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!
What Is Cubed Steak?
Cubed steak is an inexpensive cut of meat that is cut from the top round or top sirloin. It is typically a very tough piece of meat but it has been tenderized to break up the muscle fibers. It is very recognizable because it has a waffled surface from the tenderizing process.
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!
Make It Spicy
To make this recipe spicy, add a pinch or two of cayenne pepper to the gravy.
Recipe Tip
If you need to watch your sodium intake, use low-sodium beef broth.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 4 days and reheated in a microwave.
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Pin ItMore 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.
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- Crock Pot Cubed Steak– cooks up so tender with a super flavorful gravy.
- Chicken Fried Steak with Jalapeno Bacon Gravy– this recipe has a real spicy kick to it!
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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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Originally posted February 25, 2018. Updated with new content.
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!