Julie Clark
Updated:
Slow Cooker Cube Steak Parmesan That Turns Out Tender Every Time
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If cube steak has ever turned out tough or chewy for you, this cube steak parmesan recipe fixes that.
This slow cooker cube steak parmesan uses a simple method that makes the meat fork tender every time. A quick dredge and sear builds flavor, then the steak cooks low and slow in spaghetti sauce until it’s so soft you won’t need a knife.
It’s an easy way to turn an inexpensive cut of beef into a comforting Italian-style dinner your family will actually request again.
This Slow Cooker Cube Steak Parmesan Fixes Tough Meat for Good
When you think of beef in an Italian dish, your mind will probably turn to meatballs, lasagna, a homemade ragu or other even an Italian soup.
Today we’re taking a cut of beef that you may not often use and turning it into an easy Italian dinner the whole family can enjoy.
When you see cube steak in the store, they may look like ground beef or hamburger patties. They are in fact, not the same thing!
Cube Steaks are cut from the round (rear end), which means it can be a tougher cut than some other cuts. The steak cut is tenderized and flattened, which is what makes the classic “look” of a cube steak that you remember from childhood, like our Instant Pot Cube Steak.
We greatly depend on our slow cooker on busy weeknights, so developed this recipe to be made in the slow cooker to get the cube steaks tender.
Serve this cube steak with a side of pasta (or use spaghetti squash for a low carb version) and a side salad. Here are a few other ideas!
Enjoy! -Julie
How to Cook Cube Steak So It’s Tender
The best way to cook cube steak is to brown it first, then cook it low and slow in liquid.
Cube steak comes from a tougher cut of beef, so it needs time and moisture to break down. In this recipe, the combination of dredging, browning, and slow cooking in sauce creates a steak that’s soft enough to cut with a fork.
Here’s why this method works:
- Dredging gives the steak a light coating that helps thicken the sauce
- Browning adds flavor and keeps the coating in place
- Slow cooking in sauce tenderizes the meat and keeps it juicy
If you skip the slow cooking step, cube steak can turn out chewy. This method avoids that completely.
How to Make Cube Steak Parmesan
Make the dredging station. Place the flour, cornstarch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. Crack the eggs into a second bowl and use a whisk or a fork to whisk them until they are lemony in color.
Bread the cube steaks. Dip each cube steak into the egg first and then coat each side with the flour mixture.
Let the steaks rest. Continue with each cube steak, moving them to a plate or a cutting board to rest. Allow the cube steaks to rest with the flour mixture on them for 10 minutes.
Sear the cube steaks. Heat the oil in a skillet over medium-high heat until it starts to ripple. Place the prepared cube steaks into the hot oil and brown it on each side. This should only take a minute or so on each side.
Place it in a slow cooker. Once the beef is browned, place each piece of steak in a slow cooker. Pour the spaghetti sauce over the beef. Cover the slow cooker and cook on high for 4 hours (or on low for 6-7 hours).
Add the cheese. The last 5 minutes of cooking, remove the lid and place the 4 slices of cheese over the cube steaks. Recover the slow cooker and let it rest for 3-5 minutes or until the cheese is melted.
Serve the cube steak parmesan over spaghetti or spaghetti squash with additional sauce and a sprinkling of fresh parsley if desired.
Why is my cube steak tough?
Cube steak turns out tough when it’s cooked too quickly or without enough moisture. The key is to cook it low and slow in a sauce or gravy so the meat has time to break down and become tender.
In this cube steak parmesan recipe, browning the steak first and then slow cooking it in spaghetti sauce ensures it comes out soft and flavorful every time.
Cube Steak Parmesan in the Slow Cooker
Turn tough cube steak into fork-tender dinner with this slow cooker method. Simple steps, no guesswork, and reliable results every time.
Servings 6
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Ingredients
- 2 pounds beef cube steak
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- 2 large eggs (whisked)
- 1/3 cup vegetable oil (for browning)
- 24 ounces spaghetti sauce (plus more for serving)
- 4 slices provolone cheese or mozzarella cheese
- fresh snipped parsley or basil
- freshly grated parmesan (for topping)
- spaghetti or spaghetti squash
Instructions
- Place the flour, cornstarch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. 1 cup all-purpose flour, 3 tablespoons cornstarch, 1 ½ teaspoons garlic salt, ½ teaspoon salt, 2 teaspoons Italian seasoning, ¼ teaspoon black pepper
- Crack the eggs into a second bowl and use a whisk or a fork to whisk them until they are lemony in color. 2 large eggs
- Dip each cube steak into the egg first and then coat each side with the flour mixture. Continue with each cube steak, moving them to a plate or a cutting board to rest. Allow the cube steaks to rest with the flour mixture on them for 10 minutes. 2 pounds beef cube steak
- Heat the oil in a skillet over medium-high heat until it starts to ripple. Place the prepared cube steaks into the hot oil and brown it on each side. This should only take a minute or so on each side. ⅓ cup vegetable oil
- Once the beef is browned, place each piece of steak in a slow cooker. Pour the spaghetti sauce over the beef. Cover the slow cooker and cook on high for 4 hours (or on low for 6-7 hours). 24 ounces spaghetti sauce
- The last 5 minutes of cooking, remove the lid and place the 4 slices of cheese over the cube steaks. Recover the slow cooker and let it rest for 3-5 minutes or until the cheese is melted. 4 slices provolone cheese
- Serve the steaks over spaghetti or spaghetti squash and spoon additional sauce and a sprinkle of fresh parsley if desired. fresh snipped parsley, freshly grated parmesan , spaghetti or spaghetti squash
Notes
The calories shown are based on the recipe serving 6 (no pasta or squash included) with one serving being ⅙ of the cube steaks & sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 517kcal | Carbohydrates: 23g | Protein: 42g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 192mg | Sodium: 1651mg | Potassium: 959mg | Fiber: 2g | Sugar: 5g | Vitamin A: 769IU | Vitamin C: 8mg | Calcium: 214mg | Iron: 5mg
I am delighted that I found this delicious recipe! It is so easy and and great for company too. The flavor is amazing.
Can I do this recipe in the ove?
Just tried this for the first time tonight and man, am I impressed! So easy to make and so delicious! My husband loved it as well and requested seconds. This will definitely become a regular menu item at my house. Thank you!
Have you ever tried this in an Instant Pot?