Ready to transform humble cubed steak into mouthwatering meals? These 20 crockpot recipes turn budget-friendly beef into tender, flavorful dinners with minimal effort. From classic comfort foods to creative twists, you’ll find perfect solutions for busy weeknights. Let your slow cooker do the work while you enjoy more free time—and delicious results!
Savory Crockpot Cubed Steak with Mushroom Gravy
Ever have one of those days where you just want dinner to make itself? This savory crockpot recipe is your answer—it’s hearty, hands-off, and fills your kitchen with the coziest aroma. You’ll love how tender the steak gets and how rich the mushroom gravy turns out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Cream of mushroom soup – 2 cans (10.5 oz each)
– Beef broth – 1 cup
– Onion – 1 medium, sliced
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cornstarch – 2 tbsp
– Water – ¼ cup
Instructions
1. Place the cubed steak in the bottom of a 6-quart crockpot.
2. Add the sliced onion and minced garlic over the steak.
3. In a medium bowl, whisk together the cream of mushroom soup, beef broth, salt, and black pepper until smooth.
4. Pour the soup mixture over the steak and vegetables in the crockpot.
5. Cover the crockpot with its lid and cook on low heat for 6 hours. Tip: Avoid lifting the lid during cooking to keep the heat steady.
6. After 6 hours, check that the steak is fork-tender and easily shreds.
7. In a small bowl, mix the cornstarch and water to create a slurry.
8. Stir the slurry into the crockpot gravy until fully incorporated. Tip: This thickens the gravy without lumps.
9. Cover and cook on high heat for an additional 15 minutes, or until the gravy thickens to your liking. Tip: For extra flavor, stir in a splash of Worcestershire sauce at this stage.
10. Turn off the crockpot and let it sit for 5 minutes before serving.
Unbelievably tender, the steak practically melts in your mouth, while the gravy is creamy with earthy mushroom notes. Serve it over mashed potatoes or egg noodles to soak up every bit, or try it in a sandwich for a delicious twist the next day.
Slow-Cooked Cubed Steak in Onion Soup
Craving comfort food that practically cooks itself? You’re in luck. This slow-cooked cubed steak in onion soup is the ultimate set-it-and-forget-it dinner—tender, savory, and perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
- Cubed steak – 1.5 lbs
- Onion soup mix – 1 packet (1 oz)
- Beef broth – 2 cups
- Water – ½ cup
- All-purpose flour – ¼ cup
- Vegetable oil – 2 tbsp
Instructions
- Pat the cubed steak dry with paper towels to help it brown evenly.
- Place the flour in a shallow dish and dredge each piece of cubed steak, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Brown the cubed steak in the skillet for 3–4 minutes per side until golden, working in batches to avoid crowding the pan.
- Transfer the browned steak to a 4–6 quart slow cooker.
- In a medium bowl, whisk together the onion soup mix, beef broth, and water until fully combined.
- Pour the onion soup mixture over the cubed steak in the slow cooker, ensuring it’s mostly submerged.
- Cover and cook on low for 6 hours, or until the steak is fork-tender and easily shreds.
- For a thicker gravy, mix 2 tbsp of the cooking liquid with 1 tbsp of flour in a small bowl until smooth, then stir it back into the slow cooker and cook on high for 15 minutes.
- Serve the steak and gravy hot over mashed potatoes or rice.
Here’s the best part: the slow cooking melts the steak into buttery-soft shreds, soaked in a rich, oniony gravy that’s deeply savory without being salty. Try piling it on toasted buns for a killer sandwich, or spoon it over creamy polenta for a cozy twist—it’s comfort food that adapts to whatever you’re craving.
Tender Crockpot Cubed Steak and Chunky Vegetables
Busy days call for cozy, hands-off dinners. You’ll love how this crockpot recipe transforms simple cubed steak and vegetables into a comforting meal with minimal effort—just set it and forget it until dinner time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Potatoes – 2 cups, chopped into 1-inch chunks
– Carrots – 1 cup, chopped into ½-inch pieces
– Onion – 1, chopped
– Beef broth – 2 cups
– Tomato paste – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Sear cubed steak for 2 minutes per side until browned—this locks in flavor for a richer dish.
