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Crockpot Stick of Butter Cube Steak and Rice

Recipe by Evelyn Marcella Rivera

Tender seared cube steaks slow-cooked over rice that simmers in French onion soup and beef consomme with onions, zucchini, Parmesan, and a whole stick of butter. A rich, savory, budget-friendly one-pot comfort dinner from the crockpot.

  • Total Time4 hours 25 minutes
  • Yield6 servings 1x

Ingredients

Units Scale

Rice Base

  • 1 (10.5 oz) can French onion soup
  • 2 (10.5 oz) cans beef consomme
  • 2 cups long grain white rice (uncooked)
  • 1 medium yellow onion (chopped)
  • 2 medium zucchini (chopped, or substitute mushrooms)
  • 1 stick cold butter (cut into pats)
  • 4 oz Parmesan cheese (shredded)
  • 1 tbsp dried parsley
  • 1/2 tsp cracked black pepper
  • 1 1/2 cups water

Cube Steaks

  • 4-6 cube steaks
  • 1-2 tbsp cooking oil
  • 1 tbsp butter (for searing)
  • salt, black pepper, garlic powder, onion powder (for seasoning the steaks)

Instructions

  1. Build the Base: Spray a 6-quart crockpot with non-stick spray. Add the French onion soup and both cans of beef consomme, then stir in the uncooked rice.
  2. Add the Rest: Add the chopped onion and zucchini, then dot the pats of cold butter over the top. Add the Parmesan, dried parsley, black pepper, and water, and stir to combine.
  3. Sear the Steaks: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Season one side of the cube steaks with salt, pepper, garlic powder, and onion powder, and place seasoned side down in the skillet. Season the top side the same way.
  4. Brown: Sear 3 to 4 minutes until golden on the bottom, then flip and cook another 3 to 4 minutes until golden on both sides.
  5. Combine: Remove the steaks and submerge them into the crockpot mixture so they’re covered.
  6. Slow Cook: Cover and cook on high about 4 hours, or low 6 to 8 hours, until the steaks are tender and the rice is tender and has absorbed the liquid.
  7. Serve: As soon as it’s done, remove all the rice and steaks to a serving platter (the hot insert will overcook the rice if left in). Serve with extra Parmesan and parsley.

Notes

Sear the steaks well for the best flavor. Use long grain white rice, since the timing is calibrated to it. Zucchini or mushrooms both work. Most important: remove the rice and steaks from the crockpot as soon as they’re done, since the hot insert keeps cooking the rice and turns it mushy. If the rice isn’t quite tender, give it another 20 to 30 minutes. Leftovers keep 3 to 4 days; reheat with a splash of broth. Not recommended for freezing.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://blesseddish.com/crockpot-stick-of-butter-cube-steak-and-rice/