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.

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:

1 lb. beef cube steak, cut into 4 portions

1 10 oz. can diced tomatoes

½ cup red onion, diced

salt and pepper, to taste

1 egg

1 egg white

½ cup plain breadcrumbs

¼ parmesan cheese, grated

¼ cup romano cheese, grated

2 tablespoons fresh parsley, finely chopped

6 teaspoons olive oil, divided

4 cups arugula, chopped

¾ cup fresh basil, thinly sliced

½ a lemon, juiced

Directions:

1. In a large mixing bowl combine tomatoes, onion and ¼ teaspoon salt.
2. In a shallow dish combine egg and egg white, whisk until smooth.
3. In another shallow dish combine breadcrumbs, parmesan cheese and parsley.
4. Season cube steak with salt and pepper. Dip each piece in the egg mixture, followed by the breadcrumb mixture.
5. In a large skillet heat 3 teaspoons of olive oil over medium heat. Add cube steaks, cook for 3 minutes on each side. Remove from skillet, set aside and keep warm.
6. Add Romano cheese to the tomato mixture. Add remaining 3 teaspoons of olive oil, arugula, basil and lemon juice. Toss until well coated.
7. Serve cube steaks on top of the arugula and tomato salad.

Ingredients:
1 ½ lbs. beef cube steak, cut into chunks
1 medium onion, diced
1 tablespoon olive oil
2 (16 oz.) cans small new potatoes
2 cups frozen whole kernel corn
1 15 oz. can diced tomatoes
¼ cup low salt beef broth
salt and pepper, to taste

Directions:
1. In medium skillet add olive oil over medium-high heat. Once hot stir in onions, cook until caramelized.
2. Add beef cube steak, cook for 2 minutes. Transfer directly to crock pot. Pour drippings from skillet in with the beef.
3. Add in new potatoes, corn, diced tomatoes, beef broth, and salt and pepper.
4. Cover and cook on low for 5 to 6 hours.

Preparing Italian Style Beef Cube Steak

Serving Size: 4

Ingredients:

1 ½ lbs. beef cube steak

1 medium green pepper, cut into thin strips

1 medium red sweet pepper, cut into thin strips

½ cup white onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

salt and pepper, to taste

1 cup low-salt beef broth

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon corn starch

1 cup tomatoes, seeded and chopped

Directions:

1. In a large skillet pour in olive oil. When hot add garlic, cook for 30 seconds.
2. Add peppers and onions, cook until tender but still crisp. Remove and set aside. Keep warm.
3. (Add more olive oil if necessary into skillet). Place beef in skillet. Season with salt and pepper. Cook over medium-high heat 4 minutes on each side. Remove, set aside and keep warm.
4. In a medium mixing bowl combine beef broth, corn starch, oregano and basil, whisk until smooth. Pour mixture into the reserved drippings in skillet. Bring to a boil. Boil for 3 minutes, stirring constantly until thick.
5. Stir in cooked vegetables and tomatoes. Heat thoroughly. Serve over beef cube steak.

Ingredients:

4 4oz. beef cube steaks

2 tablespoons unsalted butter

1 cup baby bella mushrooms, sliced

1 medium white onion, chopped

2 garlic cloves, minced

1 tablespoon paprika

salt and pepper, to taste

1 cup low-salt beef broth

½ cup plain yogurt

2 tablespoons all-purpose flour

Directions:

1. In a medium skillet add butter and cook beef cube steaks over medium-high heat for 5-7 minutes, turning over once. Remove and set aside.
2. Stir mushrooms, onion, garlic, paprika, salt and pepper into the remaining drippings until mushrooms and onions become tender. Stir in broth. Stir yogurt and flour together and add mixture to skillet. Cook until it begins to thicken.
3. Add steaks back into skillet. Cook for another minute.
4. Serve over cooked pasta noodles.

in Diced Tomato Sauce

Serving Size: 4

Ingredients:

• 4 beef cube steaks           
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 10 oz. can Rotel diced tomatoes
• 1 15 oz. can tomato sauce
• 1 medium onion, thinly diced
• 1 teaspoon Italian seasoning

 Directions:

1. In medium mixing bowl combine flour, salt, and pepper. Coat steaks and set aside.
2. In a large skillet heat olive oil over medium-high heat. Brown steaks, less than a minute on each side.
3. Reduce heat. Add diced tomatoes, tomato sauce, onions, and Italian seasoning. Cover and simmer for 30 minutes.
4. Remove lid and cook for additional 10 minutes.