3. Place chopped potatoes, carrots, and onion in the bottom of a 6-quart crockpot.
4. Arrange seared cubed steak on top of the vegetables in a single layer.
5. Whisk together beef broth, tomato paste, garlic powder, salt, and black pepper in a bowl until smooth.
6. Pour the broth mixture evenly over the steak and vegetables.
7. Cover and cook on low for 6 hours until the steak is fork-tender and vegetables are soft when pierced with a fork.
8. Carefully remove the lid to avoid steam burns, then use a slotted spoon to transfer steak and vegetables to a serving dish.
9. Skim any excess fat from the cooking liquid with a spoon for a cleaner sauce.
10. Serve the steak and vegetables immediately, drizzled with the cooking liquid as a gravy.
Comforting and hearty, this dish features melt-in-your-mouth steak and tender vegetables in a savory broth. Creamy mashed potatoes or crusty bread make perfect sides for soaking up every last drop of that delicious gravy.
Southern-Style Smothered Cubed Steak
Just imagine coming home to a plate of tender, gravy-smothered steak that tastes like a warm hug. You’ll love how simple this Southern-style cubed steak is to make, and it’s perfect for a cozy weeknight dinner. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Cubed steak – 4 pieces
– All-purpose flour – ½ cup
– Vegetable oil – 2 tbsp
– Onion – 1, sliced
– Beef broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Season the cubed steak on both sides with ½ tsp salt and ¼ tsp black pepper.
2. Dredge each piece of steak in the flour, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the floured steak in the skillet and cook for 3–4 minutes per side until golden brown. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure a good sear.
5. Remove the steak from the skillet and set it aside on a plate.
6. Add the sliced onion to the same skillet and cook over medium heat for 5 minutes, stirring occasionally, until softened and lightly browned.
7. Sprinkle the remaining flour (about 2 tbsp) over the onions and stir constantly for 1 minute to make a roux. Tip: This helps thicken the gravy and adds flavor.
8. Gradually pour in the beef broth while whisking to prevent lumps.
9. Bring the gravy to a simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly.
10. Return the steak to the skillet, nestling it into the gravy.
11. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. Tip: This slow simmer makes the steak extra tender.
12. Season the gravy with the remaining ½ tsp salt and ¼ tsp black pepper, stirring gently.
13. Remove from heat and serve immediately.
Gravy coats every bite with a rich, savory flavor that pairs perfectly with the fork-tender steak. Serve it over mashed potatoes or rice to soak up all that delicious sauce, and maybe add a side of green beans for a complete Southern meal.
Crockpot Cubed Steak with Rich Brown Gravy
Dinner just got a whole lot easier with this cozy, hands-off meal. You’ll love how the slow cooker transforms affordable cubed steak into a tender, gravy-smothered masterpiece that practically cooks itself while you go about your day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– All-purpose flour – ½ cup
– Onion – 1, thinly sliced
– Beef broth – 2 cups
– Worcestershire sauce – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Pat the cubed steak completely dry with paper towels.
2. In a shallow dish, combine the flour, garlic powder, salt, and black pepper.
3. Dredge each piece of cubed steak in the flour mixture, coating both sides evenly.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the coated cubed steak for 2–3 minutes per side, until a golden-brown crust forms.
6. Transfer the seared steak to the slow cooker insert.
7. Layer the thinly sliced onion evenly over the steak in the slow cooker.
8. In a medium bowl, whisk together the beef broth and Worcestershire sauce.
9. Pour the broth mixture over the steak and onions in the slow cooker.
10. Cover the slow cooker with its lid.
11. Cook on LOW for 6 hours. Do not lift the lid during cooking to maintain temperature.
12. After 6 hours, carefully remove the steak and onions to a serving platter using tongs.
13. Pour the remaining liquid from the slow cooker into a saucepan.
14. Bring the liquid to a simmer over medium heat.
15. Whisk in 2 tablespoons of the reserved seasoned flour from step 2 to thicken the gravy, cooking for 3–4 minutes until it coats the back of a spoon.
