Soups & Stews
Transforming cubed steak with cream of mushroom soup into a one-pot meal is the kind of culinary shortcut that delivers restaurant-quality comfort without the fuss. The secret lies in tenderizing the steak properly and letting it simmer in a rich, velvety mushroom sauce until it absorbs all that savory goodness.
I developed this recipe during a particularly busy week when I needed a hearty dinner on the table in under 30 minutes—no compromises on flavor or texture.
What makes this dish work so well is the combination of simple ingredients and smart technique. You'll start with cubed steak that's marinated just long enough to stay tender, then cook it directly in the soup.
The cream of mushroom soup (homemade or store-bought) forms the base, while mushrooms, garlic, and a touch of cream elevate it to something truly special. The result is a dish that's creamy, satisfying, and packed with that deep umami flavor that makes it feel like a home-cooked masterpiece.
By the time you're done, you'll have a pot filled with perfectly tender steak cubes swimming in a luscious mushroom sauce that's rich enough to stand alone but light enough to pair beautifully with crusty bread or a simple green salad.
The aroma alone will have everyone gathered around the table, and the first bite delivers on that promise of comfort food done right. This is the kind of meal that turns an ordinary weeknight into something memorable.
Serve it with a side of buttered noodles or a fresh garden salad to round out the meal, or keep it simple with warm dinner rolls.
The beauty of this recipe is its versatility—it works for casual dinners, family gatherings, or even a cozy night in when you're craving something hearty. Let's get started on creating this one-pot wonder.
Ingredients for cubed steak with cream of mushroom soup
Simple ingredients that transform into creamy, comforting one-pot magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Cubed Steak 🥩 | 1 ½ lb | Chuck roast or sirloin, 1-inch cubes |
| Cream of Mushroom Soup 🍄 | 2 cups | Homemade or quality canned |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| White Wine 🍷 | ½ cup | Dry, like Chardonnay |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Shiitake Mushrooms 🍄 | 8 oz | Sliced, fresh or dried |
| Shallots 🧅 | 2 whole | Minced, or substitute onion |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for cooking |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami kick |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Dijon Mustard 🍯 | 1 tsp | For subtle tang |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
The steak is everything here. Chuck roast stays tender longer than sirloin, but either works—just cube it 1-inch for even cooking. Grab pre-cubed from the grocery store meat counter to save time. If you're buying a whole roast, ask the butcher to cut it for you (they'll do it for free). For extra tenderness, toss the cubes in 1 tbsp flour before cooking—it helps thicken the sauce too. The mushrooms? Shiitake add depth, but cremini or white mushrooms work in a pinch. Just don't skip them—they're what makes this dish sing.
No white wine? Beef broth with a splash of lemon juice does the trick. The cream of mushroom soup can be homemade (simmer mushrooms, garlic, and broth, then blend) or store-bought—Campbell's or Progresso are solid choices. Fresh thyme is ideal, but dried works at one-third the amount. The Dijon mustard might sound fancy, but it's just for a little tang—yellow mustard in a pinch. If you're short on time, skip the shallots—extra onion works just fine. The butter at the end? Don't skip it—it makes the sauce velvety.
This reheats beautifully—just add a splash of broth or milk to loosen it up. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make a double batch because leftovers taste even better the next day. The sauce thickens as it cools, so stir in a little warm water or milk if it seems too stiff. Serve with crusty bread to soak up every last bit—trust me, you'll want to.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for nights when I’m too tired to scrub pots. Toss the cubed steak and mushrooms in the same pan, let the soup do the work, and boom—dinner’s ready. The wine reduces right into the sauce, so no extra straining or mess.
- Rich Without Effort: That creamy mushroom base? It’s the star. The garlic cloves sizzle in the pan first, then get absorbed into the soup and heavy cream, giving every bite a deep, savory punch. Honestly, it’s the kind of flavor that makes you forget it took almost no time.
- Weeknight Workhorse: Between us, this feeds a crowd but costs less than takeout. Double the batch, and you’ve got leftovers for lunches—just reheat with a splash of milk to loosen the sauce. My kids even ask for it, and that’s saying something.
- Budget Steakhouse Feel: You’re getting that fancy restaurant texture—tender, browned edges on the steak—without spending a fortune. The key? Searing the cubes first, then letting them simmer in the soup until fork-tender. It’s my go-to when I want to impress but keep it simple.
