Gluten Free Cubed Steak with Gravy
The savory brown gravy with mushrooms and onions makes this one of my favorite gluten free cube steak recipes. These tender cubed steaks, smothered with gluten free gravy, are so easy to make, and a mouthwatering start to a comforting meal. It’s a quick one-pan dinner that’s perfect to serve over fluffy mashed potatoes!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
If the thought of cube steak conjures up memories of TV dinners with chewy, hard beef and a side of runny mashed potatoes, you can relax. Cube steaks aren’t just for TV dinners!
This recipe for gluten-free cube steak with gravy is a far cry from a microwave meal. It doesn’t take a lot of TLC for this smothered steak to come out tender and flavorful. Meanwhile, the homemade gluten-free gravy is rich and velvety, filled with tender mushrooms and onions.
Savory Gluten Free Cube Steak Recipe
You’ll love this cozy dish. Just see for yourself!
- Budget-friendly. Cube steak is an inexpensive cut of steak (usually top round or top sirloin) that’s been pounded thin with a meat mallet, leaving small indentations shaped like cubes, which is where a cubed steak gets its name.
- Nice and tender. “Cubing” the steak makes this cheaper cut less tough, and searing plus simmering in gravy helps lock in the moisture.
- Fast weeknight meal. You’ll sometimes see cube steak referred to as minute steak because of how quickly it cooks. For this dish, everything is made in one skillet in just 30 minutes.
Recipe Ingredients
Below is a brief round-up of the ingredients needed to make savory cube steak with gravy, along with some notes and tips. Don’t forget to visit the recipe card for the full amounts and detailed instructions.
- Sweet Rice Flour: For dredging the steaks. Sweet rice flour is milled from sticky rice, found in Asian supermarkets or in the Asian food aisle. It’s a bit different than regular rice flour, which you can substitute if needed. You can also use all-purpose gluten-free flour, though the consistency won’t be quite the same.
- Seasoning: I season my flour with a combination of onion powder, garlic powder, salt, and pepper.
- Cube Steaks: You can use fresh or frozen cube steaks, though make sure to thaw frozen meat completely.
- Olive Oil: Since we’ll be pan-frying these cube steaks, use high-quality extra virgin olive oil to get a good sear. You’ll also need it for sauteeing the onions and mushrooms.
- Onion: Use white or yellow onion, cut thin.
- Mushrooms: You can use your favorite kind of mushrooms. I like to slice up white mushrooms, baby Bella, or cremini mushrooms.
- Thyme: Dried or fresh thyme complements the earthiness of the mushrooms.
- Butter: I prefer to cook with unsalted butter. You can also use dairy-free butter if you’re making this dish dairy-free.
- Beef Broth: Choose your favorite low-sodium, gluten-free beef broth or stock. Alternatively, you can use chicken stock (the color of the gravy will be a little lighter).
- Worcestershire Sauce: Added for more depth of flavor. Not all Worcestershire sauce is gluten-free, so make sure to check labels and use one that’s certified.
- Fresh Parsley: For optional garnish.
How to Cook Cube Steak and Gravy
This easy cube steak recipe comes together quickly on the stovetop. You’ll sear the beef, cook the veggies, and whisk up the gravy all in one pan:
- Dredge the Beef: First, whisk sweet rice flour together with the seasonings. Dip the cube steaks into the flour mixture to lightly coat.
- Sear: Sear the floured cube steaks in a hot skillet with a bit of olive oil, about 2 minutes per side. You can set aside the browned steaks for now.
- Cook the Onions and Mushrooms: Next, in the same skillet, saute the onions and mushrooms with additional olive oil and a sprinkle of thyme. When the veggies are tender and caramelized, transfer them to a plate and set them aside, as well.
- Prepare the Gravy: Once more in the same skillet, whisk together melted butter with a bit of sweet rice flour to form a paste. Continue to whisk while adding beef broth a little at a time, and finally stir in the Worcestershire sauce. Now, you’ll let the gravy simmer and thicken.
- Combine: After a few minutes, add the cube steaks to the pan, followed by the cooked veggies. Cover and simmer to warm the steaks, then season to taste and garnish with parsley. Your cube steaks and gravy are ready to serve! Dish up your steaks over a bed of Mashed Potatoes, and spoon over the gravy for a savory dinner. See below for more serving ideas!
Tips for Success
Try these tips for extra-tender and delicious gluten-free cube steak with gravy:
- To give the cubed steaks a nice sear, I highly recommend preparing this cube steak recipe in a cast iron skillet. A pan like this is an affordable kitchen essential that you can use for everything from making an easy skillet meal on to stove top to a beef roast in the oven.
- For extra tenderness, give your steaks another quick pounding with a meat mallet before coating them in flour.
