Cubed Steak with Gravy

This Cubed Steak & Gravy recipe is the ultimate comfort food—tender, flavorful steak simmered in a rich, creamy gravy. It’s an easy, budget-friendly dinner that’s perfect for busy weeknights or meal prep. Serve it with garlic mashed potatoes for a hearty meal that’s sure to become a family favorite!

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Cubed Steak with Gravy

 Why You’ll Love This Cubed Steak with Gravy Recipe

• Quick & Easy Comfort Food: A classic, hearty meal that comes together with simple steps

• Perfect for Busy Schedules: Can be prepped ahead and reheated for an easy dinner

• Budget-Friendly: Uses affordable ingredients without sacrificing flavor

• Tender & Juicy Steak: Slow baking ensures the meat is fork-tender

• One-Pan Simplicity: Uses a single skillet for easy cleanup

• Rich, Flavorful Gravy: A creamy, savory sauce that enhances every bite

• Perfect for Meal Prepping: Store leftovers in the fridge and reheat for a quick meal

• Pairs Well with Many Sides: Enjoy it with mashed potatoes, rice, roasted veggies, or biscuits

Cooking Tips & Tricks for Perfect Cubed Steak & Gravy

Don’t Overcrowd the Pan: Brown the steaks in batches for the best sear

Use a Cast Iron Skillet: It helps retain heat and creates the best crust

Let It Simmer Low & Slow: Baking covered allows the steaks to become extra tender.

Taste & Adjust Seasoning: Add more salt, pepper, or Worcestershire sauce as needed.

Cubed Steak with Gravy Recipe

Prep: 15 mins. | Cook Time: 30 mins. | Serves:  4

Ingredients:

Cubed Steaks

• 5 T. canola oil

• 1 lb. cubed steak, about 4 steaks

• Montreal Steak Seasoning (or seasoning of choice)

• 1/2 c. flour,

• 1 T. butter

• 1 large onion, sliced

• Canola oil

Gravy

• 2 T. flour

• 3 c. beef broth

• 2 T. beef flavored Better than Bouillon

• 1/4 c. heavy cream

• 1 T. Worcestershire sauce

  
  

Let's Get Started!

Cubed Steaks: 

1. Heat canola oil in a cast iron skillet over a medium heat. Season one side of the cubed steak with Montreal Steak seasoning.

2. Dredge steak in the flour then brown in the skillet on both sides. Once browned, remove the steak from the skillet and set aside. Scrape the brown bits from the skillet. Add a tablespoon of butter and the onions to the pan and sauté for 5 minutes until brown and tender.

Gravy: 

1. Whisk the 2 tablespoons of flour into the 3 cups of beef broth and add the mixture to the skillet.

   Add in the 2 T. of Better than Bouillon and heavy cream. Turn the heat to high and bring to a boil.

2. Whisk in Worcestershire sauce then turn heat down to medium.

3. Add the cubed steaks and gravy into a large baking dish, cover with foil and cook for 30-60 minutes until meat is tender.

4. Serve with garlic mashed potatoes. Yum!