Articles by B. Coop

This tender cubed steak and gravy recipe is the kind of comforting, old-fashioned dinner that makes the whole house smell good. The cubed steaks are seasoned, lightly coated in flour, pan-fried until golden brown, and then slowly simmered in a rich homemade onion gravy until they become tender enough to cut with a fork.

It is hearty, filling, budget-friendly, and made with simple ingredients you may already have in your kitchen.

You can prepare this recipe entirely on the stovetop or finish the cubed steaks in the oven for an easy, hands-off cooking method. Either way, you will end up with tender beef covered in savory brown gravy and soft, caramelized onions.

Serve it over creamy mashed potatoes, white rice, egg noodles, or warm biscuits for a complete Southern comfort food dinner.

What Is Cubed Steak?

Cubed steak, sometimes called cube steak, is usually made from top round or top sirloin beef that has been mechanically tenderized. The tenderizing process creates the small indentations or cube-shaped marks you see across the surface of the meat.

Although cubed steak has already been tenderized, it is still a lean and sometimes tough cut of beef. The best way to prepare it is to brown it first and then cook it slowly in gravy until the connective tissue softens.

That is why cubed steak works so well in recipes like country-fried steak, chicken-fried steak, Swiss steak, and smothered steak with gravy.

Why You Will Love This Cubed Steak and Gravy

This recipe uses affordable ingredients without sacrificing flavor. Browning the steaks before simmering them gives the meat a deeper, more savory flavor, while the seasoned flour helps create a thick homemade gravy.

You will also love this recipe because:

● It can be prepared on the stovetop or in the oven.

● The gravy is made in the same skillet used to fry the steaks.

● It uses inexpensive cubed steak.

● The seasoning is bold, savory, and slightly spicy.

● The steaks become tender and flavorful as they cook.

● It pairs well with rice, mashed potatoes, noodles, or biscuits.

● Leftovers reheat beautifully.

Ingredients for Cubed Steak and Gravy

For the Cubed Steak

● 1½ pounds cubed steak

● 1 cup all-purpose flour

● 3 tablespoons unsalted butter

● 1 onion, sliced

● 1 teaspoon minced garlic

● 2 cups water or beef broth

● Vegetable oil, for frying

Seasoning Blend

● 1 tablespoon Cajun seasoning

● 2 teaspoons garlic powder

● 1 teaspoon onion powder

● 1 teaspoon Knorr chicken bouillon — just trust me

● ½ teaspoon cayenne pepper

Ingredient Notes

Cubed Steak

Look for cubed steak pieces that are relatively even in size and thickness. Steaks that are extremely thin will cook more quickly, while thicker pieces may need additional simmering time to become tender.

Depending on how large the steaks are, you may want to cut them into smaller serving-size portions before seasoning them.

All-Purpose Flour

The flour serves two purposes in this recipe. First, it creates a light coating on the outside of the cubed steaks. Second, the reserved seasoned flour is used to thicken the gravy.

Do not throw away the flour after dredging the steaks. You will need approximately 2 to 3 tablespoons of it for the gravy.

Because the flour has come into contact with raw meat, it must be thoroughly cooked before serving.

Cajun Seasoning

Different brands of Cajun seasoning contain different amounts of salt. If your Cajun seasoning is particularly salty, use low-sodium beef broth and wait until the gravy is finished before adding any extra salt.

Knorr Chicken Bouillon

Chicken bouillon may sound unexpected in a beef recipe, but it adds another layer of savory flavor to both the steaks and the gravy. It helps give the dish the deeply seasoned, slow-cooked flavor associated with homemade Southern gravy.

Cayenne Pepper

The cayenne adds warmth and a mild kick. Reduce the amount if you are sensitive to spicy food. You can also omit it entirely without affecting the texture of the recipe.

Onion

The sliced onion cooks directly in the flavorful drippings left behind by the steaks. As it browns and softens, it adds natural sweetness and body to the gravy.

Yellow, white, or sweet onions can all be used.

