Instant Pot Cube Steak
Instant Pot Cube Steak with a delicious gravy is an easy dump-and-go meal made with pantry staples that you're family will love.
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Why you'll love this cube steak with gravy
A classic dinner this Instant Pot Cube Steak is perfect comfort food any time of the year. A vintage recipe circa 1930's to 40's. Serve this with some homemade mac and cheese. I love recipes like this and French dip sandwiches.
This is a no-fuss meal! It can be pulled together in minutes and done in under an hour, kind of like my ground beef rice-a-roni.
Cheap and tasty food! Cube steaks are a more budget-friendly cut of beef that can be made into a filling meal with common pantry items like Swiss Steak.
Mashed potatoes
Pair this cube steak with creamy mashed potatoes to pour that brown gravy on!
Ingredients
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Cube steak - this recipe uses 4-6 cubes steaks. They are generally budget-friendly and don't take long to thaw for cooking.
- Onions - can be red or Vidalia cut into rings.
- Beef broth - I used reduced-sodium broth. This makes a lot of gravy so you can reduce by half if you want.
- Worcestershire sauce - you can substitute equal parts soy sauce and ketchup if needed.
- Fish sauce - gives this dish a bit of umami flavor. Be sure to use a high-quality fish sauce for best results.
How to make cube steak
- Season the cube steaks with salt, pepper, and Creole seasoning.
- Slice the onions and celery. Cooking the vegetables are optional. I like to preheat the Instant Pot to saute then saute them for extra flavor until the onions are softened.
- Add the garlic. If you are sauteeing then cook the garlic for about 30 seconds then turn off saute mode.
- Pour in the beef broth, use this to deglaze the pot if you have sauteed the vegetables.
- Add in the hot sauce.
- Add in the soy sauce and Worcestershire sauce.
- Add the fish sauce and stir.
- Layer the seasoned cube steak in the pot. Cook on high pressure for 20 minutes, followed by a 10-minute natural pressure release. Once done, release the pressure, turn on the saute function, and make a cornstarch slurry to thicken the broth into a gravy.
Note
If your cube steaks are very large then add 5 minutes more time on high pressure.
Stovetop instructions
- Season the cube steaks as directed. Slice the onion and celery.
- Preheat a large saute pan on medium heat. Add a small amount of oil, then the onions and celery. Cook until softened.
- Add the garlic, and saute for a few seconds.
- Add the cube steaks, beef broth, soy sauce, Worcestershire sauce, fish sauce, and hot sauce.
- Bring to a boil, then reduce heat to simmer covered for 30-45 minutes.
- In a small bowl, make a cornstarch slurry with equal parts cornstarch and water. Add this at the end to thicken the sauce and make a gravy.
Slow cooker instructions
Add all the ingredients except the cornstarch. Cook on low for 6-8 hours. In the last ten minutes of cooking, add the cornstarch slurry to thicken the gravy.
Top tips
Slice mushrooms and add them to the pot to make mushroom gravy. You can also add potatoes to make this a one-pot meal.
Serving suggestions
Serve this Instant Pot Cube Steak with mashed potatoes and green beans. A green salad or some corn on the cob with some buttered egg noodles also make great sides for this meal.
Frequently asked questions
Cube steak, cubed steak, or "minute" steak, sometimes referred to, is usually the top sirloin or top round cut of beef. The beef is tough, so it is tenderized or flattened by pounding a meat tenderizer. Sometimes, it's called "bucket steak" because of the stacked cardboard boxes it can come in. They are also called Swiss Steak and served with tomato gravy.
Yes, it does. It has vinegar in it, which helps break down the meat fibers.
Not if it is cooked properly. Pressure cooking makes this cut tender. Cooking low and slow on the stovetop for several hours will also make it tender.
Storage & Reheating
Serve immediately or store in an airtight container for up to one week. Reheat in the microwave for a couple of minutes.
This can be frozen in an airtight container for up to three months. Thaw in the refrigerator, and reheat in the microwave.
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Recipe
Instant Pot Cube Steak
Equipment
Ingredients
- 6 cube steaks
- Salt, pepper, and Creole seasoning to taste can substitute seasoned salt
- 1 onion red or Vidalia, sliced into rings
- 2 celery stalks sliced
- 8 ounces mushrooms sliced, optional
- 1 tablespoon garlic minced, can substitute with 1 teaspoon of garlic powder
- 2 cups beef broth can use less if less gravy is desired
- 2 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon soy sauce
- ½ teaspoon fish sauce
- Cornstarch slurry, to desired thickness for gravy Equal parts water and cornstarch
Instructions
- Season the cube steaks to taste with salt, pepper, and Creole seasoning.
- Slice the onions and celery. Cooking the vegetables is optional. Preheat the Instant Pot to saute. Add some oil, then the onions and celery. Saute until softened.
- Add in the garlic. Saute if doing the vegetables. Turn off the saute function.
- Add in the beef broth and use it to deglaze the pot. Turn off the saute.
- Add in the hot sauce.
- Add in the soy sauce and Worcestershire sauce.
- Add in the fish sauce and stir.
- Layer in the seasoned cube steaks. Cook on high pressure for 20 minutes, then followed by a 10-minute natural pressure release. Once cooking is completed, make a cornstarch slurry.
- Serve immediately, or store in an airtight container for up to one week. May be frozen for up to three months and thawed in refrigerator prior to reheating.
Stovetop Instructions
- Season the cube steaks as directed. Slice the onion and celery.
- Preheat a large saute pan on medium heat. Add a small amount of oil, then the onions and celery. Cook until softened.
- Add the garlic, and saute for a few seconds.
- Add the cube steaks, beef broth, soy sauce, Worcestershire sauce, fish sauce, and hot sauce.
- Bring to a boil, then reduce heat to simmer covered for 30-45 minutes.
- Make a cornstarch slurry with equal parts cornstarch and water. Add this at the end to thicken the sauce and make a gravy.
Slow Cooker Instructions
- Add all the ingredients except the cornstarch. Cook on low for 6-8 hours. In the last ten minutes of cooking, add the cornstarch slurry to thicken the gravy.
