If you are looking for a comforting beef dinner that turns an affordable cut of meat into something tender, creamy, and packed with flavor, this Creamy Garlic Mushroom Cube Steak is an excellent recipe to make. Seasoned cube steaks are seared until golden, then gently simmered with mushrooms, onions, garlic, beef broth, cream, and Parmesan until the meat becomes tender and the sauce develops a rich, savory flavor.
This recipe is perfect for busy weeknights, Sunday dinners, cold-weather meals, or anytime you are craving classic comfort food. Cube steak cooks beautifully in a creamy mushroom gravy, while fresh garlic and herbs add extra depth without requiring complicated ingredients.
One of the best things about homemade creamy mushroom cube steak is how versatile it is. Serve it over mashed potatoes, egg noodles, rice, cauliflower mash, or roasted vegetables and spoon plenty of the creamy garlic mushroom sauce over every serving.
Why You’ll Love This Creamy Garlic Mushroom Cube Steak
This easy skillet dinner transforms inexpensive cube steak into a tender and satisfying meal.
Searing the beef first creates a flavorful browned exterior, while gently simmering it in sauce allows the meat to become more tender.
Mushrooms bring deep savory flavor, onions add sweetness, and fresh garlic works beautifully with the beef and cream.
The sauce combines beef broth, Worcestershire sauce, cream, Parmesan, and herbs for a rich gravy that is perfect for serving over potatoes or noodles.
Ingredients
For the Cube Steaks
- 4 cube steaks, about 5–6 ounces each
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Mushrooms and Onions
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 5 garlic cloves, finely minced
- ½ teaspoon dried thyme
- ½ teaspoon Italian seasoning
For the Creamy Garlic Mushroom Sauce
- 1½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
For Garnishing
- 2 tablespoons freshly chopped parsley
- Fresh thyme, optional
- Extra Parmesan
- Freshly ground black pepper
How to Make Creamy Garlic Mushroom Cube Steak
1. Prepare the Cube Steaks
Remove the cube steaks from the refrigerator and pat them thoroughly dry with paper towels.
Season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Place the flour in a shallow dish.
Lightly coat each steak with flour.
Shake away any excess.
The thin flour coating helps create a golden crust and later contributes to thickening the sauce.
2. Sear the Cube Steaks
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Once hot, add the cube steaks.
Work in batches if necessary so the pan does not become overcrowded.
Sear for approximately 2–3 minutes per side until deeply browned.
The steaks do not need to be completely cooked at this point because they will finish in the sauce.
Transfer them to a clean plate.
3. Brown the Mushrooms
Reduce the heat to medium.
Add 1 tablespoon butter to the same skillet.
Add the sliced mushrooms.
Spread them into an even layer.
Cook for approximately 5–7 minutes, stirring occasionally.
Allow the mushrooms time to release their moisture and develop golden edges.
Avoid stirring constantly because that prevents proper browning.
4. Cook the Onion
Add the remaining tablespoon of butter and the sliced onion.
Cook with the mushrooms for approximately 5–6 minutes.
The onions should become soft and lightly golden.
If the pan becomes dry, add a small splash of beef broth rather than excessive additional butter.
5. Add the Garlic and Herbs
Add the minced garlic, thyme, and Italian seasoning.
Cook for approximately 30–60 seconds, stirring continuously.
The garlic should become fragrant but should not burn.
Burned garlic can give the entire cream sauce a bitter flavor.
6. Deglaze the Skillet
Pour approximately ½ cup of beef broth into the skillet.
Use a wooden spoon or silicone spatula to scrape up the browned bits from the bottom.
Those browned pieces contain concentrated beef flavor and are important to the finished gravy.
Add the Worcestershire sauce and Dijon mustard.
Stir until combined.
7. Build the Mushroom Gravy
Add the remaining beef broth.
Bring the mixture to a gentle simmer.
Cook for approximately 2–3 minutes.
The liquid should begin picking up the color and flavor of the mushrooms, onions, and browned beef bits.
8. Return the Cube Steaks
Place the seared cube steaks back into the skillet.
Spoon some mushrooms and onions over the top.
Reduce the heat to low.
Cover the skillet.
Simmer gently for approximately 20–30 minutes, depending on the thickness and tenderness of your cube steaks.
Turn the steaks once halfway through.
The goal is to gently tenderize the beef rather than rapidly boil it.
9. Check the Beef
After approximately 20 minutes, test the steaks with a fork.
They should feel noticeably more tender.
If they still seem tough, cover and continue cooking for another 5–10 minutes.
Cube steak benefits from gentle cooking, but excessive high heat can make it tough.
10. Remove the Steaks Temporarily
Transfer the tender steaks to a clean plate.
Cover loosely with foil.
Leaving the steaks out briefly makes it easier to finish the cream sauce without overcooking the beef.
Keep all of the mushrooms, onions, and cooking liquid in the skillet.
11. Add the Heavy Cream
Reduce the heat to low.
Slowly pour the heavy cream into the skillet while stirring.
Add the garlic powder, black pepper, and red pepper flakes if using.
Allow the sauce to warm gently for approximately 2–3 minutes.
Do not bring it to a vigorous boil.
12. Add the Parmesan
Gradually add the freshly grated Parmesan.
Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
If the sauce is too thick, add a splash of beef broth.
If it is too thin, allow it to simmer gently for another minute or two.