Water or Beef Broth

Beef broth gives the gravy a deeper flavor, but water will also work because the seasoned flour, bouillon, onions, garlic, butter, and browned bits in the skillet provide plenty of flavor.

When using broth, choose a low-sodium or unsalted variety if possible. This gives you better control over the final seasoning.

Butter and Vegetable Oil

Using both butter and vegetable oil provides flavor while helping prevent the butter from burning during the frying process.

Use enough vegetable oil to lightly coat the bottom of the skillet. The cubed steaks should be shallow-fried, not completely submerged.

How to Make Cubed Steak and Gravy on the Stovetop

Step 1: Prepare the Seasoning Blend

Add the Cajun seasoning, garlic powder, onion powder, chicken bouillon, and cayenne pepper to a small bowl.

Mix until the seasonings are evenly combined.

Dividing the seasoning between the meat and the flour ensures that the cubed steaks are flavorful all the way through rather than only being seasoned on the outside.

Step 2: Season the Cubed Steaks

Pat the cubed steaks dry with paper towels.

Sprinkle half of the seasoning blend evenly over both sides of the steaks. Use your hands to gently rub the seasoning into the surface of the meat.

Allowing the steaks to sit for 10 to 15 minutes after seasoning is optional, but it gives the seasoning a little more time to absorb into the meat.

Step 3: Prepare the Seasoned Flour

Pour the all-purpose flour into a shallow bowl, pie plate, or large plate.

Add the remaining half of the seasoning blend to the flour and stir until evenly combined.

Taste should never depend entirely on the gravy. Seasoning both the meat and the flour creates layers of flavor.

Step 4: Dredge the Steaks

Coat each cubed steak in the seasoned flour, making sure all sides are covered.

Gently press the flour into the steaks so that it adheres to the meat. Shake off any heavy excess flour and place the coated steaks on a clean plate or wire rack.

Reserve the remaining seasoned flour. You will use 2 to 3 tablespoons to make the gravy.

Step 5: Heat the Skillet

Place a large, deep skillet or Dutch oven over medium heat.

Add enough vegetable oil to lightly cover the bottom of the skillet. Add the unsalted butter and allow it to melt.

The oil should be hot before adding the steaks, but it should not be smoking. To test it, sprinkle a small pinch of flour into the skillet. If it sizzles immediately, the oil is ready.

Step 6: Fry the Cubed Steaks

Place the steaks in the hot skillet without overcrowding the pan.

Cook for approximately 2 to 3 minutes per side, or until each side is golden brown.

The steaks do not need to be completely cooked through at this stage. The goal is to brown the outside and develop flavor. They will finish cooking in the gravy.

Depending on the size of your skillet, you may need to fry the steaks in batches.

Transfer the browned steaks to a clean plate and set them aside.

Step 7: Brown the Onions

Add the sliced onions to the same skillet.

Cook the onions over medium heat, stirring occasionally, until they are softened and lightly browned.

Scrape the bottom of the skillet as the onions cook. Those browned bits left behind by the steaks contain a tremendous amount of flavor and will become part of the gravy.

If the skillet appears dry, add a small amount of vegetable oil or butter.

Step 8: Add the Garlic

Add the minced garlic to the onions.

Sauté for approximately 30 seconds, stirring constantly. Garlic can burn quickly, so only cook it until it becomes fragrant.

Step 9: Make the Gravy

Sprinkle 2 tablespoons of the reserved seasoned flour over the onions.

Stir continuously until the flour is no longer visible and has absorbed the fat in the skillet. Cook the flour for approximately 1 to 2 minutes to remove its raw taste.

If you prefer a thicker gravy, use 3 tablespoons of the reserved flour.

Slowly pour in the water or beef broth while stirring or whisking continuously. Adding the liquid gradually helps prevent lumps.

Continue stirring until the mixture is smooth.

Step 10: Simmer the Gravy

Bring the gravy to a gentle simmer.

As it heats, it will begin to thicken. Taste the gravy carefully and adjust the seasoning as needed.

Because the Cajun seasoning, bouillon, and broth may all contain salt, taste the gravy before adding any additional salt.

