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Christin Mahrlig
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Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from not only a large sliced onion, but a packet of dry onion soup mix.
How To Serve
The whole meal can be made start to finish in about 20 minutes. I love to serve Cubed Steak with Onion Gravy over mashed potatoes to soak up all that yummy gravy with a side of peas. Are you a fan of peas mixed into your mashed potatoes? I love it!
The pieces of cubed steak are dredged in a little flour that’s been seasoned with black pepper and garlic salt and then pan-fried in some vegetable oil. A cast iron pan is best, but any type of pan will work. The gravy is super easy to make from the pan drippings.
Cubed Steak with Onion Gravy is definitely worthy of a place on your regular dinner rotation!
More Economical Steak Recipes
- Chicken Fried Steak–When it comes to comfort food, Chicken Fried Steak is the real deal. Tenderized cubed steak is breaded and pan-fried and then topped with a creamy milk gravy made from the pan drippings.
- Swiss Steak–Cube Steak gets coated in flour and then browned in a pan. It’s slow-cooked with tomatoes, green peppers, onions, and seasonings until tender. Serve it over rice or mashed potatoes for a filling meal that won’t break the bank.
- Crock Pot Cubed Steak– cooks up so tender with a super flavorful gravy.
Watch the short video below to see how easy this recipe is to make.
Cubed Steak with Onion Gravy
Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from a large sliced onion and a packet of dry onion soup mix.
PREP: 10 minutes mins
COOK: 15 minutes mins
TOTAL: 25 minutes mins
SERVINGS: 5 servings
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Equipment
Ingredients
- 1 1/2 pounds cubed steak
- 1/3 cup flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 cup Vegetable oil
- 1 large onion, sliced
- 1 (14-ounce) can beef broth
- 1 package dry onion soup mix
Instructions
Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
Bring to a simmer and cook until onions are soft.
Return steak to pan to warm. Serve with mashed potatoes.
Author: Christin Mahrlig
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: beef
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134 thoughts on “Cubed Steak with Onion Gravy”
Loved the onion gravy over the potatoes
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liza memozi
04.03.2024 at 6:04 am
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Shelley
03.20.2024 at 10:27 am
Very quick and easy and oh so tasty
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Veada Iravani
11.03.2023 at 6:51 pm
Love, love loved it!! Easy, tasty, and I will make it again and again!
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Katie
10.30.2023 at 4:36 pm
I cooked them 5 min first side and they were burnt
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MELISSA
07.09.2023 at 3:54 pm
This is a great recipe. My husband and daughter loved it the first time I made it. This time I added a little step to it. I added my onions and some mushrooms to the drippings and lightly caramelized the onions before adding the sauce ingredients. So good!
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Terry
04.04.2023 at 4:24 pm
I’ve made this recipe many times and it’s delicious 😋
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Paula
03.24.2023 at 12:16 pm
I made this and now it’s a weekly meal. I added mushrooms and sautéed them with the onions. So delicious and easy!!
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Sammy Jo
02.19.2023 at 7:49 pm
This was delicious! I used homemade beef bone broth as it is delicious and to cut down on salt. I would advise using a cornstarch slurry to thicken the gravy if you feel it needs it. Cornstarch thickens immediately. Flour needs to cook to remove the pasty taste. I always have a roux made with butter in my refrigerator or freezer for times when I need a quick thickener. It keeps indefinably in the refrigerator or freezer. Husband said this is a a keeper. thank you for sharing!!
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Mjt
02.19.2023 at 4:15 pm
Love it !!
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