Crock Pot Cube Steak — OMG, So Delicious!! 😋

When life gets busy but you’re craving comfort food, **Crock Pot Cube Steak** comes to the rescue. This slow‑cooked dish turns budget-friendly cube steaks into tender, flavorful bites swimming in a creamy sauce. It’s one of those meals that feels like a hug, straight from your crock pot to your dinner table.

In this article, you’ll find the full recipe, pro chef tweaks, nutrition insight, safety tips, FAQs, and serving suggestions. Plus, a gentle nudge to your followers (“yes, yum” or a smiley) to help you stay visible in their feed!

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Why This Recipe Hits the Spot

Cube steak is economical but can get tough if cooked incorrectly. The slow cooker saves the day — low, gentle heat over hours breaks down connective tissue and makes the meat fork-tender. The combination of cream soups and onion mix gives a rich, comforting base without a lot of fuss.

Chef Gordon Ramsay might caution against overcooking beef — but in this case, slow and low is exactly the right approach. The real magic is in layering flavor and letting time do the work.

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Ingredients & Equipment

Ingredients (serves ~6)

• 6 cube steaks
• 1 medium onion, peeled and sliced into rings
• 1 can (10–11 oz) cream of chicken soup
• 1 can (10–11 oz) cream of celery soup
• 1 packet Lipton Onion Soup Mix
• ½ can (same can) water (to thin the mixture)

Equipment

• Crock pot / slow cooker (4‑6 quart capacity)
• Knife & cutting board
• Mixing bowl or measuring cup for mixing soups & water
• Spatula / spoon for layering
• Serving utensils

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Step‑by‑Step Method

Step 1: Layer Onions & Meat

Place half the onion rings in the bottom of the crock pot. Lay the cube steaks on top, then place the remaining onion rings over the steaks.

Step 2: Mix the Soups & Seasoning

In a mixing bowl, combine the cream of chicken soup, cream of celery soup, the **Lipton Onion Soup Mix**, and **½ can of water**. Stir well until smooth.

Step 3: Pour Over & Cover

Pour the soup + seasoning mixture evenly over the steaks and onions, making sure everything is coated (you can gently spread with a spatula if needed).

Step 4: Cook Low & Slow

Cover the crock pot and cook on **Low for 6 to 8 hours**, or on **High for 3 to 4 hours**. The meat should become tender and the sauce bubbling.

Step 5: Serve & Enjoy

Once cooked, use a slotted spoon to transfer steaks to plates. Spoon the creamy onion sauce over the top. Serve with mashed potatoes, rice, noodles, or vegetables to soak up that sauce.

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Chef Tips & Flavor Boosters

• Sear before slow cooking: Quickly brown each side of cube steaks in a hot skillet with a little oil (1–2 minutes per side). This adds depth of flavor.
• Use low-sodium soups: If you want more control over salt, choose low-sodium versions of the cream soups.
• Herb twist: Add a bay leaf, fresh thyme or rosemary for subtle herbal aroma.
• Garlic punch: Add 1–2 cloves minced garlic into the soup mix for extra savoriness.
• Thicken, if needed: If sauce is too thin, in the last 30 min whisk in a slurry (1 tbsp cornstarch + water) to thicken up.
• Butter & tang: Stir in a pat of butter or a splash of lemon juice just before serving to brighten flavor.
• Make ahead: Assemble in the slow cooker insert, cover, refrigerate overnight, then cook next day.

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Nutrition & Health Considerations

This is a hearty, comforting dish — it’s going to have richness from the soups and meat. Below is a rough nutritional estimate per serving (1 steak + sauce). Values will vary depending on brand of soups and size of steaks.

Health Tips:

• Choose **low-sodium** or “reduced salt” soup varieties when available.
• Use leaner cube steak cuts if possible or trim visible fat.
• Add extra vegetables (carrots, mushrooms, bell peppers) to bulk up nutrition and fiber.
• Serve with whole grains (brown rice, whole‑wheat noodles) or steamed veggies to balance richness.
• Watch portion sizes — this is a richly flavored dish best enjoyed alongside lighter sides.