If the gravy becomes thicker than you prefer, add a small splash of water or broth.

Step 11: Return the Steaks to the Skillet

Place the browned cubed steaks back into the skillet.

Arrange them in a mostly even layer and spoon some of the onion gravy over the top of each steak.

The steaks do not have to be completely submerged, but most of the meat should be surrounded by gravy.

Step 12: Cover and Cook Until Tender

Reduce the heat to low and cover the skillet with a lid.

Simmer the cubed steaks gently until they are fork-tender. Depending on their size and thickness, this can take anywhere from 45 minutes to 1 hour and 30 minutes.

Check the skillet periodically and gently stir or turn the steaks if necessary. Add a little more water or broth if the gravy becomes too thick before the meat is tender.

Avoid boiling the steaks aggressively. A low, gentle simmer helps tenderize the meat without causing it to become dry or tough.

The cubed steak is ready when a fork slides into the meat easily and the steak can be cut without much resistance.

Oven-Baked Cubed Steak and Gravy

The oven method is perfect when you want to prepare the recipe ahead of time or avoid standing over the stove while the steaks become tender.

You will still brown the steaks and prepare the gravy on the stovetop. The covered skillet is then transferred to the oven to finish cooking slowly.

Step 1: Preheat the Oven

Preheat the oven to 325°F.

Make sure you are using an oven-safe skillet, braiser, or Dutch oven with a fitted lid.

If your skillet is not oven-safe, transfer the gravy and browned steaks to a covered baking dish before placing them in the oven.

Step 2: Prepare and Brown the Steaks

Prepare the seasoning blend, season the steaks, mix the remaining seasoning into the flour, and dredge the steaks as directed in the stovetop instructions.

Heat the vegetable oil and butter in an oven-safe skillet over medium heat.

Fry the steaks for 2 to 3 minutes on each side, or until golden brown. Transfer the steaks to a plate.

Step 3: Prepare the Onion Gravy

Cook the sliced onions in the same skillet until softened and browned.

Add the garlic and sauté for 30 seconds.

Sprinkle in 2 to 3 tablespoons of the reserved seasoned flour. Stir until no dry flour remains, then cook for 1 to 2 minutes.

Gradually stir in the water or beef broth.

Bring the gravy to a simmer and taste for seasoning.

Step 4: Add the Steaks

Return the browned steaks to the skillet and spoon the gravy over them.

Make sure there is enough liquid in the skillet to keep the steaks moist while baking. Add an additional splash of broth or water if the gravy already appears very thick.

Step 5: Cover and Bake

Cover the skillet tightly with an oven-safe lid.

Bake at 325°F for approximately 1 to 1½ hours, or until the cubed steaks are fork-tender.

Begin checking thinner steaks after 45 minutes. Thicker pieces may need the full 1½ hours.

If using a baking dish, cover it tightly with a lid or aluminum foil to trap steam and prevent the gravy from drying out.

Step 6: Check the Gravy

Carefully remove the skillet from the oven.

If the gravy is too thick, stir in a small amount of warm water or broth until it reaches your desired consistency.

If the gravy is thinner than you prefer, place the uncovered skillet on the stovetop over medium-low heat and simmer for a few minutes.

Taste and adjust the seasoning before serving.

How Long Does Cubed Steak Take to Become Tender?

Cooking time can vary significantly depending on the thickness, size, quality, and exact cut of the cubed steaks.

Thin steaks may become tender in approximately 45 minutes. Thicker or tougher steaks may need 1 hour and 30 minutes or slightly longer.

Do not rely only on the clock. Check the texture of the meat with a fork.

Cubed steak is done when:

● A fork easily pierces the meat.

● The steak can be cut with little resistance.

● The meat feels tender rather than chewy.

● The gravy has thickened and absorbed the flavor of the beef.

If the steak is still tough, it usually needs more time. Add a little liquid if necessary, cover the skillet again, and continue cooking over low heat or in the oven.

