If you’re looking for an easy meal with great flavor, you’ll love this cube steak recipe with a savory balsamic gravy!

Cube steaks are cooked low and slow with onions in a rich savory gravy and they come out fork tender.

It’s an easy way to turn an inexpensve cut of beef into a five-star favorite.

pot of Cube Steak with Balsamic Onion Gravy

What is Cube Steak?

Cube steak, also known as minute steak or cubed steak, is a popular and affordable cut of beef. This meat comes from the top or bottom round and is tenderized and flattened by a machine, creating a texture that resembles little cubes.

You can cook cube steak in a crock pot, quickly pan-fry, or bake in the oven as in this recipe. Minute steak can even be battered to make the famous “chicken fried steak.” It’s a flavorful cut of meat that can become very tender when cooked low and slow.


Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, round steak is a good alternative.

Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

ingredients to make Cube Steaks with Balsamic Onion Gravy

How to Cook Cube Steak with Gravy

It’s so easy to pull this delicious meal together in just a few easy steps:

  1. Lightly dust steaks in flour (known as dredging) and brown on both sides.
  2. Cook onions in butter, add wine, & reduce.
  3. Add steaks back to the pan & add remaining ingredients except for the cornstarch.
  4. Slow cook in the oven (per recipe below).
  5. Once cooked, the broth that can be thickened into gravy with a cornstarch slurry.

This dish is great spooned over mashed potatoes (or garlic mashed potatoes) or egg noodles.

Tips for Tender Cube Steak

  • Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
  • If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
  • No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
  • Leftovers can be kept in the fridge in a covered container for up to 3-4 days.

Side Dishes for Cube Steak

Did your family love this Cube Steak with Gravy recipe? Be sure to leave a rating and a comment below! 

pot of Cube Steak with Balsamic Onion Gravy
4.97 from 66 votes↑ Click stars to rate now!
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Cube Steaks with Balsamic Onion Gravy

Cube steaks are cooked low and slow in the oven with a savory balsamic onion gravy.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Author Holly Nilsson



  • 2 pounds cube steaks
  • cup flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 large onions sliced into ¼" rings
  • ½ cup red wine or beef broth
  • 3-4 cups beef broth + 1 cup, not low sodium
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon rosemary chopped
  • salt and black pepper to taste
  • 1 tablespoon corn starch


  • Preheat the oven to 350°F.
  • On a shallow plate, combine flour, kosher salt, and pepper. Coat each cube steak with the seasoned flour mixture, shaking off any excess.
  • In a 4qt dutch oven, heat the olive oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the dutch oven and set aside.
  • Melt the butter in the dutch oven and cook the onions over medium heat until they are tender. Add the wine and simmer over medium heat until it reduces by half. Add the browned steaks.
  • Add remaining ingredients except for cornstarch. Cover and place in the oven. Cook for 2 ½-3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth so the meat is covered with liquid.
  • Remove the dutch oven from oven and remove the steaks from the pot and place on a plate covered with foil.
  • Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
  • Serve over mashed potatoes or egg noodles.


  • Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
  • If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
  • No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
  • Keep leftovers in an air-tight container in the fridge for up to 3-4 days. 
4.97 from 66 votes

Nutrition Information

Calories: 417 | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. You will want to use 3-4 cups of beef broth (ensuring not to use low sodium) in step 5 before it’s added to the oven. Add enough to ensure all of your meat is covered. Halfway through cooking, you will want to add one more cup to make sure the meat is fully covered in liquid. I hope this helps!

  1. If you cook this recipe using the directions for crockpot steak and gravy, do you need to remove the cube steaks before adding the cornstarch and water?

  2. I love this recipe. My mom always used to make cubed steaks fried and I hated them. I was given some frozen and found this recipe and it turned out so good! Shared with my friend and he said it was one of the best things he’s eaten. Its now a staple in our meal rotations. The only thing I do differently is add a little more mustard, since we love dijon. I also bake it since I don’t have a dutch oven.5 stars

  3. You mention: “No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.” What temp oven and still 2 1/2 – 3 hours?

  4. I have never left a review before but I had to for this one… I only had one cube steak to cook before it went bad so it only took 2.5 hours but LET ME TELL YOU… the gravy is divine with the balsamic and everything… it marries so well I can’t get over how good it is. My husband had the steak and he said it was amazing. If I could give this more stars I totally would. I’m saving the extra gravy for filet Mignon tomorrow!5 stars

  5. I’m making this for the second time….
    It won’t be the last time….
    Left overs make a great mini meat pies…5 stars

  6. Delicious and deeply flavorful. Prep is a cinch, and then just chuck it in the oven. This reminds me of a simplified Bœuf Bourgignon. I naughtied it up and used bacon grease instead of olive oil and butter. I served it over polenta. Thanks for a great one-pot recipe!5 stars

  7. This was excellent! Loved the addition of the balsamic vinegar. It gave it a totally different flavor than all the other recipes I have tried. Definitely add more water during the cooking process. I forgot and the level of liquid did get very low. Will definitely make again!5 stars

  8. This was amazing! I cut the time in more than half by placing the steaks in my instapot for 25 minutes with a natural release then I followed the recipe butplaced in oven for 45 minutes. I used a cast iron skillet and covered with foil cz I don’t have a Dutch oven or any other oven dish with a lid. Steaks were so tender that I could break off a piece with my fork. Very flavorful! Thank you!5 stars

    1. Thanks for sharing your alterations, Elle! So happy this recipe was such a hit for you ❤️

  9. This was a really great recipe. I added a few of my own tweaks but I noticed there is an important step missing. The recipe never states when to move the Dutch Oven into the regular oven. It’s common sense to me but likely not to everyone. I placed it in the oven after step 5. I also started with 4 cups beef broth so never had to add any extra.4 stars

  10. Every recipe is right up my alley. Want to try the Balsamic beef. Problem is it’s generally my Mom and I so I would have to do an over the top Sunday with my sister and her husband on a Sunday. My Mom isn’t a meat eater. Don’t like it at all but will have a nibble to be polite. The pizza dip looks amazing!

  11. My Mom bought cube steaks in little packs with butter pats on top. (in the 60’s-70’s) She made those 4 little patties feed her family of 5! She worked side by side with my Dad in their business, so dinner was never fancy and always cheap! Many nights we had waffles for dinner (and not the frozen kind!) I gave this 4 stars only because I don’t like to have to cook all the food and then slow cook it, dump and go is my favorite way to make a meal. I am going to give your grape jelly meatballs a try soon!4 stars

    1. That is such a sweet memory, Nancy. Thanks for sharing with us. We think you will love the grape jelly meatballs!

    1. Hi Faye, we have not tried this recipe in the instant pot but would love to hear how it turns out for you!