Step-by-step instructions for cubed steak with cream of mushroom soup
This one-pot wonder delivers rich, creamy comfort in under 30 minutes—no fancy skills required.
Sear the Cubed Steak Until Golden
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 1.5 pounds cubed steak in a single layer, giving each piece space to brown. Let it sear undisturbed for 3-4 minutes until you see deep golden-brown crusts forming.
Here's the thing—don't move the steak around yet. You want those caramelized edges that'll pack serious flavor into your dish. If it starts sticking before it's browned, gently nudge it with a wooden spoon rather than stirring. Once the steak is golden on all sides, remove it to a plate and set aside temporarily.
Build Rich Aromatics and Deglaze
In the same Dutch oven, reduce heat to medium and add the 2 tablespoons butter. Let it melt completely, about 30 seconds**, then add the 2 minced shallots and 4 minced garlic cloves. Cook for 2 minutes until the shallots soften and the garlic becomes fragrant—don't let it brown or it'll turn bitter.
Pour in the ½ cup white wine and scrape up all those delicious browned bits from the bottom of the pan. This deglazing step captures all the meaty flavor you just created. Let the wine simmer for 2 minutes until reduced by half, then stir in the 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. These add depth that'll make your dish sing.
Cook Mushrooms Until Tender
Add the 8 ounces sliced shiitake mushrooms to the Dutch oven and cook for 5-6 minutes over medium heat until they release their moisture and begin to soften. You want them tender but still holding their shape—overcooking will make them mushy.
While the mushrooms cook, give the pan a quick stir to distribute everything evenly. The mushrooms should absorb some of the wine reduction, creating a natural sauce base. If they're releasing a lot of liquid, let it evaporate completely before moving to the next step. This ensures your final dish has the perfect texture.
Simmer the Creamy Sauce
Pour in the 1 cup beef broth and 2 cups cream of mushroom soup, stirring to combine. Bring to a gentle simmer over medium-low heat, then return the cubed steak to the pot. Add the ½ teaspoon black pepper, 1 teaspoon salt, and 1 tablespoon chopped fresh thyme, stirring everything together.
Let the mixture simmer uncovered for 10-12 minutes until the sauce thickens slightly and coats the back of a spoon. You're looking for a creamy consistency where the sauce clings to the steak and mushrooms. If it gets too thick before the steak is tender, add 2-3 tablespoons water to loosen it. The steak should be tender when pierced with a fork.
Finish with Heavy Cream and Serve
Reduce heat to low and stir in the ½ cup heavy cream. Let it warm through for 2-3 minutes, just until the cream is fully incorporated and the sauce reaches a luxurious consistency. Taste and adjust seasoning—you might need a bit more salt or pepper to balance the flavors.
Ladle the creamy steak mixture into bowls and serve immediately. The sauce should be rich and velvety, perfectly coating each tender piece of steak and earthy mushroom. This one-pot wonder delivers restaurant-quality comfort with minimal effort—exactly what you want on a chilly evening. Pair it with crusty bread to soak up every last bit of that creamy goodness.
Pro Tips For Making Cubed Steak With Cream Of Mushroom Soup
- SEAR BEFORE SOFTENING: The steak cubes won’t release their flavor if they’re just simmered—get them screaming hot in a skillet first. Two minutes per side in oil until deep brown, then pull them out and set aside. That crust is what makes the whole dish taste like it came from a restaurant, not a can.
- MINCE THAT GARLIC: Skip the whole cloves unless you’re going for a rustic vibe. Mince those garlic cloves finely—like you’re trying to make them disappear—so they melt into the soup instead of sitting as stubborn little specks. I used to crush them with the flat of my knife, but a quick chop with the blade’s edge makes all the difference.
- DEGLAZE WITH WINE: Don’t just dump the wine in and stir—let it hit the hot pan first and sizzle for 30 seconds. That’s how you pull out the browned bits (fond) that hold all the flavor. Then add the soup and cream, or you’ll end up with a watery, sad sauce. (Yes, even if you’re impatient like me.)
- STIR IN CREAM LAST: Heavy cream curdles faster than you can say “dinner’s ready.” Wait until the soup is just simmering—tiny bubbles at the edges, not a full boil—before adding it. And if you’re worried about lumps, whisk it in gradually while stirring like you’re trying to win a pie-eating contest.
Pro cooking tips for cubed steak with cream of mushroom soup
Perfect Steak Tenderization
Cubed steak needs the right treatment to stay tender, especially when simmering in liquid. I always start by pounding the steak cubes to an even ¼-inch thickness with a meat mallet. This ensures they cook uniformly and absorb the creamy sauce beautifully.