16. Pour the thickened gravy over the steak and onions on the platter.
Rely on that slow, gentle heat to make the steak incredibly tender. The rich, savory gravy is perfect for spooning over creamy mashed potatoes or buttered egg noodles. Leftovers taste even better the next day as the flavors continue to meld together.
Hearty Crockpot Pepper and Onion Cubed Steak
Very few things beat coming home to a warm, savory meal that’s been simmering all day. This crockpot pepper and onion cubed steak is one of those effortless dinners that feels like a hug in a bowl. You just toss everything in and let the slow cooker do its magic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Green bell pepper – 1, sliced
– Yellow onion – 1, sliced
– Beef broth – 1 cup
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Place the cubed steak in the bottom of a 6-quart slow cooker.
2. Layer the sliced green bell pepper and yellow onion over the steak.
3. Pour the beef broth and soy sauce evenly over the ingredients.
4. Cover the slow cooker and cook on low for 6 hours.
5. After 6 hours, carefully remove the steak and vegetables to a serving platter using tongs, leaving the liquid in the pot.
6. In a small bowl, whisk the cornstarch and water together until smooth to create a slurry.
7. Turn the slow cooker to high and stir the slurry into the hot liquid.
8. Cook uncovered for 15 minutes, or until the sauce thickens to a gravy-like consistency, stirring occasionally.
9. Pour the thickened sauce over the steak and vegetables on the platter.
Juicy and tender, the steak practically falls apart after its long, slow braise. The peppers and onions soften into a sweet, savory mix that pairs perfectly with the rich gravy. Serve it over a pile of fluffy mashed potatoes or buttered egg noodles for the ultimate comfort meal.
Garlic and Herb Slow-Cooked Cubed Steak
Tired of tough, chewy cubed steak? This garlic and herb slow-cooked version transforms budget-friendly beef into a fork-tender, flavor-packed meal with minimal effort. You’ll love how the slow cooker does all the work while you go about your day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Dried rosemary – 1 tsp
– Dried thyme – 1 tsp
– Beef broth – 1 cup
– Cornstarch – 2 tbsp
– Water – 2 tbsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat cubed steak dry with paper towels to ensure a good sear, then sear for 2 minutes per side until browned.
3. Transfer seared steak to a 6-quart slow cooker.
4. Add minced garlic, dried rosemary, and dried thyme directly over the steak in the slow cooker.
5. Pour beef broth around the steak, avoiding washing off the herbs.
6. Cover and cook on low for 6 hours until the steak is fork-tender.
7. Whisk cornstarch and water in a small bowl until smooth to create a slurry for thickening.
8. Stir the slurry into the slow cooker liquid, then cover and cook on high for 15 minutes until the sauce thickens.
9. Serve the steak and sauce immediately.
Expect melt-in-your-mouth tenderness from the slow cooking, with savory garlic and earthy herbs infusing every bite. It’s perfect over mashed potatoes or egg noodles to soak up that rich gravy, or try shredding it for hearty sandwiches.
Crockpot Cubed Steak with Creamy Swiss Sauce
Feeling like a cozy, no-fuss dinner? You’ve come to the right place. This Crockpot cubed steak with creamy Swiss sauce is your new weeknight hero—it practically cooks itself while you go about your day. Just toss everything in and let the slow cooker work its magic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Cream of mushroom soup – 1 (10.5 oz) can
– Swiss cheese – 1 cup, shredded
– Onion – 1 medium, sliced
– Garlic – 2 cloves, minced
– Beef broth – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place the cubed steak in the bottom of a 6-quart Crockpot.
2. Layer the sliced onion and minced garlic evenly over the steak.
3. In a medium bowl, whisk together the cream of mushroom soup, beef broth, salt, and black pepper until smooth.
4. Pour the soup mixture over the steak and onions in the Crockpot, ensuring everything is coated.
5. Cover the Crockpot with its lid and cook on LOW heat for 6 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
6. After 6 hours, carefully remove the lid and sprinkle the shredded Swiss cheese evenly over the top.
7. Re-cover the Crockpot and cook on LOW for an additional 15 minutes, or until the cheese is fully melted. (Tip: For a golden top, broil in the oven for 2–3 minutes after transferring to an oven-safe dish.)
