130 Ratings
  • 5 Rating Star 65
  • 4 Rating Star 44
  • 3 Rating Star 15
  • 1 Rating Star 5
  • 2 Rating Star 1

This is a great, inexpensive alternative to veal parmesan!

Lorrie
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.

  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.

  • Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1014.28 calories; 59.38 g protein; 87.02 g carbohydrates; 47.17 g fat; 156.66 mg cholesterol; 1567.09 mg sodium.Full Nutrition


Reviews (84)

Read All Reviews

Most helpful positive review

David Tripp
02/06/2004
I followed the hint and left the prepared dish in the refrigerator overnight! The meat was very tender flavorful. I will use this recipe often! I did add 1 Tablespoon of fresh chopped Sweet Basil to the sauce.
(34)

Most helpful critical review

Anonymous
01/28/2011
meat was tough
(4)
130 Ratings
  • 5 Rating Star 65
  • 4 Rating Star 44
  • 3 Rating Star 15
  • 1 Rating Star 5
  • 2 Rating Star 1
Anonymous
02/09/2004
Great alternative to chicken and veal. I seasoned the cubed steak with salt and garlic powder then I dipped in 2 beaten eggs so the breading would stick. Quickfrying with the garlic in the olive oil gives it a great flavor. I think I will use a more substantial pasta than angel hair next time. Might be fun with bowties. Family loved it - will definitely do it again.
(37)
DREGINEK
01/06/2004
To me this was just a different version of spaghetti. Family REALLY liked it but they are spaghetti lovers. I also thought it was tasty but I was hoping for something a little more unique. Used red bell peppers instead of green added fresh sliced mushrooms and 4 blend Italian cheese. Either way my family begs me to make this one again although I will never serve to guests. Still good! Thanks Lorrie
(35)
David Tripp
02/06/2004
I followed the hint and left the prepared dish in the refrigerator overnight! The meat was very tender flavorful. I will use this recipe often! I did add 1 Tablespoon of fresh chopped Sweet Basil to the sauce.
(34)
Anonymous
09/05/2008
Ever since i read this recipe I cook this meal atleast once a week! Ive changed things up a bit but i still want to thank you! Heres what i did: I take the cube steaks and dip them in egg and then coat with the parmesan cheese then garlic and then the breadcrumbs. Then I fry them in oil till the are cooked and top with fried onions. Then I make the pasta on the side. I use rotini noodles and top them with butter garlic and parmesan cheese. Its so good. I felt this was a quicker way to make YOUR recipe and is still delicious. Let me know if you try it!
(22)
Nadia
02/06/2004
GREAT!! I dipped the cube steaks in flour then egg and then the breadcrumb mixture so it would stick better. I also cooked the green pepper and onions in the tomato sauce before putting on top of the steaks. I also substituted linguine for the angel hair although I am sure the angel hair would have been just as wonderful! My hubby gives this a 25 out of 5. Thank you for sharing!
(20)
ANNABANANNA
06/01/2005
Very good I dipped the steaks in Italian dressing before coating them the garlic in the pan when browning the meat started to burn so I wouldn't put it in the pan next time. The pasta is very good with the garlic and butter in it. I added extra herbs garlic and mushrooms to the spaghetti sauce.
(18)
cookingteacher
01/25/2011
I changed the recipe significantly for ease and to avoid using prepared sauce which has too many added ingredients (sugar and salt)... I use round steak instead of cube steak (not as tough and easier to handle) dredged in egg and then bread crumbs combined with parmesan cheese. After browning the steaks in olive oil add 1/2 c. chopped onion one can tomato paste (again for richness of taste) and 1 tomato paste can full of water to the skillet drippings. Blend well and cover steaks--eliminate spaghetti sauce. Bake the same as this recipe indicates. Fast easy and more flavorful in my opinion.
(13)
DELUXMARY2000
02/06/2004
Wow. My fiance and I loved this dish. I chopped the veggies up because we don't like big pieces of pepper. I also used NY Strip steak cubes so it was very tender. Next time I'll definitely put more meat in because we were fighting each other over the last few pieces of steak:) This was excellent w/ 4-cheese spaghetti sauce (I forget which brand)
(13)
MomZilla (Evin)
02/23/2011
Use good sauce! The meat was delicious before I ruined it w/ crummy sauce...the pasta was delish too!!
(10)