Tender cubed steaks cooked in a slow cooker with creamy chicken and French onion soups, topped with a rich, thickened gravy. This easy crock pot recipe is perfect for weeknight dinners, requiring minimal prep while delivering flavorful, juicy meat. Serve over mashed potatoes, rice, or noodles for a comforting, family-friendly meal.

Ingredients

10.75-ounce can cream of chicken soup (low or no sodium recommended)
10.5-ounce can French onion soup (low or no sodium recommended)
1 packet au jus gravy mix
½ cup water
4 cubed steaks
To thicken gravy:
- 3 tablespoons cornstarch
- 3 tablespoons cold water

Instructions

In a 6-quart slow cooker, combine the cream of chicken soup, French onion soup, au jus gravy mix, and water. Stir until smooth and well combined.
Place the cubed steaks into the slow cooker, coating them thoroughly with the gravy mixture.
Cover and cook on low for 6–8 hours. (High heat is not recommended, as it may make the steaks tough.)
About 30 minutes before serving, prepare the thickening mixture: whisk together the cornstarch and cold water in a small bowl until smooth. Stir it gently into the slow cooker, making sure the steaks are coated with the mixture.
Turn the slow cooker to high and cook for an additional 30 minutes, or until the gravy has thickened. Serve hot.

Why You’ll Love This Recipe

This recipe delivers tender, juicy cubed steaks with a rich and flavorful gravy, all made effortlessly in the slow cooker. Minimal prep means a hearty, comforting meal without standing over the stove.

Tips

For extra flavor, sear the cubed steaks in a hot skillet for 2–3 minutes per side before adding them to the slow cooker.
Make sure steaks are fully coated in the gravy for even cooking and flavor absorption.
If the gravy is too thin, whisk a little extra cornstarch with water and stir in.

Variations and Substitutions

Protein alternatives: Try this recipe with cube-cut beef or even thinly sliced pork.
Soup alternatives: Cream of mushroom soup can replace cream of chicken for a deeper flavor.
Sodium control: Use low- or no-sodium soups and gravy mixes for a healthier version.

FAQs

Q: Can I cook this on high instead of low?
A: Cooking on high is not recommended for cubed steaks as it can make them tough. Stick to low for best results.

Q: Can I make this ahead of time?
A: Yes, prepare the gravy and steaks in the slow cooker and refrigerate. Reheat gently on low or in the microwave before serving.

Q: Can I freeze this dish?
A: Yes, freeze the cooked cubed steaks and gravy separately for up to 3 months. Thaw in the fridge before reheating.

Serving

Serve these cubed steaks over mashed potatoes, rice, or egg noodles to soak up the savory gravy. Pair with steamed vegetables for a complete meal.

Suggestions

Garnish with fresh parsley or chives for a pop of color.
Add sautéed mushrooms or caramelized onions to the gravy for extra richness.