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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.