Reviewed: Jun. 21, 2009

This was a big hit with my husband and son. Both picky eaters. I will be making this again and again.

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Leeann

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Reviewed: Jun. 21, 2009

I gave this four stars because I think that the recipe sounds tasty. However, we didn't like the homemade sauce to go on it. My husband wouldn't even eat it without almost gagging. I thought it was bitter or something but could hadle it better than him. I think next time I will try it with a jar of spaghetti sauce.

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Jun. 11, 2009

Nothing wrong with the recipe, but apparently I still hate cube steak. This did not provide the magic necessary to make cube steak not a strangely textured meat. With that said, I too used jarred sauce but did everything else according to the recipe. To people who used the pre-shredded mozzarella--oh you're missing out. The kind you buy in a brick and cut yourself is about 5 billion times tastier and, in all likelihood, makes this recipe 5 stars (if you like cube steak anyways.) My husband ate both our steaks so nothing was wrong with the recipe...we'll try it again with chicken and see if that suits me better :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 28, 2009

VERY VERY Good!!!

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CRISI13

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Reviewed: May 27, 2009

OMG - this is the only way to make cubed steaks. I've never had a good cube steak before and these were delicious. We used about yr old frozen venison and it came out wonderful. The key is to only brown the steaks in the pan for 1-2 minutes on each side and to allow most of the cooking to take place in the oven. I baked 1/2 w/sauce (as per another reviewer) & 1/2 the way the recipe stated. They both came out great. Another idea: Omit the tomato sauce and make sandwiches using this recipe. Top w/your favorite cheese or sauce.

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Renee

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Reviewed: May 14, 2009

this recipe is wonderful!!!! my husband and 2 1/2 yr old loved it ! i didnt have craker crumbs so i used italian bread crumbs, i also added extra tomato sauce, one onion sauteed in butter and some diced tomatoes to the sauce mixture! it turned out great! the steak was tender! i served it with noodles and a salad and everyone loved it! my husband wants to know when we are going to have it again! thanks for sharing this is a definate keeper..

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millertime

Cooking Level: Expert

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Reviewed: May 8, 2009

Excellent! My family loved these. When grandma comes to town, they all wait for cube steak and mashed potatoes. I think this equally as enticing, if not more so! I didn't have saltines, so I used spiced bread crumbs. And I used Ragu sauce instead of preparing my own. Easy and yummy!

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Robin

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Reviewed: May 7, 2009

Ok recipe for cube steak. I will make again, but with chicken. We just don't really like cube steaks, but the breading was delicious. I did also use sauce from a jar, and that was very good.

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shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

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Reviewed: May 1, 2009

Followed recipe exactly. My family loved it! I will make this again and again!

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ROBADOB1

Cooking Level: Intermediate

Home Town: Sterling, Illinois, USA

Living In: West Bend, Wisconsin, USA

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Reviewed: Apr. 24, 2009

I was looking for a different way to cook cube steak and one of the girls on the exchange suggested this one. It was very tasty. My husband and I both really enjoyed it. I didn't change a thing!

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aly

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

Used the recipe for the steak coating, but used our own homemade sauce. Really yummy, and a pleasant change from the usual chicken parm.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 15, 2009

I had sirlion and wanted to make something. I thought this recipe sounded interesting. It was definatley different, I am a chick parm girl and I think my mind said I was chewing chicken, buit my mouth was just chewing and chewing. It came out medium well, We like medium rear, so it was just okay for us. I will probably stick to my chicken on the future, but again it was "different".

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LDUBEAU

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Reviewed: Apr. 13, 2009

My 8 year old daughter loved this..so, I'm making it again tonight. I also used seasoned bread crumbs and prepared sauce.

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bonbon

Cooking Level: Expert

Home Town: Ojai, California, USA

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Reviewed: Mar. 30, 2009

I hate cube steaks (too tough) but I keep ending up with them as my husband's relatives have cows on their farm and they give us lots of meat. Every cube steak recipe I've tried is terrible but I'm going to try this one tonight. I'll update after my husband's verdict. UPDATE: It was ok. still a little bland (husband said it didn't really have any flavor, I agree) but better than other cube steak recipes. I did what another reviewer recommended and baked them with the sauce on so the juices could penetrate and hopefully make less chewy. Didn't really work. Also, you need about double of the flour and cracker mixtures to cover four steaks. Unless you have tiny steaks, but mine were pretty big.

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Tina W

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Awesome recipe! Turned out great!

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WebMistresss

Cooking Level: Expert

Home Town: Front Royal, Virginia, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 16, 2009

okay like most people I made a few changes. I added some italian seasoned breadcrumbs to the saltines and parmasan. The other change I made was in the sauce. I took one 15 oz can of tomato sauce then stirred in one small can of italian seasoned tomato paste. Then I seasoned it with 1 1/2 tbsp of sugar, salt, pepper, red pepper flakes, basil, thyme and garlic powder. Let it simmer while you cook the steaks and then prepare like normal. I used the left over and tossed it with some pasta on the side. This was wonderful with venison steaks.

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meghan

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Reviewed: Mar. 12, 2009

This was very good. Just like chicken parmesan except with beef. I used panko and italian bread crumbs instead of crackers. I used a jarred red pasta sauce for the sauce. It was very flavorful. Will definitly make again.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Mar. 11, 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.

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shecancook

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This was really good!!! Cube steak is so cheap,its nice to have found a great way to use it. Thanks for the recipe.

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BRATTYBLUEEYES

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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Reviewed: Feb. 22, 2009

This was so good! It tastes very much like veal parm, but I don't eat veal, well I haven't for many many years.I did use italian style breadcrumbs,instead of saltines and fried in olive oil instead of vege oil.Also used a whole jar of spaghetti sauce,I wanted to keep them somewhat "crispy" poured around steaks after 1/2 hour. Topped them with the 5 cheese shredded italian cheese blend.SERIOUSLY a great recipe on the cheap$$! I will make this again and again.Thanks!!

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