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This Cube Steak is a tender and juicy 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!
I love to cook beef, and steak is one of my favorite ways to do that! For more simple steak recipes, try this Garlic Butter Herb Steak Bites with Potatoes, this delicious Brown Sugar Garlic Flank Steak, or these yummy Creamy Garlic Steak Bites with Mushrooms.
Easy Cube Steak Recipe
This delicious recipe is easy to make and packs a punch with flavor. Cube steak is a type of beef cut known to be a tough piece of tender meat. 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.
To get this meat as tender and juicy as possible, you will want to make sure you take time to tenderize your meat about 20-30 minutes before you start cooking. Once you see how delicious it turns out and you drizzle on some delicious mushroom sauce, you won’t be able to resist seconds!
Cube Steak Ingredients
This delicious meat combination with a mushroom sauce is mouth-watering and one of the best meals I have made. Our family loves to make it over and over again. To find out the exact ingredient measurements, check out the recipe card that’s at the bottom of the post.
- Flour: I used all-purpose flour in this recipe.
- Salt and Pepper: These enhance the flavors of the ingredients.
- Onion Powder: This gives a slight onion flavoring to the base of the seasoning.
- Garlic Powder: The garlic flavor really adds in a delicious taste.
- Olive Oil: You can use vegetable oil or canola oil if that’s what you have instead!
- Cube Steaks: When you purchase, these will be top-round or sirloin steaks.
Mushroom Gravy
- Olive Oil: You will cook the onions and mushrooms in the oil.
- Onion: You can use a yellow onion or a white onion.
- Mushrooms: Slice these up to be the same size so that they cook evenly.
- Beef Broth: This acts as a base for the sauce.
- Onion Soup Mix: The onions in the soup mix complement the onions in the seasoning for the steak.
- Cornstarch and Water: Combining these two together helps thicken up the sauce.
How to Cook Cube Steak
So simple to make with only two easy steps. Then, create a delicious mushroom gravy that is out of this world good. Combined, it is the perfect combination and so delicious!
- 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.
- 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.
- 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 the 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 the sauce has started to thicken.
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.
- 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: Pound the steak using a meat tenderizer. This helps your steak become tender and juicy.
- Overcooking: It is best not to 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
It’s important to know what temperature to cook your steak to so that you don’t overcook it (or undercook it). I use a meat thermometer to check the internal temperature of my steak.
- Rare: 115 degrees Fahrenheit; Remove when it reaches 110 degrees Fahrenheit.
- Medium-Rare: 125 degrees Fahrenheit; Remove when it reaches 120 degrees Fahrenheit.
- Medium: 135 degrees Fahrenheit; Remove when it reaches 130 degrees Fahrenheit.
- Medium-Well:140 degrees Fahrenheit; Remove when it reaches 135 degrees Fahrenheit.
- Well Done: 150 degrees Fahrenheit; Remove when it reaches 145 degrees Fahrenheit.
How to Store Leftovers
This cube steak recipe is delicious and tastes just as good the next day! Here are a few ways to store this delicious recipe:
- 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. After cooking your steak, let it cool completely and place it in a ziplock bag or airtight container. Add the steak with the gravy to the bag and freeze, laying flat for 2-3 months. Thaw in the refrigerator overnight before reheating.
- How to reheat cube steak: Cube steak can be warmed up on a skillet on medium-low heat or in the microwave.
What to Serve with Cube 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.
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Cube Steak
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have some leftover homemade mashed potatoes, was looking for a main dish to finish them off and came across your recipe and have some cube stakes going to try this tomorrow. I love mushrooms, eat them all the time. your pictures look divine. hope mine come close to what your looks like. Thank you for posting.
Daniel
Just made this recipe, it was easy and my wife and family lover it.
im really sorry for the low rating, but as some other reviews have stated, your photo looks so yummy but this recipe was a huge miss. the onion soup mix makes it taste so artificial. ive never used onion soup mix before so i didnt know what to expect, but i know better now.
It looks really good in the pic. However, the packaged onion soup mix has soooo much sodium & loaded with chemicals. Hopefully you can find a good replacement for that.
Hi Tina, you can use my homemade onion soup mix recipe! I hope this helps!
I made this yesterday, I soaked my cube steaks overnight in buttermilk in the hopes that it would tenderize them. Followed the recipe cooking them 4 minutes on each side but they came out chewy😏 the gravy came out good & I used only a 1/2 a packet of onion soup mix and used unsalted beef broth. I don’t know where I went wrong here….
Absolutely delicious! Only changes we made were to cut recipe in 1/2 as there’s only 2 of us. We also used reduced sodium chicken broth as we had no beef broth, we omitted the salt in the flour mixture to further reduce sodium and we added double the amount of mushrooms. Cooked the steaks 3 minutes per side, and they were very tender. Going back to the store to look for more cube steaks!
We tried this recipe today and I have to admit that it was very good. Had some cube steak in my freezer that I’m not sure how it got there but I didn’t want it to go to waste and I also didn’t want to make chicken fried steak. I made this with some mashed potatoes and grilled oven roasted asparagus and both my husband and myself enjoyed it.
I made this. I do not cook well. The steak was tough. I’m sure I did something wrong. The gravy tasted good, just my steak was tough. I thought cube steak was already tenderized. It looked like it was. Should I have done it again.
Super easy and delicious recipe, but I agree with other posters, it was too salty for my pallet. I think reducing the amount of onion soup mix or cutting the beef broth with water would solve the saltiness. Additionally, I sauteed the mushrooms prior to adding the onions, a technique I learned from a chef, and I added Thyme, because who doesn’t love thyme and mushrooms together?
My husband really enjoyed it.
Far too salty! I think half the onion packet and half the broth would be a little better. Cornstarch isn’t needed, it thickened just fine without it. My husband liked this more than I did.
my husband and I enjoyed this steak recipe. We are fortunate to live a mile from a meat market that sells local grass-fed beef. I purchased an excellent set of waterless cookware almost 50 years ago. I cooked the dish in my stainless steel skillet with a tight-fitting lid on the stove for about 40 minutes. I added 1/4 cup red wine and cut the portions to 3 servings. If you’ve cooked with dry onion soup mix, you know the flavor profile to expect. So glad we have leftovers for tomorrow! Served with mashed potatoes and buttered green beans. Yum!
These are delicious! I didn’t have time to tenderize the cube steaks, so they weren’t as tender as they could have been, but the gravy – oh my!! This is a keeper.
my cube steaks came out very tough. mushroom gravy was good i added some butter