Learn How To Cook Cube Steak for an easy, economical beef dinner your whole family will love.
My husband is a true meat-and-potatoes guy. If dinner doesn’t include beef, he’ll eat it, but he won’t be thrilled. And honestly? I get it. There’s nothing as satisfying as a hearty steak dinner. The problem is the price tag. Have you seen the cost of beef these days? If I cooked rib eye every time the craving hit, we’d go broke fast.
That’s where cube steak comes in. On those nights when you’re craving a rich, steakhouse-style meal but don’t want to spend much time or money, this humble cut is a lifesaver. I love my beef dinners—and I know you do too—so let me show you how to cook cube steak in a way that feels indulgent without wrecking your grocery budget. Once you try it, you’ll wonder why it wasn’t already in your regular rotation.
With just inexpensive beef, butter, onion, flour, and broth, you can pull together a quick, comforting meal that tastes like it took far more effort than it actually did. The cube steaks cook fast, the onions add natural sweetness, and the simple pan gravy ties everything together. It’s cozy comfort food—perfect for a busy weeknight or an affordable family dinner that still feels special.
What is cube steak, anyway?
Cube steak is a cut of beef—usually top round or sirloin—that’s been mechanically tenderized using a special machine that leaves small indentations, or “cubes,” across the surface. That process is what gives cube steak its name and, more importantly, makes an otherwise tough cut much more tender and quick-cooking. Because it’s already been tenderized, cube steak doesn’t need long cooking times or complicated prep.
You’ll often find cube steak used in classic comfort dishes like chicken-fried steak or smothered steak with gravy, and for good reason. Its thin profile means it sears quickly, developing great browning while staying relatively tender—as long as it’s not overcooked. When you want steakhouse flavor on a weeknight budget, cube steak delivers every time.
How do I store leftovers?
Let leftover cube steak cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The gravy helps keep the meat moist, making it ideal for reheating. Warm gently in a skillet over low heat with a splash of broth to loosen the sauce. Cube steak can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Serving suggestions
When it comes to serving cube steak, Classic Scalloped Potatoes are a natural choice. Steak and potatoes are always a win, and the creamy layers pair beautifully with the savory sauce. For something lighter and refreshing, Creamy Cucumber Salad adds a cool, tangy contrast that balances the richness of the dish. If you’re all about easy weeknights, Make-Ahead Freezer Mashed Potatoes keep things simple. And don’t forget dessert! Slow-Cooker Cracker Barrel Fried Apples are the perfect sweet, nostalgic finish to keep the comfort-food theme going strong.
How to Cook Cube Steak
Ingredients
- 3 tablespoons butter divided
- 1 onion sliced
- 2 cube steaks
- ½ teaspoon onion powder
- Pinch of salt & pepper
- 1 cup broth chicken or beef
- 2 tablespoons flour
Instructions
- Add 2 tablespoons of butter and the sliced onion to a skillet. Cook for 5 minutes over medium-high heat until the onion has softened. Transfer the cooked onion to a plate and set aside.
- Meanwhile, season the steaks on both sides with the onion powder, salt, and pepper.
- Heat the same skillet over medium-high heat. Add the steaks and cook about 2 minutes per side. Transfer the steaks to a plate and set aside.
- Heat the remaining 1 tablespoon butter in the same skillet over medium-high heat. Add the flour and whisk to combine. Whisk in the broth, then bring to a boil while whisking constantly. Cook for 1 minute, until the gravy thickens.
- Turn off the heat. Add the steaks and cooked onion to the gravy in the skillet. Spoon the gravy over the top of the steaks.
- Serve the steaks with the gravy and cooked onion. Enjoy!
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