Crock Pot Cubed Steak Recipe
This Slow Cooker Cube Steak is the ultimate weekday comfort meal! The cube steak is seared and then slow-cooked with onions and garlic, creating a rich, creamy, and flavorful savory gravy with perfectly tender meat. Serve these smothered steaks with mashed potatoes and green beans for a balanced meal that will not leave you hungry!
Servings: 4 servings
Equipment
Ingredients
- 4 cubed steaks
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- ¼ cup Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- In a shallow bowl,combine the flour, garlic powder, onion powder, smoked paprika, salt, and blackpepper.
- Dredge each cubed steakin the flour mixture, ensuring an even coating.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the cubed steaks onboth sides until golden brown. Work in batches if necessary to avoidovercrowding the pan.Transfer the seared cubed steaks to the slow cooker.
- In the same skillet, addsliced onions and minced garlic. Cook until the onions are softened andslightly caramelized. Deglaze the skillet with a bit of beef broth, scraping upany browned bits from the bottom.
- Add the sautéed onionsand garlic to the slow cooker on top of the cubed steaks.
- In a bowl, mix the beefbroth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixtureover the cubed steaks.
- Cover the slow cookerand cook on low for 4-6 hours or until the cubed steak is tender.
- About 30 minutes beforeserving, stir in the heavy cream to create a rich and creamy sauce.
Notes
- Storage Instructions: Store and leftover cube steak in the refrigerator for up to 5 days in an airtight container. I do not recommend freezing the cooked steak.