Recipe

Tender Cubed Steak with Gravy

Crisp-edged cube steak simmered in a peppery, onion-rich brown gravy until fork-tender. A real-weeknight comfort classic that tastes like you cooked all day.

By Matt Campbell

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4.8

A skillet filled with browned cube steaks simmering in glossy brown onion gravy

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Cube steak has a reputation. Sometimes it is the hero of a cozy diner plate. Sometimes it is… chewy, and we do not speak of it. This recipe is firmly in the first category: crisp edges, tender bites, and a gravy you will want to ladle over everything within arm’s reach, including but not limited to mashed potatoes, rice, egg noodles, biscuits, and your own self-esteem.

The trick is simple and very weeknight-friendly. We give the steaks a quick seasoned dredge, brown them hard for flavor, then let them gently simmer in a gravy built right in the same pan. No mystery packets. No “why is this gray” situations. Just a skillet, a whisk, and the very satisfying moment when the gravy thickens and you realize dinner is handled.

Cube steaks browning in a cast iron skillet with a light flour coating

Why It Works

Fork-tender cube steak without a slow cooker: a short simmer breaks down toughness fast.
Deep flavor from browning the meat first, then building the gravy in the same skillet with those browned bits.
Gravy that behaves: a proper flour-to-liquid ratio keeps it silky and spoonable, not suspiciously brothy.
Flexible pantry swaps: use beef broth, chicken broth, or bouillon, and adjust seasoning to taste.

Best served with: mashed potatoes, buttered egg noodles, rice, or a thick slice of bread for plate-cleaning purposes.

Storage Tips

How to Store and Reheat

Refrigerate: Store steak and gravy together in an airtight container for up to 3 to 4 days.
Freeze: Freeze in a sealed container for up to 2 months. The gravy may thicken slightly after thawing, which is fixable.
Reheat (stovetop): Warm gently in a covered skillet over low heat with a splash of broth or water, stirring the gravy until smooth.
Reheat (microwave): Cover and heat in 45 to 60 second bursts, stirring gravy between rounds. Add a tablespoon of liquid if it looks too thick.

Leftover upgrade: Chop the steak, stir into the gravy, and serve over toast with a fried egg. Breakfast-for-dinner energy, but make it impressive.

Common Questions

What is cube steak, exactly?

Cube steak is usually top round or sirloin that has been run through a mechanical tenderizer, leaving that signature dimpled “cubed” surface. It cooks quickly but can still get tough if it is overcooked dry. That is why we brown first, then simmer in gravy.

How do I keep cube steak from being tough?

Three rules: 1) do not overcook it uncovered, 2) simmer it gently in gravy until tender, and 3) keep the pan at a low bubble, not a rolling boil. The simmer is where the magic happens.

Can I make this without flour?

Yes. For gluten-free, use a 1:1 gluten-free flour blend for dredging and thickening. You can also thicken the gravy with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) added near the end, simmering until glossy.

Do I need a cast iron skillet?

No, but it helps with browning. Any heavy skillet works, including stainless steel. Nonstick will brown less, but the gravy will still be delicious.

Can I add mushrooms or onions?

Please do. Add sliced onions and mushrooms after browning the steak, cook until softened, then proceed with the gravy. It turns into a steakhouse vibe for the price of a weeknight.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (cast iron or stainless steel), 12-inch preferred
Shallow bowl or plate for dredging
Tongs
Whisk (for smooth gravy)
Measuring cups and spoons

I started making cube steak on nights when I wanted comfort food but did not want a project. You know the kind of evening: you are tired, you are hungry, and you are one minor inconvenience away from eating crackers standing up. Cube steak is my “fine, I will cook” compromise. It is quick, it is affordable, and with the right gravy strategy it tastes like you had a plan all along.

Also, I have learned the hard way that gravy is basically a mood enhancer. If dinner is feeling a little blah, I make gravy. If life is feeling a little blah, I also make gravy. I am not saying it fixes everything. I am saying it fixes enough.