Print

Pioneer Woman Crock Pot Cube Steak

Pioneer Woman Crock Pot Cube Steak - recipe card
Print Recipe

This slow cooker cube steak, inspired by Pioneer Woman’s hearty style, is a comfort food classic featuring fork-tender beef smothered in a rich, savory mushroom and onion gravy. The low-and-slow cooking method transforms tough cube steak into melt-in-your-mouth perfection, perfect for serving over mashed potatoes or egg noodles.

Ingredients

Scale
  • 1 1/2 pounds cube steak, trimmed and cut into 4 pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 1 cup yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons water (cold)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the cube steak pieces dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt and black pepper. Place the all-purpose flour in a shallow dish and dredge each piece of steak in the flour, shaking off any excess; this will create a light coating that helps thicken the gravy and adds a browned crust.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the floured cube steak pieces in a single layer, working in batches if necessary, and sear for 2-3 minutes per side, until a golden-brown crust forms; do not crowd the pan or the meat will steam instead of brown. Transfer the seared steak to a plate and set aside.
  3. Reduce the heat to medium and add the sliced onions to the same skillet. Cook, stirring occasionally with a wooden spoon to scrape up the browned bits from the bottom, for about 4-5 minutes, until the onions are softened and beginning to turn translucent.
  4. Add the sliced mushrooms to the skillet and continue cooking for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned. Add the minced garlic and cook for 30 seconds, until fragrant, being careful not to burn the garlic.
  5. Pour the beef broth into the skillet, scraping up any remaining browned bits. Stir in the Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, then remove from heat.
  6. Place the seared cube steak pieces in the bottom of a slow cooker (4-6 quart capacity) in a single layer. Pour the onion-mushroom mixture and broth over the steak, ensuring the meat is mostly submerged. Place the bay leaf on top.
  7. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the meat is fork-tender and easily pulls apart. The low setting yields the most tender results, as it allows the connective tissue to break down slowly.
  8. When the meat is done, carefully remove the cube steak pieces to a serving platter and tent loosely with foil to keep warm. Discard the bay leaf. If you prefer a chunky gravy, set aside about 1/2 cup of the onions and mushrooms, then puree the remaining liquid with an immersion blender or in a standard blender until smooth.
  9. If you haven’t pureed, thicken the gravy: in a small bowl, whisk the cornstarch with the cold water to create a slurry. Slowly whisk the slurry into the hot liquid in the slow cooker. Continue cooking on HIGH, uncovered, for 15-20 minutes, stirring occasionally, until the gravy is thickened and coats the back of a spoon. If you pureed, stir the reserved vegetables back into the gravy and reheat.
  10. Season the gravy with additional salt and pepper to taste. Return the cube steak to the slow cooker and spoon the gravy over the top to coat. Let rest for 5 minutes to allow the flavors to meld.
  11. Serve the cube steak hot, spooning extra gravy over the top, and garnishing with chopped fresh parsley if desired.
  12. For best results, serve over mashed potatoes, egg noodles, or rice, and pair with a side of green beans or a crisp salad.
  13. Tip: For an even richer flavor, you can add a splash of heavy cream (about 1/4 cup) to the gravy just before serving, stirring to incorporate.
  14. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the gravy if needed.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently in a saucepan over low heat, adding a splash of beef broth or water to maintain the gravy’s consistency. Alternatively, reheat individual portions in the microwave at 70% power for 1-2 minutes, stirring halfway. The cube steak is best when reheated gently to avoid toughening.

Nutrition

Keywords: crock pot cube steak, slow cooker cube steak, pioneer woman cube steak, cube steak recipe, southern comfort food, beef and gravy, mushroom onion gravy, easy weeknight dinner, crockpot beef

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-cube-steak-recipe/