Last Updated on September 27, 2025 by Soul Food Cooking
There’s nothing quite like a plate of hearty, home-cooked comfort food, and cubed steak with gravy is a dish that checks all the boxes. A tender cut of steak smothered in gravy bring a sense of warmth and nostalgia with every bite. What can make it even smothered cubed steak even better? Laying it on a plate of creamy mashed potatoes. The combination of steak, gravy and mashed potatoes is comfort food at it’s best.
So whether you’re looking for a weeknight dinner that’s quick and easy to prepare or a comforting meal for a cozy weekend dinner, this cubed steak and gravy with mashed potatoes recipe is sure to satisfy. In this post, I’ll walk you through how to turn an affordable cut of meat into a mouthwatering dish that’s perfect for the whole family. So, let’s get started and bring a little Southern-style comfort to your table!
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Watch Video Me Make Cube Steak and Gray with Mashed Potatoes
Ingredients
- Cube Steak – Cube Steak is an affordable cut of beef. It is tender and flavorful.
- Beef Broth – Beef Broth serves as the base for the gravy.
- Canola Oil – Canola oil is used for frying
- White Onion – Sweet and aromatic base
- Garlic – Bold, pungent flavor boost
- Butter – Adds creamy, rich flavor
- All-Purpose Flour – Thickens gravy and sauces
- Garlic Powder – Milder, dried garlic flavor
- Kosher Salt – Clean, crisp seasoning salt
- Black Pepper – Sharp, earthy heat kick
- Gold Potatoes – Creamy, buttery textured potatoes
- Boursin Garlic and Herb Cheese – Creamy, herbed flavor bomb
- Milk – Lightens and smooths textures
- Heavy Cream – Rich, velvety gravy enhancer
What You Will Need
Instructions for Cubed Steak and Gravy with Mashed Potatoes
Step 1: Cooking the Potatoes
Fill a pot with water, adding 1 teaspoon of salt, and bring it to a boil. Add the gold potatoes and cook for 30 minutes, or until they can be easily pierced with a fork. Drain the water and mash the potatoes until smooth.
Step 2: Making the Mashed Potatoes
Mix in 3 tablespoons of butter and the Boursin garlic and herb cheese. Then, add the milk, heavy cream, remaining salt, and pepper. Mix well and set aside.
Step 3: Preparing the Cube Steaks
Generously season the cube steaks with 1 teaspoon each of salt and pepper on both sides. In a dish, combine 6 tablespoons of flour, the remaining salt, and the remaining pepper. Coat the steaks in the flour mixture and place them on a wire rack.
Step 4: Saute the Onions
Heat 3 tablespoons of canola oil in a pan over medium-high heat. Add the sliced onions and sauté for 10 minutes. Then, add the minced garlic and sauté for an additional 5 minutes. Remove the onions and garlic from the pan and set aside.
Step 5: Frying the Cubed Steaks
In the same pan, fry the steaks for 4 minutes on each side until browned. Remove the steaks from the pan and set them aside.
Step 6: Making the Gravy
Melt 3 tablespoons of butter in the pan, then add 6 tablespoons of flour to create a roux. Stir constantly until the flour darkens. Slowly add 3 cups of beef broth, whisking continuously to avoid lumps. Season with the garlic powder, salt, and pepper.
Step 7: Simmering the Cubed Steak and Gravy
Reduce the heat to low, return the onions, garlic, and cube steaks to the pan, and let it simmer for 1 hour. After an hour, your cube steak and mashed potatoes are ready to serve.
What to Do With Leftover Cubed Steak and Gravy
Leftover cubed steak and gravy can be stored in the refrigerator to eat later. Allow it to cool completely before storing. Once cooled, transfer the steak and gravy to an airtight container or cover in a shallow dish tightly with plastic wrap or foil and place it in the refrigerator. Cubed steak can be kept in the fridge for up to 4 days. When storing the steak and gravy should remain together to preserve the moistness of the steak when reheating.
If you would like to freeze your cubed steak and gravy, create individual portions then place them in a freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator if possible. Warm it in a covered skillet over medium-low heat until heated through, adding a little broth or water if the gravy has thickened. Alternatively, microwave in a covered dish using 50% power to ensure even heating without drying out the steak.
Other Great Recipes
Cube Steak and Gravy with Mashed Potatoes
4
servings15
minutes1
hour43
minutesIngredients
For the Cube Steak:
1 pound cube steak
3 cups beef broth
3 tablespoons canola oil
1 large white onion (sliced)
2 cloves garlic (minced)
3 tablespoons butter
6 tablespoons all-purpose flour
½ teaspoon garlic powder
1½ teaspoons kosher salt (divided)
1½ teaspoons black pepper (divided)
For the Mashed Potatoes:
3 pounds gold potatoes
3 tablespoons butter
1 package (5.2-ounce) Boursin garlic and herb cheese
½ cup milk
½ cup heavy cream
2½ teaspoons kosher salt (divided)
1 teaspoon black pepper
Directions
- Fill a pot with water, adding 1 teaspoon of salt, and bring it to a boil. Add the gold potatoes and cook for 30 minutes, or until they can be easily pierced with a fork.
- Drain the water and mash the potatoes until smooth.
- Mix in 3 tablespoons of butter and the Boursin garlic and herb cheese. Then, add the milk, heavy cream, remaining salt, and pepper. Mix well and set aside for later.
- Generously season the cube steaks with 1 teaspoon each of salt and pepper on both sides.
- In a dish, combine 6 tablespoons of flour, the remaining salt, and the remaining pepper. Coat the steaks in the flour mixture and place them on a wire rack.
- Heat 3 tablespoons of canola oil in a pan over medium-high heat. Add the sliced onions and sauté for 10 minutes. Then, add the minced garlic and sauté for an additional 5 minutes. Remove the onions and garlic from the pan and set aside.
- In the same pan, fry the steaks for 4 minutes on each side until browned. Remove the steaks from the pan and set them aside.
- Melt 3 tablespoons of butter in the pan, then add 6 tablespoons of flour to create a roux. Stir constantly until the flour darkens.
- Slowly add 3 cups of beef broth, whisking continuously to avoid lumps. Season with the garlic powder, salt, and pepper.
- Reduce the heat to low, return the onions, garlic, and cube steaks to the pan, and let it simmer for 1 hour.
- After an hour, your cube steak and mashed potatoes are ready to serve.
