This is a great combination. I don't use white sugar very often, so I replaced it with liquid honey. I would also suggest maple syrup as a substitute for the sugar. I served it over baby romaine with feta, sliced strawberries, red peppers, and julienned cucumber. Nuts would be great (probably slivered almonds) but there was an allergy concern this time.

Reviewed On: Apr. 12, 2009

This was a great recipe. Usually I make cube steaks with gravy and mushrooms but this was a fresh tasting change. I confess to using the recipe as inspiration rather than following it step by step, but I really wouldn't have had the idea without this. Like a couple of other reviewers, I used Italian seasoned breadcrumbs to bread the steaks, and prepared spaghetti sauce instead of the tomato sauce directions (red wine and herb variety, which was perfect with the beef.) However, other than that, I followed the recipe pretty directly. I don't think covering the steaks and sauce with foil would be a good idea because the breading would get mushy/soggy. I needed a little more time in the oven with the sauce and cheese to heat things through and get the cheese to bubble a bit -- roughly 10 mins or so. We served this with rigatoni and some more of the jarred sauce and a veggie. I need to up my iron in food and usually like chicken best, and this made beef very tasty and appealing to me. Thanks for the great idea.

Reviewed On: Mar. 11, 2009

I've made this a couple of times from the Kraft magazine. It is quick and easy, and appeals to picky kids. I was happy to find it here so that I could access it faster. Thanks!

Reviewed On: Mar. 1, 2009