Taste before adding extra salt because the Parmesan and Worcestershire sauce already contribute saltiness.
13. Return the Steaks to the Cream Sauce
Place the cube steaks back into the skillet.
Spoon the creamy mushroom sauce generously over each one.
Cook over very low heat for approximately 2–3 minutes, just until everything is hot.
Avoid prolonged cooking after adding the cream.
14. Rest and Serve
Remove the skillet from the heat.
Allow the steaks to rest in the sauce for approximately 3–5 minutes.
The gravy will continue thickening slightly as it sits.
Sprinkle with freshly chopped parsley, extra Parmesan, thyme, and black pepper.
Serve hot with plenty of mushroom gravy spooned over the steaks.
What to Serve With Creamy Garlic Mushroom Cube Steak
Creamy mashed potatoes are one of the best side dishes for this recipe because they soak up the rich mushroom gravy beautifully.
Buttered egg noodles are another classic option and turn the dish into an especially comforting meal.
You can also serve the cube steak over steamed rice, creamy polenta, roasted potatoes, or cauliflower mash.
For vegetables, try roasted broccoli, green beans, carrots, Brussels sprouts, asparagus, or sautéed spinach.
Warm dinner rolls or crusty bread are excellent for soaking up any remaining garlic mushroom sauce.
Tips for the Best Creamy Garlic Mushroom Cube Steak
Pat the cube steaks thoroughly dry before seasoning.
Use only a light coating of flour.
Do not overcrowd the skillet while searing.
Allow the mushrooms time to brown rather than constantly stirring them.
Scrape up the browned bits when adding the broth because they contain valuable flavor.
Keep the heat gentle while tenderizing the cube steak.
Add the cream only after the beef is tender.
Use freshly grated Parmesan for the smoothest sauce.
Avoid aggressively boiling the sauce after adding cream and cheese.
Let the finished dish rest briefly before serving so the gravy thickens naturally.
Easy Recipe Variations
Creamy Onion Cube Steak
Double the sliced onions and reduce the mushrooms for a rich onion gravy version.
Garlic Butter Mushroom Cube Steak
Add another 2 tablespoons butter at the end for an extra-rich garlic butter sauce.
Peppercorn Cube Steak
Add 1–2 teaspoons coarsely cracked black pepper for a steakhouse-inspired flavor.
Spicy Creamy Cube Steak
Add cayenne pepper, extra red pepper flakes, or a splash of hot sauce.
Bacon Mushroom Cube Steak
Add 4–6 slices of cooked crumbled bacon just before serving.
French Onion Cube Steak
Use caramelized onions, beef broth, thyme, and melted provolone or Gruyère over each steak.
Creamy Spinach Cube Steak
Stir 2 cups fresh spinach into the finished cream sauce and cook until wilted.
Slow Cooker Mushroom Cube Steak
Sear the steaks and mushrooms first, then transfer them to a slow cooker with the broth and seasonings. Cook on LOW until tender and add cream and Parmesan near the end.
How to Store Leftovers
Allow leftover cube steak and gravy to cool before transferring them to an airtight container.
Store in the refrigerator for up to 3–4 days.
Keep the steaks covered with plenty of mushroom sauce to help preserve moisture.
To reheat, place the beef and gravy in a skillet over low heat.
Add a splash of beef broth or cream if the sauce has thickened too much.
Cover and warm gently until heated through.
Avoid high heat because it can toughen the steak and cause the cream sauce to separate.
Individual portions can also be microwaved in short intervals at reduced power.
The dish can be frozen for approximately 2 months, although cream sauces may change slightly in texture after thawing.
Thaw overnight in the refrigerator before reheating slowly.
Frequently Asked Questions
What is cube steak?
Cube steak is usually a cut of beef such as top round or top sirloin that has been mechanically tenderized, creating the distinctive small indentations across its surface.
Why is my cube steak tough?
Cube steak can become tough when cooked quickly for too long or simmered at excessively high heat.
After searing, cook it gently in liquid until tender.
Can I use cream of mushroom soup?
Yes.
For a shortcut version, cream of mushroom soup can replace part of the homemade sauce, although the flavor and texture will be different.
Can I make this without heavy cream?
Yes.
Half-and-half can be used for a lighter sauce.
You can also use whole milk, although the gravy will be thinner.
What mushrooms work best?
Cremini, baby bella, or white button mushrooms all work beautifully.
A mixture of mushrooms can provide even deeper flavor.
Can I prepare this ahead of time?
Yes.
The dish reheats well and can be prepared a day ahead.
Reheat gently with a little extra broth or cream.
Can I cook cube steak in a slow cooker?
Absolutely.
Brown the steaks first for better flavor, then slow cook them with onions, mushrooms, and beef broth until tender.
Add cream and Parmesan near the end.
How do I thicken the sauce?
Allow it to simmer gently or add additional Parmesan.
If necessary, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.
Final Thoughts
This Creamy Garlic Mushroom Cube Steak combines tender beef, golden mushrooms, caramelized onions, fresh garlic, Parmesan, herbs, and a rich cream gravy in one comforting skillet dinner.
The gentle simmer transforms cube steak into a tender, flavorful main course while the mushroom sauce creates plenty of savory gravy for potatoes, noodles, or rice.
Serve it hot with mashed potatoes and vegetables, spoon plenty of creamy garlic mushroom sauce over every steak, and enjoy a hearty comfort-food dinner packed with rich flavor.