Smothered Cubed Steak with Tomatoes and Rice

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Make tender Southern smothered cubed steak with onions, tomatoes, garlic, and herbs. An easy, budget-friendly skillet dinner served over rice.

Sometimes the best meals come from the simplest ingredients. This Southern Smothered Cubed Steak with Tomatoes and Rice is made with tender strips of beef, plenty of onions, garlic, and a rich tomato gravy seasoned with Italian herbs, rosemary, and thyme.

Served over fluffy white rice, it's an easy, budget-friendly comfort food dinner the whole family will love.

An Old-Fashioned Skillet Supper

There's something wonderful about a meal that doesn't require a complicated recipe or a long list of expensive ingredients.

Sometimes all you need is a pound of beef, a big onion, a couple cans of tomatoes, and a little patience.

That's exactly how this recipe came together.

I was looking for something hearty and comforting for dinner, and I had a package of cubed steak waiting to be used. Instead of frying it or making traditional chicken-fried steak, I decided to cut it into strips and simmer it in a tomato-based sauce.

And because I absolutely love onions, I added one very large onion. No tiny sprinkle of onions in this dish!

I started with garlic and Italian herbs, but then I remembered a tomato-based stew I'd made the day before. I'd added rosemary and thyme to that stew, and the flavor was fantastic.

So, at the last minute, I decided to add both herbs to this skillet, too.

I'm so glad I did!

The rosemary and thyme gave the tomato gravy a wonderfully savory flavor, and after a long, slow simmer, the beef was beautifully tender.

I served everything over a bowl of buttery white rice, and it was absolutely delicious.

This is the kind of simple, satisfying supper that reminds me why I love old-fashioned home cooking.

Ingredients You'll Need

For the Smothered Cubed Steak

• 1 pound cubed steak, cut into finger-sized strips
• 1 very large yellow onion, sliced
• 1–2 tablespoons olive oil or vegetable oil
• 1 can (14.5 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 1–2 teaspoons roasted garlic paste, or 2–3 cloves minced garlic
• 1–2 teaspoons Italian herb paste, or 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary, crushed
• Salt and black pepper, to taste
• Water or beef broth, as needed

Note: I seasoned my original skillet by taste rather than measuring the herbs. The quantities above are suggested starting points. Adjust them to suit your family's preferences.

For the Buttered White Rice

• 1 cup uncooked long-grain white rice
• 2 cups water
• 1 teaspoon butter, or to taste
• Pinch of salt, optional

How to Make Southern Smothered Cubed Steak

Step 1: Prepare the Steak and onions

Cut the cubed steak into small, finger-sized strips. You don't need perfectly uniform pieces, but try to keep them relatively similar in size so they'll cook evenly.

Season lightly with salt and black pepper.

Chop the onions to your desired size.

Step 2: Brown the Beef

Heat the oil in a large skillet over medium heat.

Add the steak strips and cook, turning occasionally, until browned and mostly cooked through.

Don't worry about making the beef completely tender at this point. That will happen during the long simmer.

Step 3: Add the Onions

Add the sliced onion directly to the skillet with the browned beef.

Continue cooking for several minutes, stirring occasionally, until the onion begins to soften.

I used one very large onion because I love the sweetness and flavor onions bring to a savory skillet meal.

Step 4: Add the Tomatoes and Seasonings

Pour in the crushed tomatoes and diced tomatoes, including their juices.

Add the roasted garlic paste, Italian herb paste, rosemary, thyme, and additional salt and pepper to taste.

Stir well, making sure the beef and onions are coated in the tomato sauce.

Step 5: Simmer Low and Slow

Bring the mixture to a gentle simmer, then reduce the heat to low.

Cover the skillet and allow everything to simmer gently for 60–75 minutes, stirring occasionally.

If the tomato sauce becomes too thick, add a splash of water or beef broth.

The beef is ready when it is fork-tender and easy to cut.

Step 6: Prepare the Rice

While the steak is simmering, combine the rice, water, butter, and optional salt in a saucepan.

Bring to a boil, reduce the heat to low, and cover.

Cook according to the rice package directions, generally about 15–20 minutes for regular long-grain white rice.

Remove from the heat and allow the rice to rest, covered, for about 5 minutes before fluffing with a fork.

Step 7: Serve and Enjoy

Spoon the fluffy white rice into bowls or onto plates.

Top generously with the tender cubed steak, onions, and tomato gravy.

Serve hot, making sure to include plenty of that delicious sauce!

What to Expect from This Recipe

If you're looking for a hearty, old-fashioned skillet supper, you're going to love this one! Here's what you can expect:

• Tender, flavorful beef: The cubed steak starts out browned in a skillet, then simmers low and slow in the tomato sauce for about an hour (or a little longer). The result is tender pieces of beef loaded with flavor.
• A rich, rustic tomato gravy: The combination of crushed and diced tomatoes creates a thick, chunky sauce that's perfect for spooning over rice.
• Plenty of onions: I used one very large onion because, well, I love onions! They soften beautifully as the sauce simmers, adding a lovely sweetness.
• Wonderful savory herbs: Garlic, Italian herbs, rosemary, and thyme give this dish a deep, comforting flavor. I almost skipped the rosemary and thyme, but I'm so glad I added them!
• A filling, satisfying meal: Served over fluffy, buttery white rice, this is the kind of dinner that fills you up without requiring expensive ingredients or complicated preparation.

