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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. It’s a quick enough meal for weeknights and hearty enough for a Sunday dinner.
This skillet meal comes together in under 30 minutes, and the tender beef simmers in a savory mushroom-shallot gravy that’s perfect over mashed potatoes, noodles, or rice. It’s simple, satisfying, and full of old-fashioned flavor.
What You’ll Like About This Dish
Quick comfort food. Ready in under 30 minutes with rich, homemade gravy.
Tender cube steaks. Light dredging keeps them juicy and helps thicken the sauce.
Packed with flavor. Mushrooms, shallots, thyme, and garlic build depth fast.
Versatile serving options. Great with potatoes, rice, or buttered noodles.
Ingredient Notes
- Cube steak – Tenderized round steak cooks quickly and stays moist; cut into 4 even portions for uniform cooking.
- Flour – Helps create a crust on the steaks and later thickens the gravy.
- Onion & garlic powder – Season the dredge and add savory depth.
- Olive oil – Gets the skillet hot enough for browning without burning.
- Butter – Adds richness to the mushroom gravy.
- Shallots or onion – Shallots give a mild, slightly sweet flavor; onion works perfectly too.
- Mushrooms – Cremini or white mushrooms both cook down well and add umami.
- Garlic – Fresh minced garlic rounds out the flavor of the sauce.
- Thyme – Dried thyme adds warmth and aroma; just a small amount goes a long way.
- Beef stock – Creates the body of the gravy; use unsalted to control seasoning.
Steps to Make Cube Steaks and Gravy
- Season the cube steaks with salt and pepper.
- Combine flour with onion and garlic powder; dredge the steaks.
- Heat olive oil in a skillet and brown the steaks on both sides. Remove and set aside.
- Add butter to the skillet. Sauté shallots and mushrooms until golden.
- Stir in garlic, then add thyme and flour; cook briefly.
- Gradually stir in beef stock and cook until thickened.
- Return the steaks to the skillet and heat through before serving.
Tips
- Brown the steaks well — color builds flavor for the gravy.
- Let mushrooms cook until their liquid evaporates for deeper flavor.
- If gravy becomes too thick, add a splash of stock to loosen it.
- Use unsalted stock so you can adjust seasoning at the end.
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
Refrigerate: Store leftovers in an airtight container for up to 3 days. The gravy will thicken slightly but loosens when reheated.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Reheat: Warm over low heat, adding a splash of broth if needed.
Cube Steaks and Gravy
Ingredients
- 1 ½ pounds cube steak, cut into 4 portions
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp olive oil
For the Sauce
- 4 tbsp butter
- 2 tbsp minced shallots, or onion
- 8 ounces mushrooms, sliced fresh
- 1 tsp minced garlic
- ¼ tsp dried leaf thyme
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
Instructions
- Sprinkle the cube steaks generously 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.1 1/2 pounds cube steak | Kosher salt and freshly ground black pepper | 1/4 cup all-purpose flour | 1/2 tsp garlic powder | 1/2 tsp onion powder
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the cube steaks for 3 to 4 minutes on each side. Remove the steaks to a plate and set aside.2 tbsp olive oil
- 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 broth and continue cooking until the sauce has thickened. Taste and season with kosher salt and freshly ground black pepper, as needed.4 tbsp butter | 2 tbsp minced shallots | 8 ounces mushrooms | 1 tsp minced garlic | 1/4 tsp dried leaf thyme | 2 tbsp all-purpose flour | 1 1/2 cups beef broth
- Add the steaks back to the mushroom and gravy mixture and heat through. Serve and enjoy.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
