Cube Steaks with the BEST Mushroom Gravy

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Cube Steak is a tenderized beef steak seared in beef broth, onion and garlic powder then made with the BEST Mushroom Gravy. A simple and delicious meal made in less than 30 minutes!

Sometimes I just need to cook some beef and steak is one of my favorites! For more simple to make steak recipes try this Garlic Butter Herb Steak Bites with Potatoes, Brown Sugar Garlic Flank Steak or Creamy Garlic Steak Bites with Mushrooms.

Cube steak with mashed potatoes and mushroom gravy with a side of green beans.

Cube Steak

Cube steak is so simple to make and tastes SO good! It is an irresistible steak that is so filling and easy to make. Cube steak is a tenderized meat that is full of flavor. A quick and easy dinner is just what is needed on a busy weeknight and this cube steak recipe is going to be one you make over and over again. This steak is hearty and fulfilling for all the family dynamics. My family craves this steak weekly and asks for me to make it as much as possible. With two growing boys and a husband I am always looking for steak recipes to fill them up in one sitting. This is it! This cube steak is that good and amazing!

Be prepared with this steak too! Tenderize your steak ahead of time letting it soak in the juices and get ready to be cooked. Store in the refrigerator afterwards then when ready to cook let rest at room temperature for 20 to 30 minutes before cooking. Once ready to cook add seasonings together and mix well over the steak. This steak cooks up quickly and easily in an oven. I prefer a cast iron and a gas grill to cook on the stove top but an electric burner and any style of skillet will still cook nice and evenly. Make this cube steak soon and you will fall in love quickly!

What is Cube Steak:

Cube steak or cubed steak is a type of beef cut that is known to be a tough piece of meat that is tenderized. Usually it is either top round or top sirloin when purchased. It is then flattened by pounding and tenderized before cooking. Cube steak got its name because of the indentations that are on the cube steak after it has been tenderized by a meat tenderizer.

Cube Steak Ingredients:

This mushroom gravy is one of the BEST! This gravy is light and flavorful with that creamy gravy taste. It is filled with slices of mushrooms and onions soaking up beef broth and onions soup mix. Mushroom gravy is one of my favorite flavors of gravy and over this steak it is irresistible! This combination is mouth watering and one the best meals our family loves to make over and over again.

  • Flour
  • Pepper
  • Salt
  • Onion Powder
  • Garlic Powder
  • Olive Oil
  • Cube Steaks

Mushroom Gravy:

  • Olive Oil
  • Onion
  • Mushrooms
  • Beef Broth
  • Onion Soup Mix
  • Cornstarch 
  • Water

How to Cook Cube Steak:

So simple to make in two easy steps to make and prepare the steak. Then create a delicious mushroom gravy that is out of this world good. Combined it is the perfect combination and so delicious!

  1. Mix together seasoning: In a small bowl combine the flour, pepper, salt, onion, powder and garlic powder.  Add the cube steak and coat with the flour on each side.
  2. Cook the cube steak: In a medium sized skillet add the olive oil.  Over medium high heat add the cube steak and cook for about 3-4 minutes on each side.  Remove from the skillet and set aside.
  3. To make the mushroom gravy:  Add the olive oil and sliced onions.  Sauté for 4-5 minutes and add in the mushrooms until they are tender and mushrooms are golden.  Add in the beef broth and onion soup mix and mix until dissolved.  Combine the cornstarch and water and whisk in a small bowl.  Add to the gravy and mix.  Add the cube steaks back to the gravy and let simmer until sauce has started to thicken.

The Recipe Critic Pro Tip:

It is best to use a meat thermometer to know the steak internal temperature when cooking this cube steak. 

The process of making cube steak. Cooking cube steak on a skillet, then caramelizing onions and mushrooms together making a mushroom gravy sauce.

Tips for Making Cube Steak:

Combined this steak and mushroom gravy is the perfect combination. It is simple to make and comes together in less than 30 minutes. These tips are here to help you better the cube steak recipe and make this over and over again with ease.

