Soups & Stews
Cubed steak with cream of mushroom soup transforms a simple weeknight dinner into a restaurant-style meal with minimal effort. The secret lies in perfectly seared steak cubes paired with a rich, velvety mushroom sauce that coats every bite. After years of testing, I’ve refined this one-pan method to deliver tender meat and creamy sauce without the fuss of multiple dishes.
The beauty of this recipe is its simplicity: just a few ingredients and 30 minutes of active time yield a dish that feels indulgent. The steak develops a golden crust while staying juicy inside, and the mushroom sauce—whether homemade or store-bought—adds depth with its earthy, savory notes.
This is the kind of meal that satisfies cravings for both comfort and elegance.
By the end, you’ll have a plate of tender steak cubes swimming in a luscious, creamy mushroom sauce that’s impossible to resist. The sauce clings to the meat, creating each bite into a flavorful experience.
Serve with crusty bread or roasted vegetables to round out the meal—this is the ultimate cozy dinner solution.
Whether you’re feeding a family or treating yourself to a special night in, this recipe delivers restaurant-quality comfort with minimal cleanup. The one-pan approach ensures efficiency, while the creamy sauce and tender steak guarantee satisfaction. Let’s get cooking!
Ingredients for cubed steak with cream of mushroom soup
Restaurant-quality comfort meets one-pan simplicity with these essential ingredients for velvety steak and mushroom perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Steak Cubes (Chuck Roast) 🥩 | 1 ½ lb | 1.5-inch cubes, trimmed of fat |
| Cream of Mushroom Soup 🍄 | 2 cups | Homemade or premium canned (Condensed) |
| Heavy Cream 🥛 | ½ cup | Full-fat for optimal richness |
| Dry White Wine 🍷 | ¼ cup | Sauvignon Blanc or Chardonnay |
| Fresh Button Mushrooms 🍄 | 8 oz | Sliced, stems removed |
| Shallots 🧅 | 2 whole | Minced, or 2 tbsp shallot powder |
| Garlic Cloves 🧄 | 3 cloves | Minced, for depth of flavor |
| Unsalted Butter 🧈 | 2 tbsp | European-style preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and sauce |
| Fresh Thyme Leaves 🌿 | 1 tsp | Or 0.5 tsp dried thyme |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chuck roast is non-negotiable for this dish—its marbling ensures tender, flavorful cubes that hold up to the creamy sauce. Look for well-marbled cuts at specialty butchers or the meat department of Whole Foods or Costco. Trim excess fat before cubing to avoid greasy sauce. For convenience, many grocery stores sell pre-cubed chuck, but freshly cut cubes develop better crusts. If using frozen steak, thaw overnight in the fridge—never at room temperature. The cream of mushroom soup should be premium; brands like Campbell's Homestyle or Betty Crocker deliver consistent quality, though homemade versions elevate the dish further.
Substitutions are flexible but require attention to texture and depth. No white wine? Swap for an equal amount of beef broth or chicken stock, though the sauce will be slightly less refined. Fresh mushrooms can be replaced with cremini or shiitake for deeper umami, but button mushrooms work perfectly for a classic flavor profile. Heavy cream can be substituted with half-and-half (though the sauce will be lighter) or Greek yogurt for tanginess. No fresh thyme? Use dried thyme at one-third the amount, but toast it lightly in a dry pan first to revive its aroma. The flour acts as a thickener—if you prefer gluten-free, use cornstarch instead, but reduce to 0.75 tbsp as it thickens more aggressively.
This dish reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for 3 months by portioning into single-serving containers. For the freshest flavor, serve immediately after cooking. The sauce thickens as it cools, so reheat gently with a splash of milk or cream to restore its velvety consistency. Garnish with fresh parsley just before serving to brighten the dish. For a restaurant-worthy presentation, serve over crusty bread or alongside roasted asparagus to complement the rich flavors.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I need dinner on the table fast. Just toss those chuck roast cubes and mushrooms into a skillet, let them brown, then pour in the soup and wine—no extra dishes, no stress.
- Rich Without Effort: That combo of cream of mushroom soup and heavy cream makes this dish unreal—like a fancy steakhouse sauce but with way less work. The white wine adds brightness that cuts through the richness perfectly.
- Leftover Gold: Between us, this is my secret weapon for lazy Sundays. The steak stays tender, the sauce thickens just right, and it reheats beautifully—so I can make a big batch and not worry about wasting food.
