Cube Steak Recipe
This healthy cube steak recipe is smothered with gluten free caramelized onions and mushroom gravy, and makes a quick and easy dinner recipe! This cubed steak is hearty, flavorful, and super tender. Whole30, paleo, gluten free, and keto friendly!
TABLE OF CONTENTS
What Makes This Recipe Great
This easy cube steak recipe is simple to make, and packed with flavor! Cubed steak is a relatively inexpensive cut of meat, so this meal is also an affordable one to feed your family. I love this tender cube steak recipe because it’s not loaded with butter and flour like some other cube steak recipes. It also doesn’t require any cream of mushroom soup, which can be loaded with preservatives. It’s not only gluten free, but also paleo and Whole30 friendly thanks to the tapioca flour and ghee. This smothered steak would be delicious served with these dairy free mashed potatoes with a side of gluten free biscuits or green beans! If you’re looking for healthy recipes for cube steak, look no further. This one will have your taste buds singing! It will quickly become a family favorite.
Recipe Highlights
- Ready in 35 minutes.
- Simple ingredients.
- This is one of the best cube steak recipes out there.
- Cubed steak is an inexpensive cut of meat.
- Egg free and dairy free.
- The best comfort food made healthier.
- Packed with protein!
- Easy recipe for cube steak
- A delicious meal for the whole family
Ingredient Notes
Cube steak: This is usually a cut of Top Round or Top Sirloin steak that is tenderized, which leaves small indentations on the meat. It almost looks like a ground beef patty! It is typically a tough cut of meat. Pounding the meat with a meat mallet makes it more tender and not as chewy and tough. I like to pound cubed steaks again at home to ensure they are super tender. You can find cube steak at your local grocery store!
Ghee: This is clarified butter. You can use vegan butter for dairy allergies. Regular butter is fine for this recipe, too.
Onions and mushrooms: You can omit one of the other if preferred. I think they both add great flavor to the cube steak gravy.
Beef broth: If doing paleo or Whole30, make sure to look for gluten free and sugar free broth. I like Kettle and Fire brand. Feel free to use chicken broth instead.
Coconut aminos: This gluten free soy sauce replacement combined with dijon mustard adds incredible flavor to the beef gravy!
Tapioca flour: This is a gluten free thickening agent used instead of corn starch. When combined with water, it forms a slurry which gives us the perfect thick, bubbly gravy! You can find it in most grocery stores. Arrowroot powder can be used in this recipe, as well.
Cube steak seasoning: We use salt, paprika, onion powder, and garlic powder to season the cubed beef steak.
How To Cook Cubed Steak
- Place saran wrap over each cube steak and use a meat tenderizer to pound them thin, to about 1/2 an inch. Cube steaks are already tenderized, but doing this make a big difference in the consistency of the meat!
- Combine the salt, garlic powder, onion powder, and paprika in a bowl. Rub the seasoning mixture on both sides of each cube steak.
- Add the olive oil to a large skillet and heat over medium-high heat. Cook the steaks, 2 at a time, for about 2-3 minutes.
- Flip and cook for another 3 minutes until golden brown. Remove and set aside on a plate. Giving them this nice sear on each is the best way to cook cube steak for optimal flavor.
- Melt 2 tbsp of the ghee over medium high heat. Add the sliced onions. Cook for 15-20 minutes until nice and brown and caramelized.
- During the last 5-7 minutes of their cooking time, add the mushrooms and continue stirring often.
- Add in the remaining 1 tbsp ghee. Slowly pour in the beef broth while whisking. Add in the dijon mustard and coconut aminos.
- Combine the tapioca flour and water in a separate bowl and stir well until smooth. Pour the slurry into the pan.
- Bring the mixture to a boil while whisking, then reduce the heat and let it thicken for a few minutes while continuing to stir. Add the fried cube steak back into the pan.
- Serve the steaks topped with the gravy along with some mashed potatoes and a green veggie! This homemade grave recipe is easy to make and tastes better than store-bought brown gravy mix.
Mary’s Tips & Tricks
Tenderize the steak: It’s important to use a meat tenderizer at home to pound the cube steaks to 1/2 inch thickness. This will prevent tough meat.
Medium high heat: Be sure to sear the cube steaks over medium high heat so they get nice and browned / crisp on the outside.
Skillet: Using a cast iron skillet will get your cube steaks nice and crispy on the outside.
