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
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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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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

    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!