- Be careful to not overcook your steak, especially when you’re getting the sear. A couple of minutes per side is all these thin steaks need, and you’ll heat them through again later in the gravy. See my post on How to Cook Cube Steak in a Cast Iron Skillet.
- To know when your cube steak is done: Your steak is ready when the internal temperature reads 125ºF. Keep in mind that the steak will continue to cook in the gravy even after it’s taken off the heat.
- Whisk the gravy continuously. This helps dissolve any lumps and prevents the gravy from burning while it thickens.
Storing and Reheating Leftover Cube Steak
- Refrigerate – Store your cube steak and gluten-free gravy together in an airtight container, and refrigerate leftovers for up to 3 days.
- Freeze – The cube steak and gravy can be frozen together or separately. Once the steak and gravy have cooled to room temperature, store them airtight and freeze them for up to 3 months. Defrost the cube steak and gravy (if separate) in the fridge before reheating.
- Reheat – Leftover cube steak is great for reheating and making sandwiches. Reheat the steak on the stovetop, with a bit of beef broth added to loosen up the gravy.
Make It a Meal
We love serving our gluten-free cube steak smothered in gravy atop a mountain of fluffy Mashed Potatoes. For a simple, well-rounded meal, I’ll serve beef with a side of Gluten-Free Dinner Rolls and Sauteed Green Beans. It’s a family-favorite meal on busy weeknights. Here are a few other serving suggestions…
- Make other potatoes. Instead of mashers, you can also go with Air Fryer French Fries or a sheet pan of Smashed Potatoes.
- Add a veggie. You can go with simple Oven Roasted Carrots or swap the potatoes for Mashed Cauliflower.
- Serve some bread. If you don’t want dinner rolls, try Gluten-Free Cornbread or Gluten-Free Buttermilk Biscuits.
More Gluten-Free Steak Recipes to Try
Gluten Free Cube Steak with Mushroom and Onion Gravy
Gluten Free Cube Steak with Gravy is a quick one-pan dinner, made with juicy seared beef smothered in gluten-free gravy with mushrooms and onions. A quick and comforting weeknight meal!
Servings: 4 servings
Ingredients
- 4 Tablespoons sweet rice flour , divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 cube steaks , about 1 pound
- 2 Tablespoons olive oil , divided
- half of a large onion , thinly sliced
- 8 oz. sliced mushrooms (white, baby bella, cremini, or your favorite)
- 1/2 teaspoon dried thyme
- 2 Tablespoons unsalted butter
- 2 cups low sodium beef broth
- 1 Tablespoon Worcestershire sauce
- salt and pepper , to taste
- fresh parsley for garnish , optional
Instructions
- In a shallow dish, stir 2 Tablespoons sweet rice flour, 1/2 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper together until combined. Dredge 4 cube steaks in the flour mixture.
- Heat 1 Tablespoons olive oil of the olive oil in a 10-inch skillet over medium-high heat. Sear the cube steaks for 2-4 minutes per side, until browned. Remove the steaks from the pan to a plate and set aside.
- Return the skillet to the heat, reduce to medium, and heat the remaining 1 Tablespoons olive oil. Add half of a large onion, thinly sliced, 8 oz. sliced mushrooms, and 1/2 teaspoon dried thyme. Season with a pinch of salt and pepper.
- Cook, stirring frequently, for 6-8 minutes, scraping up any bits on the bottom of the pan as it cooks, until the mushrooms and onions are browned and tender. Remove the mushrooms and onions from the pan to a plate or bowl and set aside.
- Return the skillet to the heat and add 2 Tablespoons unsalted butter. Swirl and let it melt. Sprinkle the remaining 2 Tablespoons sweet rice flour over the butter or oil in the pan, and whisk constantly until it forms a paste and turns light beige. You do not want to let it brown as much as a traditional roux.
- Reduce the heat to low and, while whisking, pour in a splash of the 2 cups low sodium beef broth and whisk until incorporated. Continue slowly adding the liquid while whisking until it is all incorporated. Stir in 1 Tablespoon Worcestershire sauce, then let it simmer for 5-10 minutes, until thickened.
- Return the cube steaks and vegetables to the pan, cover, and simmer for 5 minutes, or until heated through. Season to taste with salt and pepper. Garnish with fresh parsley, if desired.
Notes
Sweet rice flour can be found in Asian markets or in the Asian section of
the grocery store. You can substitute white rice flour or gluten free
all-purpose flour if that’s all you have, but the consistency will be slightly
different.
the grocery store. You can substitute white rice flour or gluten free
all-purpose flour if that’s all you have, but the consistency will be slightly
different.
Nutrition Facts
Gluten Free Cube Steak with Mushroom and Onion Gravy
Amount Per Serving (1 steak with gravy)
Calories 488
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 12g60%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 137mg46%
Sodium 673mg28%
Potassium 1059mg30%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 40g80%
Vitamin A 184IU4%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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