thicken the gravy. You can leave the steaks in the pot while doing this or temporarily remove them if you prefer to whisk without obstruction, then return the steaks immediately.
Switch the slow cooker setting to high and cook for an additional 30 minutes, or until the gravy has thickened to your desired consistency.
Serve the cubed steak hot with your choice of sides.
Notes
Using low-sodium versions of the soups and au jus mix can help control the saltiness of the dish while still delivering rich flavor. This recipe works well with both fresh or frozen cubed steaks, though thawing before cooking is recommended for the best texture. Leftovers store well in the refrigerator for several days and can be reheated for an easy meal. The rich gravy also makes a delicious topping for mashed potatoes or buttered noodles.