Smothered Cube Steak

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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This Smothered Cube Steak recipe is sure to become a family favorite! Tender, golden-brown cube steak is smothered in a rich onion gravy for a feel-good meal you’ll crave.

This Easy, Southern-Style Cube Steak Is…

  • Comforting: Southern-style cube steak is a beloved dish that combines tender beef with a rich and savory gravy. It’s a comfort food classic!
  • Quick: There’s a reason that cube steak is also known as minute steak!
  • Easy: Even if you’re new to making cube steak, you will find that this recipe is super simple to whip up. Dinner is ready in just 30 minutes.
  • Flavorful: With a rich onion gravy that includes Lipton onion soup mix for lots of extra flavor, this savory cube steak recipe is sure to please.
A skillet of homemade steak and gravy.

How Do You Cook Cube Steak So It’s Not Tough?

I know what you’re thinking. “But Jessica, will this be tender?” That’s an important question, because there’s nothing worse than cooking up a picture-perfect meal…  that turns out to be tough and chewy once you cut into it! 

The key is choosing one of two methods. Either cook the cube steak quickly, to avoid toughening it, or cook it low and slow so that it slowly tenderizes. In this recipe, I use the quick-cook method, letting the steaks brown on both sides for just a few minutes, and then cooking them just a few minutes more in the rich, dark gravy. 

Smothered cube steak with potatoes and salad.

Why Is It Called Cube Steak?

If you haven’t really cooked with cube steak before, you might wonder why it is called that! Cube steak is made with beef that may normally be a bit too tough to cook like a steak, but it is tenderized with a machine that creates cube-shaped cuts all over it. This process helps break down the tough fibers, making the meat more tender, and also gives it its name.

Ingredients for cube steak arranged on a work surface.

What You’ll Need:

This Southern-style smothered cube steak is sure to impress, whether you make it for company or serve it for a just-us family dinner. Here’s what you’ll need to make it.

For the Steaks

  • Cube Steak: This recipe will make four cube steaks, but you can easily double it to feed a crowd or have leftovers.
  • Butter and Flour: For dredging the steak and browning it. This also thickens the gravy – win-win!
  • Salt
  • Garlic Powder: One of the best ways to add a punch of flavor, fast. I almost always use garlic powder to season meats like steak and pork chops.
  • Parsley: Optional, for garnish.

For the Gravy

  • Onion: A red onion, sliced. If you don’t have a red onion, feel free to use a white onion, yellow onion, or a sweet Vidalia onion.
  • Garlic: Fresh garlic, minced.
  • Beef Broth: You could swap in veggie broth or chicken broth if you like, but the gravy won’t be quite as dark and meaty-tasting.
  • Onion Soup: Dried Lipton onion soup mix gives the gravy that classic, retro flavor that so many of us know and love! You can use store-bought or homemade.
  • Water and Cornstarch: If the gravy isn’t quite thick enough once you’re done, you can mix cornstarch and a little cold water to make a slurry. Stir that into the gravy, and it will thicken right up.
A plate with steak, salad, and potatoes.

How to Make Smothered Cube Steak:

Let’s get cooking! The process is super easy, and if you try it once, you’ll be able to do it in your sleep. Here’s how:

  • Dredge the Cube Steaks and Brown Them. Salt and pepper the cube steaks, and then mix the flour with the seasonings. Coat the steaks in the seasoned flour, and brown them in a skillet with butter. They should have a gorgeous, golden crust.
  • Saute the Onions and Garlic. Set the cube steaks aside, and cook the onions until soft and translucent, scraping up any browned bits from the pan and stirring it in. That’s the yummy stuff. Add the garlic and cook that for one minute.
  • Make the Gravy. Pour in the broth and soup mix. Simmer, and add the cornstarch slurry to thicken as needed.
  • Return the Cube Steaks to the Pan. Put your golden-brown cube steaks into the skillet with the gravy, and ladle the gravy over them to coat. Simmer for 2 – 3 more minutes to let the flavors absorb.
  • Enjoy! Serve hot with your favorite sides.

Tips for Success:

So there you have it! Old-fashioned, smothered cube steak, perfect for a comforting family dinner. And with these helpful tips up your sleeve, it will be the best cube steak you ever had!

  • Add Mushrooms: Adding mushrooms to the gravy will bring a delightfully earthy flavor and texture to your cube steak dish. Add them once the onions are softened, and sauté them for just 2 to 3 minutes before going on with the recipe.
  • Tenderizing: Cube steak is already tenderized, but you can tenderize it a bit more by gently pounding it with a meat mallet or the back of a heavy skillet. 
  • Seasoning: Don’t be shy with the seasoning. Cube steaks can benefit from a generous amount of salt and pepper. Make sure to season both sides of the steaks before cooking.
  • Resting Time: Allow the cooked cube steaks to rest in the gravy for a few minutes before serving. This helps redistribute the juices, for a juicy and flavorful result.
Cube steak in onion gravy.

