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Slow Cooked Smothered Cubed Steak

September 15, 2011 updated April 21, 2021

This Slow Cooked Smothered Cubed Steak is simmered in a flavorful gravy along with green bell pepper, onions and baby portabella mushrooms. This style of down home steak and gravy is one of the best dishes to cook low and slow. It’s a spectacular dish to come home to, and sure to have the family asking for seconds.

 Slow Cooked Smothered Cubed Steak with Gravy with mushrooms

Easy Slow Cooked Smothered Cubed Steak Recipe

What is cube steak or cubed steak? I’m so happy you asked! The terms are often used interchangeably and they’re essentially the very same thing. Cube steak is actually top sirloin or top round that has been run heavily through a meat tenderizer machine leaving it filled with tiny holes called “cubing.” The meat isn’t only tender but the holes left behind from this process makes it even more inclined to absorb all of the seasonings. This cubed steak simmers all day in its own flavorful gravy making it one of those comforting “stick to your ribs” kind of dishes. Winter, Fall or of the year it’s a meal that always hits the spot.

how to make Slow Cooked Smothered Cubed Steak with Gravy

Ingredients to Make Slow Cooked Smothered Cubed Steak

To make this tender cubed steak with mushrooms, onions and bell peppers you’ll need:

  • Steak – 6-8 pieces of cubed sirloin steak.this is roughly 2-3 pounds of cube steak.
  • Breading – All-purpose flour seasoned with salt, black pepper and paprika.
  • Olive oil
  • Vegetables – Green bell pepper, sweet onion and baby portabella mushrooms.
  • Sauce – Cream of mushroom and roasted garlic soup or classic cream of mushroom soup and low sodium beef broth.
  • Seasonings – One packet Knorr Au Jus gravy mix and steak seasoning i.e. Chicago, Montreal or Meat Magic seasoning, you can use your favorite. Dried thyme plus salt and black pepper.
  • A-1 steak sauce.
  • Thickener – All purpose flour.
  • Garnish – Flat leaf parsley.


How to Make the Best Slow Cooked Cubed Steak and Gravy

When slow cooking this dish, the steak becomes super succulent and tender. It becomes infused with the flavor of the gravy and seasonings. Making it in a crockpot makes it perfect for a busy weeknight meal.

  • Kitchen tools you’ll need: One 6 quart or similar size slow cooker or crock pot, measuring cups and spoons, sharp knife and chopping board.
  • If you have top sirloin or top round steaks on hand, you can also use a meat mallet to pound it for this recipe. Use the side with the meat tenderizer, not the smooth flat side for the best end result.
  • After dusting with flour, I go the extra mile and browning the steak pieces on the stove top before layering  in the slow cooker. If you’re sort on time, you may choose to skip the browning step. It adds another level of flavor that makes it worth the effort if time allows.
  • You may omit, or add a different type and flavor of bell peppers to suit your taste or what you have on hand.
  • You may also adapt using the variety of mushrooms that you enjoy. It’s all about simplifying dinner so don’t sweat the small stuff.
  • The Au Jus mix contains ample sodium adding flavor overall. You can add more salt to your taste.
  • You can use classic cream of mushroom or cream of mushroom with garlic soup for this recipe. Should you choose classic cream of mushroom soup, add 1 teaspoon of garlic powder or granulated garlic for more flavor.
  • Store leftovers in an airtight container chilled for up to 2 days. Gently reheat in the oven, covered with foil or at 50% power in the microwave. When reheating in the microwave, take care not to overcook the meat or it will be tough.
Cooked Cube Steak on a white platter

More Southern Style Slow Cooker and Crock Pot Recipes to Make

Slow cooking will never go out of style in my cookbook. The fix it and forget it way of making dinner is always a win for busy families. A few other recipes you may like to try:

best ever Slow Cooked Smothered Cubed Steak with Gravy

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Slow Cooked Smothered Cubed Steak with Gravy

Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Beef, Main Course
Cuisine: American
Keyword: cubed-steak-recipes, slow-cooked-smothered-steak
Servings: 8 servings
Calories: 308kcal
Author: Melissa Sperka


  • 2 1/2 lb cubed sirloin steak (6-8 medium-size pieces)
  • 1/3 cup all-purpose flour (Season with 1/4 tsp each salt, black pepper and smoked paprika)
  • olive oil
  • 1 medium green bell pepper seeded and sliced
  • 1 medium sweet onion sliced
  • 1 8 oz container sliced baby portabella mushrooms
  • 1 10 3/4 oz can cream of mushroom and roasted garlic soup OR classic cream of mushroom soup
  • 1 1/2 cup low sodium beef broth
  • 1 0.6 oz packet Knorr Au Jus gravy mix
  • 2 Tbsp A-1 steak sauce
  • 1 Tbsp chopped flat leaf parsley
  • 1 tsp steak seasoning blend i.e. Chicago, Montreal, Meat Magic
  • 1/4 tsp dried thyme
  • salt and black pepper to taste
  • 1 Tbsp flour, plus additional as needed to thicken sauce


  • Spray the crock of a 6 quart slow cooker with cooking spray.
  • Dust the cube steaks with flour seasoned with salt, pepper and paprika.
  • In a large skillet over medium-high heat, brown both sides of the steaks in olive oil for 1 minute per side then arrange in the bottom of the slow cooker. Do not cook through.
  • To the pan, add soup, beef broth, au jus packet, steak sauce, parsley, steak seasoning and thyme. Whisk off the heat scraping all of the brown bits off the bottom of the pan. Whisk in 1 Tbsp of flour. Taste and adjust the salt and black pepper, if needed.
  • Arrange vegetables on top of steak, then drizzle gravy on top. Cover and cook on low for 6 -7 hours or until fork tender.
  • Serve immediately over rice, egg noodles or mashed potatoes.


  • The au jus gravy mix will likely have ample salt for this entire dish. Taste before adding any additional salt to your steak.
  • You can use classic cream of mushroom soup or cream of mushroom soup with garlic for this recipe. Should you choose classic cream of mushroom soup, add 1 teaspoon of garlic powder or granulated garlic for more flavor.
  • Adjust the steak pieces according to how many servings needed.


Serving: 1serving | Calories: 308kcal | Carbohydrates: 9g | Protein: 31g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 235mg | Potassium: 660mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



      1. Do you know if this can be made in a pressure cooker, like an instant pot? I use it to save time.

  1. Seeing this recipe brought back memories of the smothered steak my mom use to make in a big cast iron skillet completely on the stove. I would love to make this but I have developed a food allergy to mushrooms. Leaving out the sliced mushrooms would be easy but what type of canned soup could I substitute for the cream of mushroom & roasted garlic soup?

    1. Hi Terri, how sweet! You can absolutely omit the mushrooms and use either cream of chicken or cream of celery soup instead. You’ll never know it’s cream of chicken after cooking with the remaining ingredients and seasonings. There’s a cream of chicken with herbs and even a cream of bacon, if you’re so inclined.

  2. The most AMAZING stew i have ever made. The taste will have you craving this dish, over and over again.
    My favorite dish EVER !!!!!!

  3. just sounds so good! I’m going to make this in the next couple days thank you very much. I’ve always done cube steak in a Spanish way with onion garlic vinegar and cilantro can’t wait to try this version! Thanks!

  4. Made this yesterday and all I can say is WOW!!!! Perfect!!, and our boys made sure there were NO left overs!!!
    Thank you Melissa!!!

  5. Melissa this was pure comfort food at best! The steak was so tender and just over the top in flavor!! Thank you for sharing your wonderful recipes!!

  6. Hi Dee Dee, I consider that a true compliment from such a fantastic cook as you! I’m so happy you enjoyed this, thanks friend. ♥ Melissa

    1. Hi, I’m anxious to try this recipe out. Can I pre make this and freeze it or prepare it for a slow cooker dump?

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