Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from not only a large sliced onion, but a packet of dry onion soup mix.
How To Serve
The whole meal can be made start to finish in about 20 minutes. I love to serve Cubed Steak with Onion Gravy over mashed potatoes to soak up all that yummy gravy with a side of peas. Are you a fan of peas mixed into your mashed potatoes? I love it!
The pieces of cubed steak are dredged in a little flour that’s been seasoned with black pepper and garlic salt and then pan-fried in some vegetable oil. A cast iron pan is best, but any type of pan will work. The gravy is super easy to make from the pan drippings.
Cubed Steak with Onion Gravy is definitely worthy of a place on your regular dinner rotation!
More Economical Steak Recipes
- Chicken Fried Steak– When it comes to comfort food, Chicken Fried Steak is the real deal. Tenderized cubed steak is breaded and pan-fried and then topped with a creamy milk gravy made from the pan drippings.
- Swiss Steak– Cube Steak gets coated in flour and then browned in a pan. It’s slow-cooked with tomatoes, green peppers, onions, and seasonings until tender. Serve it over rice or mashed potatoes for a filling meal that won’t break the bank.
- Crock Pot Cubed Steak– cooks up so tender with a super flavorful gravy.
Watch the short video below to see how easy this recipe is to make.
Cubed Steak with Onion Gravy
Equipment
Ingredients
- 1 1/2 pounds cubed steak
- 1/3 cup flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 cup Vegetable oil
- 1 large onion, sliced
- 1 (14-ounce) can beef broth
- 1 package dry onion soup mix
Instructions
- Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
- If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
- Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
- Bring to a simmer and cook until onions are soft.
- Return steak to pan to warm. Serve with mashed potatoes.
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Cooking instructions via IP are missing. Good flavor mix but had to go to other recipes to find IP cooking instructions and Release info.
Recipe looked good but lacked cooking instructions to the end.
Huh? The recipe is clearly there
Found cubed steak at a good price a couple days ago, can’t wait to try this tonight. I love mashed potatoes but feel with the small amount of gravy this makes, why not try grits as a side. It just sounds right to me. Thanks for the recipe!
Both my picky daughter and I LOVED this recipe. I followed it to a T. … I made it 2 weeks ago, and she’s asking for it again. It came out very tender, delicious, and flavorful. I will be definitely making it again.
Thank You,
Both my picky daughter and I LOVED this recipe.. it’s definitely a keeper. She’s still raving how delicious it was 2 weeks when I first made it, and asking for it again. It came out very flavorful and tender, and I followed the recipe to a T.
I made this for dinner the other night, and it turned out perfect!! I loved the idea of using the onion soup mix with the gravy mixture. I made loaded baked potatoes to go with it (bacon, sharp cheddar, etc). Fast forward to tonight, I cut my cubed steak into chunks, basically following the same recipe for the gravy (I added freshly minced garlic in with the onions and sautéed them before I made it), and I cooked a big pot of egg noodles and beef broth to serve under it. It was such a wonderful meal. I don’t think I’ll ever make gravy another way. Thank you so much for sharing this recipe❤️
I just made this for dinner and I have to say we LOVED it. Will most definitely make again!!!
Outstanding!! The flavor was rich and so simple to make. It’s now a family favorite.
Haven’t made this for years, but this was the only recipe that brought back the memories of how delish it could be with mashed potatoes. First, i sauted onions then mushrooms and a minced garlic glove in a quarter cup veggie oil till tender. Removed veggies from pan. Set veggies aside to addlatter. Added some more olive oil to pan, dredged cubed steak in seasoned flour and fried for about 5 minutes on each side. I then added beef broth and let simmer to reduce. May need to add some cornstarch and water mix so it doesn’t dry? Simmer for about 30 minutes add onion, garlic, mushroom mix to sauce and simmer for another 15 minutes. Salt and pepper to taste. Serve wit& mashed potatoes and some roasted asparagus. Great meal! This recipe sounds great, but heard lots of complaints on the salt in onion soup mix. It’s just an old time way of making it.
I make this out camping in my Dutch oven, but I sauté a Serrano or a Jalepeno with the onion, flour, butter/oil mixture. The beef and gravy complements an iron skillet full of hash browns. A good box wine and a dessert of peeled and segmented oranges and blueberries works well.
I always cooked cubed steak in a crockpot w cream of mushroom and other ingredients… never really cared for it. BUT this recipe. WOW. The only thing I did different was discard half of my drippings added flour to thicken (like recipe said) and used rice to pour it over.
This recipe was deelish!!! Easy to make and simply great!! Thanks for sharing.
I have been making the cubed steak for years but with Campbell’s cream of onion soup. I always have mashed potatoes and a side dish of corn. So good.
Cubed steak and gravy is as older than I am (70 years). Everybody can quibble all day about the salt, the soup, the onions, blah, blah. At its simplest, steak (cubed from the butcher or grocer) is dredged in flour, then fried in a little grease (preferably bacon grease or lard). Take the steak out after browning and make a roux of the grease and flour. Then toss in a whole Spanish onion, sliced thin – though from the Vidalia onion growing region of GA, my Mother never liked to cook with Vidalias since they were lacking in “oomph”. After everything tenderizes, serve it over mashed ‘taters or rice, with plenty of salt and pepper to taste.
Perfect. Simmer longer than stated but you just have to eyeball it, as noted. You can use chicken broth if you don’t have beef and it is still delicious.
Sorry dear but after 38 years of marriage, this was the best cubed steak I’ve ever had.
This turned out much tastier than I was expecting. We added mushrooms with the onions and that added to it I think. Great recipe. We’ll be making this quite often!
I can’t wait to try this recipe after reading all the posts. Sounds delicious and easy, especially simmering to increase the tenderness. I’m with you: I grew up on the border between Texas and Arkansas eating bird’s nests, mashed potatoes with a depression for English pea “bird eggs.”
I made this & added Bell peppers with my Onions & this was an excellent tasting Dish…
I made this dish last night along with garlic mashed potatoes and green beans. It was a huge hit. Meat was so tender and the onion gravy was delish!!
I like the idea of adding mushrooms. I also put it in the oven on 325 and let it simmer for about 15 minutes. Watch it while it simmers to be sure it doesn’t burn. It was awesome. Will be a permanent fixture at my house.
I loved it and so did my Family. I am making this again tonight for my nephew to try. His favorite meal is country style steak with milk gravy but I bet I can convert him to become an onion gravy lover once he tries it. Thanks for this recipe.
I used one can of beef broth and one of French Onion soup. I simmered and thickened the sauce with corn starch until it reached a desired consistency before putting the meat back in. I covered and simmered it to ensure the meat was tender. I also added a bit of Worcestershire sauce. It was not too salty and my husband loved it!