Cube Steaks – Slow Cooker

cube steaks

Today I pulled out my crock pot and loaded it up with cube steaks.  I bought a big pack at BJ’s and decided to cook them all at once.  I’m freezing what we didn’t use for a quick dinner another night.

Cube steaks are often served with gravy.  I didn’t have time to make cream of mushroom soup to put in the crock pot, so I made gravy after it finished cooking.  Besides the flavor and texture it adds, I think the gravy makes the steaks look more appetizing.

Cube Steaks - Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 6 cube steaks
  • 1 large onion, sliced
  • gluten free soy sauce or coconut aminos
  • seasoned salt or other seasoning
  • 2 cloves garlic, grated or minced
  • sliced mushrooms
  • sweet rice flour, corn starch, or arrowroot starch
  1. Place the onion slices and about ½ c. water in the bottom of the crock pot.
  2. Add the steaks in layers putting a little soy sauce, seasoned salt, garlic, and mushrooms on top of each layer.
  3. Cook on low 6 - 8 hours or high 3 - 4 hours.
  4. Remove the steaks and onions and any fatty bits.
  5. Using about 2 Tb. sweet rice flour or 1½ Tb. corn starch for each cup of liquid, whisk the flour/corn starch into ½ – 1 c. of cold water.
  6. Add this mixture to the hot broth and whisk while heating it on high in the crock pot or in a pan on the stove (stove will be faster).
  7. Heat and stir until it starts to boil then remove from heat and serve over the steaks.

What Can I Eat That’s Gluten-Free? Weekly Carnival:

Please remember to link back here so other people can find everyone’s great ideas.

1. Amy Green @ SS&GF (Ratatouille & Chickpea Pancakes)
2. The WHOLE Gang-Chicken Fricassee Master Makeover Now Gluten Free and Dairy Free
3. Kim, The Food Allergy Coach (Spaghetti Squash w/ Peas & Bacon)
4. Rachel – Honey Mustard Grilled Chicken
5. Cheryl@SomewhatCrunchy (One-Pot Potato Meal-NOT HEALTHY)
6. Ellen at I Am Gluten Free blog – Crockpot Whole Turkey
7. Janelle – Hungarian Goulash
8. Mikki (Chili)

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  1. Amy Green (Simply Sugar & Gluten-Free) says

    I have felt the pull of my CrockPot lately…in fact I'm going to cook dinner in it today. It's just that time of year, isn't it?

    I'm sharing my all time favorite way to make ratatouille – my friend still has tons of fresh eggplants, tomatoes, zucchini, and bell peppers in her garden and she sends them my way. I just have to make ratatouille. I can't help it. And then the chickpea pancakes – they're the perfect compliment. My husband even loves them! Best of all, the entire meal is naturally sugar free & gluten free!

  2. I Am Gluten Free says

    Just when life is getting busy and our fall schedule is falling into place, it's helpful to see what others are doing for dinner. Thanks!


  3. Janelle says

    Love this idea of seeing what everyone is making for dinner. Seems like I tend to get in a rut and make the same things over and over. Just found your blog this week and have already found a bunch of recipes I can't wait to try. Thanks!

  4. Jenny says

    These look great, perfect for Fall. If you make and add the cream of mushroom soup at the beginning of cooking(pour it over the top? in between steaks?) will you need to do anything else for the ‘gravy’? Thanks for all you do. Your site has become my go to for recipes and ideas now that my husband is gluten and dairy free.

    • says

      Hi Jenny. It’s been so long since I’ve made the recipe using cream of mushroom soup. I would put some on top and some in between the steaks. I might have thinned it a little before adding. I think you’ll have to experiment. :)

  5. says

    Just to clarify – You put the cubed steaks in the crock pot uncooked, right?

    I usually brown mine in coconut oil first, but this would be much faster to make the gravy at the END of the cooking time instead of right after browning the steaks.

    Thanks in advance. :)

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