Side Dish Inspiration

This smothered cube steak pairs well with all kinds of side dishes, such as mashed potatoes, roasted vegetables, or buttered noodles. You can also serve it alongside a fresh garden salad for a lighter option. Here are a few recipes you might like to try:

  • Garlic Mashed Potatoes: These creamy, dreamy spuds are just right with that rich onion gravy. Your family will beg you to make Garlic Mashed Potatoes again and again.
  • Green Beans: We love green beans any way you can serve them, but these Sautéed Green Beans with Bacon. Or if serving this during the holidays, no one can resist this Best Green Bean Casserole from scratch!
  • Mac and Cheese: For a side dish that does double-duty, this ultra-cheesy Baked Mac and Cheese with crispy onion topping pairs perfectly!
Cooking the steaks in the gravy.

How to Store and Reheat

If you have any leftovers, store them in an airtight container in the refrigerator. Cube steak and gravy can be kept in the fridge for up to 3 days.

To reheat, simply warm the steak and gravy in a skillet over low heat, stirring occasionally until heated through. If it’s too thick, you can add a splash of broth or water.

Can I Freeze Cube Steak and Gravy?

Yes, you can freeze cube steak and gravy for later! Make sure the dish is fully cool before transferring it to airtight, freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw the cube steak and gravy in the refrigerator overnight before reheating.

More Beef Dinner Recipes

Close-up shot of beef in gravy.
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Yield: 4

Smothered Cube Steak

This Smothered Cube Steak is sure to become a family favorite! Tender, golden-brown cube steak is smothered in a rich onion gravy for a feel-good meal you'll crave.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 4 cube steaks, about 2 lbs
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Fresh parsley, optional garnish

Gravy:

  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 1 ¼ cup beef broth
  • 1 (1 oz) packet Lipton onion soup mix
  • ¼ cup cold water
  • 3 tablespoons corn starch

Instructions 

  • Season the cube steaks with salt and pepper, to taste, on each side. Set aside.
  • In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Dredge each cube steak in the flour mixture, ensuring an even coating on all sides.
  • Heat butter in a large skillet over medium-high heat. Once melted and sizzling, carefully place the cube steaks into the skillet. Cook for approximately 3 to 4 minutes, on each side, until golden brown. This will give the steaks a beautiful crust while keeping them tender and juicy. Remove the steaks from the skillet and set them aside on a plate.
  • In the same skillet, add the sliced red onions and sauté them until they become soft and translucent, about 5 minutes. Scrape up any bits in the pan from the beef while you sauté the onions. Add the garlic and sauté for 30 seconds.
  • Add the beef stock and onion soup mix to the skillet with the sautéed onions. Bring it to a gentle boil while stirring often.
  • In a small bowl, whisk to combine the water and cornstarch until smooth. Stir the cornstarch mixture into the sauce pan, stirring constantly, and reduce the heat to low. Let the gravy simmer for a few minutes, until it thickens to your desired consistency.
  • Once the gravy has thickened, carefully place the cube steaks back into the skillet, making sure to coat them evenly with the onion gravy. Allow the steaks to simmer in the gravy for an additional 2-3 minutes to absorb the flavors.
  • Serve hot, topped with fresh parsley, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator. Cube steak and gravy can be kept in the fridge for up to 4 days.
Reheat: Simply warm the steak and gravy in a skillet over low heat, stirring occasionally until heated through. If it’s too thick, you can add a splash of broth or water.
Freeze: Make sure the dish is fully cool before transferring it to airtight, freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw the cube steak and gravy in the refrigerator overnight before reheating.
Mushrooms: Add mushrooms once the onions are softened, and sauté them for just 2 to 3 minutes before going on with the recipe.
Tenderizing: Cube steak is already tenderized, but you can tenderize it a bit more by gently pounding it with a meat mallet or the back of a heavy skillet.
Resting Time: Allow the cooked cube steaks to rest in the gravy for a few minutes before serving. This helps redistribute the juices, for a juicy and flavorful result.

Nutrition

Calories: 459kcal, Carbohydrates: 14g, Protein: 37g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 145mg, Sodium: 1053mg, Potassium: 679mg, Fiber: 1g, Sugar: 1g, Vitamin A: 264IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 3mg

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.