Smothered Cube Steak – Southern-Style Comfort on a Plate
If you’ve ever craved a meal that feels like a warm hug after a long day, smothered cube steak is the answer. This down-home Southern classic transforms budget-friendly cube steak into a tender, flavorful dish with onions, garlic, and rich gravy. It’s cozy, hearty, and made for spooning over mashed potatoes or fluffy rice.
I still remember my grandma making this in her cast iron skillet—those sizzling onions, the aroma of browned beef, and gravy so good we’d fight to mop it up with biscuits. It’s the kind of meal that turns an ordinary evening into something special.
Ingredients
For the Steak:
- 4 cube steaks
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
For the Gravy:
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp flour (from dredging)
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Optional: ¼ cup heavy cream (for extra richness)
Instructions
- Dredge the Steaks: Mix flour with garlic powder, onion powder, paprika, salt, and pepper. Dredge cube steaks in the seasoned flour, shaking off excess. Reserve 2 tbsp of the flour for gravy.
- Sear the Steaks: In a large skillet, heat oil over medium-high. Sear steaks for about 3 minutes per side until golden. Remove and set aside.
- Sauté the Onions & Garlic: In the same skillet, add sliced onions. Cook for 5–6 minutes until soft and golden. Add minced garlic and sauté for 1 minute.
- Make the Gravy: Sprinkle the reserved flour into the skillet and stir for 1–2 minutes. Slowly whisk in beef broth, making sure there are no lumps. Add Worcestershire sauce and bring to a simmer.
- Smother the Steak: Return the steaks to the skillet, nestling them into the gravy. Cover and reduce heat to low. Simmer for 25–30 minutes until steaks are fork-tender.
- Optional Creamy Finish: Stir in heavy cream if using, for a silkier gravy. Adjust seasoning with salt and pepper.
Nutrition Facts (Per Serving – Serves 4)
| Calories | 430 kcal |
| Protein | 32 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sodium | 620 mg |
Printable Recipe Summary
| Smothered Cube Steak | |
|---|---|
| Cook Time | 45 minutes |
| Difficulty | Easy |
| Pairs With | Mashed potatoes, rice, or biscuits |
FAQs
Q: Can I make this ahead of time?
Yes! It reheats beautifully and even tastes better the next day as the flavors develop. Just store in the fridge and reheat gently on the stovetop.
Q: Can I use another cut of meat?
If you don’t have cube steak, thin cuts of round steak or even pork chops work too—just be sure to tenderize them well.
Q: What if I don’t have beef broth?
You can use chicken broth or water with bouillon in a pinch. Just adjust salt levels to taste.
Q: Can I make this in a slow cooker?
Absolutely. Sear the steaks and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
