Cube Steaks and Gravy
These cube steaks with mushroom gravy are a quick, comforting skillet dinner. Tender beef simmers in a rich, savory sauce—perfect with mashed potatoes or noodles.
Cube steaks and gravy are the ultimate comfort food—quick, hearty, and full of flavor. This budget-friendly dish turns inexpensive cuts of beef into a tender, flavorful meal in under 30 minutes. Inexpensive cube steaks are seared until golden, then simmered in a savory mushroom gravy made with shallots, garlic, and beef stock. It’s a budget-friendly dinner that tastes like it came from a homestyle diner and pairs beautifully with mashed potatoes, rice, or buttered noodles.
Recipe Variations
- Omit the Mushrooms. For a plain brown gravy, skip the mushrooms and make the sauce with just shallots or onions.
- Swap the Mushrooms. Use sliced baby bella, cremini, or even wild mushrooms for extra depth of flavor.
- Add Cream. Stir in a splash of heavy cream or half-and-half at the end for a creamy mushroom sauce.
- Make Onion Gravy. Swap mushrooms for caramelized sliced onions for a slightly sweeter, deeper flavor.
- Boost the Umami. Add a teaspoon of Worcestershire sauce or a splash of soy sauce for more depth.
- Try Chicken or Pork. Substitute boneless chicken breasts or pork cutlets for a different twist on the recipe.
?️ How to Serve
- Serve over mashed potatoes for the ultimate comfort food dinner.
- Pair with rice or buttery cafeteria noodles for a quick, satisfying meal.
- Add a simple vegetable side, like steamed green beans or glazed carrots.
- Include a crisp green salad to balance the richness of the gravy.
- Top with fresh herbs, like parsley or thyme, for a burst of freshness.
How to Store and Reheat
Refrigerate: Store leftover cube steaks and gravy in an airtight container in the refrigerator for up to 3 days.
Freeze: Transfer the steaks and gravy to a freezer-safe container or resealable bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the cube steaks and gravy gently in a skillet over medium-low heat until heated through. Add a splash of beef broth if the sauce has thickened too much. You can also reheat in the microwave in 30-second bursts, stirring the gravy occasionally.
Cube Steaks and Gravy
Ingredients
- 4 cube steaks
- kosher salt and freshly ground black pepper
- 1/4 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
For the Sauce
- 4 tablespoons butter
- 2 tablespoons minced shallots or onion
- 8 ounces sliced fresh mushrooms
- 1 teaspoon minced garlic
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
Instructions
- Prepare the Beef: Sprinkle the cube steaks with kosher salt and freshly ground black pepper. Combine the flour, onion powder, and garlic powder in a bowl and dredge the steaks to coat.Cook the Cube Steaks: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the cube steaks for 8 to 10 minutes, turning them to brown both sides. Remove the steaks to a plate and set aside.
- Make the Gravy: Add the butter to the skillet and place it over medium heat. When the butter stops foaming, add the minced shallots and mushrooms. Cook until the mushrooms are golden brown and their liquids have evaporated. Add the garlic and continue cooking for 1 minute. Add the thyme and flour to the skillet and stir until well blended. Continue cooking for 2 minutes. Gradually add the beef stock and continue cooking until the sauce has thickened. Taste and adjust seasonings.
- Finish the Dish: Add the steaks back to the mushroom and gravy mixture and heat through. Serve and enjoy.
