Directions
- In a shallow dish or pie plate, combine the flour, garlic salt, and black pepper. Dredge both sides of the cubed steak in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high heat. Add the cubed steak, cooking in batches if needed. Cook each piece for about 5 minutes per side until browned. Remove steak from the skillet and set aside.
- To thicken the gravy slightly, sprinkle a few teaspoons of the leftover dredging flour into the hot drippings in the pan and stir to combine.
- Add the sliced onion, beef broth, and dry onion soup mix to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and cook for 5–7 minutes, or until the onions are soft and translucent.
- Return the browned cubed steak to the skillet and cook for another 2–3 minutes, warming the meat and allowing it to absorb the flavors of the gravy.
- Serve immediately over mashed potatoes, rice, or egg noodles. Spoon extra gravy over the top for a comforting, flavorful meal.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4–5
- Difficulty: Easy
Variations & Substitutions
- Substitute beef broth with low-sodium chicken broth for a lighter flavor.
- Add sliced mushrooms along with the onions for extra texture and umami.
- Use seasoned flour instead of plain flour for added flavor.
- For a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the gravy while simmering.
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