Thick, golden-seared cube steaks buried under a rich, savory onion gravy - this Smothered Cube Steak is the kind of dinner that makes everyone pull up a chair and stay a little longer. The gravy is deep, velvety, and packed with flavor from slow-cooked red onions and a splash of beef broth, and it all comes together in one skillet in just 30 minutes. I first made this on a chilly Tuesday night when I had absolutely nothing fancy in the fridge, and it's been in rotation ever since.
If you love hearty, cozy dinners like this, you might also enjoy this Healthy Ham and Potato Soup Recipe or keep things simple with my Easy Marinated Cheese Recipe as a starter.
The whole thing is so simple - pantry staples, one pan, and about half an hour of your time. If you're already a fan of The Best Fruity Chicken Salad Recipe for lighter nights, this smothered cube steak is the perfect complement for those evenings when you need something warm and filling on the table fast.
Why This Recipe Will Become a Regular in Your Kitchen
This smothered cube steak hits that sweet spot between simple and seriously satisfying. The steak gets dredged in seasoned flour before searing, which gives it a beautiful crust and helps the gravy cling to every bite. The red onion cooks down into something almost sweet, and the Lipton onion soup mix adds a depth of flavor that tastes like it simmered for hours. Cleanup is easy since it all happens in one skillet, and it's filling enough that you don't need much else on the side.
Jump to:
- Why This Recipe Will Become a Regular in Your Kitchen
- Smothered Cube Steak Ingredient
- How to Make Smothered Cube Steak
- Easy Substitutions to Know
- Equipment For Smothered Cube Steak
- Storing and Reheating Leftovers
- What to Serve on the Side
- Expert Tips
- The Night Grandma Took Over My Skillet
- FAQ
- Related
- Pairing
- Smothered Cube Steak
Smothered Cube Steak Ingredient
Here's a quick look at everything that goes into this Smothered Cube Steak.
See Recipe Card Below This Post For Ingredient Quantities
For the Cube Steak:
- steaks : These are the star - pre-tenderized beef that soaks up flavor beautifully and cooks quickly.
- butter: Gives the skillet rich flavor and helps the steaks get that gorgeous golden crust.
- all-purpose flour: Used for dredging, it creates a light coating that crisps up during searing and helps thicken the gravy later.
- black pepper: Adds a gentle kick and balances the richness of the butter and gravy.
- salt: Seasons the steaks and brings out all the other flavors.
- garlic powder: Adds a warm, savory depth to the flour coating.
- Fresh parsley (optional garnish): A little sprinkle brightens up the whole plate right before serving.
For the Gravy:
- red onion, sliced: Red onion turns sweet and tender as it cooks down, making the base of the gravy incredibly flavorful.
- garlic, minced: Adds a sharp, savory note that rounds out the sauce.
- beef broth: Creates the body of the gravy and adds rich, meaty flavor.
- packet Lipton onion soup mix: This is the secret weapon. It adds layers of seasoning you'd spend a lot longer building from scratch.
- cold water: Mixed with the cornstarch to make the gravy thickener.
- cornstarch: Whisked with cold water to thicken the gravy to a perfect, silky consistency.
How to Make Smothered Cube Steak
Here's a simple, step-by-step breakdown of the whole process.
Season the steaks: Season both sides of your Smothered Cube Steak with salt and pepper to taste. Set them aside while you get the flour mixture ready.
Dredge the steaks: In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Press each cube steak into the mixture, coating all sides evenly. A good coating here means a better crust and a richer gravy.
Sear the steaks: Heat the butter in a large skillet over medium-high heat. When it's melted and just starting to sizzle, carefully lay the Smothered Cube Steak in the pan. Cook for 3 to 4 minutes per side until they're deeply golden and crisp on the outside. Remove the steaks to a plate and set aside.
Cook the onions: In the same skillet, add the sliced red onions. Saute for about 5 minutes, stirring and scraping up all those flavorful bits left behind by the steak. Those brown bits are where the flavor lives, so don't skip this step.
Add the garlic: Stir in the minced garlic and cook for 30 more seconds, just until fragrant.
Build the gravy: Pour in the beef broth and stir in the onion soup mix. Stir everything together and bring it to a gentle boil.
Thicken the gravy: In a small bowl, whisk the cold water and cornstarch together until completely smooth. Pour the mixture into the skillet and reduce the heat to low. Let the gravy simmer for a few minutes, stirring occasionally, until it thickens to a rich, glossy consistency.
Return the steaks: Gently nestle the cube steaks back into the skillet. Spoon the onion gravy over them and let everything simmer together for another 2 to 3 minutes so the steaks can soak up all that flavor.
Serve: Plate the steaks hot, spooning extra gravy on top. Garnish with a little fresh parsley if you like a bit of color.
Easy Substitutions to Know
The Smothered Cube Steak is very flexible. If you don't have red onion, yellow onion works just as well and gives the gravy a slightly milder flavor. No beef broth? Chicken broth can step in, though the gravy will be a little lighter in color. If you'd rather skip the Lipton soup mix, season the broth with a little Worcestershire sauce, onion powder, and a touch of soy sauce instead. Arrowroot powder can stand in for cornstarch if that's what you have on hand.
