Cube Steak with Balsamic Onion Gravy

This cube steak recipe is the ultimate in comfort food.

Cube steaks are cooked low and slow with onions in a rich, savory gravy, and they come out fork tender.

It’s an easy way to turn a budget-friendly cut of beef into a five-star favorite.

pot of Cube Steak with Balsamic Onion Gravy

What is Cube Steak?

Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

ingredients to make Cube Steaks with Balsamic Onion Gravy

Ingredients for Cube Steaks & Gravy

Cube Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

Optional Additions: 6 oz of sliced mushrooms can be added to this recipe.

coating steak with flour to make Cube Steak with Balsamic Onion Gravy

cooked steaks to make Cube Steak with Balsamic Onion Gravy

How to Cook Cube Steak with Gravy

It’s so easy to pull this delicious meal together in just a few easy steps:

Lightly dust steaks in flour (known as dredging) and brown on both sides.
Cook onions in butter, add wine, & reduce. Add steaks back to the pan & add the remaining ingredients. Bake per the recipe below.

Serve this dish over rice, potatoes, or noodles with a fresh veggie like green beans or steamed broccoli.

onions and butter in a pot to make Cube Steak with Balsamic Onion Gravy

cooking onions to make Cube Steak with Balsamic Onion Gravy

Tips for Tender Cube Steak

Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
Leftovers can be kept in the fridge in a covered container for up to 3-4 days.

cooked onions in a pot to make Cube Steak with Balsamic Onion Gravy

mixing ingredients together to make gravy for Cube Steak with Balsamic Onion Gravy

Side Dishes for Cube Steak

Storing Leftovers

Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

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Cube Steaks with Balsamic Onion Gravy

This cube steak recipe is cooked low and slow in the oven with a savory balsamic onion gravy.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Preheat the oven to 350°F.
On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.
In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.
Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.
Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.
Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.
Turn the stove on to medium-high heat and bring the gravy to a boil.
In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.
Serve over mashed potatoes or egg noodles.

Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.
If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
Keep leftovers in an air-tight container in the fridge for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

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