This cube steak recipe is the ultimate in comfort food.

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 a budget-friendly cut of beef into a five-star favorite.

pot of Cube Steak with Balsamic Onion Gravy

What is Cube Steak?

Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

ingredients to make Cube Steaks with Balsamic Onion Gravy

Ingredients for Cube Steaks & Gravy

Cube Steak – Use cube steak for this recipe; it’s flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

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.

Optional Additions: 6 ounces of sliced mushrooms can be added to this recipe for extra flavor and texture!

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 the remaining ingredients.
  4. Bake per the recipe below.

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.

Leftovers

Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

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! 

pan full of Cube Steaks with Balsamic Onion Gravy
4.98 from 99 votes↑ Click stars to rate now!
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Cube Steaks with Balsamic Onion Gravy

Cube steak is 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

Equipment

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Ingredients  

  • 2 pounds cube steaks
  • cup all purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 large yellow 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
  • 2 sprigs fresh rosemary or ½ teaspoon dried crushed rosemary
  • 1 tablespoon corn starch or as needed

Instructions 

  • Preheat the oven to 350°F.
  • On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.
  • In a 4qt Dutch oven, heat the 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.
  • Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.
  • Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.
  • Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.
  • Turn the stove on to medium-high heat and bring the gravy to a boil.
  • In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.
  • Serve over mashed potatoes or egg noodles.

Notes

  • Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.
  • If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
  • For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
  • No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
  • Keep leftovers in an air-tight container in the fridge for up to 4 days. 
4.98 from 99 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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tender Cube Steak with Balsamic Onion Gravy in a pot with writing
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Cube Steak with Balsamic Onion Gravy in the pan and cooked with a title

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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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Comments

  1. I used 1/2 inch thick chuck steaks (no cube steak on hand) and followed the recipe exactly for all other ingredients. I was pressed for time so I changed the method to stove top instead of oven. I cooked the steaks on low flame for 1 hour and they were fork tender. The flavor of the gravy was scrumptious!! My son happened by the evening I cooked this and there was just a small piece of steak left which he promptly ate. He thought the sauce was so good that he took the remaining gravy and said he was going to saute some thin strips of beef and add my gravy to put over rice, lol. I will definitely make this again, it’s a keeper!!5 stars

    1. That is great, Patricia! I am so happy he enjoyed it so much. Definitely a make again recipe!

  2. I made this last night….wow! As Guy says, this sauce/gravy would be good even on a flip-flop! The only thing in the recipe I changed was to add garlic…..well, garlic salt on the beef before browning, and garlic butter into the sauce while baking because I MAY be a garliholic ! After baking the beef I shredded it and added it back into the thickened sauce and served it over rice….I will serve it over steamed broccoli without rice as a low carb alternative. Your recipes never disappoint and I have made dozens of them. Thank you for all you do and keep them coming !5 stars

  3. great recipe….meat is so tender…I do omit balsamic vinegar and dijon. I add instant beef broth in addition to the other beef broth in the recipe.
    One problem is it’s very difficult to find cube steak in the supermarket and sometimes don’t even know what it is.
    Anyway I love most of your recipes5 stars