8. Use a slotted spoon to serve the steak and sauce onto plates, spooning extra sauce from the Crockpot as desired. (Tip: Let it rest for 5 minutes before serving to allow the flavors to settle.)
Loving that tender, fall-apart steak? It’s smothered in a rich, creamy sauce with melted Swiss cheese that adds a nutty depth. Serve it over mashed potatoes or egg noodles to soak up every last drop—it’s comfort food at its easiest.
Balsamic Glazed Crockpot Cubed Steak
Nothing beats coming home to a meal that’s been simmering all day, filling your kitchen with the most amazing aroma. This balsamic glazed crockpot cubed steak is exactly that kind of dish—tender, flavorful, and incredibly easy. You’ll love how the simple ingredients transform into something special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 2 lbs
– Balsamic vinegar – ½ cup
– Beef broth – 1 cup
– Brown sugar – ¼ cup
– Garlic cloves – 4, minced
– Cornstarch – 2 tbsp
– Water – ¼ cup
Instructions
1. Place the 2 lbs of cubed steak in the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the ½ cup balsamic vinegar, 1 cup beef broth, ¼ cup brown sugar, and 4 minced garlic cloves until the sugar dissolves.
3. Pour the balsamic mixture over the cubed steak in the crockpot, ensuring the meat is mostly covered by the liquid.
4. Cover the crockpot with its lid and cook on LOW heat for 6 hours. Tip: Avoid lifting the lid during cooking to maintain a steady temperature and prevent heat loss.
5. After 6 hours, carefully remove the cooked cubed steak from the crockpot using tongs and transfer it to a serving platter. Cover it loosely with foil to keep warm.
6. In a small bowl, make a slurry by whisking the 2 tbsp cornstarch with ¼ cup water until completely smooth and free of lumps.
7. Turn the crockpot to HIGH heat. Slowly whisk the cornstarch slurry into the hot cooking liquid in the crockpot. Tip: Pour the slurry in a thin stream while whisking constantly to prevent clumps from forming.
8. Continue cooking the sauce on HIGH, uncovered, for 15-20 minutes, whisking occasionally, until it thickens to a glaze-like consistency that coats the back of a spoon.
9. Pour the thickened balsamic glaze over the cubed steak on the platter. Tip: For extra flavor, you can spoon a little glaze over the steak before serving to let it soak in.
Just imagine cutting into that tender steak—it practically falls apart under your fork, soaked in a rich, tangy-sweet glaze that’s sticky and delicious. The slow cooking makes the meat incredibly juicy, perfect for piling over mashed potatoes or buttered egg noodles to soak up every last drop of that amazing sauce.
Tangy Barbecue Crockpot Cubed Steak
Ugh, you know those days when you want something hearty but don’t want to babysit the stove? This tangy barbecue cubed steak is your answer—just toss everything in the crockpot and let it work its magic. It’s perfect for busy weeknights or lazy weekends when you crave comfort food without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Barbecue sauce – 1 cup
– Beef broth – ½ cup
– Onion – 1, sliced
– Garlic – 2 cloves, minced
– Brown sugar – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the cubed steak in the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the barbecue sauce, beef broth, brown sugar, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the sauce mixture over the cubed steak in the crockpot.
4. Add the sliced onion and minced garlic on top of the steak and sauce.
5. Cover the crockpot with its lid and cook on low heat for 6 hours, or until the steak is tender and easily shreds with a fork. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
6. After 6 hours, use two forks to shred the steak directly in the crockpot, mixing it with the sauce and onions. Tip: If the sauce seems too thin, let it cook uncovered for an additional 15-20 minutes to thicken slightly.
7. Serve the shredded steak hot, spooning extra sauce over the top. Tip: For a richer flavor, stir in a tablespoon of butter at the end before serving.
Now, you’ve got a dish that’s fall-apart tender with a sweet and tangy kick from the barbecue sauce. The meat soaks up all those savory juices, making it ideal for piling onto buns, serving over mashed potatoes, or even stuffing into tacos for a fun twist.
