Cube Steak Recipe
This cube steak recipe with gravy and onions is the perfect comfort food dinner! It takes only 20 minutes from start to finish. This cubed steak is hearty, tender and flavorful. Its unique texture and flavor is unforgettable!
Why You’ll Love This Recipe
- This cube steak is quick and easy.
- Only 20 minutes needed.
- This steak is an inexpensive cut of meat.
- It is different from most steaks.
- For another thin cut of meat, try this Chicken Schnitzel. For thicker, try this Top Sirloin Steak.
- The mouthwatering homemade gravy is creamy, smooth and hearty.
- The onions are tender.
- This recipe can be made gluten free. Use gluten free 1 to 1 flour and gluten free Worcestershire sauce.
- In addition, this recipe is nut free, egg free and sugar free.
- Check out this Instant Pot Steak for another family favorite dinner!
Ingredients & Substitutions
These are the main ingredients and substitutions for this healthy cube steak recipe. Scroll down to the recipe card for full ingredients list and instructions.
Butter helps cook the onions. In addition, butter contributes to the gravy. For dairy free, use dairy free butter. Ghee works well too.
Onion adds a great flavor. Use white or yellow onion.
For best results, use fresh cube steaks. If you only have frozen, thaw completely. Pound thin to increase tenderness.
Sea salt and pepper add a subtle flavor.
Paprika adds the tiniest bit of spice. Feel free to omit for a mild flavor.
Garlic powder adds a great garlicky flavor to this cube steak recipe.
Use either regular all purpose flour or gluten free 1 to 1 flour.
Both chicken broth and beef broth work well. For these photos, I used chicken broth. Beef broth would create a slightly darker gravy.
Worcestershire sauce adds a little extra flavor. Regular Worcestershire sauce contains gluten. Therefore, find a certified gluten free version if needed.
What is Cube Steak?
Cube steak is a cut of steak that has been tenderized. This steak is usually taken from the top round or top sirloin. Then, it is pounded thin with a meat mallet.
The name cube steak (or cubed steak) comes from the small indents in the steak. These little “cubes” inspired the name.
Since it is so thin and flat, cube steak is often pan fried. Chicken fried steak is commonly made with cube steak.
There is very little fat or marbling in this steak. Due to that, quickly pan fry. Or, bread and fry into chicken fried steak.
Cubed steak can be tough and firm. It makes sense to serve it with gravy, caramelized onions or mushrooms.
Cubed beef is commonly referred to as minute steak due to its quick cook time.
Although, minute steak can refer to a thin slice of steak.
For another cut, try this Rump Steak.
Taste & Texture
This cube steak recipe is hearty, savory and flavorful. It has the flavor of steak, but a somewhat similar texture to ground beef. The gravy is smooth and savory.
This steak is thin and slightly resembles ground beef.
How to Make
First, add 2 tablespoons butter and sliced onions to a large skillet over medium heat. Cook for 5 to 6 minutes, frequently stirring to prevent burning.
Once softened, remove onions from pan and plate on plate. Leave butter in pan.
While onions are cooking, tenderize meat. Place saran wrap over steaks. Pound to ½ inch thin with mallet. Then, season the steaks on both sides with pepper, salt, paprika and garlic powder.
Place seasoned steaks into the skillet. Cook for 2 minutes on each side over medium heat. Then, remove steaks to a plate.
Add remaining 2 tablespoons butter to the skillet over medium heat. Add in flour and whisk to combine.
To the skillet, add broth and Worcestershire sauce. Bring to a boil, whisking constantly. After only about 2 minutes, gravy will have thickened up.
Turn the heat off. Place steaks and onions into the gravy in the pan. Spoon gravy over the tops of the steaks.
Finally, serve this cube steak recipe smothered with onions and gravy on top!
Expert Tips & Tricks
Onions can be cooked a little longer. The longer they cook, the more caramelized they become. Use 5 minutes as a minimum.
Pound steak thin. This is imperative in preventing tough meat.
Use either gluten free 1 to 1 flour or all purpose flour. Both work well.
I used chicken broth for these photos. Feel free to use beef broth.
If gluten free, use certified gluten free Worcestershire sauce.
Continue whisking the gravy continuously. It will burn otherwise. Gravy will thicken up as it continues to cook.
Serve this cube steak recipe with gravy and onions on top!
How to Tenderize Steak
Although cube steak is already thin, tenderize it for best results.
Place saran wrap over steaks.
Take a meat mallet or heavy mug and pound thin. Pound until ½ inch thin.
This process prevents chewy and tough meat.
How to Serve & Store
Serve this cube steak recipe fresh and hot! Spoon some gravy and onions on top of steak.
This cut of meat is great for sandwiches.
Store leftovers in the fridge for up to 3 days.
Frequently Asked Questions
Pound cube steak with mallet before cooking. This prevents toughness. In addition, do not overcook.
Cubed steak is great for sandwiches and chicken fried steak.
No, cube steak and Salisbury steak are different.
Use gluten free flour and gluten free Worcestershire sauce.
This steak tastes a little bit like ground beef.
Cook steak until at least 125 degrees Fahrenheit. This is more medium rare.
You May Also Like
- Air Fryer Ribeye Steak
- Instant Pot Steak
- Whole30 Steak with Garlic Cream Sauce
- Sous Vide Flank Steak
- Sous Vide Pork Tenderloin
If you make this cube steak recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Cube Steak Recipe
- First, add 2 tablespoons butter and sliced onions to a large skillet over medium heat. Cook for 5 to 6 minutes, frequently stirring to prevent burning.
- Once softened, remove onions from pan and plate on plate. Leave leftover butter in pan.
- While onions are cooking, tenderize meat. Place saran wrap over steaks. Pound to ½ inch thin with mallet. Then season steak on both sides with pepper, salt, paprika and garlic powder.
- Place seasoned steaks into the skillet. Cook for 2 minutes on each side over medium heat. Then, remove steaks to a plate.
- Add remaining 2 tablespoons butter to the skillet over medium heat. Add in flour and whisk to combine.
- To the skillet, add broth and Worcestershire sauce. Bring to a boil, whisking constantly. After about 2 minutes, gravy will have thickened up.
- Turn heat off. Place steaks and onions into the gravy in the pan. Spoon gravy over the tops of the steaks.
- Finally, serve steaks with onions and gravy on top!
- If desired, continue cooking onions until they are caramelized.
- Even though steaks are already tenderized, pound it thin. This prevents steaks from becoming too chewy or tough.
- Both regular all purpose flour and gluten free flour can be used.
- Both chicken broth and beef broth can be used. For these photos, I used chicken broth.
- Be sure to use gluten free Worcestershire sauce if gluten free. Regular Worcestershire sauce contains barely and is not gluten free.
- Continue whisking gravy while cooking. Otherwise, it will burn.
- Store leftovers in the fridge for up to 3 days.
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