Crockpot Cubed Steak & Gravy

Few meals feel as comforting as tender cubed steak slow-simmered in rich, savory gravy. This Crockpot Cubed Steak & Gravy is one of those dishes that fills your kitchen with the cozy aroma of slow-cooked onions, beef, and warm spices.

The meat becomes melt-in-your-mouth soft after hours of gentle cooking, while the gravy thickens into a silky, deeply flavored sauce that begs to be spooned over mashed potatoes or rice. It’s humble food with big flavor—hearty, nostalgic, and deeply satisfying.

This recipe is designed for busy days when you want a home-cooked meal without standing over the stove. With just a few minutes of prep, your slow cooker does all the heavy lifting. The result is a budget-friendly, family-approved dinner that tastes like you cooked all day.

Why You’ll Love This Recipe

Ingredients

Ingredient List

• 1.5–2 lbs (700–900 g) cubed steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ cup all-purpose flour
• 3 tablespoons vegetable oil or butter
• 1 medium onion, thinly sliced
• 2 cups beef broth
• 1 packet (about 1 oz / 28 g) brown gravy mix
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (optional)
• 1 cup sliced mushrooms (optional)

Ingredient Guide

Cubed Steak: This tenderized cut of beef becomes exceptionally soft in the slow cooker. The mechanical tenderizing helps it absorb flavor while breaking down into fork-tender slices during long cooking.

Flour: Used for light dredging before searing, it builds the base for a naturally thickened gravy later. You can substitute with gluten-free flour if needed.

Beef Broth: This forms the backbone of the gravy’s flavor. Use low-sodium if you prefer more control over salt levels.

Brown Gravy Mix: Adds instant depth, color, and classic comfort-food flavor. It boosts richness without needing hours of stovetop reduction.

Onion: Slowly softens and sweetens during cooking, adding body and aroma to the gravy.

Worcestershire Sauce: Brings subtle tang and umami, balancing the richness of the beef and gravy.

Instructions

Step-by-Step Cooking Guide

1- Season and dredge the steak. Pat the cubed steak dry with paper towels to remove surface moisture. Mix salt, pepper, garlic powder, and paprika with the flour, then lightly coat each piece. This ensures even browning and helps thicken the gravy later without clumps.

2- Sear for maximum flavor. Heat oil or butter in a large skillet over medium-high heat. Sear the cubed steak for 1–2 minutes per side until golden brown. Do not crowd the pan or the meat will steam instead of sear, which weakens flavor.

3- Layer the crockpot. Place sliced onions in the bottom of the slow cooker, followed by the seared steak. Add mushrooms if using. This layering allows the onions to soften underneath and flavor the gravy as they cook.

4- Build the gravy. Whisk together beef broth, gravy mix, Worcestershire sauce, and thyme until smooth. Pour this mixture evenly over the steak. The liquid should just barely cover the meat.

5- Slow cook to tenderness. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The steak is ready when it easily pulls apart with a fork and the gravy has thickened.

6- Final adjustment and rest. Taste and adjust salt if needed. Let the dish rest for 10 minutes before serving to allow the gravy to fully settle and thicken for a glossy finish.

Serving Suggestions

Variations

Mushroom Onion Gravy: Double the mushrooms and onions for a deeper, earthier flavor profile that mimics classic steakhouse gravy.
Smothered Southern Style: Add bell peppers and a pinch of cayenne for a bold, Southern-inspired heat.
Creamy Cubed Steak: Stir in ½ cup heavy cream during the last 30 minutes for a richer, cream-style gravy.
Low-Sodium Version: Use unsalted broth and homemade gravy thickened with cornstarch to reduce sodium significantly.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it excellent for meal prep.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop or in the microwave at medium power to prevent the meat from becoming tough. Add a splash of broth if the gravy thickens too much.

Mistakes to Avoid

• Skipping the sear, which leads to flat, boiled-tasting gravy.
• Overcrowding the skillet, causing steaming instead of browning.
• Using high heat for the entire cook, which can make the steak chewy.
• Adding too much flour, creating gummy, pasty gravy.
• Using overly salty broth without tasting first.
• Lifting the crockpot lid repeatedly, which slows cooking and affects tenderness.
• Cooking too short a time, leaving the steak firm instead of tender.

Expert Tips

FAQs

Can I use round steak instead of cubed steak?
Yes, but you will need to tenderize it well with a meat mallet before cooking.

Is this recipe gluten-free?
Not as written, but you can substitute gluten-free flour and gluten-free gravy mix.

Why is my steak still tough?
It likely needs more time. Cubed steak becomes tender only after the connective tissue fully breaks down.

Can I add vegetables to this dish?
Yes, carrots, mushrooms, and bell peppers work very well.

How thick should the gravy be?
It should coat the back of a spoon. If too thin, remove the lid and cook 20–30 minutes longer.

Can I make this on the stovetop instead?
Yes, simmer gently for about 90 minutes after searing until tender.

Does this recipe work for meal prep?
Absolutely. The texture and flavor hold up beautifully for several days.

What’s the best way to reheat without drying it out?
Reheat on low heat with a small splash of beef broth.

Can I skip the gravy mix?
Yes, but you’ll need to thicken the broth with a cornstarch slurry for proper texture.

Final Thoughts

Crockpot Cubed Steak & Gravy is the definition of slow-cooked comfort—simple ingredients transformed into something deeply satisfying. It’s the kind of recipe that warms the kitchen, feeds a crowd, and leaves everyone asking for seconds.

Make it once, and it will earn a permanent place in your dinner rotation.

Crockpot Cubed Steak & Gravy

A comforting, slow-cooked classic made with tender cubed steak simmered in rich, savory gravy. This dish delivers deep beefy flavor, melt-in-your-mouth texture, and that nostalgic, home-cooked aroma everyone loves. Perfect for busy days when you want hearty comfort with minimal effort.

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Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1.5 –2 lbs 700–900 g cubed steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ cup all-purpose flour
• 3 tablespoons vegetable oil or butter
• 1 medium onion thinly sliced
• 2 cups beef broth
• 1 packet 1 oz / 28 g brown gravy mix
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme optional
• 1 cup sliced mushrooms optional

Method

 

1. Season & Dredge: Pat the cubed steak dry. Mix salt, pepper, garlic powder, paprika, and flour. Lightly coat each piece of steak in the seasoned flour.
2. Sear the Steak: Heat oil/butter in a skillet over medium-high heat. Sear steak 1–2 minutes per side until golden. Work in batches to avoid steaming.
3. Layer the Crockpot: Add sliced onions to the bottom of the slow cooker. Place the seared steak on top. Add mushrooms if using.
4. Make the Gravy: Whisk beef broth, gravy mix, Worcestershire sauce, and thyme until smooth. Pour evenly over the steak.
5. Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the meat is fork-tender and the gravy thickens.
6. Finish & Serve: Taste and adjust seasoning. Let rest 10 minutes before serving for the gravy to settle.

Notes

• Don’t skip searing—the caramelization creates a deeper, beefier gravy.
• Use low-sodium broth if you prefer to control saltiness.
• Add a splash of broth when reheating to bring back silky gravy texture.
• For a creamy version, stir in ½ cup heavy cream during the last 30 minutes.
• Excellent served over mashed potatoes, rice, noodles, or biscuits.