Baked Cube Steak and Potatoes

April 7, 2009 by · Leave a Comment
Filed under: Beef Cube Steak, Beef Cube Steak Recipes 
Baked Cube Steak and potatoes

Baked Cube Steak and potatoes

 Serving Size: 4


2 lbs. beef cube steaks, cut into large cubes

4 russet potatoes, peeled and sliced

1 small white onion, diced

2 packages gravy mix


1. Heat oven to 350 degrees.
2. Prepare gravy per packaging instructions.
3. In a large baking dish layer meat potatoes, and onions. Top each layer with the gravy.
4. Cover with foil. Bake for 45 minutes. Pull foil off, bake for an additional 10 minutes or until potatoes are tender and meat is cooked.


Beef Cube Steak with Arugula Salad

Serving Size: 4



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



  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.