Serving Size: 4

Ingredients:
4 beef cube steaks
1 10 oz. package chopped spinach, defrosted
1 cup shredded Colby Jack cheese
1 can French fried onions
2 teaspoons dijon mustard

1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons garlic powder
freshly ground black pepper, to taste

Directions:
1. Preheat oven to 375 degrees.
2. Grease 13×9x2 baking dish with nonstick spray.
3. In a medium mixing bowl combine spinach, cheese, and French fried onions. Mix well.
4. Lay cube steaks flat and spread mustard on top. Then layer each steak with the spinach mixture, press to flatten.
5. Roll up each cube steak.
6. Place remaining spinach mixture in bottom of baking dish and place each rolled up cube steak on top.
7. In another mixing bowl combine oil, paprika, garlic powder and pepper and brush over cube steak rolls.
8. Cover dish with foil and bake for 30 minutes.
9. Uncover dish and bake for an additional 10 minutes.

Serving Size: 4

Ingredients:

4 beef cube steaks

1 tablespoon olive oil

freshly ground black pepper, to taste

sea salt, to taste

salt free garlic powder, to taste

Directions:

1.Rub the olive oil over both sides of the steaks.

2. In small mixing bowl combine pepper, salt and garlic powder.

3. Sprinkle mixture on both sides of steaks.

4. Place steaks on grill, medium heat. Grill, flipping only once, for 2-3 minutes per side.

5. Serve with choice of sides.

This is an extremely easy recipe. Feel free to add your own spices to the mixture. Don’t be afraid to experiment!

Serving Size: 6

Ingredients:

6 beef cube steaks

1 stick unsalted butter

1 large white onion, chopped

2 large garlic cloves, minced

1 package baby bella mushrooms, sliced

1 can cream of mushroom soup

1 cup buttermilk

2 tablespoons fresh parsley, chopped

4 russett potatoes, peeled and thinly sliced

2 carrots, peeled and diced

salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place butter in a large skillet. Once butter is melted add in steaks and brown on both sides. Remove from skillet.

3. Add in onions and garlic, cook until tender. Stir in mushrooms, soup, buttermilk, parsely and salt and pepper. Cook until hot, do not boil.

4. In a medium casserole dish place one layer of potatoes, carrots and beef. Pour soup mixture over top, repeat for a second layer with the final layer being potatoes.

5. Bake in oven, uncovered, for 1 hour or until potatoes are tender.

Serving Size: 6

Ingredients:

1 1/2 lbs beef cube steak, cut into small chunks
1 tablespoon olive oil
1 medium white onion, chopped
2 large garlic cloves, minced
2 cups frozen corn
4 russet potatoes, peeled and cubed
1 cup baby bella mushrooms, chopped
1 cup  beef broth
1/2 cup water
1 tablespoon basil
salt and pepper, to taste

Directions:
1. Brown the beef, onions and garlic in olive oil in skillet over medium-high heat. Place in crockpot, include all drippings.
2. Add in remaining ingredients. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

3. Serve with smashed potatoes.

Serving Size: 4

Ingredients:
4 beef cube steaks
1/2 cup fresh cilantro, finely chopped
1 tablespoon ground cumin
2 cups chunky salsa
1 cup Mexican blend cheese
1 avocado, peeled and sliced

Directions:
1. Preheat oven to 350 degrees.
2. Place all 4 steaks in a baking dish. Sprinkle them with cumin and cover with cilantro.
3. Cover with foil and bake for 12-15 minutes.
4. Remove foil and cover steaks with salsa. Place back in oven and bake for an additional 5 minutes.
5. Remove from oven, sprinkle with cheese and top with avocado. Serve once cheese is melted.

Serving Size: 4

Ingredients:
2 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/2 cup romano cheese, grated
salt and fresh ground black pepper, to taste
1/3 cup olive oil

Directions:
1. In a medium mixing bowl combine eggs and milk. Whisk until smooth.
2. In another mixing bowl combine flour, Romano cheese, salt and pepper.
3. Place oil in a medium skillet over medium-high heat.
4. Dip steaks into egg mixture, then dredge through flour mixture, coating thoroughly.
5. Plate cube steaks in skillet, cook until both sides are brown.
6. Remove once cooked and serve with milk gravy and yummy smashed potatoes.

Photo by evilmidori

Serving Size: 4

Ingredients:
4 cube steaks, about 1 1/2 lbs.
1 package onion soup mix
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small white onion, thinly sliced

4 slices swiss cheese

french bread

Directions:
1. Season steaks with pepper.
2. In medium skillet over medium-high heat add in olive oil. Once oil is hot add in cube steaks. Brown on both sides.
3. In small mixing bowl combine onion soup mix and water, see package directions for amount. Stir until smooth.
4. Pour mixture over cube steaks. Add in onions. Allow to simmer for 30 minutes or until tender.
5. Cut steaks into strips. Remove from skillet with slotted spoon and place between 2 slices of french bread. Place swiss cheese on top so that it can melt.
6. Use left over gravy as your dipping sauce.

Ingredients:
  1 1/2 lb. beef cube steak
  5 tablespoons olive oil, divided
  2 large garlic cloves, minced
  2 green onions, finely diced
  1 teaspoon corn starch, diluted in 1/2 cup of water
  1 teaspoon thyme, ground
  kosher salt and ground black pepper, to taste
 
Directions:
1. In a large skillet add 3 tablespoons of olive oil over high heat. Once oil is hot place cube steak in it and brown on both sides. Remove and set aside, keep warm.
2. Add remaining oil to skillet. Add garlic first, cook for 1 minute. Then add green onions. Cook for 2 minutes longer.
3. Stir in corn starch mixture, thyme, and salt and pepper. Stir continuously until it begins to thicken.
4. Place cube steak back in skillet. Cover and set on low and simmer for 30 minutes.
5. Remove and serve over smashed potatoes.

Ingredients:
  4 beef cube steaks
  2 tablespoons olive oil
  fresh ground black pepper, to taste
  1 10 oz. can diced tomatoes
  1 cup white rice

Directions:

1. Season cube steaks with black pepper.
2. Preheat oven, 350 degrees.
3. Heat oil in large skillet. Brown each side of cube steaks, 2 minutes each side.
4. Remove steaks and place in baking dish. Pour can of tomatoes over the meat.
5. Bake for 20 minutes.
6. Prepare rice according to package directions – serve steaks on top.

Ingredients:
  4 beef cube steaks (1 1/2 lbbs)
  1/2 cup all-purpose flour
  salt and fresh ground pepper, to taste
  4 tablespoons olive oil
  2 tablespoons brown sugar
  1 cup catsup
  1/2 cup water
  2 tablespoons Worcestershire sauce

Directions:

1. In a medium mixing bowl combine flour, salt, and pepper. Dredge each side of cube steak in flour mixture.
2. In large skillet heat oil. Place steaks in skillet. Brown on both sides.
3. Mix brown sugar, catsup, water, and worcestershire sauce in medium mixing bowl. Pour miture over steaks.
4. Cover and cook for 15 minutes until meat is tender.