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 black pepper.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
- Dredge each cubed steak in the flour mixture, ensuring an even coating.4 cubed steaks
- Heat olive oil in a large skillet over medium-high heat.2 Tablespoons olive oil
- Sear the cubed steaks on both sides until golden brown. Work in batches if necessary to avoid overcrowding the pan. Transfer the seared cubed steaks to the slow cooker.
- In the same skillet, add sliced onions and minced garlic. Cook until the onions are softened and slightly caramelized. Deglaze the skillet with a bit of beef broth, scraping up any browned bits from the bottom.1 large onion, 2 cloves garlic
- Add the sautéed onions and garlic to the slow cooker on top of the cubed steaks.
- In a bowl, mix the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the cubed steaks.1 cup beef broth, ¼ cup Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Cover the slow cooker and cook on low for 4-6 hours or until the cubed steak is tender.
- About 30 minutes before serving, stir in the heavy cream to create a rich and creamy sauce.½ cup heavy cream, Chopped fresh parsley
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.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
