Serving Size: 4

Ingredients:
1 lb cube steak
3 tablespoons all-purpose flour
salt and black pepper, to taste
2 eggs
2 tablespoons water
1/3 cup bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon dried basil
3 tablespoons vegetable oil
2 cups tomato sauce
2 1/2 teaspoons sugar
1 teaspoon oregano, divided
1/2 teaspoon garlic powder
4 slices mozzarella cheese

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl combine flour, salt and pepper. In another bowl combine eggs and water, whisk until smooth. In a third bowl mix together the bread crumbs, Parmesan cheese and basil.
3. In a large skillet heat the oil over medium heat. Dredge the cube steaks through the flour, dip into egg mixture and coat with the bread crumb mixture. Place them in the skillet, fry until browned on each side.
4. Place cube steaks in a greased casserole dish and place in oven. Bake for 20 minutes.
5. Meanwhile, in a medium bowl stir together the tomato sauce, sugar, 1/2 teaspoon oregano and garlic powder. After cube steaks have baked for the 20 minutes spoon this sauce over each. Top each steak with a slice of mozzarella and bake for another 5 minutes or until sauce is hot.
6. Serve with spaghetti noodles or mashed potatoes.

photo credit: Fauxlaroid

Serving Size: 4

Ingredients:
4 beef cube steaks
2 tablespoons olive oil, divided
1 small onion, diced
5 stalks of asparagus, cut into small pieces
1 large can cream of mushroom soup
1/2 can of water
salt and black pepper, to taste
1 package egg noodles, cooked per directions

Directions:
1. In a medium skillet brown cube steaks in 1 tablespoon olive oil.
2. In another small skillet saute asparagus and onions until onions are clear, season with salt and pepper.
3. Place asparagus and onions on top of steaks and add cream of mushroom soup and water.
4. Simmer for a 1/2 hour.
5. Cook egg noodles per package instructions and drain.
6. In a large mixing bowl combine noodles and mushroom soup mixture.

- You can cut cube steaks into pieces after cooking to make bites smaller.

Photo Credit: AlishaV

Serving Size: 4

Ingredients:
1 lb. beef cube steak, divided into 4 steaks
3 garlic cloves, minced and divided
1 teaspoon fresh basil, chopped
black pepper, to taste
2 tablespoons olive oil, divided
1 large zucchini, thinly sliced
1 small white onion, thinly sliced
1 14.5 oz can diced tomatoes
grated Parmesan cheese, to taste

Directions:
1. In a small mixing bowl combine 1 tablespoon garlic, basil and pepper. Press mixture in both sides of all 4 steaks.
2. In a large skillet add 1 tablespoon of olive oil over medium-high heat. Add in remaining garlic then add the zucchini and onions, cook for 3 minutes. Then stir in diced tomatoes and cook for another 3 minutes. Remove, set aside and keep warm.
3. Add remaining olive oil and place cube steak in skillet. Cook on both sides for 2 minutes or until they reach desired doneness.
4. Serve with cooked vegetables.

Photo Credit: mnapoleon

Serving Size: 4

Ingredients:
1 lb. cube steak
salt and pepper, to taste
1 tablespoon olive oil
4 eggs
4 slices Havarti cheese
8 slices bread, toasted
hot sauce, to taste

Directions:
1. Divide cube steak into 4 patties and season with salt and pepper.
2. In a large skillet heat olive oil over medium-high heat. Add in cube steak, cook 2 minutes per side or until it reaches desired doneness.
3. Right before they are done place a slice of cheese on top of each patty.
4. Remove from skillet, set aside and cover.
5. Fry all 4 eggs. Place cooked eggs on top of cube steak and cheese. Place on toasted bread, add hot sauce and top piece of bread.

Photo Credit: Ambernectar13

Serving Size: 4

Ingredients:
4 tablespoons olive oil
1 small white onion, chopped
3 large garlic cloves, minced
4 beef cube steaks
3 teaspoons curry powder
2 cups beef stock
1 teaspoon cayenne pepper
salt and pepper, to taste
fresh cilantro, garnish

Directions:
1. In a large skillet pour in oil over medium heat. When hot add in onion and garlic. Cook until onions turn clear.
2. Then add in the cube steaks. Sprinkle in the curry, turn steaks over and sprinkle in the rest. Cook for 2 minutes.
3. Pour in the beef stock and other ingredients. Bring to boil. Simmer for 45 to 60 minutes or until beef is tender.
4. Serve on top of steamed Basmati or Jasmine rice. Garnish with fresh cilantro and serve.

photo credit: avlxyz

photo by love janine

Serving Size: 6

Ingredients:
1 1/2 lbs. beef cube steak
1 tablespoon olive oil
2 cloves fresh garlic, minced
1 large white onion, chopped
1 tablespoon red wine vinegar
2 16 oz. cans new potatoes
2 cans sweet corn, drained
1 1 lb. bag frozen cut carrots
1 package mushroom gravy mix
1/3 cup water
sea salt and black pepper, to taste

Directions:
1. Cut beef cube steak into bite-size pieces.
2. Pour oil in a large skillet. When hot add in garlic and cook for about 30  seconds before adding in onion and cube steak. Brown quickly, then transfer to crock pot.
3. Add vinegar to skillet, stir and pour remaining scrapes into crock pot.
4. Then add potatoes, corn, carrots, gravy mix, water, salt and pepper. Stir and cover.
5. Cook on low for 5 to 7 hours.

photo by rick

Serving Size: 4

Ingredients:
1 1/2 lbs. beef cube steak
1/2 cup flour seasoned with salt and pepper, to taste
3 tablespoons olive oil
1 small white onion, chopped
2 teaspoons vinegar
1 tablespoon lemon juice
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
salt and pepper to taste

Directions:
1. Season cube steaks with flour mixture.
2. In a large saucepan add in olive oil over medium heat. Place cube steaks in hot oil and add in chopped onion.
3. In a small mixing bowl combine viegar, lemon juice, ketchup, Worcestershire sauce, brown sugar, salt and pepper. Mix well.
4. Flip cube steaks over and pour mixture over them.
5. Cook uncovered for 30 minutes, or until cube steaks are tender.

photo by Jenniferschwalm

Serving Size: 4

Ingredients:
1 lb. beef cube steak
sea salt and black pepper, to taste
1 package fresh mushrooms, sliced
1 medium onion, sliced
1 1/2 tablespoons olive oil
3 tablespoon all-purpose flour
2 cups beef broth
1 beef bouillon cube
2 tablespoon tomato paste
1 teaspoon dry mustard powder
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 cup plain yogurt
1 package egg noodles, cooked

Directions:
1. Cut beef into thin strips. Season both sides with salt and pepper, set aside.
2. In a large skillet cook mushrooms and onions in olive oil. Remove and set aside in a bowl.
3. Place meet in the same skillet and brown lightly on both sides. Set aside with the vegetables.
4. Add flour to oil in the skillet, adding a little more oil if needed. Pour in beef broth, gradually. Stir continuously until thick.
5. Add tomato paste, mustard powder, garlic powder, basil, and oregano.
6. Place vegetables and beef back into skillet. Cover and let simmer for 3-5 minutes.
7. Pour in yogurt, stir and heat but do not let it boil.
8. Serve over egg noodles.

Photo by 3liz4

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.

Photo by LauraFries.com

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.