This slow cooker Amish-style cube steak is the kind of supper I lean on when I’m tired to the bone and still want something warm and comforting on the table. It reminds me of the simple church suppers and farm kitchen meals I grew up with in the rural Midwest—nothing fancy, just good beef, brown gravy, and a few pantry staples doing the heavy lifting. You simply lay raw cube steaks in the slow cooker, pour brown gravy over the top, tuck in onions and potatoes, and let it all simmer low and slow until the meat is fork-tender. It’s the first thing I suggest when I don’t really feel like cooking, but still want the house to smell like someone’s been at the stove all afternoon.
Serve these tender cube steaks right out of the slow cooker, with the rich brown gravy ladled over each piece. They’re lovely alongside buttered egg noodles, mashed potatoes, or a slice of white bread to soak up every bit of gravy. A simple side of green beans, peas, or a tossed salad balances the richness. If you like, pass a little extra
Ingredients:
- 1 pound (450 g) lean cube steak, trimmed of fat
- 1 cup low-sodium beef broth
- 1 tbsp cornstarch (to thicken)
- 1 large yellow onion, sliced thin
- 3 medium russet or yellow potatoes, peeled and sliced 1/4 inch thick
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 packet (1 oz / 28 g) low-sodium onion soup mix
- Optional: chopped parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Season & brown steak: Trim excess fat, season with garlic powder and black pepper. Brown quickly in a non-stick skillet (no oil or just spray lightly).
- Make the gravy: In a small saucepan, combine beef broth + onion soup mix. Bring to simmer. Mix cornstarch with 2 tbsp water and add to broth to thicken.
- Layer casserole:
- Bottom: half the potato slices
- Next: half the onions
- Then: cube steak
- Repeat layers and pour gravy evenly on top.
- Cover with foil and bake 45–50 minutes until potatoes are tender.
- Garnish with parsley if desired and serve hot.
Serving: 4 → ≈ 5–6 WW points per serving
💡 Tips:
- Use lean meat and low-sodium broth to keep points low.
- Slice potatoes thinly → cook faster & absorb less fat.
- For extra flavor, a sprinkle of paprika or herbs works without adding points.