This is a great Italian style way to prepare beef or venison cube steaks. Double the ingredients for a crowd!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

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  • Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

  • Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Partner Tip

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

Nutrition Facts

457.8 calories; 32.5 g protein; 17.1 g carbohydrates; 153.5 mg cholesterol; 1249.5 mg sodium. Full Nutrition

Reviews (402)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2005
Tasty. I like cube steaks but there doesn’t seem to be many ways to fix them. I’d give this 5 stars for concept and flavor and I’ll probably make it again. But I gave it only 4 stars for ingredient amounts and method. The flour and the cracker mixtures were very skimpy amounts to bread 4 steaks. I also hate it when canned goods are called for in uneven can amounts. Instead I used a whole 15 oz. can to avoid having leftover tomato sauce and adjusted my spices. I’ve found that even though cube steaks are tenderized at the market they are still a fairly chewy piece of meat. I followed the baking method in this recipe as stated. Next time I will bake the browned cube steaks longer with the sauce poured over them and covered with foil so they “stew” a bit for added tenderizing. Then melt the cheeses on top. Read More
(396)

Most helpful critical review

Rating: 3 stars
04/26/2012
A lot of work for a fair result. Next time I'll use a quart jar of canned tomatoes instead of a pint jar. Read More
(14)
535 Ratings
  • 5 star values: 292
  • 4 star values: 168
  • 3 star values: 47
  • 2 star values: 16
  • 1 star values: 12
Rating: 4 stars
07/07/2005
Tasty. I like cube steaks but there doesn’t seem to be many ways to fix them. I’d give this 5 stars for concept and flavor and I’ll probably make it again. But I gave it only 4 stars for ingredient amounts and method. The flour and the cracker mixtures were very skimpy amounts to bread 4 steaks. I also hate it when canned goods are called for in uneven can amounts. Instead I used a whole 15 oz. can to avoid having leftover tomato sauce and adjusted my spices. I’ve found that even though cube steaks are tenderized at the market they are still a fairly chewy piece of meat. I followed the baking method in this recipe as stated. Next time I will bake the browned cube steaks longer with the sauce poured over them and covered with foil so they “stew” a bit for added tenderizing. Then melt the cheeses on top. Read More
(396)
Rating: 4 stars
09/01/2005
Can I say Yum. I did change a few things, didn't have crackers, so breaded it flour/garlic salt combo, egg and then italian seasoned bread crumbs which works well with the recipe anyways. As per another reviewer, when baking the already fried steaks, I put them in a baking dish sprayed with pam, and poured store bought spaghetti sauce over the top, covered with foil and baked for 20 minutes. Placed thick slices of mozzarella on top of the sauce and baked for 10 minutes longer, served on top of spaghettini...very good and fairly easy. Read More
(210)
Rating: 5 stars
04/06/2005
OH MY WORD! I have used this recipe several times. I have a catering business on the side and even my customers liked it. My husband and I use the breading recipe (first 9 ingredients) for chicken, pork chops etc., brown them in some olive oil and serve with your favorite dipping sauce or gravy. Definately a keeper! Read More
(204)
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Rating: 5 stars
01/19/2006
I'm giving this 5 stars because my husband really liked it. I would have only given it 3 stars. I will make it again, but I will change a few things. For starters, I didn't think the cubed steak got tender enough, so it needs to be cooked longer. I will probably brown it the same way, pour the sauce on, cover and cook for an hour or more. Secondly, I would use a marinara sauce or pasta sauce instead of plain tomoato sauce. There wasn't enough flavor for me in the tomato sauce, even with the basil & sugar. My husband works for a tomato company, so I'm pretty used to spicy, flavorful sauce and this didn't do it. Even my dh complained about that a little and thought it would be better with a jarred spaghetti sauce. However, it smells fabulous and with a few alterations, I can see this being a 7 star recipe! P.S. I also didn't like the cheese on the top, but that is just me. My 3 year old daughter loved it. Read More
(80)
Rating: 4 stars
09/07/2005
This is a good dish. I did change some things though. I used bread crumbs seasoned with Italian seasoning since I didn't have any crackers and I used store bought sauce. Overall this was a really easy & good meal. I'm just so excited that there's another way to cook cube steak. Being from the south all I've ever done is fried it. Thanks for the recipe! Read More
(49)
Rating: 4 stars
08/20/2007
I am trying to use up what I have in the freezer and I had some boneless skinless chicken breasts that had been run through a tenderizer. They had the same bumpily appearance as a cube steak so I used them. The browning process cooked them through so I didn't have to bake them. I used panko instead of saltine crackers for the breading and an eight ounce can of tomato sauce with a can of diced tomatoes for the sauce. These came out great. I'll try it with beef cube steaks when I'm allowed to buy new meat. Read More
(48)
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Rating: 5 stars
01/16/2005
Really great recipe! I used Italian seasoned breadcrumbs in place of the crushed saltines. Tasted great... the whole family loved this one! Read More
(42)
Rating: 5 stars
01/26/2006
awesome with venison. Read More
(28)
Rating: 4 stars
10/13/2005
This was good but a little bland. I will use spaghetti sauce instead of plain tomato sauce next time. Also it seemed like something was missing.....should be recommended to be served with spaghetti such as with chicken or veal parmesan. Read More
(27)
Rating: 3 stars
04/26/2012
A lot of work for a fair result. Next time I'll use a quart jar of canned tomatoes instead of a pint jar. Read More
(14)