Smothered Cube Steak (with Homemade Gravy)

This smothered cube steak is the ultimate comfort food. It is tender, pan-fried steak simmered in a rich, homemade onion gravy. It’s a quick, from-scratch dinner that comes together in under 30 minutes with no soup packets or shortcuts.

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This smothered cube steak recipe is the kind of comforting, from-scratch dinner that brings everyone to the table. Tender, pan-fried cube steak is simmered in rich, savory homemade gravy—no soup mixes or shortcuts here. It’s the perfect southern-inspired meal to make when you’re craving something cozy, hearty, and completely satisfying.

Whether you’re cooking for your family or stocking the freezer with real food meals, this recipe is a go-to. It’s quick, budget-friendly, and made with simple ingredients you likely already have in your pantry.

Why You’ll Love This Recipe

• From-scratch gravy – No canned soup or packet mixes here!
• Quick & easy – Ready in under 30 minutes.
• Budget-friendly – Cube steak is a great cut for making the most of your grocery budget.
• Comfort food classic – Tender meat + rich gravy = pure homestyle goodness.

Ingredients

Here’s everything you’ll need to make this classic dish:

Flour Mixture & Cube Steak

• 4 cube steaks (about 1 pound)
• 4 tablespoons flour (for dredging)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Gravy

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon worcestershire sauce for depth
• 5 tablespoons all purpose flour
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cups beef broth (homemade or store-bought)

• Cube steak: This is usually a tenderized cut of top or bottom round. It’s affordable and perfect for soaking up gravy.
• Beef broth: I like to use homemade when I have it on hand, but store-bought works in a pinch. Just aim for low-sodium so you can control the flavor.
• Onions and garlic: These add richness and depth to the gravy, don’t skip them!

Variations and Substitutions

• Use venison or pork cube steak if you’ve got wild game or another protein on hand. The method stays the same, just adjust the cook time slightly.
• Dairy-free? Use oil instead of butter in the pan.
• Need gluten-free? Swap the flour for a 1:1 gluten-free blend or use cornstarch to thicken the gravy.
• Add mushrooms to the onions if you want more depth and an earthy flavor.

How to pan‑fry cube steak with gravy

Step 1: Season and dredge the steak
Pat the cube steaks dry, then season both sides generously with salt and pepper. Dredge each steak lightly in flour and shake off the excess.

Step 2: Sear the steaks
In a large skillet over medium heat, melt the butter with olive oil. Once hot, add the steaks in a single layer (work in batches if needed). Cook 3–4 minutes per side until browned. Transfer to a plate and cover loosely.

Step 3: Sauté onions & garlic
In the same skillet, add a bit more butter if needed. Add the worcestershire sauce. Sauté the sliced onions for 3–5 minutes until softened. Add the garlic and cook another 30 seconds.

Step 4: Make the gravy
Sprinkle 5 tablespoons of flour over the onions. Stir constantly for 1–2 minutes until golden and fragrant. Add the salt and pepper. Slowly whisk in the beef broth, scraping up any browned bits from the pan. Let simmer for 5 minutes or until the gravy thickens.

Step 5: Return steak to the pan
Add the cube steaks back into the skillet, spoon some gravy over top, and let simmer on low for 5–10 minutes to finish cooking and absorb flavor.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the gravy.

To freeze: Place cooled steaks and gravy in a freezer-safe container. Thaw overnight and reheat for a nearly instant comfort meal.

FAQs

Other Recipes You’ll Love

• Redskin Mashed Potatoes – These rustic mashed potatoes are made with red potatoes for a creamy texture and naturally buttery flavor, perfect for soaking up every drop of homemade gravy.
• Homemade Bone Broth – This nutrient-dense broth adds rich flavor to gravies, soups, and sauces. I love using it in this cube steak recipe to deepen the gravy without store-bought ingredients.
• Fresh Milled Flour Biscuits – Soft, fluffy, and made with 100% fresh milled wheat, these biscuits are the ultimate from-scratch side to serve with smothered anything. They’re especially great for dipping in leftover gravy!
• Drop Cheddar Biscuits – No rolling, no cutting, just quick, cheesy, buttery biscuits that are ready in under 20 minutes. They make a hearty side for this skillet meal.
• Dill Pickle Egg Salad – This one’s a little unexpected, but it adds a creamy, tangy bite to balance out heavier meals. Try it as a side or use leftovers for lunch the next day!

Whether you’re serving it over mashed potatoes or pairing it with fresh-from-the-oven biscuits, this smothered cube steak is the kind of cozy, home-cooked meal that never goes out of style. It’s simple, hearty, and made with real ingredients, the way food should be. I hope this recipe finds its way into your regular dinner rotation and brings a little extra comfort to your table.

If you try this smothered cube steak recipe, I’d love it if you gave it a 5 star rating and left a comment below! And don’t forget to snap a photo and tag me on Instagram @lewisacreshomestead I love seeing what you’re cooking from scratch!

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