Slow Cooker Cube Steak with Mushroom Gravy

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender cube steak slow-cooked in a savory mushroom gravy with aromatic onions and herbs, creating a comforting low-carb meal that requires minimal active time. This American-inspired slow-cooker recipe (low carb), ready in about 255 minutes, pairs Cube steak, Mushrooms, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds Cube steak
• 8 ounces Mushrooms
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 cup Beef broth
• 2 tablespoons Soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Arrowroot powder
• 2 tablespoons Water
• 1 tablespoon Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the cube steak dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the cube steak and sear for 2-3 minutes per side until golden brown, then transfer to the slow cooker.
3. Step 3: Add the diced onion to the skillet and cook for 3 minutes until softened. Add the sliced mushrooms and minced garlic, then cook for 5 minutes until mushrooms release liquid and begin to brown.
4. Step 4: Pour 1 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard into the slow cooker. Add the mushroom mixture and stir to combine. Cover and cook on low for 4 hours.
5. Step 5: In a small bowl, mix 1 teaspoon arrowroot powder with 2 tablespoons water to form a slurry. After 4 hours, remove the steak and set aside. Stir the slurry into the sauce in the slow cooker and cook on high for 10 minutes until sauce thickens to coat the back of a spoon.
6. Step 6: Return the steak to the slow cooker and simmer for 5 minutes to reheat. Serve immediately.