Savory Cube Steak and Mushroom Bake

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This Savory Cube Steak and Mushroom Bake combines the robust flavors of tender cube steak with creamy mushrooms, rich beef consomme, and aromatic French onion soup, all baked to perfection with buttery rice. It’s a fulfilling dish that promises to be a new staple in your home-cooking repertoire!

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Savory Cube Steak and Mushroom Bake

Ingredients & Alternatives

  • Cube Steak: This cut is from the round or sirloin of a cow and cooks quickly, perfect for casseroles. If you prefer, substitute with browned ground beef for a different texture.
  • Rice: Opt for long-grain white rice like jasmine or basmati for the best texture in the casserole.
  • French Onion Soup & Beef Consomme: These add depth and richness to the dish. Substitute beef consomme with beef broth or stock if necessary, though the flavor will be milder.
  • Mushrooms: Fresh or canned mushrooms both work well. You can omit them if preferred.
  • Butter: Adds richness; distribute pats evenly over the top for the best flavor integration.

Savory Cube Steak and Mushroom Bake

Cooking the Cube Steak

To ensure the steak is fully cooked, it should reach an internal temperature of 145°F (63°C) as per USDA guidelines. Use a meat thermometer for accuracy or check that the juices run clear when sliced.

Serving Suggestions

Complement this hearty casserole with:

Savory Cube Steak and Mushroom Bake

Storage Tips

Cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F (177°C) or microwave. Freeze for 2-3 months, thawing in the refrigerator before reheating.

Savory Cube Steak and Mushroom Bake


  • 1 pound (453 g) cube steak, diced
  • 2 cups (370 g) long-grain white rice, uncooked
  • 2 cans (10.5 ounces [298 g] each) French onion soup
  • 2 cans (10.5 ounces [298 g] each) beef consomme
  • 8 ounces (227 g) fresh sliced mushrooms or canned
  • ½ cup (1 stick / 113 g) unsalted butter, sliced into pats
  • Chopped green onions or chives, for garnish


  1. Prepare: Preheat oven to 425°F (220°C). Grease a 9×13-inch baking dish.
  2. Assemble: In the baking dish, combine diced steak, uncooked rice, French onion soup, beef consomme, and mushrooms. Stir well.
  3. Add Butter: Distribute butter pats evenly over the mixture.
  4. Bake Covered: Cover with aluminum foil and bake for 30 minutes.
  5. Finish Baking: Remove foil and bake for another 30 minutes, or until the rice is tender.
  6. Serve: Fluff the rice, garnish with chopped chives or green onions, and serve hot.

Savory Cube Steak and Mushroom Bake

Enjoy a mouthwatering meal that brings simplicity and taste together, perfect for a comforting dinner any night of the week!

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