This beef skirt steak crock pot recipe is perfect when you need a no-fuss dinner that still feels special. With only 4 ingredients and five minutes of prep, you’ll have a comforting, slow-cooked meal that’s ideal for weeknights, potlucks, or hosting family and friends.
The creamy mushroom gravy and melt-in-your-mouth steak make it a standout, and you can easily pair it with pantry staples like noodles, rice, or mashed potatoes. Whether you’re feeding a crowd or meal prepping for the week, this recipe brings ease and heart to your table.
I enjoy serving this 4 ingredient recipe because it’s simple enough for a weeknight dinner but flavorful enough to serve to guests for a special occasion. The beef skirt steak crock pot method makes the meat incredibly tender, and the creamy mushroom gravy is pure comfort food. It’s an easy, affordable dish. You can also pair it with make-ahead dishes like Crock Pot Green Beans or Southern Low Country Seafood Boil (Instant Pot) for an elevated but simple feast.
This dish has a savory, beefy richness with creamy mushroom gravy that brings everything together in the most comforting way. With just 5 minutes of prep, it’s a time-saver on busy days. It also makes great use of affordable beef cuts, which keeps it budget-friendly, just like this Creamy Rich Meatballs and Gravy Recipe (Easy Slow Cooker), another crowd-pleasing option.
Before You Get Started
Before you start preparing the dish, let the steak sit out for a bit to come to room temperature. This helps it cook more evenly.
A 4-quart or larger slow cooker works best for this recipe.
Common Mistakes
A few things to watch out for:
Be sure to stir the soup and seasoning until it’s entirely smooth and no clumps are allowed.
If you want to double the size of this recipe and your steak is large, go ahead and cut it to fit nicely in the crock.
For the most tender results, stick with the LOW setting unless you’re pressed for time.
Ingredients You Will Need
Here’s a quick overview of the 4 key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Beef skirt steak: If skirt steak isn’t available, flank steak works well too and is a bit leaner. Just be sure to slice it thinly against the grain after cooking for the best texture.
- Cream of mushroom soup: Adds a creamy, savory base for the gravy. Don’t have it on hand? Cream of celery offers a lighter, herby twist, while cream of chicken brings a more familiar, comfort-food vibe.
- White mushrooms: Provide earthy flavor and texture. You can also use a mix of mushrooms such as shiitake, baby bella, portobello, or oyster mushrooms for added depth and variety.
- Dry onion soup mix: Boosts umami and seasoning. If you’re sensitive to salt or additives, try making a homemade version with onion powder, garlic powder, parsley flakes, and a dash of paprika. It’s easy and customizable.
How to Make Beef Skirt Steak Crock Pot
Here’s how to bring this comforting, slow-cooked dish to life in just a few simple steps:
Add Steak and Mushrooms
Place the beef skirt steak pieces into a 4-quart or larger slow cooker.
Spread the sliced mushrooms evenly over the steak.
Mix and Pour
In a medium bowl, mix the cream of mushroom soup with the onion soup mix until fully combined and smooth.
Pour the soup mixture over the mushrooms and steak. Cover with the lid.
Cook and Serve
Cook on LOW for 5 hours, or HIGH for 4 hours, or until the steak is fork tender.
Serve as-is, spooned overcooked rice, egg noodles, mashed potatoes, or alongside sides like this Creamy Baked Corn Casserole Recipe.
Gina’s Recipe Tips and Variation Ideas
Tips:
- If you want to deepen the flavor of the gravy, add a splash of Worcestershire sauce.
- You can also use a mix of mushrooms such as shiitake, baby bella, portobello, or oyster mushrooms for added depth and variety.
- If you want extra sauce, try doubling the soup mixture and mushrooms so every bite is smothered in that creamy goodness.
Variations:
- Toss in some carrots or pearl onions for an extra veggie boost.
- If you’re using an Instant Pot, you can set it to “slow cook” or pressure cook it in about 45 minutes.
Storage and Reheating Instructions
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm gently in the oven at 300 degrees or in the microwave. Add broth if the gravy thickens.
Make-Ahead: To save time, mix your soups up the night before, slice your mushrooms, and refrigerate them in separate containers in your fridge. Next morning, add your skirt steak, mushrooms, and pour over the soup mixture into your crockpot.
Biblical Hospitality Reflection
“Serving others from your kitchen doesn’t require perfection—just a heart willing to share.”
—Intentional Hospitality
There’s something deeply comforting about a meal that simmers all day, filling your home with a savory aroma. This beef skirt steak crock pot recipe does just that.
Hostessing Tips for Comfort-Filled Gatherings
- Hospitality as Ministry: Deliver this meal to a friend recovering from illness or prepare it for a new family in your church. It’s easy to portion and reheat.
- Setting a Welcoming Atmosphere: Serve with soft lighting, cloth napkins, and pretty dishes for an upscale dinner. Your guest will feel special.
- Fellowship Over Perfection: If the gravy’s a little thick or the edges brown, don’t worry—real comfort comes from being together, not from polished plates. Just add a little extra broth to thin out the gravy.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Smothered Beef Skirt Steak Crock Pot Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 2 pounds beef skirt steak
- 8 ounces white mushrooms, sliced
- 10.75 ounces cream of mushroom soup, canned
- 1 ounce dry onion soup mix, 1 packet
Instructions
- Place the beef skirt steak into a 4-quart or larger slow cooker.2 pounds beef skirt steak
- Spread the sliced mushrooms evenly over the steak.8 ounces white mushrooms
- In a medium bowl, mix the cream of mushroom soup with the onion soup mix until fully combined and smooth.10.75 ounces cream of mushroom soup, 1 ounce dry onion soup mix
- Pour the soup mixture over the mushrooms and steak. Cover with the lid.
- Cook on LOW for 5 hours, or HIGH for 4 hours, or until the steak is fork tender.
- Spoon over cooked rice, egg noodles, or mashed potatoes, or serve as-is.
Notes
Storage and Reheating Instructions
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Freeze for up to 3 months. Thaw in the fridge overnight. Reheating: Warm gently in the oven at 300 degrees or in the microwave. Add broth if the gravy thickens. Make-Ahead: To save time, mix your soups up the night before, slice your mushrooms, and refrigerate them in separate containers in your fridge. Next morning, add your skirt steak, mushrooms, and pour over the soup mixture into your crockpot.