  • Let rest: It is best to allow the steaks time to rest out of the cold refrigerator about 20 to 30 minutes ahead of cooking time.
  • Preparing cube steak: Be sure to remove any moisture from the cube steak by patting it dry with a paper towel. This will ensure the steak will sear evenly as well as have a crispy crust.
  • Tenderize meat: Simply pound the steak using a meat tenderizer. This will ensure the quality of your steak and how juicy it is when being cooked.
  • Overcook: It is best to not overcook the cube steak. It will become rubbery and hard to eat.
  • Thicken gravy: Mix together a slurry or roux of cornstarch or flour with water. Slowly add it to the mushroom gravy for the desired thickness.
  • Beef broth: For more flavor add in beef broth instead of water.

Cooking Temperatures for Steak:

  • Rare: Temperature: 115°F; Remove when it reaches 110°F
  • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
  • Medium: Temperature: 135°F; Remove when it reaches 130°F
  • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
  • Well Done: Temperature: 150°F; Remove when it reaches 145°F

What to serve with Steak:

Make this a complete meal with classic sides to enhance this cube steak for dinner. I always love a good mashed potato with my steak to dip in as well as the mushroom gravy sauce. A side salad and a roll is always a great way to make this meal satisfying.

Try more of my favorite side dishes:

Cube steak in the mushroom gravy sauce cooking in a skillet.

How to Store Cube Steak:

  • Can you make it ahead of time? Yes, the cube steak can be prepared and tenderized ahead of time to save even more time when cooking. Also, the seasoning and mushroom gravy can be made ahead of time separately and stored in the refrigerator for 24 to 48 hours ahead of time.
  • Can you freeze steak? Yes! This makes a great freezer meal. Let cool completely after being cooked and place in a ziplock bag or airtight container. Add the steak with the gravy and freeze laying flat for 1 to 3 months. When ready to warm up, place in the refrigerator overnight to thaw completely.
  • How to reheat steak: Cube steak can be warmed up in the oven, on a skillet or in the microwave. Gently warm up the cube steak slowly until it is warmed through.  

More Amazing Steak Recipes:

Cube steak cooked in a mushroom gravy sitting in a skillet.

Cube Steak

4.7 from 20 votes
Cube Steak is a tenderized beef steak seared in beef broth, onion and garlic powder then made with the BEST Mushroom Gravy. A simple and delicious meal made in less than 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 6 people


  • 1/2 cup flour
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 pound cube cube steaks about 4

Mushroom Gravy:

  • 1 Tablespoon olive oil
  • 1/2 onion sliced
  • 6 ounce mushrooms sliced
  • 1 cup beef broth
  • 1 package onion soup mix
  • 1 teaspoon cornstarch
  • 1 tablespoon water


  • In a small bowl combine the flour, pepper, salt, onion, powder and garlic powder. Add the cube steak and coat with the flour on each side.
  • In a medium sized skillet add the olive oil. Over medium high heat add the cube steak and cook for about 3-4 minutes on each side. Remove from the skillet and set aside.
  • To make the mushroom gravy: Add the olive oil and sliced onions. Sauté for 4-5 minutes and add in the mushrooms until they are tender and mushrooms are golden. Add in the beef broth and onion soup mix and mix until dissolved. Combine the cornstarch and water and whisk in a small bowl. Add to the gravy and mix. Add the cube steaks back to the gravy and let simmer until sauce has started to thicken.


Serves: 6

Calories257kcal (13%)Carbohydrates11g (4%)Protein18g (36%)Fat16g (25%)Saturated Fat4g (20%)Cholesterol54mg (18%)Sodium404mg (17%)Potassium390mg (11%)Fiber1g (4%)Sugar1g (1%)Vitamin C1mg (1%)Calcium22mg (2%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Keyword Cube steak, Cube steak recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Yummy! The best cube steak recipe I’ve ever tried. Even my salt adverse husband ate it all. I would suggest reduced salt broth for people like him (high blood pressure) but otherwise don’t make a change!

  2. 4 stars
    Gravy was excellent, but my cube steak was so tough as to be almost inedible. Next time i’ll choose a different cut of meat.

