Cubed Steak & Gravy

I recently made beef bone broth for the first time and couldn’t wait to test it out in a recipe before sharing it with you all. We decided on cubed steak for dinner – and let me tell you, it turned out amazing! The beef bone broth took the gravy to a whole new level of flavor.

While you can definitely make this recipe in a crockpot, I recommend baking it in the oven to keep the steaks from overcooking. The result is tender, flavorful cubed steak that pairs perfectly with rice or red-skin mashed potatoes.

We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

This recipe focuses on a pack of 4 cubed steaks.

Ingredients

• 1 pack cubed steak
• 1 bell pepper, sliced
• 1 onion, sliced
• 2–2½ cups homemade beef bone broth* (adjust as needed for pan size)
• ½ cup heavy cream
• 2 tablespoons butter
• 1½ cups flour (or coating steak and for roux)
• Steak seasoning, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Salt and pepper, to taste
• 2 garlic cloves, minced
• Avocado oil (for searing)

Recommended Equipment

• Whisk
• Tongs
• Dutch Oven or Cast Iron Skillet with Lid
• Small Mixing Bowl
• Large Mixing Bowl

Instructions

1. Preheat the oven: Preheat to 350°F (175°C).
2. Season and flour the steak: Season the cubed steak with steak seasoning, garlic powder, onion powder, salt, and pepper. In a large bowl, mix the flour with the same seasoning and coat each steak evenly. Set aside. Reserve the remaining seasoned flour for the roux.
3. Cook the vegetables: In a large cast iron pan, heat a little avocado oil over medium heat. Sauté the bell peppers and onions until translucent. Season the vegetables with a little salt and pepper. Add the minced garlic and cook until fragrant, then remove the vegetables from the pan and set aside.
4. Sear the steak: Add more avocado oil if needed. Sear the cubed steaks on each side until browned. Remove and set aside.
5. Make the roux and gravy: Melt butter in the same pan. Add ¾ cup of seasoned flour and whisk to make a roux. Slowly pour in the beef bone broth, whisking continuously to prevent lumps. Stir in the heavy cream and adjust seasoning lightly (the steak and vegetables will add flavor later)
6. Combine and bake: Stir the sautéed bell peppers and onions into the gravy. Place the seared cubed steaks in the pan, cover with a lid, and bake in the oven for about 1 hour, or until the steak is tender. Check around 50–55 minutes if your cubed steak pieces are on the thinner side.
7. Serve: Serve hot over white rice, mashed potatoes, or cornbread dressing!

Notes:

• Seasonings: Feel free to use any seasonings you like – our listed blend is just a recommendation. Customize it to suit your taste.
• Broth: You can use store-bought broth, but homemade broth will elevate the overall flavor of the dish.
• Heavy Cream: You don’t have to use heavy cream but it definitely makes the gravy creamier.
• Gravy Add-ins: For a richer gravy, consider stirring in a can of cream of mushroom soup. Or you can add some fresh mushrooms during step 3.
• Oil Choices: Any neutral oil suitable for pan frying can be used. We prefer avocado oil for its clean taste and low smoke point.
• Pan Selection: Make sure to use a large, deep sauté pan that can handle searing the cubed steaks and simmering in gravy comfortably. A shallow pan may not allow for even cooking.

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