Tips for the Best Cubed Steak and Gravy

Do Not Skip Browning the Steaks

Browning develops flavor on the surface of the meat and creates the browned bits used to flavor the gravy.

Avoid placing the raw steaks directly into the gravy. They will cook, but the final dish will not have the same depth of flavor.

Do Not Overcrowd the Skillet

Overcrowding lowers the temperature of the skillet and causes the steaks to steam rather than brown.

Cook them in batches when necessary.

Use Medium Heat for Frying

If the heat is too high, the seasoned flour may burn before the steaks have time to brown properly.

Medium heat provides better control.

Cook the Flour Before Adding Liquid

After sprinkling the flour over the onions, allow it to cook for at least 1 minute.

This removes the raw flour taste and gives the gravy a smoother flavor.

Add the Liquid Gradually

Pouring in all the broth at once can create lumps. Add it slowly while stirring or whisking.

Keep the Heat Low While Simmering

A hard boil can make lean cuts of beef tough and may cause the gravy to stick to the bottom of the skillet.

Use the lowest heat needed to maintain a gentle simmer.

Keep the Skillet Covered

The lid traps moisture and creates the steamy environment needed to tenderize the steaks.

Do Not Rush the Cooking Time

Cubed steak is not always tender immediately after it is cooked through. It often needs additional time for its fibers to soften.

If it tastes tough, continue cooking it slowly.

Taste Before Adding Salt

Cajun seasoning, bouillon, and beef broth can all contain salt. Taste the finished gravy before adding more.

How to Prevent Lumpy Gravy

To make smooth gravy:

1. Stir the flour into the onions and fat until no dry flour remains.

2. Cook the flour for 1 to 2 minutes.

3. Add the broth gradually.

4. Stir or whisk continuously while adding the liquid.

5. Allow the gravy to reach a gentle simmer.

If a few lumps still form, whisk the gravy vigorously before returning the steaks to the skillet.

You can also strain the gravy, but this will remove the onions. Small lumps generally soften and disappear as the gravy simmers.

How to Thicken Cubed Steak Gravy

If the gravy is too thin after the steaks become tender, remove the steaks from the skillet and keep them covered.

Simmer the gravy uncovered over medium-low heat until it reduces and thickens.

You can also make a small slurry using:

● 1 tablespoon all-purpose flour

● 2 tablespoons cool water

Whisk the flour and water until completely smooth. Slowly stir a small amount of the slurry into the simmering gravy. Allow it to cook for several minutes before deciding whether more is needed.

Do not add dry flour directly to finished gravy because it is likely to form lumps.

How to Thin Gravy That Is Too Thick

Gravy naturally thickens as it sits.

If it becomes too thick, gradually stir in warm beef broth or water until it reaches the consistency you prefer.

Add only a small amount at a time. It is easier to thin gravy than to thicken it again.

What to Serve With Cubed Steak and Gravy

Cubed steak and gravy is best served with something that can soak up all of the onion gravy.

Try serving it with:

● Creamy mashed potatoes

● White rice

● Buttered egg noodles

● Grits

● Homemade biscuits

● Cornbread

● Roasted potatoes

● Southern-style green beans

● Collard greens

● Cabbage

● Sweet corn

● Roasted carrots

● Broccoli

● A simple green salad

For a traditional comfort food plate, serve the cubed steak and gravy over mashed potatoes with green beans and warm biscuits on the side.

Can I Add Mushrooms?

Yes. Sliced mushrooms are a delicious addition to cubed steak and gravy.

Add approximately 8 ounces of sliced mushrooms to the skillet after the onions begin to soften. Cook until the mushrooms release their liquid and become lightly browned.

Then add the garlic and continue with the recipe.

Can I Use Cream of Mushroom Soup?

You can, but it will create a creamier gravy and change the flavor of the original recipe.

To use it, prepare the steaks, onions, garlic, and seasoned flour as directed. Stir in one can of cream of mushroom soup along with enough broth or water to create the desired gravy consistency.

Remember that canned soup contains sodium, so taste before adding additional salt or seasoning.

Can I Make This Recipe Without Onions?

