Slow Cooker Cube Steak


I overheard someone the other day saying that they only used their slow cooker during the cooler months.  They mostly use theirs for soups and stews.

I use my slow cooker all year long!  I may be out of school for the summer, but my days are still busy.  If I can put something in the crock pot early in the morning and have dinner ready without lifting a finger all day, I’m all for it!  Creamy Chicken and Noodles, Cranberry Roast Beef, Chicken Burrito Bowls.  We eat all year.  Why not use a crock pot and make it easy all year?

Yesterday, I made this crock pot full of deliciousness.

Crock Pot Cube Steak

  • Package of cube steak
  • 1 can of cream of mushroom soup
  • 1 can of golden mushroom soup
  • 1 can of water
  • 1 package of Lipton onion soup mix
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • Egg noodles

Whisk soups, soup mix, water, salt, and pepper together in a crock pot.  Add the cube steak, turning to be sure both sides are coated.  Try to submerge as much as you can in the soup mixture.  Cook on low for 6-8 hours.  Serve over cooked and drained egg noodles.

Well Duh #1:  It doesn’t matter how big your package of cube steak is as long as it will fit in your crock pot and be reasonably submerged.  Mine was a little over 2 pounds.

Well Duh #2:  Yes, I said a “can” of water.  Don’t dirty up a measuring cup.  Just use one of the soup cans you just emptied and fill it with water.  I know some of you think it’s ridiculous that I had to say that, but trust me.  Some people would wonder where to get a can of water at the store.

Well Duh #3:  Just before serving, I used a metal spatula to cut the pieces of meat into smaller pieces while they were still in the crock pot.  It doesn’t take a lot of effort since the meat is pretty much falling apart at that point.

Well Duh #4:  Don’t go much over the 6-8 hours or your meat will end up dry.

Well Duh #5:  The kids and I ate ours over egg noodles.  Michael had his over zoodles – or zucchini noddles.


How pretty is that?  I have a Veggetti – which is a kitchen tool that cuts vegetables into spaghetti-like strips.  Elizabeth made them for this dish.  We laughed about one piece that was almost 3 feet long!  After she had used 4-5 smallish zucchini, I sauteed them in olive oil with a little kosher salt and pepper.  It only took about five minutes because you don’t want to cook them to mush.  You want to maintain the noodle appearance.  These are really delicious.  In fact, our whole family loves them, but I only had enough zucchini to make them for Michael last night.  You can do the same thing with yellow squash and carrots.  Don’t expect any of them to taste like spaghetti. But they are a great alternative if you’re allergic to gluten or if you’re just trying to lighten up.

Well Duh #6:  I plan to add sauteed, sliced mushrooms to this next time.  This dish has an oniony, beef stroganoff flavor to it.  I think mushrooms would be great in it!

Well Duh #7:  If you can’t find golden mushroom soup, just use two cans of regular cream of mushroom.

Don’t save your crock pot for cooler weather!  Use it anytime you want a delicious meal that you don’t have to stand over and babysit!



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