Stuffed Cube Steaks Recipes

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CUBE STEAKS ITALIANO



Cube Steaks Italiano image

Packed with Italian flavor, these mouthwatering cubed steaks from Jo Ann Honey of Longmont, Colorado are ready in no time, and cleanup is a breeze! "This is one of my favorite quick meals that's fairly inexpensive and healthy," says Jo Ann.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 small zucchini, sliced
8 cherry tomatoes, halved
1 small onion, chopped
1 teaspoon olive oil, divided
2 beef cube steaks (4 ounces each)
2 teaspoons shredded Parmesan cheese

Steps:

  • In a small bowl, combine the basil, garlic powder and pepper. In a large skillet, saute the zucchini, tomatoes, onion and 1 teaspoon spice mixture in 1/2 teaspoon oil until zucchini is crisp-tender. Remove and keep warm. , Sprinkle the remaining spice mixture over cube steaks. In the same skillet, cook steaks in remaining oil over medium heat for 1-2 minutes on each side or until no longer pink. Sprinkle with Parmesan cheese. Serve with vegetables.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 59mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CUBE STEAK PARMESAN



Cube Steak Parmesan image

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

Provided by SMR012

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 16

3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
2 tablespoons water
⅓ cup crushed saltine crackers
⅓ cup grated Parmesan cheese
½ teaspoon dried basil
3 tablespoons vegetable oil
4 (4 ounce) beef cube steaks
1 ¼ cups canned tomato sauce
2 ¼ teaspoons white sugar
½ teaspoon dried oregano, divided
¼ teaspoon garlic powder
4 slices mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 17.1 g, Cholesterol 153.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 32.5 g, SaturatedFat 10.3 g, Sodium 1249.5 mg, Sugar 6.1 g

CUBE STEAK ROLL-UPS



Cube Steak Roll-Ups image

One of my favorite ways to fix cube steaks! (Prep and cook times are estimates, but I think you could get these on the table within 30 minutes!)

Provided by SilentCricket

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 cube steaks
1 box Stove Top stuffing mix or 1 box your favorite prepared stuffing
flour, seasoned with
salt and pepper or seasoning salt
oil
1 (10 3/4 ounce) can cream of mushroom soup
1 packet dry onion soup mix

Steps:

  • Prepare stuffing according to package directions.
  • Onto each steak, place a generous helping of stuffing in center.
  • Roll up steak (s) and secure with toothpicks or skewers.
  • Dredge each roll-up in seasoned flour.
  • Brown meat in oil.
  • Remove meat and drain off any excess fat.
  • Combine mushroom soup and onion soup mix in small bowl.
  • Return meat rolls to pan and pour soup combination over meat.
  • Simmer on low heat until meat rolls are heated through and meat is done to your liking.
  • Remove toothpicks before serving.
  • Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
  • Note: You could probably stuff the meat with a rice-based stuffing if you'd like!

STUFFED CUBE STEAKS



Stuffed Cube Steaks image

This recipe turns an inexpensive cut into a satisfying main dish.-Mary Reynolds, Gardner, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

8 beef cube steaks (4 ounces each)
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/2 cup French salad dressing
1 cup shredded carrots
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped green pepper
1/4 cup beef broth
2 tablespoons canola oil
1 tablespoon cornstarch
1/4 teaspoon browning sauce, optional

Steps:

  • Pound steaks to 1/4-in. thickness. Sprinkle with 1 teaspoon salt and pepper. Place in a greased 13x9-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour. , In a large saucepan, combine the vegetables, broth and remaining salt. Cover and cook over medium heat for 6-8 minutes or until tender. Drain, reserving liquid. , Spoon 1/4 cup vegetable mixture onto each steak; roll up and secure with toothpicks. In a large nonstick skillet, brown meat rolls in oil on all sides. Cover and simmer for 35-40 minutes or until meat is tender. Remove with a slotted spoon; keep warm. , Combine cornstarch and reserved cooking liquid until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Remove toothpicks. Serve with steak rolls.

Nutrition Facts : Calories 258 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 655mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.

SLOW COOKER STUFFED BEEF ROLLS



Slow Cooker Stuffed Beef Rolls image

These beef rolls cook conveniently in your crock pot. Made with cube steak, they're an easy meal and an American version of rouladen.