One thing to keep in mind: This isn't a quick, 20-minute skillet meal. The magic happens during that long, gentle simmer. Give the beef time to soften and the flavors time to come together. Trust me, it's worth the wait!

Low and Slow Is the Secret to Tender Cubed Steak

If you've ever cooked cubed steak, you know it can sometimes turn out tougher than expected.

Although cubed steak has been mechanically tenderized, it still benefits from the right cooking method.

For this recipe, I browned the beef first to develop flavor, then allowed it to simmer gently in the tomato sauce for a little over an hour.

That long, slow cooking time made all the difference.

The important thing is to keep the heat low. You want a gentle simmer, not a rolling boil.

Check the beef periodically, and don't hesitate to let it cook a little longer if it still seems chewy.

The exact cooking time will depend on the thickness and cut of the steak.

Why Rosemary and Thyme Make Such a Difference

I'll admit, I almost left these herbs out.

I'd already added garlic and Italian herb paste when I started thinking about the rosemary and thyme I'd used in another recipe.

I decided to add a little of both, and I'm convinced they helped make this dish special.

Rosemary adds an earthy, woodsy flavor that works beautifully with beef.

Thyme brings a subtle savory note that complements the tomatoes and onions.

Together, they give the sauce a deeper, more developed flavor without requiring a complicated list of ingredients.

My advice? Don't skip them!

Just remember that rosemary can be strong, so start with a small amount and adjust to taste.

Easy Variations

Make It Tex-Mex

Want to give this recipe a Texas-style twist?

Replace some or all of the diced tomatoes with Rotel or another brand of diced tomatoes with green chilies.

Instead of Italian herbs, rosemary, and thyme, try using cumin, chili powder, and garlic.

You could even add a little smoked paprika.

Serve the finished beef over rice, or tuck it into warm flour tortillas.

Add Bell Peppers

For a heartier skillet supper, add sliced bell peppers along with the onions.

Green, red, or yellow peppers would all work well.

Make It Extra Saucy

If your family loves plenty of gravy, add another small can of tomatoes or a little beef broth.

This is especially helpful if you plan to serve the beef over a generous helping of rice.

Serve It Over Mashed Potatoes

White rice is my favorite way to serve this dish, but the tender beef and tomato gravy would also be delicious over mashed potatoes or buttered egg noodles.

How to Store and Reheat Leftovers

Refrigerator

Allow the beef and tomato mixture to cool, then transfer it to an airtight container.

Refrigerate for up to 3–4 days.

Store the rice separately when possible, refrigerating it promptly after cooking.

Freezer

The beef and tomato gravy can be frozen in a freezer-safe container for up to 3 months for best quality.

Thaw overnight in the refrigerator before reheating.

Reheating

Warm the beef and sauce in a covered skillet over low heat, adding a splash of water or broth if needed.

Reheat leftovers thoroughly to 165°F.

Reheat the rice separately until steaming hot.

Frequently Asked Questions

Can I use a different cut of beef?

Yes. Thinly sliced round steak or another economical braising cut can work, although the cooking time may vary. Tougher cuts may require a longer simmer.

Can I use only diced tomatoes?

Absolutely! The sauce will be a little chunkier and less thick, but it will still be delicious. You can lightly crush some of the diced tomatoes with a spoon as they cook.

Can I use only crushed tomatoes?

Yes. This will give you a smoother, more uniform tomato gravy.

Do I have to use fresh herbs?

Not at all. I used herb pastes along with rosemary and thyme, but dried herbs work beautifully in this recipe.

Why is my cubed steak still tough?

It may need additional cooking time. Keep the skillet covered and continue simmering gently, checking periodically. Some cuts remain firmer than others, even after extended cooking.

Can I make this recipe ahead of time?

Yes! The beef and tomato gravy can be made ahead and reheated before serving. In fact, the flavors may become even more developed after resting overnight in the refrigerator.

For the best texture, prepare fresh rice when you're ready to serve.

Can I make this in a slow cooker?

You can adapt it for a slow cooker. Brown the steak and soften the onions first, then transfer everything to the slow cooker with the tomatoes and seasonings. Cook on low until the beef is tender, checking according to your slow cooker's instructions.

Final Thoughts

There's nothing fancy about this Southern Smothered Cubed Steak with Tomatoes and Rice, and that's exactly what makes it so wonderful.

A pound of inexpensive beef, a big onion, two cans of tomatoes, and a handful of seasonings become a hearty, satisfying supper with just a little time and patience.

And if you're wondering whether to add that rosemary and thyme?

Take it from me. I'm awfully glad I did!

Happy cooking, y'all!

Before you go, why not pin some photos to your Pinterest boards?

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About the Cook

If you've spent much time here at Backyard Texas Grill, you know I love simple, hearty meals that bring people together.

And while I spend plenty of time baking desserts over at Out of the Box Baking, I also love a good old-fashioned skillet supper.

This particular recipe came together on an ordinary evening when I wanted something comforting, flavorful, and easy to prepare.

I didn't measure every herb perfectly. I used a generous amount of onion because that's how I like it. And I let the beef simmer low and slow until it was beautifully tender.

Sometimes those are the meals that turn out best.