Name: Crock Pot Cubed Steak
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: American
Ingredients: 4 cubed steaks; 1 (10.75 oz) can cream of chicken soup; 1 (10.5 oz) can French onion soup; 1 packet au jus gravy mix; 1/2 cup water

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Crock Pot Cubed Steak is one of those classic comfort meals I rely on when I want something hearty, flavorful, and completely hands-off. The cubed steak slow cooks in a rich, savory gravy made from cream of chicken soup, French onion soup, and au jus mix — all combining into a melt-in-your-mouth dish that’s perfect over mashed potatoes, rice, or egg noodles. It’s budget-friendly, full of flavor, and ideal for busy days when I want dinner to cook itself.

Why You’ll Love This Recipe

I keep this recipe in my regular rotation for a few simple reasons:

It’s a true dump-and-go slow cooker meal — I barely have to prep anything.
The cubed steak turns out incredibly tender after hours of slow cooking.
The gravy is rich, savory, and perfect for spooning over starches.
It uses affordable ingredients and feeds a family with ease.
It’s pure comfort food — warm, filling, and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cubed steaks
10.75 ounce can cream of chicken soup
10.5 ounce can French onion soup
1 packet au jus gravy mix
½ cup water

Directions

I place the cubed steaks in the bottom of my crock pot.
In a bowl, I mix together the cream of chicken soup, French onion soup, au jus mix, and water until combined.
I pour the mixture evenly over the steaks.
I cover and cook on low for 6–8 hours or on high for 4 hours, until the meat is tender and the gravy is thickened.
I serve hot over mashed potatoes, rice, or egg noodles — whichever I’m craving.

Servings and timing

Servings: 4
Preparation time: 5 minutes
Cooking time: 6–8 hours on low or 4 hours on high
Total time: 4–8 hours depending on setting
Calories per serving: ~400–500
Key nutrients per serving:
- Protein: ~35g
- Carbohydrates: ~10g
- Fat: ~25g

Variations

I sometimes add sliced mushrooms or onions for more texture and depth.
For a creamier finish, I stir in a splash of heavy cream or sour cream just before serving.
If I want a little heat, I sprinkle in crushed red pepper or cayenne.
I’ve swapped the cream of chicken for cream of mushroom — both work great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or broth to loosen the gravy if needed. This dish also freezes well — I cool it completely, then freeze in portions for up to 2 months.

FAQs

Can I use a different cut of beef?

Yes, I’ve used round steak or sirloin tips before. As long as it’s a cut that benefits from slow cooking, it works well.

Do I need to brown the steak before adding it to the crock pot?

No, I usually skip that step. The steak turns out tender and flavorful without browning, but if I want extra flavor, I’ll sear it first.

Can I make this without a slow cooker?

Yes, I cook it low and slow in a covered baking dish at 300°F for 2.5 to 3 hours in the oven or simmer it gently on the stovetop.

Is the gravy too salty with all the pre-made mixes?

I find it well-balanced, but if I’m sensitive to salt, I use low-sodium versions of the soup or reduce the au jus packet slightly.

What sides go best with this dish?

I love serving it over mashed potatoes, rice, or noodles with a side of steamed green beans, roasted carrots, or a simple salad.

Conclusion

Crock Pot Cubed Steak is everything I want in a slow cooker meal — simple to make, incredibly comforting, and full of rich, savory flavor. Whether I’m feeding the family on a weeknight or meal prepping for the weekend, it’s a reliable favorite that never disappoints. Just set it, forget it, and come home to a warm and hearty dinner.