Smooth gravy: Continuously whisk the gravy so it doesn’t become lumpy. This gravy recipe is SO good!
Caramelized onions: If you don’t want to wait for the onions to caramelize, you can simple saute the onions and mushrooms together for 5-7 minutes before adding in the rest of the beef gravy ingredients.
Cube steak temperature: Aim for an internal temperature of 125-135 degrees.
Storage: Store leftover cube steak in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave. You can also freeze in a freezer-safe container for up to 3 months.
Recipe FAQ’s
Cube steak, sometimes called cubed steak or minute steak, is a cut of beef usually taken from the top round or bottom round. Because it’s a tougher cut of meat, it’s tenderized by pounding with a textured mallet.
To make slow cooker cube steak, follow the instructions except sear the cube steaks on each side for 2 minutes instead of 3. Transfer to your slow cooker. Make the gravy as directed, then pour it over top. Cook on low for 7-8 hours or high for 3-4 hours. Slow cooking cube steak is a great option for ensuring it turns out delicious and tender, every time.
Yes! Simply coat the steaks with seasoning, then air fry at 400 (preheat for 4 minutes first) for 5-6 minutes until the steaks reach an internal temperature of 140. While the cube steak cooks, make the gravy as directed and serve over the steaks!
Yes! It is definitely keto friendly – especially if you avoid the onions. This recipe has 11 g net carbs per serving.
Cube Steak Recipe
Ingredients
Steaks
- 4 cube steaks
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
Mushroom & Onion Gravy
- 2 tbsp ghee
- 1 large onion, cut into thin slices
- 8 oz sliced mushrooms
- 2 cloves minced garlic
- 1 ¾ cups beef broth, chicken broth works, too!
- 2 tsp dijon mustard
- 2 tsp coconut aminos
- 2 tbsp tapioca flour
- ¼ cup water
- salt and pepper, to taste
- chopped parsley, for garnish
Equipment
Instructions
- Place saran wrap over each cube steak and use a meat tenderizer to pound them thin, to about 1/2 an inch. Cube steaks are already tenderized, but doing this make a big difference in the consistency of the meat!
- Combine the salt, garlic powder, onion powder, and paprika in a bowl.
- Rub the seasoning mixture on both sides of each steak.
- Add the olive oil to a large cast iron skillet and heat over medium high heat.
- Cook the steaks, 2 at a time, for about 3 minutes per side until nice and browned. Remove and set aside on a plate.
- In the same pan, melt 2 tbsp of the ghee over medium high heat.
- Add the sliced onions and a hefty pinch of salt. Cook for 10-15 minutes, stirring often so they don't burn, until nice and brown and caramelized. During the last 5-7 minutes of their cooking time, add the mushrooms and minced garlic (with more olive or ghee if needed) and continue stirring often.
- Slowly pour in the beef broth while scraping the. brown bits off the bottom of the pan with a spoon. Add in the dijon mustard and coconut aminos and salt and pepper, to taste.
- Combine the tapioca flour and water in a separate bowl and stir well until smooth. Pour the slurry into the pan.
- Bring the mixture to a boil while whisking, then reduce the heat and let it thicken for a few minutes while continuing to stir. Add the cubed steaks back into the pan.
- Serve the steaks topped with the gravy along with some mashed potatoes and a green veggie!
6 Comments on “Cube Steak Recipe”
I was not a fan of Cube Steak as it is simply too chewy. So I told my husband, if this attempt fails the the rest of the Cube Steaks we received in our 1/4 of the cow goes into the trash!
Your recipe is the Winner and the game changer! Not only was the Cube Steak tender, it was delicious and my husband raved about the mushroom gravy! Gluten-free and clean ingredients that are always in our pantry is a huge plus as you saved me from substitutions or driving 25 miles to the grocery store that carries GF food!
I cannot thank you enough! I look forward to trying more of your recipes!
Hi Kellee! I am so happy to hear that you loved this recipe! Thanks for your kind review 🙂
I made this tonight and we LOVED it! Â I started browning in the cast iron pan and finished in the crockpot. The meat was so tender we could cut it with a fork. My husband commented on how tasty it was. Â This is definitely a keeper. Â
Thanks so much, Karla!
Make. This. Tonight. That gravy is so good, I could have taken a bath in it!! Thanks for another fantastic recipe.Â
Thanks Cherie!