    1. Hey there! Cube steak is a cut of meat that benefits from a nice simmer. Try it again and let it simmer for about 15-20 minutes. You can wait to thicken with the cornstarch until then.

      1. Yes, I always simmer at least a half hour or until tender when I test it. Then thicken and add more liquid if necessary.

  3. 5 stars
    This was an awesome meal. I browned the meat and put everything in the crock pot tip finish the cooking. Wow, great flavor and smell. Very tender meat and plenty of sauce for the mashed potatoes. I will make again.

  4. This is a great recipe. I made it without the mushrooms because we don’t like them. I was happy when I picked up my husband’s completely cleaned plate. I served it with Mashed potatoes and steamed Vegetables. Will be making this often

  5. Your recipe for the Mushroom Gravy calls for 1 package onion soup mix. Does this mean 1 envelope or the two that come in the box?

  6. 3 stars
    First time making this kind of receipe. It was good, but wayyyyy to salty, even with reduced salt broth. I would make again, but maybe find something to sub the onion soup mix, which I suspect was the salt culprit.

    1. 4 stars
      Sandy, I agree with you, onion soup is the salty culprit. I have found that to be true with other recipes, so I always cut back to about 1/4 a package, but I personally, don’t like salt at all. I do the same with Ranch powder in recipes, use maybe a teaspoon or 2. Overall, good dish here though 🙂

  7. 5 stars
    This was delicious. I made it exactly as stated. The only thing I’ll do differently next time is to double the Broth and cornstarch. The mushrooms and onions and soup mix were perfect. Just needed more liquid because it was so flavorful. Definitely will make again.

  8. 5 stars
    This was really really good, as good as it looks in the photos. I am not a great cook but this was pretty easy and delicious. Keeping this one! Thanks

  9. 5 stars
    So delicious & easy to make. My family couldn’t get enough. Definitely a keeper. I served this with mashed potatoes and a green salad.

  10. 5 stars
    I made this for dinner tonight and it was delicious! Cubed steak needs to be slow cooked in order for it to be tender. I browned the steaks and put in the crock pot with some red wine and cooked for a few hours. I sautéed the onions and mushrooms in red wine and doubled the broth. I poured the gravy over the steaks and cooked another hours. I served with mashed potatoes and it was amazing!! Thanks for the recipe!

  11. 5 stars
    We made this last night using elk cube steak. This recipe is a keeper. We will keep this in our rotation of favorite recipes!

  12. Made this tonight for dinner. I thought it might be too salty with the onion soup mix so I added red wine and simmered for 45 minutes. Served it over rice and it was delicious! Thank you.

  13. 5 stars
    YUM! Made this for dinner with leftover mashed potatoes. I cooked the onion and mushroom first in case the meat stuck, also I didn’t have onion soup mix so I used ranch instead. This made the cube steak so tender. Held out the teaspoon of flavored flour to thicken. Going in my saved recipe for sure!

  14. 4 stars
    I made this tonight following recipe to a T. I agree with others that it was delicious, but too salty for me. I’d make again but use a lot less onion soup mix. The cube steak was very tender. I believe it to be due to pounding out the cube steak and only cooking it 2-3 min each side.

  15. So good 😊 wonderful flavor and cube steaks were cooked perfectly. I agree though, more gravy but that’s a personal choice and I made more. Thanks for this easy, delicious recipe.

  16. 5 stars
    Very good! After reading the reviews I doubled the gravy and simmered the cube steaks for 30 minutes. I actually added a cup of water to make sure they were well covered in liquid. I also added some minced garlic. The cube steaks were very tender and delicious! I served them with mashed potatoes and brussel sprouts. I’m glad I found a great recipe to use up our cube steaks before we get our 2021 beef!

  17. 5 stars
    This was soooooo good!!!! I used cubed deer steaks and my family couldn’t get enough! I doubled the gravy but didn’t have to use the cornstarch to thicken. I feel like the flour from the steaks helped thicken it perfectly. I also let the steaks simmer for about 15-20 minutes in the gravy. Absolutely PERFECT! This will become a regular in our house!

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