I love how this recipe transforms humble cube steak into something truly satisfying. The seared beef locks in flavor while the onions and mushrooms cook down into a deeply savory gravy. Everything is made in one pan, and I can serve it over mashed potatoes, rice, or noodles for a complete, comforting plate. It’s fast, flavorful, and so easy to clean up after.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cube steak (4 pieces, about 1½–2 lbs) all-purpose flour garlic powder onion powder salt pepper oil (for frying) butter Worcestershire sauce yellow onion, sliced beef stock or broth sliced mushrooms
Directions
I like to let the cube steak sit at room temperature for 20 minutes before I start cooking. This step helps the meat stay tender and cook evenly.
I season the steaks on both sides with garlic powder, onion powder, salt, and pepper. Then I dredge them in flour, pressing it in gently. I save 2 tablespoons of that flour to help thicken the gravy later.
In a large skillet over medium-high heat, I heat the oil until shimmering. I add the steaks and cook them for about 3–4 minutes per side until they’re browned. Then I remove them from the skillet and cover with foil to keep warm.
I melt the butter in the same skillet, scraping up the browned bits from the bottom. Then I stir in the sliced onions and Worcestershire sauce, letting the onions cook for about 6 minutes until they’re soft.
Next, I sprinkle in the reserved flour and stir until it turns golden and coats the onions. While stirring constantly, I slowly pour in the beef stock and bring it to a gentle boil. The gravy starts to thicken within a few minutes.
I add the mushrooms and let them simmer for a couple of minutes until tender. Then I return the cube steaks to the skillet, spooning the gravy over the top. I let them simmer in the sauce for 5 more minutes so the flavors soak into the meat.
Servings and timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
Sometimes I use thin-sliced ribeye or sirloin instead of cube steak for a slightly different texture. I’ve also added a splash of cream at the end for a creamier gravy, or stirred in a spoonful of Dijon mustard for a tangy kick. If I want to bulk up the meal, I’ll throw in green peas or serve everything over buttered egg noodles.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I place the steak and gravy in a 400°F oven for about 5–10 minutes until warmed through. It also reheats well on the stovetop over medium heat.
To freeze, I let the steak cool completely, then transfer it with the gravy into a freezer-safe container. It’ll keep for up to 3 months. I thaw it in the fridge overnight before reheating.
FAQs
What is cube steak?
Cube steak is usually a cut of top round or sirloin that’s been tenderized with a meat mallet or mechanical process. It has a distinctive texture and cooks quickly, making it perfect for skillet meals like this.
Why dredge the steak in flour?
The flour creates a nice crust when searing and also helps thicken the gravy later when combined with the pan drippings.
Can I use other types of mushrooms?
Yes, I’ve used baby bellas, white mushrooms, and even chopped portobellos. All work well and add great depth to the gravy.
Is it okay to use low-sodium broth?
Definitely. I often use low-sodium broth so I can control the salt level better, especially since Worcestershire sauce adds a salty kick.
What should I serve with cube steak?
I usually go with mashed potatoes, rice, or egg noodles to soak up all that delicious gravy. A side of green beans or roasted vegetables works great too.
Conclusion
This Cube Steak with Mushroom and Onion Gravy is the kind of meal I turn to when I want something quick, comforting, and deeply satisfying. The rich, savory sauce and tender steak are perfect together, and I love how easily it comes together in one pan. Whether I’m cooking for the family or just myself, this dish never lets me down.
Tender and juicy cube steak smothered in a rich mushroom and onion gravy—this one-skillet comfort food is ready in just 30 minutes!
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Beef, Dinner
Method:Stovetop
Cuisine:American
Ingredients
Cube Steak
1½–2 pounds cube steak (4 pieces)
½ cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
2 tbsp oil
Gravy
2 tbsp butter
1 tbsp Worcestershire sauce
1 medium yellow onion, sliced
2 cups beef stock or broth
8 oz sliced mushrooms
Reserved 2 tbsp flour (from dredging)
Instructions
Prep the Steak (Optional): Let steaks sit at room temperature for 20–30 minutes before cooking.
Season & Dredge: Rub steaks with garlic powder, onion powder, salt, and pepper. Dredge in flour, pressing into the meat. Reserve 2 tablespoons of flour.
Sear Steaks: Heat oil in a large skillet over medium-high heat. Sear steaks for 3–4 minutes per side until golden brown. Transfer to a plate and cover to keep warm.
Make Onion Gravy: Melt butter in the same skillet. Scrape up any browned bits. Add onions and Worcestershire sauce, sautéing for 6 minutes until softened.
Thicken Gravy: Sprinkle in reserved flour, stir, and cook for 1 minute. Gradually add beef stock, stirring constantly. Bring to a gentle boil until thickened.
Add Mushrooms: Stir in mushrooms and simmer for 2 minutes.
Return Steaks: Return steaks to skillet. Spoon gravy over them and simmer for 5 more minutes.
Serve: Serve hot over mashed potatoes, rice, or pasta.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Reheat in a 400°F oven for 5–10 minutes or until warmed through.
Freeze: Let cool completely, then freeze in a sealed container for up to 3 months. Thaw before reheating.
Hot Oil Tip: Ensure oil is hot before adding meat. Test with a pinch of flour—if it sizzles, it’s ready.
Don’t Crowd the Pan: Sear in batches if needed for better browning.
Even Seasoning: Press seasoning and flour firmly into both sides of the steak for maximum flavor.
