Slow Cooker Cubed Steaks
Tender, melt-in-your-mouth cubed steaks in a rich mushroom and onion gravy, served with creamy garlic mashed potatoes and steamed green beans — a comforting, family-friendly dinner perfect for weeknights or relaxed weekends.
Servings: 4 servings
Calories: 650kcal
Ingredients
- 4–6 cubed steaks
- 1 tsp onion powder
- 2 tsp garlic powder, divided
- 1 tsp black pepper
- 1 large Vidalia onion, thinly sliced
- 2 cans cream of mushroom soup (10.5 oz each)
- 1 packet onion soup mix (about 1 oz)
- 1 packet beef gravy mix (about 1 oz)
- 1 can beef broth (14.5 oz)
- 6 medium yellow potatoes, peeled and cut into chunks
- 1/2 cup sour cream
- 1 package steam-in-bag green beans (approx. 10–12 oz)
Instructions
- In a small bowl, combine 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp black pepper. Rub this seasoning evenly over both sides of the cubed steaks.
- Place the seasoned cubed steaks in the bottom of your slow cooker in a single layer. Top with the thinly sliced Vidalia onion, spreading them evenly over the steaks.
- In a mixing bowl, whisk together the cream of mushroom soup, onion soup mix, beef gravy mix, and beef broth. Once combined, pour this mixture evenly over the cubed steaks and onions in the slow cooker.
- Cover the slow cooker and cook on LOW for 7 to 8 hours.
- About 30 minutes before serving, boil the peeled and chunked yellow potatoes in salted water until tender (about 20 minutes). Drain and return them to the pot. Add 1 tsp garlic powder and 1/2 cup sour cream, then mash until smooth and creamy.
- Steam the green beans according to package instructions once the slow cooker is ready.
Notes
For a heartier flavor, add a splash of non-alcoholic beef stock to the sauce. Serve with a dollop of sour cream on top of the mashed potatoes for extra creaminess. Leftovers can be stored in the fridge for up to 4 days. Substitute any canned soup or mix with a halal-approved brand.