This healthy cube steak recipe is smothered with gluten free caramelized onions and mushroom gravy, and makes a quick and delicious weeknight meal! This cubed steak is hearty, flavorful, and super tender. Whole30, paleo, gluten free, and keto friendly!

cubed steak with mushrooms and onion gravy on a gray plate with steamed broccoli

What Makes This Recipe Great

This 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 recipe because it’s not loaded with butter and flour like some other cube steak recipes. 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!

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.
  • Comfort food made healthier.
  • Packed with protein!

Ingredient Notes

Ingredients for a cube steak recipe portioned out in nesting bowls and plates

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! Pounding the meat with a 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.

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.

Recipe Step by Step

The first four steps for making cube steak in a quadrant
  1. 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!
  2. Combine the salt, garlic powder, onion powder, and paprika in a bowl. Rub the seasoning mixture on both sides of each cube steak.
  3. 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.
  4. Flip and cook for another 3 minutes until nice and browned. Remove and set aside on a plate.
Steps 5-8 for making cube steak in a quadrant
  1. 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.
  2. During the last 5-7 minutes of their cooking time, add the mushrooms and continue stirring often.
  3. Add in the remaining 1 tbsp ghee. Slowly pour in the beef broth while whisking. Add in the dijon mustard and coconut aminos.
  4. Combine the tapioca flour and water in a separate bowl and stir well until smooth. Pour the slurry into the pan.
  5. 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.
  6. Serve the steaks topped with the gravy along with some mashed potatoes and a green veggie!
cubed steak with mushroom and onion gravy in a 12-inch cast iron skillet

Mary’s Tips & Tricks

Tenderize the steak: It’s important to use a meat tenderizer at home to pound the 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.

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 leftovers in the refrigerator for up to 3 days. Reheat on the stove or microwave.

cube steak with gravy on a plate topped with mushrooms and next to a side of broccoli

Recipe FAQ’s

What is cubed steak?

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.

How do you make crock pot cube steak?

To make this recipe in the crock pot, 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.

Can you make cube steak in the air fryer?

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. Make the gravy as directed and serve over the steaks!

Is this recipe keto?

Yes! It is definitely keto friendly – especially if you avoid the onions. This recipe has 11 g net carbs per serving.

a bite of cube steak on a fork alongside a plate of the steak with gravy and broccoli

More Healthy Comfort Food Recipes

Gluten Free Instant Pot Lasagna

Crock pot Mississippi Chicken

Easy Gluten Free Meatloaf

Taco Skillet with Rice and Beans

Whole30 Scalloped Potatoes

Sweet Potato Cornbread

I hope you love this cube steak recipe as much as we do! If so, please feel free to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

cubed steak with mushrooms and onion gravy on a gray plate with steamed broccoli
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Cube Steak Recipe

Yield: 4 people
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This tender cube steak recipe is smothered in a delicious gluten free caramelized onion and mushroom gravy. The perfect healthy comfort food meal! Whole30, paleo, gluten free, and keto. Slow cooker instructions listed below, as well!
5 from 3 votes
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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!

Notes

Crock Pot cube steak: To make this recipe in the crock pot, 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.
Cube steak in the air fryer: To make these in the air fryer, 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. Make the gravy as directed and serve over the steaks!
How to thicken gravy: If you want the gravy to be thicker, add in 1 tbsp arrowroot or tapioca starch mixed with 3 tbsp water. Let it bubble while stirring.
Tenderize the steak: It’s important to use a meat tenderizer at home to pound the steaks to 1/2 inch thickness. This will prevent tough meat.
Skillet: Using a cast iron skillet will get your cube steaks nice and crispy on the outside.
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 leftovers in the refrigerator for up to 3 days. Reheat on the stove or microwave.
Freezing instructions: I don’t recommend freezing this recipe after cooking, as the steak may get tough. You can freeze cube steak when raw – simply wrap in plastic wrap and store in a freezer-safe bag for up to 6 months. 

Nutrition

Serving: 1serving, Calories: 542kcal, Carbohydrates: 12g, Protein: 39g, Fat: 37g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 17g, Cholesterol: 151mg, Sodium: 873mg, Potassium: 881mg, Fiber: 1g, Sugar: 3g, Vitamin A: 22IU, Vitamin C: 5mg, Calcium: 62mg, Iron: 4mg
Course: Dinner
Cuisine: American
Calories: 542
Author: Mary Smith