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A rectangular white plate with shredded beef roast covered in brown mushroom gravy, garnished with parsley, served over a bed of brown rice.

Skirt Steak In Crock Pot Recipe

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This skirt steak in crock pot recipe turns out so tender, with a rich, creamy mushroom gravy coating every bite of this easy crockpot skirt steak dinner.
Course Dinner
Cuisine American
Keyword easy, hearty, savory, slow cooker
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 213
Author Gina Dickson

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

  • You will need a 4-quart or larger slow cooker for this recipe.
  • Place the beef skirt steak into the slow cooker.
    2 pounds beef skirt steak
  • Spread the sliced mushrooms evenly over the steak.
    8 ounces white mushrooms
    Raw beef and sliced mushrooms placed inside a white oval slow cooker, viewed from above against a light background.
  • In a medium bowl, mix the cream of mushroom soup with the onion soup mix until smooth, with no lumps.
    10.75 ounces cream of mushroom soup, 1 ounce dry onion soup mix
    A white mixing bowl contains dry cake mix and condensed soup, partially blended with a metal whisk, on a white background.
  • Pour the soup mixture over the mushrooms and steak, then cover with the lid.
    A white slow cooker containing two pieces of meat covered in a thick brown gravy with visible mushroom slices.
  • Cook on LOW for 5 hours or HIGH for 4 hours, until the steak is fork tender.
    A cooked beef roast covered in brown gravy sits in a white slow cooker, surrounded by sauce with visible herbs and mushrooms.

Notes

  • Make Ahead: Mix the soup and onion soup mix together the night before, and slice the mushrooms, keeping both in separate containers in the fridge. The next morning, add the steak, mushrooms, and soup mixture to your crock pot.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Warm gently in the oven at 300 degrees Fahrenheit or in the microwave. Add a splash of broth if the gravy has thickened.
  • Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Substitutions: Flank steak works in place of skirt steak if needed; it's a bit leaner, so slice it thin against the grain after cooking. Baby bella, shiitake, portobello, or morel mushrooms can replace white mushrooms, on their own or mixed together.
  • Variations: Add carrots or pearl onions along with the mushrooms. A splash of Worcestershire sauce deepens the gravy's flavor. Double the soup mixture and mushrooms for extra sauce.
  • Slow Cooker Times: HIGH: 4 hours      LOW: 5 hours

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 5g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 631mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
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