Italian-Marinated Crockpot Cubed Steak
Craving something hearty and hands-off? This Italian-marinated crockpot cubed steak is your new weeknight hero. You get tender, flavorful steak with minimal effort—just toss everything in the slow cooker and let it work its magic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– Italian dressing – 1 cup
– Beef broth – ½ cup
– Onion – 1 medium, sliced
– Garlic – 3 cloves, minced
– Cornstarch – 2 tbsp
– Water – 2 tbsp
Instructions
1. Place the cubed steak in a 6-quart slow cooker in a single layer.
2. Pour the Italian dressing and beef broth over the steak.
3. Add the sliced onion and minced garlic to the slow cooker.
4. Cover and cook on low for 6 hours until the steak is fork-tender.
5. Remove the steak from the slow cooker and set it aside on a plate.
6. In a small bowl, whisk the cornstarch and water together until smooth.
7. Stir the cornstarch mixture into the liquid in the slow cooker.
8. Cover and cook on high for 15 minutes until the sauce thickens.
9. Return the steak to the slow cooker and stir to coat it in the sauce.
The steak turns out incredibly tender, soaking up all the zesty Italian flavors. Serve it over mashed potatoes or egg noodles to soak up that rich sauce, or shred it for hearty sandwiches.
Crockpot Cubed Steak with Cheesy Mashed Potatoes
Ever have one of those days where you just want dinner to make itself? This crockpot recipe is your new best friend—tender cubed steak simmers all day in a savory gravy, then gets piled over creamy, cheesy mashed potatoes. It’s the ultimate comfort food with almost zero effort from you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
- Cubed steak – 1.5 lbs
- Onion – 1 large, sliced
- Beef broth – 1 cup
- Cream of mushroom soup – 1 (10.5 oz) can
- Worcestershire sauce – 1 tbsp
- Garlic powder – 1 tsp
- Black pepper – ½ tsp
- Potatoes – 2 lbs, peeled and cubed
- Butter – ¼ cup
- Milk – ½ cup
- Shredded cheddar cheese – 1 cup
- Salt – 1 tsp, divided
Instructions
- Place the cubed steak in the bottom of a 6-quart crockpot.
- Layer the sliced onion evenly over the steak.
- In a medium bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, black pepper, and ½ tsp salt until smooth.
- Pour the broth mixture over the steak and onions in the crockpot.
- Cover the crockpot with its lid and cook on LOW heat for 8 hours. Tip: Avoid lifting the lid during cooking to keep the heat and moisture locked in.
- About 30 minutes before the steak is done, place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch.
- Add the remaining ½ tsp salt to the pot with the potatoes.
- Bring the pot to a boil over high heat, then reduce heat to maintain a simmer.
- Cook the potatoes for 15–20 minutes, or until they are fork-tender.
- Drain the potatoes thoroughly in a colander and return them to the hot pot.
- Add the butter and milk to the potatoes.
- Mash the potatoes with a potato masher or hand mixer until smooth and creamy. Tip: For extra fluffy potatoes, heat the milk and butter together before adding—this prevents the mash from becoming gummy.
- Stir in the shredded cheddar cheese until fully melted and incorporated.
- Turn off the crockpot and use two forks to gently shred the steak into bite-sized pieces directly in the gravy.
- Serve the cheesy mashed potatoes in bowls and top generously with the shredded steak and gravy. Tip: For a fresh contrast, garnish with chopped parsley or chives right before serving.
Just imagine digging into that fork-tender steak smothered in rich, savory gravy, all nestled on a cloud of cheesy potatoes. The meat practically melts in your mouth, and the potatoes are so creamy they almost don’t need gravy (but you’ll want it anyway). Try scooping leftovers into a toasted hoagie roll the next day for an epic steak sandwich.
Tender Crockpot Cubed Steak with Red Wine Sauce
Let’s be real—some nights you just want a cozy, hands-off dinner that feels fancy without the fuss. This crockpot recipe delivers exactly that, with tender cubed steak simmered in a rich red wine sauce that practically makes itself while you relax.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– All-purpose flour – ½ cup
– Olive oil – 2 tbsp
– Onion – 1 medium, chopped
– Garlic – 3 cloves, minced
– Red wine – 1 cup
– Beef broth – 1 cup
– Tomato paste – 2 tbsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the cubed steak dry with paper towels to help the flour stick better.