Yes. The onions add flavor, sweetness, and texture, but the recipe can be prepared without them.

After removing the browned steaks, add the garlic directly to the skillet and continue with the seasoned flour and broth.

Can I Make Cubed Steak and Gravy Ahead of Time?

Yes. This recipe is an excellent make-ahead meal because the meat and gravy often taste even better the next day.

Prepare the recipe completely and allow it to cool. Refrigerate the steaks and gravy together in an airtight container.

Reheat slowly on the stovetop or in the oven, adding a small amount of broth or water as needed.

How to Store Leftover Cubed Steak and Gravy

Allow the leftovers to cool before transferring them to an airtight container.

Store the cubed steak and gravy together in the refrigerator for up to 3 to 4 days.

Keeping the steaks covered in gravy helps prevent them from drying out.

How to Reheat Cubed Steak and Gravy

Stovetop

Place the steaks and gravy in a covered skillet or saucepan.

Add a splash of water or beef broth and warm over low heat until heated through. Stir the gravy occasionally and turn the steaks as needed.

Oven

Place the cubed steak and gravy in a covered baking dish.

Bake at 325°F for approximately 20 to 30 minutes, or until heated through.

Add a small amount of broth before reheating if the gravy has become very thick.

Microwave

Place one serving of cubed steak and gravy in a microwave-safe dish.

Cover loosely and microwave in short intervals, stirring the gravy and turning the steak between intervals.

Be careful not to overheat the meat, as this can cause it to become dry.

Can You Freeze Cubed Steak and Gravy?

Yes. Cubed steak and gravy can be frozen for up to 2 to 3 months.

Allow the dish to cool completely, then transfer the steaks and gravy to a freezer-safe container or freezer bag. Remove as much excess air as possible.

Thaw overnight in the refrigerator before reheating.

The gravy may appear slightly separated after thawing. Stir it well while reheating and add a small amount of broth if needed.

Frequently Asked Questions

Why is my cubed steak still tough?

The most common reason cubed steak is tough is that it has not cooked long enough.

Cubed steak is a lean cut that benefits from slow cooking. If the meat is still chewy, add a little more broth or water, cover the skillet, and continue cooking it over low heat.

Do you rinse cubed steak before cooking?

No. Raw beef does not need to be rinsed.

Rinsing can spread bacteria around the sink and surrounding surfaces. Instead, remove the meat from its packaging and pat it dry with paper towels before seasoning.

Should cubed steak be cooked fast or slow?

This recipe uses both methods.

The steaks are initially cooked quickly to brown the seasoned flour coating. They are then cooked slowly in gravy until tender.

The initial browning creates flavor, while the slow cooking tenderizes the meat.

Can I use milk in the gravy?

You can replace part of the broth with milk for a lighter-colored, creamier gravy.

However, this particular recipe is intended to make a savory brown onion gravy, so water or beef broth provides the best result.

Can I use chicken broth instead of beef broth?

Yes. Chicken broth can be used in place of beef broth.

The flavor will be slightly lighter, but the chicken bouillon and browned beef will still make the gravy savory.

What skillet works best?

A large cast-iron skillet, deep stainless-steel skillet, braiser, or Dutch oven works well.

The skillet should be large enough to hold the steaks and gravy without overflowing. For the oven method, make sure both the skillet and lid are oven-safe.

Can I cook the cubed steak in a slow cooker?

Yes, although the texture of the coating may soften more in a slow cooker.

Brown the seasoned and floured steaks first. Prepare the onions and gravy in the skillet, then transfer everything to a slow cooker.

Cook on low for approximately 6 to 7 hours or on high for 3 to 4 hours, checking for tenderness.

Slow cooker temperatures vary, so use the texture of the meat as your guide.

Is cubed steak the same as ground beef?

No. Cubed steak is a whole cut of beef that has been mechanically tenderized.

Ground beef is beef that has been finely chopped or ground.

What is the difference between cubed steak and Salisbury steak?

Cubed steak is an actual cut of beef.

Salisbury steak is generally made from seasoned ground beef formed into patties and served with gravy.

