Learn how to make tender Beef Cubed Steaks with rich onion gravy using this easy step-by-step recipe. A classic comfort food dinner that’s flavorful, budget-friendly, and perfect for serving with mashed potatoes, rice, or vegetables.
Beef Cubed Steaks with Onion Gravy
Beef cubed steaks are a classic comfort food that’s simple to prepare yet full of rich, savory flavor. These tenderized steaks are lightly seasoned, dredged in flour, pan-seared until golden, and simmered in a delicious homemade onion gravy until fork-tender. The result is a hearty meal that’s perfect for weeknight dinners or Sunday family gatherings.
Serve this satisfying dish over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up every bit of the flavorful gravy.
Why You’ll Love This Recipe
- Tender, flavorful beef
- Rich homemade onion gravy
- Budget-friendly comfort food
- Easy one-skillet meal
- Ready in about 45 minutes
- Perfect for family dinners
Ingredients
For the Steaks
- 4 beef cubed steaks (about 1½ pounds total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
For the Onion Gravy
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
Optional Garnishes
- Fresh chopped parsley
- Cracked black pepper
- Fresh thyme leaves
Kitchen Equipment
- Large cast-iron skillet or heavy frying pan
- Tongs
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon
Step-by-Step Directions
Step 1: Season the Steaks
Pat the cubed steaks dry with paper towels.
Season both sides with:
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Dried thyme
Step 2: Coat with Flour
Place the flour in a shallow dish.
Lightly dredge each steak in the flour, shaking off any excess.
Reserve any leftover flour for the gravy.
Step 3: Sear the Steaks
Heat the vegetable oil and butter in a large skillet over medium-high heat.
Once hot, add the steaks without overcrowding the pan.
Cook for 3–4 minutes per side until golden brown.
The steaks do not need to be fully cooked at this stage.
Transfer them to a plate.
Step 4: Cook the Onions
Reduce the heat to medium.
Add the sliced onions to the same skillet.
Cook for 8–10 minutes, stirring occasionally, until softened and caramelized.
Add the minced garlic and cook for 1 minute.
Step 5: Make the Gravy
Sprinkle 2 tablespoons of flour over the onions.
Stir constantly for 1–2 minutes.
Gradually whisk in the beef broth until smooth.
Add:
- Worcestershire sauce
- Dijon mustard (if using)
- Dried thyme
- Black pepper
Bring the gravy to a gentle simmer.
Step 6: Simmer the Steaks
Return the cubed steaks and any accumulated juices to the skillet.
Spoon the gravy over the steaks.
Cover and reduce the heat to low.
Simmer for 25–30 minutes, turning the steaks once during cooking, until they are fork-tender.
If the gravy becomes too thick, stir in a little extra beef broth.
Step 7: Taste and Adjust
Taste the gravy.
Add additional salt and pepper if needed.
Step 8: Serve
Serve the cubed steaks hot with plenty of onion gravy spooned over the top.
Garnish with chopped parsley or fresh thyme if desired.
Serving Suggestions
Pair these beef cubed steaks with:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed white or brown rice
- Roasted carrots
- Green beans
- Buttered corn
- Homemade biscuits
- Dinner rolls
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze the cooked steaks and gravy in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently in a skillet over low heat, adding a splash of beef broth if the gravy has thickened.
Helpful Tips
- Avoid overcrowding the skillet when browning the steaks.
- Low and slow simmering helps make cubed steak extra tender.
- Use low-sodium beef broth so you can better control the seasoning.
- Cast-iron skillets provide excellent browning and flavor.
- Stir the gravy frequently while adding the broth to prevent lumps.
Recipe Variations
Mushroom Onion Gravy
Add 8 ounces of sliced mushrooms when cooking the onions.
Creamy Gravy
Stir in ½ cup of heavy cream during the last few minutes of cooking for a richer sauce.
Southern Style
Serve over mashed potatoes with a side of buttermilk biscuits and collard greens.
Spicy Version
Add a pinch of cayenne pepper or a few dashes of hot sauce to the gravy.
Slow Cooker Version
After browning the steaks, transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
Frequently Asked Questions
What is cubed steak?
Cubed steak is typically top round or top sirloin beef that has been tenderized using a mechanical meat tenderizer, creating the distinctive cube-shaped indentations on the surface.
Why are my cubed steaks tough?
They may not have simmered long enough. Cooking them slowly in gravy allows the connective tissue to break down, resulting in tender meat.
Can I make this recipe ahead of time?
Yes. The flavors often improve after a day, making it an excellent make-ahead meal.
Can I use chicken broth instead of beef broth?
Beef broth is recommended for the richest flavor, but chicken broth can be used if needed.
Can I bake cubed steaks instead?
Yes. After searing and preparing the gravy, transfer everything to a covered baking dish and bake at 325°F (163°C) for about 1½ hours, or until the steaks are tender.
Final Thoughts
Beef Cubed Steaks with Onion Gravy is a timeless comfort food recipe that’s hearty, flavorful, and easy to prepare. Tender beef simmered in a rich homemade gravy creates a satisfying meal that’s perfect for family dinners or cozy weekends. Served over mashed potatoes, rice, or noodles, this classic dish is sure to become a regular favorite at your table.