Provided by Judith Hannemann

Categories     beef     Comfort Foods     Everyday Meals     Slow Cooker

Time 6h30m

Number Of Ingredients 12

6 large beef round cube steaks*
2 cups thickly sliced fresh mushrooms
2 cups soft bread crumbs
4 slices crisp-cooked bacon (diced)
1/4 cup finely chopped onion
1/4 cup finely chopped mushrooms
1/4 cup grated carrots
1 tsp salt
1/4 tsp pepper
1 tbs butter
2 pkgs brown gravy mix
1 1/4 cups water

Steps:

  • *Thin beef roundsteaks labeled for "bracciole" can be substituted
  • **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
  • Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
  • Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
  • Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
  • Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
  • If using the brown gravy mix, at the end of the cook time--or whenever beef rolls are done--remove rolls from slow cooker.
  • Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there's no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
  • If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
  • If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
  • Makes 6 beef rolls.

Nutrition Facts : ServingSize 1 person, Calories 515 kcal, Carbohydrate 28 g, Protein 43 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 133 mg, Sodium 872 mg, Fiber 2 g, Sugar 3 g

CUBE STEAK FLORENTINE



Cube Steak Florentine image

Spinach, cheese, and cube steak. Delicious! Good with hot buttered or cheesy rice. Also good with basmati rice. Spinach mixture is good just by itself as a vegetable.

Provided by Silver Raven

Categories     Meat

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 (10 ounce) package chopped spinach, thawed and drained
1 (2 7/8 ounce) can French-fried onions
1 cup colby-monterey jack cheese, shredded
1/2 teaspoon salt
4 -6 cube steaks
2 -3 teaspoons dijon-style mustard
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees F.
  • Spray 13x9x2 inch baking pan with nonstick spray.
  • In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
  • Mix well.
  • Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
  • Roll up, jelly roll style and set aside.
  • Repeat for remaining cube steaks.
  • Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
  • Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
  • Cover with foil and bake for 30 minutes in preheated oven.
  • Uncover and bake for 10 minutes longer.

SLOW-COOKER SPINACH-STUFFED CUBED STEAKS



Slow-Cooker Spinach-Stuffed Cubed Steaks image

Beefy steaks wrapped around a spinach filling are a great dinner to come home to.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 8

4 beef cubed steaks (about 1 1/4 pounds)
1/4 cup basil pesto
1 tablespoon plus 1 teaspoon instant minced onion
1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup beef broth
1 teaspoon finely chopped garlic
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
  • Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
  • Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
  • Remove steaks from cooker to serving platter; keep warm.
  • Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg

STUFFED CUBE STEAKS



Stuffed Cube Steaks image

My mother used to make this for us growing up. It's a nice change from frying it and the gravy and stuffing make it more tender and moist!

Provided by Mary Allison Wilkerson

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 5

1 box prepared stuffing mix
1-2 lb cube steak
1 can(s) sweet corn drained
1-2 dash(es) salt and pepper
1 jar(s) brown mushroom gravy

Steps:

  • 1. Follow directions for your stuffing mix. Lay out your cube steaks and salt and pepper both sides.
  • 2. Once stuffing has set up, add one can of sweet corn, drained. Mix together. Place a heaping tablespoon of stuffing and corn mixture onto the middle of each steak.
  • 3. Fold both sides together, making a seam. I used toothpicks to hold the meat together. Pour a jar or can of brown or mushroom gravy over the top and bake at 350 for 30-35 min

HERB STUFFED CUBE STEAK



HERB STUFFED CUBE STEAK image

Categories     Beef     Bake     Dinner

Yield 4

Number Of Ingredients 6

1/3 cup butter
2/3 cup water
1/2 package (2 cups) herb stuffing mix
4 beef cubed steaks
2 TBLS oil
3 /3/4 oz pkg mushroom gravy mix

Steps:

  • In 2 quart saucepan over high heat, heat butter and water to boiling, stir in stuffing mix untill well mixed. With spoon, spread about 1/2 cup of mixture evenly on each cubed steak, laving about 1/2 inch edge on all sides. Starting at short end, roll up cubed steaks, jelly-roll style, secure with toothpick. In 10 inch skillet, over medium heat, brown cubed steaks in oil. Stir in 1 cup of water and gravy mixture until sauce is blended. Reduce heat to low and cover, simmer 30 min or until steaks are tender, stirring and turning meat occasionally. Remove toothpicks. Serve gravy over meat rolls.

