Cube Steak

Why You’ll Love This Recipe

I love this cube steak recipe because it’s quick, budget-friendly, and deeply satisfying. The steak gets beautifully browned and flavorful from the flour dredge and seasonings, while the gravy comes together right in the same skillet with all those tasty browned bits. The mushrooms and onions soak up all the beefy goodness, and when I spoon it over mashed potatoes or rice, it feels like the ultimate comfort meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ to 2 pounds cube steak (4 pieces)

• ½ cup all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons oil

• 2 tablespoons butter

• 1 tablespoon Worcestershire sauce

• 1 medium yellow onion, sliced

• 2 cups beef stock or broth

• 8 oz sliced mushrooms

Directions

1. Optional: I like to take the cube steak out of the fridge about 20 minutes before cooking to help it stay tender. Cold meat tends to seize up in the skillet.

2. I season the steaks generously with garlic powder, onion powder, salt, and pepper. Then I dredge each one in flour, making sure to press the flour into the surface. I set aside 2 tablespoons of the leftover flour for later use.

3. I heat the oil in a large heavy-bottomed skillet over medium to medium-high heat. Once the oil is hot (I test with a pinch of flour—if it sizzles, it’s ready), I carefully add the steaks and cook for 3–4 minutes per side. Once they’re browned, I remove them and keep them warm on a plate covered with foil.

4. I melt the butter in the same skillet, scraping up the flavorful bits stuck to the bottom. I add the sliced onions and Worcestershire sauce, sautéing for about 6 minutes until the onions are tender.

5. I sprinkle the reserved flour over the onions and stir constantly as it browns slightly and coats the onions. Then I gradually pour in the beef broth, stirring to combine and bring it all to a gentle boil. The gravy begins to thicken within a few minutes.

6. I add the mushrooms and let them simmer for about 2 minutes until tender.

7. Finally, I return the cube steaks to the skillet and spoon some gravy over the top. I let them simmer for another 5 minutes so they’re fully heated and coated in all that savory flavor.

8. I serve the steaks hot, smothered in gravy, usually over mashed potatoes, rice, or even buttered noodles.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Make it creamier: I stir in a splash of heavy cream or a tablespoon of sour cream at the end for a creamier gravy.

• Add herbs: A little thyme or rosemary gives the gravy a more robust flavor.

• Make it spicy: A dash of cayenne or hot sauce gives the steak a little heat.

• Try it with pork: This recipe works great with pork cube steaks or boneless pork chops too.

• Add garlic: A few fresh garlic cloves sautéed with the onions deepens the flavor.

Storage/Reheating

I store leftover cube steak and gravy in an airtight container in the fridge for up to 5 days. To reheat, I place it in a 400°F oven for about 5 to 10 minutes or warm it gently on the stovetop over medium-low heat. I sometimes add a splash of beef broth to thin the gravy if it’s thickened too much.

To freeze, I let the steaks cool completely and place them in a freezer-safe container with the gravy. They keep well for up to 3 months. I thaw them in the fridge overnight and reheat gently.

FAQs

What is cube steak?

Cube steak is a cut of beef—usually top round or top sirloin—that’s been tenderized with a meat mallet or machine, giving it a textured, “cubed” surface. It cooks quickly and works beautifully in skillet dishes like this.

Why dredge the steaks in flour?

The flour helps the steaks brown better and also adds body to the gravy when it’s stirred in with the onions later. I press the flour in firmly so it sticks and forms a light crust.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend for dredging and thickening, and make sure my broth and Worcestershire sauce are gluten-free.

Can I use a different cut of beef?

If I don’t have cube steak, I sometimes use thin cuts of sirloin or top round and tenderize them manually with a meat mallet.

What should I serve with this dish?

Mashed potatoes are my go-to, but rice, egg noodles, or even crusty bread all pair perfectly with the gravy.

Conclusion

This smothered cube steak is one of those timeless skillet meals I come back to again and again. It’s hearty, comforting, and packed with flavor—and it only takes 30 minutes and one pan. Whether I’m making a weeknight dinner or a weekend treat, this dish always delivers the kind of satisfying, no-fuss comfort I crave.

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