When supper needs to be easy, comforting, and made from just a handful of pantry staples, this 4-Ingredient Slow Cooker Vintage Summer Cube Steaks recipe is the kind of meal that earns a regular spot in the dinner rotation. It has that old-fashioned, budget-friendly charm of classic Midwestern slow cooker meals, turning simple raw pork cube steaks into a tender, savory main dish with rich gravy and plenty of homestyle flavor.
Serve these cube steaks over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that tasty gravy goes to waste. For sides, I like something simple and fresh such as green beans, sweet corn, sliced tomatoes, or a crisp cucumber salad to balance the hearty main dish, and warm dinner rolls are always welcome at the table.
4-Ingredient Slow Cooker Vintage Summer Cube Steaks
Servings: 4 to 6
Ingredients
4 raw pork cube steaks
1 packet dry onion soup mix
1 can cream of mushroom soup, about 10.5 ounces
1 cup beef broth
Directions
1. Lightly coat the slow cooker insert if desired, then lay the raw pork cube steaks in an even layer across the bottom.
2. In a medium bowl, stir together the dry onion soup mix, cream of mushroom soup, and beef broth until smooth.
3. Pour the soup mixture evenly over the pork cube steaks, making sure they are well covered.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is tender and the gravy is hot and flavorful.
5. Serve the cube steaks with plenty of gravy spooned over the top and your favorite starch or vegetables on the side.
Variations & Tips
For extra flavor: Add a spoonful of Worcestershire sauce or a few sliced mushrooms to the slow cooker if you want to build a deeper savory taste while still keeping the recipe very simple.
For picky eaters: If your family prefers a smoother gravy, whisk the sauce mixture very well before pouring it in, and serve the pork over mashed potatoes or noodles to make the texture extra cozy and familiar.
To thicken the gravy: If the sauce is thinner than you like at the end of cooking, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the slow cooker, and cook for another 10 to 15 minutes until thickened.
Make it a fuller meal: Stir in drained canned mushrooms or add a side of buttered peas, corn, or carrots to turn this into an easy Sunday-style supper without much extra effort.