Cube Steak with Onion Gravy: A Hearty One-Pan Dinner

When it comes to fast, filling, and comforting meals, cube steak with onion gravy is a go-to dish that satisfies every craving. This old-fashioned favorite delivers tender beef smothered in rich, savory gravy with sweet caramelized onions—all ready in under 40 minutes. Whether you’re cooking for a busy weeknight or need a cozy Sunday supper, this one-pan meal is a crowd-pleaser.

What is Cube Steak?

Cube steak is a cut of beef—usually top round or top sirloin—that has been mechanically tenderized. This process leaves a distinctive pattern on the meat’s surface and transforms tougher cuts into fork-tender steaks that cook quickly.

Ingredients for Cube Steak with Onion Gravy

Here’s what you’ll need for this flavorful recipe:

Cube steaks (about 1½ pounds)
Paprika
Onion powder
Garlic powder
Salt and black pepper
All-purpose flour
Olive oil (or another high-smoke point oil)
Butter
Yellow onion, sliced into ½-inch pieces
Fresh garlic, minced
Beef broth (preferably low sodium)
Beef bouillon cube (or paste)
Worcestershire sauce
Kitchen Bouquet (optional, for color and depth)

How to Make Cube Steak with Onion Gravy

Step 1: Tenderize and Season

Place each cube steak between plastic wrap and use a meat mallet or rolling pin to pound to about ¼-inch thick. Mix together your seasoning blend—paprika, garlic powder, onion powder, salt, and pepper. Dust each steak evenly with the spice blend and flour.

Step 2: Sear the Steaks

In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the cube steaks and sear for 2–3 minutes per side until browned. If your pan is small, cook them in batches. Remove and set aside on a plate.

Step 3: Caramelize the Onions

Reduce the heat to medium and add butter to the pan. Once melted, stir in the sliced onions. Cook for about 15–20 minutes, stirring occasionally, until they’re golden and softened. Add the minced garlic and sauté for another minute.

Step 4: Build the Gravy

Sprinkle flour over the onions and stir to form a roux. Slowly pour in the beef broth while whisking. Add the bouillon cube and Worcestershire sauce. For deeper color, stir in a small amount of Kitchen Bouquet if using.

Step 5: Return the Steaks

Return the seared cube steaks to the skillet, nestling them into the gravy. Let everything simmer together for 3–5 minutes until the steaks are cooked through and the gravy thickens.

Why This Recipe Works

Fast and efficient: Ready in 30–40 minutes, perfect for weeknights.
One-pan convenience: Minimal cleanup.
Affordable ingredients: Cube steak is inexpensive but tender when cooked right.
Great with sides: Pairs beautifully with mashed potatoes, noodles, or rice.

Pro Tips for Success

Let steaks sit at room temperature for 20 minutes before cooking for even browning.
Avoid overcooking—cube steak gets tough if it’s left too long in the pan.
Use a cast iron skillet if possible for the best sear.
Don’t slice onions too thin or they’ll dissolve into the gravy.

Serving Suggestions

This cube steak dish is delicious when served over:

Creamy mashed potatoes
Buttered egg noodles
Steamed white rice
Green beans or roasted vegetables on the side
A slice of crusty bread to soak up the gravy

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheating: Warm gently on the stove or in the microwave, adding a splash of broth to loosen the gravy.

Frequently Asked Questions (FAQ)

What is cube steak made from?

Cube steak is typically made from top round or top sirloin beef that’s been mechanically tenderized to break down muscle fibers, making it faster to cook and easier to chew.

Can I make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Also, ensure your bouillon and Worcestershire sauce are certified gluten-free.

Can I make this in a slow cooker?

Yes. Sear the steaks and sauté the onions beforehand, then transfer everything to a slow cooker and cook on low for 4–6 hours.

What can I substitute for Kitchen Bouquet?

You can skip it, or use a splash of soy sauce or a teaspoon of balsamic vinegar for added richness and color.

Why did my steak turn out tough?

Overcooking or skipping the tenderizing step can make cube steak tough. Make sure to pound it thin and avoid overcooking.