- Budget Steakhouse Night: Honestly, this is how I feed my family well without breaking the bank. Chuck roast is cheap, the soup adds depth, and the mushrooms make it feel special. It’s the kind of meal that tastes expensive but costs next to nothing.
Step-by-step instructions for cubed steak with cream of mushroom soup
Here's how to transform simple ingredients into a rich, velvety one-pan dish that delivers deep flavor and satisfying texture.
Sear the Steak Cubes for Maximum Flavor
Pat the 1.5 lb steak cubes dry with paper towels to ensure a proper sear. Heat a large Dutch oven over medium-high heat and add the 2 tbsp unsalted butter. Once the butter foams, add the steak cubes in a single layer, letting them sit undisturbed for 2-3 minutes until a deep golden crust forms on all sides.
This initial searing creates the Maillard reaction that forms the flavor foundation. You'll know they're ready to flip when they release easily from the pan. Season immediately with 1 tsp of the 1.5 tsp diamond crystal kosher salt and 0.25 tsp of the 0.5 tsp ground black pepper while they're still hot. Remove the steak cubes and set aside on a plate.
Build the Aromatic Base with Mushrooms and Shallots
In the same Dutch oven, reduce heat to medium and add the 8 oz sliced fresh button mushrooms and 2 minced whole shallots. Cook for 5-6 minutes until the mushrooms release their moisture and begin to brown, stirring occasionally. Add the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.
This step develops the umami depth that complements the steak. The mushrooms should be golden brown with any liquid evaporated - this ensures your sauce won't be watery. Remove the mushrooms and shallots with the steak cubes, leaving the flavorful browned bits in the pan.
Deglaze and Create the Creamy Foundation
Pour in the 0.25 cup dry white wine, scraping up all the browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes until reduced by half. Stir in the 1 tbsp all-purpose flour and cook for 1 minute to remove any raw taste.
This deglazing step captures all the meaty flavors that would otherwise stick to the pan. The flour will help thicken the sauce beautifully. Keep the heat at medium to prevent scorching while you prepare the next components.
Combine and Simmer to Perfection
Return the steak cubes and mushrooms to the Dutch oven. Pour in the 2 cups cream of mushroom soup and 0.5 cup heavy cream, stirring to combine. Sprinkle with the remaining 0.5 tsp diamond crystal kosher salt, remaining 0.25 tsp ground black pepper, and 1 tsp fresh thyme leaves.
Bring to a gentle simmer and cook uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens to a creamy consistency that coats the back of a spoon. The steak cubes should be tender but still hold their shape. Taste and adjust seasoning if needed.
Finish and Garnish for Restaurant-Quality Presentation
Remove from heat and let the dish rest for 2-3 minutes. Stir in the 2 tbsp chopped fresh parsley just before serving. The parsley adds a fresh contrast to the rich, creamy sauce while brightening the overall presentation.
Serve immediately in deep bowls, ensuring each serving gets its share of tender steak cubes swimming in that velvety mushroom cream sauce. The combination of seared steak and creamy mushroom sauce creates a perfect balance of textures and flavors that delivers on comfort and richness.
Pro Tips For Making Cubed Steak With Cream Of Mushroom Soup
- SEAR THE STEAK FIRST: Chuck roast cubes won’t brown properly if you toss them straight into the soup. Hit them with a quick sear in a hot skillet—2 minutes per side—before adding any liquid. The crust locks in flavor and keeps the meat tender when it finishes cooking in the sauce.
- SALT THE MUSHROOMS: Fresh button mushrooms absorb liquid like sponges, but salting them first (a pinch of kosher salt, let sit 5 minutes) draws out moisture and concentrates their flavor. Rinse only if they’re filthy—otherwise, skip it. This keeps your sauce from turning watery.
- DEGLAZE WITH WINE: After searing the steak, don’t just splash in the wine—let it reduce by half first. The alcohol burns off, leaving behind deeper flavor. If you’re in a rush, simmer it uncovered for 2 minutes before adding the soup and cream. (Yes, even if you’re impatient like me.)
- STIR THE SOUP LAST: Mix the cream of mushroom soup and heavy cream after the steak and mushrooms are cooked. Adding them too soon turns the sauce greasy. Instead, warm the canned soup separately, then stir it in just before serving—this keeps the texture smooth and the sauce clinging to the meat.