Print

Cubed Steak and Gravy Recipe

Tender cubed steaks are seasoned, lightly breaded, pan-fried, and slowly cooked in a homemade onion gravy until fork-tender. Prepare them completely on the stovetop or finish them in the oven for an easy Southern comfort food dinner.

Ingredients

Cubed Steak and Gravy

• 1½ pounds cubed steak
• 1 cup all-purpose flour
• 3 tablespoons unsalted butter
• 1 onion sliced
• 1 teaspoon minced garlic
• 2 cups water or beef broth
• Vegetable oil for frying

Seasoning Blend

• 1 tablespoon Cajun seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Knorr chicken bouillon
• ½ teaspoon cayenne pepper

Instructions

Stovetop Instructions

1. Add the Cajun seasoning, garlic powder, onion powder, chicken bouillon, and cayenne pepper to a small bowl. Mix well.
2. Sprinkle half of the seasoning blend over both sides of the cubed steaks. Gently rub the seasoning into the meat.
3. Add the remaining seasoning blend to the flour and mix until evenly combined.
4. Dredge each steak in the seasoned flour, coating all sides. Shake off the excess flour and set the steaks aside.
5. Reserve the remaining seasoned flour for the gravy.
6. Heat enough vegetable oil to lightly coat the bottom of a large skillet over medium heat. Add the butter and allow it to melt.
7. Fry the steaks for 2 to 3 minutes per side, or until golden brown. Work in batches if necessary.
8. Transfer the browned steaks to a plate and set aside.
9. Add the sliced onions to the skillet. Cook until softened and browned, scraping the browned bits from the bottom of the skillet.
10. Add the minced garlic and sauté for 30 seconds.
11. Sprinkle 2 to 3 tablespoons of the reserved seasoned flour over the onions.
12. Stir until the flour is no longer visible. Cook for 1 to 2 minutes.
13. Gradually stir in the water or beef broth until smooth.
14. Bring the gravy to a gentle simmer.
15. Taste and adjust the seasoning as needed.
16. Return the cubed steaks to the skillet and spoon the gravy over them.
17. Reduce the heat to low and cover the skillet.
18. Cook for 45 minutes to 1½ hours, or until the steaks are fork-tender. Add more broth or water if the gravy becomes too thick.
19. Serve warm with mashed potatoes, rice, noodles, or biscuits.

Oven Instructions

1. Preheat the oven to 325°F.
2. Prepare, season, dredge, and brown the cubed steaks according to the stovetop instructions.
3. Remove the browned steaks from the skillet.
4. Cook the onions until softened and browned.
5. Add the garlic and sauté for 30 seconds.
6. Stir in 2 to 3 tablespoons of the reserved seasoned flour and cook for 1 to 2 minutes.
7. Gradually stir in the water or beef broth.
8. Bring the gravy to a simmer and adjust the seasoning as needed.
9. Return the steaks to an oven-safe skillet or transfer the gravy and steaks to a baking dish.
10. Spoon the gravy over the steaks.
11. Cover tightly with an oven-safe lid or aluminum foil.
12. Bake at 325°F for 1 to 1½ hours, or until the steaks are fork-tender.
13. Add a splash of broth or water if the gravy becomes too thick.
14. Serve warm.

Recipe Notes

Recipe Notes

• Cooking time will vary depending on the size and thickness of the cubed steaks.
• Thinner steaks may become tender in approximately 45 minutes, while thicker steaks may take up to 1½ hours.
• Use low-sodium beef broth if your Cajun seasoning and bouillon contain a significant amount of salt.
• Add the broth gradually while stirring to prevent lumpy gravy.
• For a thicker gravy, use 3 tablespoons of the reserved seasoned flour.
• For a thinner gravy, add additional broth or water.
• If the steaks are still tough, continue cooking them slowly until fork-tender.
• Do not discard the remaining seasoned flour after dredging the steaks. It is used to thicken the gravy.
• Because the reserved flour has touched raw meat, make sure it cooks thoroughly before serving.