Slow Cooker Cube Steaks in Creamy Bacon Gravy Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the cube steaks in a hot skillet for one minute per side before adding them to the slow cooker.

This extra step adds a layer of complexity to the beef through the Maillard reaction, which complements the richness of the creamy gravy. Ensure you deglaze the pan with a little water or broth and pour that liquid into the slow cooker as well to capture all the flavor.

If you prefer a thicker gravy, you can whisk in a small amount of cornstarch slurry during the final 30 minutes of cooking. Simply mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the gravy. This will help bind the sauce and give it a glossy, professional finish that clings beautifully to the tender beef steaks when served.

Variations

• Mushroom and Herb: Add one cup of sliced cremini mushrooms and a teaspoon of dried thyme to the slow cooker at the beginning. The mushrooms add an earthy depth that complements the creamy beef gravy perfectly.
• Spicy Bacon Gravy: Incorporate a tablespoon of diced jalapeños or a teaspoon of red pepper flakes into the gravy mixture. This adds a subtle heat that cuts through the richness of the cream and bacon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until heated through, adding a splash of water if the gravy becomes too thick.

Store any leftovers in an airtight container to keep the beef moist and prevent it from absorbing other odors in the refrigerator. The gravy will continue to thicken as it cools, which is normal.

Ensure the food is cooled to room temperature within two hours of cooking before placing it in the refrigerator. Properly stored, the dish will maintain its quality for up to three days.

This dish is perfect for making ahead, as the flavors often deepen after sitting for a day. You can assemble all the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator overnight. Simply remove it from the fridge and start the slow cooker immediately to ensure the meat stays at a safe temperature during the transition to the heat source.

Serving ideas

Serve these cube steaks hot, directly from the slow cooker, ensuring each portion gets a generous ladle of the creamy bacon gravy. The rich sauce pairs exceptionally well with simple, comforting sides that can soak up the gravy.

Classic choices include creamy mashed potatoes, steamed rice, or crusty buttered bread, which are perfect for capturing every last drop of the savory, bacon-infused sauce from the plate.

For a balanced presentation, consider serving the beef alongside roasted root vegetables or a crisp, lightly dressed green salad to provide a fresh contrast to the heaviness of the creamy gravy.

The combination of the tender beef, the smoky bacon, and the savory cream sauce makes this a complete and satisfying meal that requires very little else to impress. Keep the serving plates warm if possible to maintain the temperature of the gravy.

Frequently asked questions

Recipe card

Slow Cooker Cube Steaks in Creamy Bacon Gravy

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 5

Ingredients

• 5 pieces beef cube steaks
• 1/2 cup cooked bacon, chopped
• 1 medium onion, sliced
• 1 tsp garlic pepper seasoning
• 1 1/2 cups creamy beef gravy

Instructions

1. Place the beef cube steaks into the basin of the slow cooker, ensuring they overlap slightly to fit comfortably. Distribute the chopped cooked bacon and sliced onions evenly over the top of the steaks to allow the flavors to meld during the long cooking process.
2. Sprinkle the garlic pepper seasoning uniformly over the layered meat and vegetables. Pour the creamy beef gravy over the entire mixture, ensuring that the steaks are well-coated and the gravy settles around the edges of the slow cooker insert.
3. Cover the slow cooker with the lid and set to low heat for 6 hours. Once the time is up, verify the beef reaches an internal temperature of at least 145°F (63°C). Remove the steaks, allow them to rest for at least 3 minutes, then serve topped with the creamy gravy.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

12 g

Fat

34 g

Fiber

0.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.