Get ready for the ultimate easy weeknight dinner with this amazing Crockpot Cubed Steak and Gravy. This recipe transforms simple ingredients into a tender, flavorful meal perfect for busy families. It’s the easiest way to achieve that classic, soul-warming taste you crave.
Key Ingredients for Crockpot Cubed Steak and Gravy:
- 1.5 pounds cubed steak
- 1 packet (0.87 ounces) dry onion soup mix
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed golden mushroom soup
- 1 cup water
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil (for searing, optional)
- Salt to taste
- For the Gravy (optional, if extra thick gravy is desired):
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
How to Make Crockpot Cubed Steak and Gravy:
This Crockpot Cubed Steak and Gravy recipe is the epitome of effortless deliciousness. Imagine tender, fall-apart cubed steak swimming in a rich, creamy, savory gravy, all cooked with minimal effort in your slow cooker. The preparation time is astonishingly short, making it perfect for even the busiest evenings. This dish promises a satisfying meal that tastes like it simmered all day.
Step-by-Step Instructions:
- Prepare the Cubed Steak: If you have the time and desire for an extra layer of flavor and texture, you can lightly sear the cubed steak. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Pat the cubed steak dry with paper towels and season lightly with salt and pepper. Sear each side for about 1-2 minutes until lightly browned. This step is completely optional; the recipe is still delicious if you skip it and place the steak directly into the slow cooker.
- Combine Wet Ingredients: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed golden mushroom soup, and 1 cup of water. This combination creates the base for your incredibly flavorful gravy.
- Assemble in the Slow Cooker: If you seared the steak, place the browned cubes into the bottom of your slow cooker. If you skipped searing, place the raw cubed steak directly into the slow cooker.
- Add the Soup Mixture: Pour the combined soup and water mixture evenly over the cubed steak in the slow cooker.
- Add the Onion Soup Mix: Sprinkle the entire packet of dry onion soup mix over the steak and liquid. Do not stir at this point; the dry mix will rehydrate and distribute its flavor as it cooks.
- Season: Add 1 teaspoon of black pepper to the slow cooker. Taste the liquid if you’re concerned about saltiness given the soup mixes, but remember the steak itself is unseasoned at this stage. Add salt if desired now, but it’s often not needed.
- Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The steak should be fork-tender and easily shred.
- Check for Tenderness and Thicken Gravy (Optional): Once the steak is tender, carefully remove the steak from the slow cooker and set it aside on a plate. Use a whisk to stir the liquid in the slow cooker. If you prefer a thicker gravy, in a small bowl, whisk together 2 tablespoons of all-purpose flour with 1/4 cup of cold water until smooth, creating a slurry. Pour this slurry into the slow cooker liquid, stirring constantly. Turn the slow cooker to HIGH (if it wasn’t already) and cook for another 15-30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
- Serve: Return the tender cubed steak to the thickened gravy in the slow cooker and stir to coat. Serve hot.
Why You’ll Love This Crockpot Cubed Steak and Gravy:
This Crockpot Cubed Steak and Gravy is an absolute game-changer for weeknight dinners. Its main feature is the incredibly tender, melt-in-your-mouth cubed steak bathed in a luxuriously creamy and savory gravy, all achieved with virtually no active cooking time. The cost-saving benefit of making this dish at home is significant; you get restaurant-quality comfort food for a fraction of the price, transforming budget-friendly ingredients into a gourmet experience. The secret weapon here, beyond the convenience of the slow cooker, is the duo of condensed mushroom soups combined with the dry onion soup mix, which creates a deep, complex flavor profile that’s simply irresistible.
Think of it as your shortcut to that classic, Sunday dinner taste without all the fuss. If you love dishes like slow cooker pot roast but crave something a little quicker and more classic diner-style, this Crockpot Cubed Steak and Gravy is your answer. It’s perfect served over mashed potatoes, rice, or even with a side of buttered noodles for a complete and utterly satisfying meal. Don’t wait any longer – give this easy and delicious recipe a try this week!
Storing and Reheating Tips:
To store leftover Crockpot Cubed Steak and Gravy, allow the dish to cool completely. Transfer the cubed steak and gravy into an airtight container. Refrigerate for up to 3-4 days.
For reheating, you have a couple of excellent options:
- Stovetop: Gently reheat the leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if the gravy has thickened too much.
- Microwave: Place the leftovers in a microwave-safe dish, cover, and heat on medium power in 30-second intervals, stirring between each, until heated through.
Freezing for Future Meals: To freeze, after cooling completely, portion the Crockpot Cubed Steak and Gravy into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts:
This Crockpot Cubed Steak and Gravy is the ultimate comfort food that proves how simple ingredients can create something truly spectacular. It’s a no-fuss, high-reward meal that will quickly become a family favorite. We encourage you to give it a try and experience the ease and deliciousness for yourself!
Crockpot Cubed Steak and Gravy
Ingredients
Equipment
Method
- If you have the time and desire for an extra layer of flavor and texture, you can lightly sear the cubed steak. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Pat the cubed steak dry with paper towels and season lightly with salt and pepper. Sear each side for about 1-2 minutes until lightly browned. This step is completely optional; the recipe is still delicious if you skip it and place the steak directly into the slow cooker.1 tablespoon vegetable oil, salt, 1 teaspoon black pepper, 1.5 pounds cubed steak
- In a medium bowl, whisk together the condensed cream of mushroom soup, condensed golden mushroom soup, and 1 cup of water. This combination creates the base for your incredibly flavorful gravy.1 can condensed cream of mushroom soup, 1 can condensed golden mushroom soup, 1 cup water
- If you seared the steak, place the browned cubes into the bottom of your slow cooker. If you skipped searing, place the raw cubed steak directly into the slow cooker.1.5 pounds cubed steak
- Pour the combined soup and water mixture evenly over the cubed steak in the slow cooker.1 can condensed cream of mushroom soup, 1 can condensed golden mushroom soup, 1 cup water, 1.5 pounds cubed steak
- Sprinkle the entire packet of dry onion soup mix over the steak and liquid. Do not stir at this point; the dry mix will rehydrate and distribute its flavor as it cooks.1 packet dry onion soup mix, 1.5 pounds cubed steak
- Add 1 teaspoon of black pepper to the slow cooker. Taste the liquid if you’re concerned about saltiness given the soup mixes, but remember the steak itself is unseasoned at this stage. Add salt if desired now, but it’s often not needed.1 teaspoon black pepper, salt
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The steak should be fork-tender and easily shred.
- Once the steak is tender, carefully remove the steak from the slow cooker and set it aside on a plate. Use a whisk to stir the liquid in the slow cooker. If you prefer a thicker gravy, in a small bowl, whisk together 2 tablespoons of all-purpose flour with 1/4 cup of cold water until smooth, creating a slurry. Pour this slurry into the slow cooker liquid, stirring constantly. Turn the slow cooker to HIGH (if it wasn’t already) and cook for another 15-30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.2 tablespoons all-purpose flour, 1/4 cup cold water
- Return the tender cubed steak to the thickened gravy in the slow cooker and stir to coat. Serve hot.