Equipment For Smothered Cube Steak
- Large skillet
- Shallow dish for dredging
- Small bowl for the cornstarch mixture
- Whisk
Storing and Reheating Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small splash of beef broth to loosen the gravy back up. You can also freeze this for up to 2 months - just thaw overnight in the fridge before reheating.
What to Serve on the Side
This Smothered Cube Steak was made for mashed potatoes. The gravy soaks right in and it's absolutely perfect. Fluffy white rice or egg noodles are a close second. On the side, something simple like green beans, roasted broccoli, or buttered corn keeps things balanced without pulling any attention away from that gravy.
Expert Tips
Make sure your butter is hot and sizzling before the steaks go in - that's what gives you the crust. Don't crowd the pan; if your skillet isn't large enough for all four steaks at once, sear them in two batches. Always whisk the cornstarch into cold water first (not warm) to avoid lumps in your gravy. And don't rush the onions. That 5-minute saute is what builds the flavor base for the whole dish.
The Night Grandma Took Over My Skillet
It was a Sunday, and Grandma had come over for dinner. I was already halfway through making this when she quietly appeared at my elbow, spatula in hand, with that look she always gets.
"You're not scraping up the bits," she said, nodding toward the bottom of the pan.
"Grandma, I was about to-"
"The bits are the flavor, sweetheart."
She took the spatula from me without a word, scraped every last golden morsel off the bottom of the skillet, and folded it into the onions like she'd done it a thousand times. Which, honestly, she probably had. When we sat down to eat, my daughter took one bite of the gravy-covered steak and looked up with wide eyes. "This tastes different," she said. "Better." Grandma just smiled and passed the bread.
FAQ
How do you cook Smothered Cube Steak so it isn't tough?
The trick is a quick, hot sear to lock in moisture, followed by a gentle simmer in the gravy. Cube steak is already mechanically tenderized, so it doesn't need long - just don't skip the final simmer in the sauce. Grandma's tip: always scrape up the bits from the bottom of the pan when you add the onions. That extra step makes a real difference in the final flavor.
Does Smothered Cube Steak get tender the longer you cook it?
To a point, yes. A short simmer in the gravy helps it absorb flavor and stay juicy. But cooking it too long can actually toughen it back up. The 2 to 3 minutes back in the skillet at the end is just right for this recipe.
What are common mistakes when cooking Smothered Cube Steak?
The most common ones are not getting the pan hot enough before searing (so the steak steams instead of browns), skipping the dredge in flour, and rushing the onions. Also, make sure to whisk your cornstarch into cold water before adding it to the hot gravy - warm water causes clumping.
Is Salisbury steak and cube steak the same thing?
They're similar comfort food siblings but not the same. Salisbury steak is made from ground beef shaped into patties, while Smothered Cube Steak is a whole cut of beef that's been tenderized by pounding or machine-pressing. Both are delicious smothered in gravy, but cube steak has a firmer, more steak-like texture.
Related
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Pairing
These are my favorite dishes to serve with Smothered Cube Steak
Smothered Cube Steak
Ingredients
- 4 cube steaks about 2 lbs, tenderized
- 3 tablespoons butter unsalted, for searing
- 3 tablespoons all-purpose flour for dredging
- ½ teaspoon black pepper for seasoning
- 1 teaspoon salt for seasoning
- 1 teaspoon garlic powder for dredging
- Fresh parsley optional garnish
Gravy:
- 1 large red onion sliced
- 2 cloves garlic minced
- 1 ¼ cups beef broth for making the gravy
- 1 1 oz packet Lipton onion soup mix (for flavor)
- ¼ cup cold water for dissolving cornstarch
- 3 tablespoons cornstarch for thickening the gravy
Instructions
- Season both sides of the cube steaks with salt and black pepper to taste. Set aside.
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In a shallow dish, mix the flour, garlic powder, salt, and black pepper. Dredge each cube steak in the flour mixture, ensuring an even coat on all sides.
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Heat the butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the cube steaks to the skillet. Cook for about 3 to 4 minutes per side until golden brown. Remove the steaks from the skillet and set them aside on a plate.
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Add the sliced red onions to the same skillet and sauté for about 5 minutes until softened and translucent. Stir occasionally, scraping up any browned bits from the bottom of the pan.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Pour in the beef broth and add the onion soup mix to the skillet. Bring to a simmer while stirring occasionally.
- In a small bowl, combine the cold water and cornstarch, whisking until smooth. Slowly stir the cornstarch mixture into the simmering gravy, and reduce heat to low. Simmer for a few minutes until the gravy thickens.
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Once the gravy has thickened, add the cube steaks back into the skillet, ensuring they are coated with the gravy. Allow the steaks to simmer for an additional 2 to 3 minutes.
- Serve hot, optionally garnished with fresh parsley.
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