For extra tenderness, I marinate the cubes for 15-20 minutes in a mix of 1 tbsp olive oil, 1 tbsp soy sauce, and ½ tsp black pepper before cooking. This simple step makes a noticeable difference in texture. 💪
Searing Secrets
Don't rush the searing step—this is where the deep, meaty flavor develops. I use a large Dutch oven (like All-Clad Stainless Steel) because its deep sides prevent spills and allow even heat distribution.
Let the steak sear undisturbed for 3-4 minutes on each side until you see deep golden-brown crusts. If your pan isn't hot enough, the steak will steam instead of sear. A quick test: flick a drop of water into the pan—if it sizzles immediately, you're ready. 🔥
Deglazing Like a Pro
The deglazing step is where flavor magic happens. After removing the steak, I add 2 tbsp butter> and let it melt completely before adding aromatics. The butter helps lift those browned bits from the bottom of the pan, creating a rich fond.
When deglazing with ½ cup white wine, let it reduce by half before adding other ingredients. This concentrated flavor forms the base of your sauce. I also like to add 1 tbsp Worcestershire sauce> at this stage—it adds a savory depth that's hard to replicate. 🍷
Mushroom Cooking Tricks
Mushrooms release moisture as they cook, which can thin your sauce if not handled properly. I slice shiitake mushrooms ¼-inch thick to ensure even cooking.
After adding them to the pan, I let them cook uncovered for 5-6 minutes until they release their liquid, then reduce heat to medium-low to evaporate the excess. This prevents a watery sauce while keeping the mushrooms tender.
For extra umami, I sprinkle ½ tsp smoked paprika> over the mushrooms before adding the cream of mushroom soup. 🍄
Sauce Thickness Control
Balancing sauce consistency is key. If your sauce thickens too quickly, I recommend adding 2-3 tbsp beef broth> in small increments while stirring. For a silkier finish, I whisk in the ½ cup heavy cream> off the heat to prevent curdling.
The sauce should coat the back of a spoon but still be pourable. If it's too thick after adding cream, a splash of warm milk or broth will help. Taste as you go—seasoning needs often change as flavors meld. ✨
Steak Doneness Check
Cubed steak should be fork-tender when done, not rubbery. I test doneness by piercing a cube with a fork—it should slide in easily with minimal resistance. For extra assurance, I use an instant-read thermometer and aim for 160-165°F internal temperature>.
If your steak is still tough after simmering, return it to the pot with an additional ½ cup beef broth> and simmer for another 5-10 minutes>. The long cooking time in liquid ensures perfect tenderness. 🌡️
Nutrition facts
Frequently asked questions
Can I use ground beef instead of cubed steak?
Yes! Ground beef works beautifully for this recipe. Use 1.5 pounds of 80/20 ground chuck (the higher fat content adds richness). Brown it first in the Dutch oven, breaking it into small pieces before adding the wine and mushrooms. The cooking time will be slightly shorter—just 8-10 minutes of simmering instead of 10-12 minutes.
How do I make this dish vegetarian?
Swap the cubed steak for 1.5 pounds of extra-firm tofu or 12 oz of heart of palm. Press the tofu to remove excess water, then cube it and pan-fry until golden. Use vegetable broth instead of beef broth and vegetarian Worcestershire sauce. For extra umami, add 1 tbsp soy sauce or ½ tsp smoked paprika to the mushrooms. The creamy mushroom sauce will still be delicious!
Can I make this ahead of time?
This dish tastes even better the next day. Let it cool completely, then refrigerate in an airtight container for up to 4-5 days. Reheat gently on the stove with a splash of broth or milk to restore creaminess. For freezing, cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Why did my sauce turn out too thin?
Thin sauce usually happens when mushrooms release too much moisture or the cream wasn't incorporated properly. To fix it, simmer the sauce uncovered for 5-10 extra minutes to evaporate excess liquid. For a thicker texture, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the sauce, and cook for 2 more minutes until thickened. Always stir in the cream off the heat to prevent curdling.
What's the best way to serve this dish?
This creamy steak dish pairs perfectly with crusty bread or garlic rolls for dipping. For a complete meal, serve with:
- Buttered egg noodles or mashed potatoes to soak up the sauce
- Steamed green beans or roasted Brussels sprouts for freshness
- Simple garden salad with a tangy vinaigrette