This slow cooker 4-ingredient Amish-style baked steak is the kind of humble, comforting dish Midwestern church cookbooks are full of: simple ingredients, hands-off cooking, and a deeply savory gravy at the end. The method is as straightforward as it sounds—layer raw beef cubed steak in the slow cooker, pour beef broth over the top along with just two pantry-friendly additions, and let time and gentle heat do the rest. You end up with fork-tender steak and a rich, old-fashioned gravy that tastes like something a neighbor would bring over after a long day.
Serve the tender steak and its gravy over fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak up every bit of the broth-based sauce. A simple side of green beans, peas and carrots, or a crisp green salad keeps the plate balanced. Warm dinner rolls or a slice of crusty bread are perfect for swiping through the gravy, and if you enjoy a beverage pairing, a light-bodied red wine or iced tea fits the homey, family-style feel of this dish.
Slow Cooker Amish Baked Cubed SteakServings: 4
Ingredients
2 pounds beef cubed steak
2 cups low-sodium beef broth
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
Directions
Lay the beef cubed steak pieces in a single layer (or slightly overlapping) in the bottom of a 4- to 6-quart slow cooker. The meat should go in raw; there’s no need to brown it first.
In a medium bowl or large measuring cup, whisk together the beef broth, condensed cream of mushroom soup, and dry onion soup mix until mostly smooth. This creates a seasoned broth that will slowly transform into a rich gravy.
Pour the beef broth mixture evenly over the raw cubed steak in the slow cooker, making sure all of the meat is moistened. It’s fine if some steak pieces peek above the liquid; they’ll settle as they cook.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the cubed steak is very tender and easily cut with a fork.
Once cooked, gently stir the sauce around the steak to combine any separated fat or soup, tasting and adjusting seasoning with a pinch of salt and black pepper if desired.
Serve the Amish baked cubed steak hot, spooning plenty of the onion-mushroom gravy over each portion.
Variations & Tips
For a slightly thicker, more gravy-like sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking, keeping the heat on HIGH. If you prefer a milder onion flavor, use only half the packet of dry onion soup mix and taste before adding more. You can swap the cream of mushroom soup for cream of celery or cream of chicken for a different but still traditional Midwestern profile. To add a bit of texture and sweetness without changing the core recipe, scatter a few sliced fresh mushrooms or thinly sliced onions over the meat before pouring on the broth mixture. Leftovers reheat very well; the flavors deepen overnight, making this an ideal make-ahead meal for busy weeks.
