Cube Steak Recipe Crockpot Style


Cube steak is a beef cut, generally from round or top sirloin. A meat tenderizer pounds the beef, which creates the cubed indentations that give the steak its name. Chicken-fried steak is a popular cube steak recipe. Crock-Pot or slow cooker preparation simplifies the process significantly.


1. Mix flour, salt and ground mustard in a medium-sized bowl.

2. Beat the egg in a small bowl

3. Dip the cube steaks into the beaten egg and then dredge them in the flour mixture to coat them completely. Place the dredged steaks on a plate.

4. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about one minute.

5. Place the cube steaks into the skillet and brown them for about 30 seconds on each side.

6. Transfer the browned cube steaks to the Crock-Pot or slow cooker, placing them in a single layer.

7. Mix the soup and water or chicken broth in a small bowl until the ingredients are smooth.

8. Pour the soup mixture over the cube steaks, covering them evenly.

9. Cover the pot and cook the cube steaks on low for four to six hours until the steaks are tender and cooked through.

10. Remove the cube steaks and arrange on a platter. Spoon the gravy onto the cube steaks.

11. Serve the chicken fried steak with mashed potatoes or white rice. Spoon the gravy over the potatoes or rice before serving.

Serves four

Cooks can make their own cube steak by starting with 1/2-inch-thick bottom round steaks. The process involves dredging the steaks and tenderizing them with a needle tenderizer. When finished, the steaks will be about half their original thickness. Dip the tenderized steaks a second time in egg and dredge them in flour again, then allow them to rest for about 30 minutes before proceeding with the chicken-fried steak recipe.


  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 egg
  • 1 pound cube steak
  • 1 tablespoon olive oil
  • 1 minced garlic clove
  • 1 10-ounce can cream of chicken soup
  • 1/2 cup water or chicken broth