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Safety, Storage & Reheating Tips

• Food safety: Make sure meat reaches a safe internal temperature during cooking (≥ 145 °F / 63 °C for beef, but this recipe is slow-cooked well beyond that). Use a thermometer if unsure.
• Avoid undercooking: The time ranges cover variability in slow cooker models. If the meat is not tender, cook longer.
• Keep the lid closed: Every time you open the crock pot, heat escapes and slows cooking.
• Cooling & storage: Let the dish cool slightly before transferring to airtight containers. Refrigerate and consume within 3–4 days.
• Reheating: Reheat gently on stovetop or in microwave; add a splash of water or stock if sauce has thickened or dried.
• Freezing: You can freeze cooled portions (meat + sauce) in airtight containers for up to 2–3 months. Thaw overnight in fridge and reheat slowly.

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Serving Suggestions & Pairing Ideas

• Serve over **mashed potatoes** — the creamy sauce pairs beautifully.
• Try with **buttered egg noodles** or rice to soak up the sauce.
• Offer a side of steamed or roasted vegetables (green beans, broccoli, carrots) for balance.
• Soft dinner rolls or crusty bread are perfect for mopping up sauce.
• Garnish with fresh parsley or chives for color and freshness.
• For lighter fare, serve over a bed of greens or lightly sautéed spinach.

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10 FAQs About Crock Pot Cube Steak

1. Can I skip the cream soups and make a homemade sauce?

Yes — use a base of beef broth, a little cream or milk, sautéed onions, garlic, and a thickener (flour or cornstarch). Flavor with herbs and seasonings to mimic the creamy texture.

2. What size slow cooker should I use?

A 4–6 quart slow cooker is ideal. If it’s too large, the sauce may spread thin; if too small, it may overflow.

3. Can I cook this on High instead of Low?

Yes — cooking on High for 3 to 4 hours is usually sufficient, but monitor the meat to avoid overcooking beyond tenderness.

4. Why is my meat still tough?

Possible causes: insufficient cooking time, cooler slow cooker (runs under temp), or tougher cut. Continue cooking until meat is fork-tender.

5. Can I double or halve the recipe?

Yes — scale ingredients proportionally. If doubling, use a larger slow cooker or split into two pots. If halving, adjust accordingly.

6. Can I add vegetables (potatoes, carrots) to the pot?

Absolutely. Add hearty vegetables like potatoes and carrots at the bottom under the meat so they cook in the juices.

7. Can I omit the water (½ can) or reduce it?

The water helps thin out the soups so sauce is spreadable. You can reduce slightly, but if too thick, sauce may not coat well.

8. Why is the sauce too thin?

Possible reasons: liquid too much (or soups are thinner), or cooking time not long enough for reduction. Use a slurry (cornstarch + water) in final 30 mins to thicken.

9. How do I reheat leftovers?

Warm gently on stovetop or microwave in short intervals. Add a splash of water or broth if sauce has thickened too much.

10. How can I reduce sodium?

Use reduced-sodium or low-salt cream soups; use a low-sodium version of Lipton Onion Soup Mix or reduce amount. Taste before adding extra salt.

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Troubleshooting & Quick Tips

• If edges of steaks hem to dryness before center is done, nestle them more into sauce or add extra liquid.
• If sauce separates or is greasy, skim the fat or stir in a bit of milk or broth to re-emulsify.
• If meat slides or shifts, press onions around it to stabilize.
• Rotate the crock pot insert (if removable) halfway through cooking to even out heat.

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Conclusion & Your Call to Action

*Crock Pot Cube Steak* is comfort food made easy — flavorful, creamy, and wonderfully forgiving. With minimal effort, you get tender meat and a rich sauce that satisfies deep cravings.

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