2. Place the flour in a shallow dish and dredge each piece of steak until lightly coated on both sides.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the floured steak in the skillet for 2–3 minutes per side until browned, working in batches to avoid overcrowding.
5. Transfer the seared steak to a 6-quart slow cooker.
6. In the same skillet, add the chopped onion and cook over medium heat for 5 minutes until softened.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Pour in the red wine to deglaze the skillet, scraping up any browned bits with a wooden spoon for extra flavor.
9. Stir in the beef broth, tomato paste, dried thyme, salt, and black pepper, and bring to a simmer for 2 minutes.
10. Pour the sauce mixture over the steak in the slow cooker, ensuring the meat is mostly submerged.
11. Cover and cook on low for 6 hours until the steak is fork-tender.
12. After cooking, use a slotted spoon to transfer the steak to a serving platter.
13. For a thicker sauce, whisk 1 tbsp of flour with 2 tbsp of water in a small bowl until smooth, then stir it into the slow cooker and cook on high for 15 minutes.
14. Pour the thickened sauce over the steak before serving.
The steak turns out incredibly tender, almost falling apart, while the red wine sauce is deep and savory with a hint of sweetness from the onions. Serve it over mashed potatoes or egg noodles to soak up every drop, or spoon it into a crusty bread bowl for a fun, casual twist.
Spicy Mexicana Crockpot Cubed Steak
Ready for a cozy, flavor-packed meal that practically cooks itself? This spicy Mexicana crockpot cubed steak is your new weeknight hero—it’s hearty, zesty, and so easy you’ll make it on repeat. Just toss everything in the slow cooker and let it do the work while you relax.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 2 lbs
– Diced tomatoes – 1 (14.5 oz) can
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Jalapeño – 1, sliced
– Lime – 1, juiced
Instructions
1. Place the cubed steak in a 6-quart slow cooker.
2. Pour the diced tomatoes and beef broth over the steak.
3. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper evenly on top.
4. Add the sliced jalapeño to the slow cooker.
5. Stir all ingredients gently to combine.
6. Cover the slow cooker with its lid.
7. Cook on low heat for 6 hours, until the steak is tender and easily shreds with a fork.
8. Stir in the lime juice just before serving.
What a deliciously tender result! The steak soaks up all those spicy, smoky flavors, falling apart into juicy shreds. Serve it over rice or in warm tortillas for a satisfying meal that’s sure to become a family favorite.
Crockpot Cubed Steak with Dijon Mustard Sauce
Nothing beats coming home to a warm, comforting meal that practically cooked itself. This Crockpot cubed steak with Dijon mustard sauce is exactly that—tender, flavorful, and perfect for busy days. You’ll love how the sauce thickens up into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Cubed steak – 1.5 lbs
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Onion – 1 medium, sliced
– Garlic – 3 cloves, minced
– Beef broth – 1 cup
– Dijon mustard – ¼ cup
– Heavy cream – ½ cup
Instructions
1. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
2. Dredge each piece of cubed steak in the flour mixture until fully coated, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the coated cubed steak in the skillet for 2–3 minutes per side until golden brown, working in batches to avoid overcrowding.
5. Transfer the seared steak to the Crockpot.
6. In the same skillet, add the sliced onion and minced garlic, cooking for 3–4 minutes until softened and fragrant.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Stir in the Dijon mustard until fully combined with the broth mixture.
9. Pour the broth and mustard mixture over the cubed steak in the Crockpot.
10. Cover the Crockpot and cook on low heat for 6 hours, until the steak is fork-tender.
11. After 6 hours, stir in the heavy cream until the sauce is smooth and creamy.
12. Let the dish cook uncovered on high heat for an additional 15–20 minutes to thicken the sauce slightly.
The steak turns out incredibly tender, soaking up that tangy, creamy Dijon sauce. Serve it over mashed potatoes or egg noodles to soak up every last drop—it’s a cozy meal that feels like a hug in a bowl.
Conclusion
Whether you’re craving classic comfort food or something new, these 20 crockpot cubed steak recipes make dinner deliciously easy. We hope you find a few favorites to add to your rotation! Give one a try this week, leave a comment below with your top pick, and don’t forget to share this roundup on Pinterest to help other home cooks discover these simple, satisfying meals.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