Best sauces and condiments for this cubed steak with cream of mushroom soup
Classic Mushroom Sauce
The creamy mushroom sauce is the star of this dish, and you can customize it based on your preference. For a homemade version, sauté 8 oz sliced mushrooms with 2 minced shallots and 3 minced garlic cloves until golden.
Deglaze with ¼ cup white wine, then stir in 2 cups cream of mushroom soup and ½ cup heavy cream. Simmer until thickened. For a shortcut, use premium canned soup like Campbell’s Homestyle—just heat it with ½ cup heavy cream and a pinch of thyme. 🍄
Garlic Butter Upgrade
Elevate your steak cubes with a garlic butter finish before adding the sauce. After searing, melt 1 tbsp unsalted butter in the pan, then add 2 minced garlic cloves and cook for 30 seconds until fragrant. Toss the steak cubes in this mixture before transferring them to the sauce.
The extra garlic and butter infuse the meat with deeper flavor. I love using European-style butter like Plugrá for its higher fat content and richer taste. 🧈
Herb-Infused Cream
Infuse your heavy cream with fresh herbs for an extra layer of flavor. Warm ½ cup heavy cream in a small saucepan with 1 tsp fresh thyme leaves and 1 sprig rosemary (optional) for 5 minutes. Strain out the herbs before adding it to the sauce.
This technique adds a subtle herbal brightness that cuts through the richness. For a citrus twist, add ½ tsp lemon zest to the cream while warming. 🌿
Cheesy Mushroom Twist
Add a creamy, cheesy depth by stirring in ¼ cup grated Gruyère or Parmesan cheese during the final 5 minutes of simmering. The cheese melts into the sauce, adding a nutty richness that pairs perfectly with the steak.
For a spicier kick, mix in ½ tsp smoked paprika or a pinch of cayenne pepper with the cheese. This variation is especially great for serving with crusty bread or mashed potatoes. 🧀
Wine Reduction Boost
Take your sauce to the next level with a wine reduction. After deglazing with ¼ cup white wine, reduce it by half over medium-high heat until syrupy. Stir this reduction into the sauce along with the cream of mushroom soup.
The concentrated wine flavor adds complexity and depth. For a bold umami boost, add 1 tsp soy sauce or ½ tsp Worcestershire sauce to the reduction before combining. 🍷
Fresh Garnishes
Finish your dish with fresh, vibrant garnishes that brighten the creamy sauce. Sprinkle with 2 tbsp chopped parsley or cilantro for a pop of color and freshness. For a crunchy contrast, top with toasted breadcrumbs or crispy fried shallots.
A drizzle of truffle oil (just ½ tsp) adds a luxurious touch. These garnishes not only enhance flavor but also make your dish look restaurant-worthy. ✨
Nutrition facts
Frequently asked questions
Can I use ground beef instead of cubed steak?
While ground beef works in a pinch, it won't deliver the same tender texture or rich flavor. For best results, stick with chuck roast cubes—their marbling keeps them juicy while developing a perfect sear. If you must substitute, use 8 oz ground chuck and brown it thoroughly before adding the sauce, but expect a slightly different mouthfeel.
How do I prevent the sauce from getting watery?
Simmer the sauce uncovered for 12-15 minutes to let excess moisture evaporate. For extra thickness, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the sauce during the last 5 minutes of cooking. The flour in the recipe already helps, but this extra step guarantees a velvety consistency every time.
What's the best way to reheat leftovers?
Reheat gently in a saucepan over low-medium heat with a splash of milk or cream to restore richness. Avoid microwaving—it can make the sauce grainy. For best texture, reheat just until warmed through (3-4 minutes) and serve immediately. Leftovers keep well in an airtight container for up to 4 days.
Can I make this dish ahead of time?
Prepare the sauce and cook the steak up to 2 days ahead, then refrigerate. Reheat slowly on the stovetop, adding a splash of liquid if needed. For make-ahead convenience, freeze portions in single-serving containers for up to 3 months. Thaw overnight in the fridge before reheating.
What wine pairs best with this dish?
A crisp Sauvignon Blanc or Chardonnay complements the creamy sauce perfectly. For red wine lovers, a light Pinot Noir won't overpower the flavors. Serve at 50-55°F to enhance the dish's richness. The same white wine used in the recipe works beautifully for pairing!