Cube Steak and Gravy Recipe

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This easy Cube Steak Recipe is lightly seasoned breaded cube steaks pan-fried and smothered with a mouthwatering mushroom and onion gravy. This is the ultimate comfort food meal made in less than thirty minutes. Serve over fluffy mashed potatoes, Amish egg noodles, or jasmine rice.

Cube steak smothered in gravy over mashed potatoes with a side of green beans.

What is Cube Steak

It is beef steak, usually top round or top sirloin, that has been flattened and tenderized by beating with a meat mallet or a mechanical tenderizer. This process creates what looks like little cubes on the outside of the steak, giving it its unique name.

This cut of beef is often breaded and fried for chicken fried steak. The store sells them mechanically tenderized, which I find slightly better. However, the process is quickly done at home using a cutting board, plastic wrap, and a meat mallet.

Ingredient Notes and Substitutions

Cube steaks: either mechanically tenderized or hand tenderized
Butter: salted or unsalted
Mushrooms: Use cremini or white button mushrooms. Both are equally delicious.
Beef broth: preferably low-sodium
Fresh herbs: parsley, thyme, or rosemary

Browned cube steaks in brown gravy with mushrooms and onions.

How to Cook Cube Steak

Combine flour, garlic powder, onion powder, salt, and pepper in a pie plate. Dredge the cube steaks in the flour mixture. Heat a little olive oil in a large skillet or cast iron skillet over medium heat. Cook the breaded cube steaks until browned on both sides.

Then, using the same skillet, melt the butter over medium-high heat. Add the mushrooms and onions and cook until the mushrooms brown and the onions soften. Now reduce the heat to low and add the garlic, cooking for a minute while stirring constantly. Remove the vegetables from the skillet and plate.

Some of the steps to making cube steak. Brown both sides of the cube steak, cook the mushrooms and onions. Pour in the beef broth (reserve 1/4 cup), stirring the liquid to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Whisk together the reserved broth and cornstarch and whisk it into the skillet.

Pour in the beef broth (reserve 1/4 cup), stirring the liquid to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Whisk together the reserved broth and cornstarch and whisk it into the skillet. Simmer the gravy until thickened, whisking several times.

Add the mushrooms, onions, and cooked cube steaks to the skillet. Cover and simmer for a few minutes. Finally, season with salt, pepper, and more thyme if desired.

Preparation Tips and Storage

Don’t forget to scrape those delicious brown bits off the bottom of the skillet. They are flavor-packed and always welcome in gravy.
Slice those mushrooms at least 1/4 inch thick as the moisture will cook out, and they will shrink.
Fresh thyme is always delicious with this recipe, but you could substitute one teaspoon of dried thyme or parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat or microwave at 60% power until warmed.

A serving size plate of cube steak, mushrooms, onions, and gravy with mashed potatoes and green beans.

Serving Suggestions

I love to serve this with garlic mashed potatoes, egg noodles, cauliflower mash, white rice, scalloped potatoes, roasted corn, sauteed green beans, or French baguettes with sweet cream butter.

Frequently Asked Questions

Why is my cube steak tough?

Ensure the steaks are well pounded with a meat mallet or mechanically tenderized with a meat tenderizer. Don’t overcook the steaks when browning. It only takes a few minutes to brown the steaks and cook them. To avoid overcooking, cook to an internal temperature of 145 degrees.

A good gravy base helps to tenderize the steak. Sometimes, I let the steaks simmer in the gravy on the stovetop a little longer than the recipe calls for. Or make them in an ovenproof skillet and let them bake in the oven in the gravy for an extra hour or until fork tender. Use a slow cooker and let them cook low and slow.

Can I freeze this dish?

Once cooled, freeze in a sturdy freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. Reheat in a skillet on the stovetop over low heat or microwave at 60% power until warmed.

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