Cubed Steak with Gravy

Name: Cubed Steak with Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs cubed steak; 1 cup all-purpose flour (divided); 2 cups beef broth; 1 tbsp Worcestershire sauce; 0.5 tsp black pepper

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By: Maria
Posted: 01/06/2025

Cubed Steak with Gravy is a classic comfort food that’s easy to prepare and packed with flavor. Tender cubed steak is smothered in a rich, savory onion gravy, creating a dish that pairs perfectly with mashed potatoes, rice, or fresh vegetables. Whether it’s a weeknight dinner or a hearty family meal, this recipe will quickly become a favorite.

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Ingredients

For the Steak

4 cubed steaks (about 1.5 lbs / 680 g total)
1 cup (120 g) all-purpose flour
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and black pepper, to taste
2 tbsp vegetable oil

For the Gravy

1 medium onion, thinly sliced
2 cups (480 ml) beef broth
1 cup (240 ml) milk
2 tbsp all-purpose flour
2 tbsp unsalted butter
1 tsp Worcestershire sauce
Salt and black pepper, to taste

Directions

Step 1: Prepare the Steak

In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Dredge each cubed steak in the seasoned flour, coating both sides. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.

Step 2: Cook the Onions

In the same skillet, melt the butter over medium heat. Add the sliced onions and sauté for 5-7 minutes, or until softened and lightly caramelized.

Step 3: Make the Gravy

Sprinkle 2 tablespoons of flour over the onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the beef broth and milk, ensuring no lumps remain. Add Worcestershire sauce and season with salt and black pepper to taste.

Step 4: Simmer the Steak

Return the cubed steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the steaks are tender and the gravy thickens.

Step 5: Serve

Serve the cubed steak and gravy hot, garnished with fresh parsley if desired. Pair with mashed potatoes, rice, or your favorite vegetables.

Notes

Tenderizing tip: If your cubed steak isn’t tender enough, try pounding it lightly with a meat mallet before cooking.
Gravy thickness: If the gravy is too thick, thin it out with a splash of beef broth or milk.
Make-ahead: This dish can be prepared in advance and reheated gently on the stovetop.

Conclusion

Cubed Steak with Gravy is a hearty and satisfying meal that brings comfort to the table. The tender steak and rich onion gravy make it a dish that pairs beautifully with classic sides for a complete and delicious dinner. Try it tonight for a meal the whole family will love!

Frequently Asked Questions

Can I make the cubed steak and gravy ahead of time?

Yes, cubed steak and gravy can be made ahead of time. Prepare the entire dish as directed, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stovetop over low heat, stirring occasionally, until heated through, or reheat in the oven at 325°F (160°C) until warmed. You may need to add a splash of beef broth or milk if the gravy has thickened too much during storage.

Are there any ingredient substitutions I can make?

Absolutely! You can substitute the beef broth with chicken broth for a slightly different flavor profile, or use vegetable broth for a vegetarian version. For the milk, you can use heavy cream for a richer gravy, or a plant-based milk alternative like almond or oat milk. If you don’t have Worcestershire sauce, you can substitute it with soy sauce (start with 1/2 teaspoon) or a touch of balsamic vinegar. For the flour, all-purpose flour can be substituted with a gluten-free all-purpose flour blend, using the same 1:1 ratio.

How do I know when the cubed steak is perfectly cooked?

The cubed steak is perfectly cooked when it’s tender and easily pierced with a fork. Visually, the steak should be golden brown on the outside after searing. During the simmering process, the meat will become more tender, and the gravy will thicken. You can also check the internal temperature with a meat thermometer; the steak is safe to eat when it reaches an internal temperature of 145°F (63°C), but for optimal tenderness, aim for a temperature of 160-170°F (71-77°C).

Can I double or scale up this recipe for a larger crowd?

Yes, you can easily double or scale up this recipe. When doubling, use a larger skillet to accommodate all the steaks and gravy. You may need to cook the steaks in batches to avoid overcrowding the pan. Increase the cooking time for the onions and the simmering time for the steaks by approximately 5-10 minutes, depending on the quantity. Ensure your skillet is large enough to hold all the ingredients comfortably and adjust seasoning to taste.

What are the nutritional benefits of this cubed steak and gravy dish?

Cubed steak provides a good source of protein, essential for muscle building and repair. The beef broth contributes collagen, which supports joint health. Onions are rich in antioxidants and prebiotics, promoting gut health. The gravy, while rich, can be modified to include lower-fat milk or broth. Consider pairing this dish with a side of green vegetables to increase the vitamin and mineral content of your meal.