This cube steak recipe is your new weeknight hero—tender steak simmered in a rich, deeply savory gravy, all blanketed with sweet onions. In just 20 minutes, you’re sitting down to a comforting, homemade meal that tastes like pure nostalgia (without the heavy lifting). Each bite of juicy steak cloaked in silky gravy delivers serious old-school diner vibes, and it’s all done in one skillet. Whether you’re looking for a simple dinner after a long day or a hearty dish to warm you up inside and out, this recipe checks every box.

Why You’ll Love This Recipe

20-Minute Magic: From prepping to plating, you can have this delicious steak dinner on your table in just about 20 minutes. Perfect when you want something homemade, filling, and fuss-free.
Incredible Flavor: Pan-seared cube steak and butter-soft onions get bathed in a savory gravy scented with Worcestershire and seasoned just right. It’s comfort food, elevated.
One Pan Wonder: Minimal cleanup means more time to relax. This recipe keeps things simple—just a single skillet does all the work.
Customizable: Use whichever broth or flour you have on hand and easily adjust the seasonings. This is a flexible, foolproof recipe you’ll find yourself coming back to again and again.

Ingredients You’ll Need

Cube Steaks: The star of the show—already tenderized, but giving them an extra pound ensures they turn out perfectly tender and never chewy.
Butter: Adds richness and helps brown both the onions and the steaks; don’t skimp here, the flavor is all in the fat!
Onion: Sliced thin for sweetness; you can cook them until just soft or keep going for a deeper caramelized flavor.
Black Pepper, Sea Salt, Paprika, Garlic Powder: Essential for well-rounded seasoning—garlic and paprika bring that little extra zing.
Flour: The backbone for thickening the gravy. Both gluten-free and regular flour work beautifully, so use what fits your needs.
Broth (Chicken or Beef): The liquid gold for your gravy; either variety tastes fantastic, so choose your favorite or whatever’s in the pantry.
Worcestershire Sauce: Don’t skip! It’s the secret to deep, savory flavor—make sure to use gluten-free if needed.

Tip: For the richest flavor, try beef broth and caramelize your onions slowly. Chicken broth delivers a slightly lighter and sweeter finish.

Variations

There’s so much room to play with this recipe, depending on what you have and what you love:

Mushroom Gravy: Toss in fresh sliced mushrooms after you remove the onions, and sauté until browned. Adds earthy depth.
Herb Twist: Sprinkle in some fresh thyme or rosemary with the gravy for an aromatic boost.
Kick It Up: If you like a tiny bit of spice, add a pinch of cayenne or even a splash of hot sauce to the gravy.
Rich & Creamy: Stir in a little cream or sour cream right at the end for an extra luxurious gravy.
Swap Proteins: This method also works well with thinly sliced chicken or pork cutlets, especially if you want something a little lighter.

How to Make Cube Steak

Step 1: Sauté the Onions

In a large skillet, melt half the butter and add onion slices over medium heat. Stir often and cook for about 5 or 6 minutes, until the onions are softened and just starting to turn golden. (For deep caramelized flavor, keep them going a few extra minutes.) Remove onions to a plate but keep that flavorful butter in the pan.

Step 2: Prep & Season the Steak

While the onions do their thing, lay your cube steaks on a cutting board, cover with plastic wrap, and gently pound to about ½ inch thick. Don’t skip this—extra pounding means ultimate tenderness. Season both sides generously with sea salt, black pepper, garlic powder, and paprika.

Step 3: Sear the Steaks

Add the seasoned steaks to the hot skillet. Sear for 2 minutes on each side over medium heat, just until browned. Set the steaks aside on a plate.

Step 4: Build the Gravy

Add the rest of the butter to the skillet and let it melt. Sprinkle in the flour and whisk constantly to make a roux. When the mixture is golden and smooth, pour in the broth and Worcestershire sauce. Bring to a gentle boil, whisking all the while—this is the trick for lump-free, glossy gravy. After 2 minutes, you’ll notice the gravy getting nice and thick.

Step 5: Finish & Serve

Turn off the heat. Nestle the steaks and onions back into the pan, spooning the flavorful gravy over the top so everything gets coated. Serve immediately with extra onions and gravy on each steak.

Pro Tips for Making the Recipe

Extra Tenderness: Even if the steaks are pre-tenderized, don’t be shy about pounding them a little thinner. You’ll thank yourself with every bite.
Stir That Gravy: Whisk constantly while adding broth to the flour and butter mix, or the gravy may burn and form lumps.
Layer the Flavors: If you have a couple of extra minutes, let the onions cook longer for a more pronounced sweetness.
Customize Your Thickness: Too thick? Whisk in an extra splash of broth. Too thin? Let it bubble a minute more.

How to Serve

There are so many tasty ways to enjoy cube steak and gravy:

Over Mashed Potatoes: The classic—let all that savory gravy pool into a bed of creamy potatoes.
With Rice or Egg Noodles: Both soak up the luscious sauce for a hearty, satisfying meal.
Roasted Veggies: Keep things lighter with a side of simple roasted green beans, carrots, or broccoli.
Crusty Bread: Mop up every drop of gravy—trust, it’s too good to waste.

Garnish with a sprinkle of fresh parsley or chives for a pop of color and freshness!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to three days. No flavor is lost—if anything, the taste deepens overnight.

Freezing

Cube steak with gravy freezes surprisingly well. Let it cool, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

For best results, reheat gently in a skillet over medium-low heat. Add a splash of broth or water to loosen the gravy. The microwave also works for a quick meal—just cover loosely and heat until warmed through.

FAQs

Can I use a different cut of steak for this recipe?
Yes, you can substitute thinly sliced top round, sirloin, or even chicken cutlets if you prefer. The secret is to pound them thin and not overcook to keep everything tender.

Is it possible to make this dish gluten free?
Absolutely! Use a certified gluten-free flour blend and check that your Worcestershire sauce is also gluten free. All other ingredients are naturally gluten free.

What’s the best way to caramelize the onions for extra sweetness?
Let the onions cook over medium-low heat with a pinch of salt, stirring often, for 15–20 minutes instead of 5. They’ll become deeply golden and even sweeter—worth the extra time if you love onion flavor.

Can I double this recipe for a crowd?
Yes, this recipe scales up easily. Just use a large enough skillet or cook steaks in batches. Make a bigger batch of gravy and keep everything warm in the oven until ready to serve.

Final Thoughts

If you’re craving a quick, flavor-packed dinner that feels like a hug on a plate, give this cube steak recipe a try. It’s endlessly adaptable, foolproof, and so tasty you’ll wonder how you ever lived without it. Enjoy every savory, gravy-soaked bite—and don’t forget to make it your own with your favorite sides and personal twists!

Cube Steak Recipe