ITALIAN CUBE STEAKS WITH STUFFED PEPPERS



Italian Cube Steaks with Stuffed Peppers image

This is another collaboration between me and my husband. We found a delicious looking array of peppers while shopping and just had to buy an assortment. After much debate, we decided to make stuffed peppers. Add that to the package of cube steaks that kept trying to jump out of our over-stuffed freezer and Friday night's dinner...

Provided by Amanda Camden-Spina

Categories     Steaks and Chops

Number Of Ingredients 18

ITALIAN CUBE STEAKS
8 cube steak
1 c italian bread crumbs
1/2 c parmesan cheese, grated
1/2 c all purpose flour
1 Tbsp italian seasoning
2 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper, ground
STUFFED PEPPERS
8 peppers (we used 2 each of green, red, orange and yellow)
2 pkg chicken rice (no special brand required)
2 ears of sweet corn
1 Tbsp garlic powder
1 Tbsp onion powder
1/4 c parmesan cheese, grated
24 oz jar of your favorite spaghetti sauce (we used mushroom)
1 1/2 c water

Steps:

  • 1. ITALIAN CUBE STEAKS: *If you want an extra kick to the seasoning, try adding 1 teaspoon each of cayenne pepper, red chili flakes and chili powder.
  • 2. Heat your oil in a large frying pan (I like my cast-iron pan for this but stainless or non-stick will work just as well). Start with the heat on high, then bring it down a bit once you start cooking. Test the oil's readiness by dropping a pinch of flour in it. If it sizzles and pops, you're ready to fry.
  • 3. Press your steaks between some paper towels to remove the excess juices. Really wet steaks result in gummy coating and icky blood bubbles in the oil (sounds gross but I don't know how else to describe it).
  • 4. Cut a strip off one of the steaks (about 1/4 of the steak), dredge it in your flour mixture and fry. Should only take a minute or two, depending on the size of your piece. You'll want to take it out when the coating starts to turn a golden brown.
  • 5. Taste test for flavor, adjust seasoning if needed.
  • 6. Dredge the remaining steaks as you are ready to cook them (if they are left to sit in the flour too long, they get gummy) and fry. Should take 3-4 minutes each side only, over cooking makes them oily and a bit tough. If you want to test your time, cook one steak per directions and check it for doneness. Also, don't over crowd the pan, it will drop the temp of the oil. If the oil temp gets too low, the steaks end up needing additional cooking time and will get over-saturated with oil. Place the steaks on a plate covered with papertowels when they are done cooking.
  • 7. STUFFED PEPPERS: Wash peppers then remove tops, seeds and fibers.
  • 8. Prepare rice per package directions.
  • 9. Cut corn kernals from cob.
  • 10. Add corn, seasonings, cheese and 8 oz of spaghetti sauce to rice and mix well. Taste test, add more seasoning, salt/pepper if desired.
  • 11. Fill all the peppers with rice mixture.
  • 12. In a baking dish or deep sauce pan with a lid, mix the remaining 16 oz. of spaghetti sauce and the water. (You can do this recipe on the stove top or in the oven, directions for both follow.)
  • 13. Place your peppers in the dish/pan and spoon some of the sauce over them. (Red peppers don't usually stand well on their own so you'll need to put them in the middle and use the other peppers to keep them upright.)
  • 14. For sauce pan: Heat on medium until the sauce just begins to bubble. Turn down low and cover, cooking for additional 45 - 60 mins depending the desired tenderness of the peppers. The longer they cook, the more the sauce will absorb the flavor of peppers (YUM!). Keep an eye on it and if the sauce is getting too thick, add a little more water to get desired consistancy. Also, I baste every 15 minutes but it isn't required.
  • 15. For baking dish: Cover dish with a foil dome. Make sure you leave some space between the peppers and the foil or they won't steam right and will end up soggy. Bake at 350 degrees for 60 minutes. Check tenderness and continue cooking in 15 minute intervals if needed. Again, baste if you wish, but you don't have to.
  • 16. *Variations: 1 cup of veggies such as carrots, peas or mushrooms. I wouldn't go over a cup without adding more spaghetti sauce to the rice mixture or it gets a bit dry.

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