Easy Beef Cube Steak

Easy Beef Cube Steak With Onions

The Spruce

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 beef cube steaks (4 servings)
Nutritional Guidelines (per serving)
462 Calories
24g Fat
8g Carbs
53g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 beef cube steaks (4 servings)
Amount per serving
Calories 462
% Daily Value*
Total Fat 24g 31%
Saturated Fat 11g 53%
Cholesterol 168mg 56%
Sodium 392mg 17%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Protein 53g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy beef cube steak recipe is not only fast, but can easily be a budget-friendly meal.

Cube steaks are portions of top or bottom round that have been tenderized by being run through a special machine.


  • 4 (6-ounce) beef cube steaks
  • 2 tablespoons butter
  • 2 large ​onions (sliced)
  • Optional: 1 pound mushrooms (sliced)
  • Dash salt

Steps to Make It

  1. Gather the ingredients.

    Beef cube steak ingredients
     The Spruce
  2. Season cube steaks generously with salt and pepper.

    Season cube steaks with salt and pepper
     The Spruce
  3. Melt butter in a large skillet and add onions. When they are translucent, add the mushrooms, if using, and sauté 10 minutes or until onions have caramelized and mushrooms are nearly cooked, and the water has almost evaporated.

    Saute onions and mushrooms with butter
     The Spruce
  4. Push the vegetables to one side and add the cube steaks (in batches, if necessary) and more butter, if necessary. Fry the steaks quickly―about 2 to 3 minutes per side―until done.

    Fry cube steaks quickly with mushrooms and onions to side
     The Spruce
  5. Portion cube steaks with caramelized onions and mushrooms on heated plates and drizzle any accumulated juices over the meat. Serve with rye bread and boiled potatoes or mashed potatoes.

    Portion cube steaks and serve with onions and mushrooms
     The Spruce
  6. Serve and enjoy.


  • Don't overcook cube steak, otherwise it'll become tough.
  • Contrary to what you might think, cubing is a technique, not a cut of steak. Cubing is the process of running any tough cut of meat, be it beef, pork, venison or another protein, through a machine that cuts through tough sinew in a crosshatch pattern and gives the meat a cubed appearance and, thus, its name.