Slow cooker cube steak and gravy recipe is the epitome of easy comfort food, crafted for busy schedules. This vintage-inspired dish is a savory symphony of tender cube steaks, rich gravy, and caramelized onions. Let your crockpot do the work!
Dredge the steak through the flour covering the meat completely.
Shake off excess.
Heat oil in a heavy, cast iron skillet.
Cook steaks in oil until lightly browned on each side, about 3 minutes per side.
Transfer to a slow cooker.
Sprinkle the meat with the gravy packets.
Add the onion and 2 cups water.
Cover and cook on low for 8 hours or until meat is tender and an instant-read thermometer stuck in the center reads 165℉.
Notes
Storage:Leftover cube steak and gravy make an extra special next-day lunch! Store extras in an airtight container and refrigerate for three or four days, tops.If you want to keep leftovers for a longer period, you can freeze the steaks in a freezer-safe bag or container for up to three months.Tips:
Try to buy cube steaks that are already tenderized—they should have the little square pattern like in my photos. If not, no worries, but use a mallet or rolling pin to pound out the steaks yourself.
You'll know the oil is hot enough for searing when it looks as thin as water. It should be really shimmery to get a good sear.
Once you set the steak down in the hot oil, don't fuss with it!
Buy the lower-sodium packets if you need to lower your salt.
Beef is considered safe for all to eat when the internal temperature reaches 165 degrees F. However, rare beef is about 125 degrees F.