Reviewed: Oct. 24, 2007

This was good. We're getting local beef and I didn't quite know what to do with all the cube steaks we got, so I was glad to find this. I also substituted spaghetti sauce for the tomato sauce & spices. I'll make it again.

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MOLLYSMAMA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2007

This was a total hit in my house, super tender and easy too. My husband isn't a big cube steak fan but I had some in the freezer to use up so I didn't tell him what it was at first, but by the end of the meal we both agreed this is a keeper. I made a few changes: a) used light/wheat bread crumbs instead of crackers and mixed in a bit of ground flaxseed b) used olive oil instead and a healthy garlic/chunk tomato sauce so didn't need oregano or sugar c)slightly banged meat with tenderizer first. I got the oil hot to really crisp the outside first and had to bake for closer to 10 minutes to get the cheese really melted (I think the few extra minutes helped with tenderness) You'd never know this was a "healthier" version! Served over spaghetti squash.

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ChiariKitten

Cooking Level: Beginning

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Reviewed: Oct. 19, 2007

Loved it

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Linda

Cooking Level: Expert

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Reviewed: Oct. 14, 2007

Overall it was prety good...I just didn't cook the right noodles, but it was loved and will do it again!

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Nay

Cooking Level: Intermediate

Home Town: Gilbert, South Carolina, USA

Living In: Richlands, North Carolina, USA

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Reviewed: Sep. 8, 2007

I haven't ever cooked with cubed steak, but I started a nannying gig and had to cook them dinner with VERY limited ingredients in the house, this came up as one of my few choices through ingredient search (though I was forced to make a very modified version, same idea though). I thought it was just OK but the family was blown away by the "restaurant quality."

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pearltellszoe

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Reviewed: Aug. 16, 2007

I rated this simply because my husband loved it. I used jarred sauce as well. I do not really care for cube steak, but this was MUCH more tender than any other way I have prepared it. Overall, I will keep this one around!

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Erika

Cooking Level: Intermediate

Home Town: Massena, New York, USA

Living In: Jeffersonville, Indiana, USA

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Reviewed: Aug. 15, 2007

This was a good and simple idea for a different spin on cube steak. I'm not a cube steak fan, and it didn't miraculously turn me into a fan, but it was better than I've had it other ways. I did like how the steaks were cooked first and then the sauce spooned on after they were mostly done.

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JUST-MARRIED

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Reviewed: Aug. 14, 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.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 30, 2007

Good recipe for cubed steaks.

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Jul. 18, 2007

A+ Recipe! This tasted incredible! We will definitely keep this in our dinner rotation.

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Christi

Cooking Level: Expert

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Reviewed: Jul. 16, 2007

A great way to use tenderized round steak! I did have to double the amount of cracker/parmesan mixture. I also used fresh ground parmesan/romano mix.

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Kansas

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Reviewed: Jul. 10, 2007

Very tasty, but some of my friends thought it a little greasy. I prepared angel pasta tossed with the extra sauce and cheese for a side and that seemed to help!

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Marangatang

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Reviewed: Jul. 10, 2007

I was searching for some unique way of cooking cube steaks that I got on sale and stumbled upon this recipe. It's okay; I enjoyed the chicken fried steak recipe that I got off this site much better.

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DEREALTOR

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Bethany Beach, Delaware, USA

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Reviewed: Jun. 22, 2007

Wow! Great dish that even my daughter (who does not like anything to do with tomatoes) loved. I would suggest being ready to use more breading ingredients than called for, especially if you have almost 2 lbs. of steaks like I did! Jarred marinara worked just fine, and I also followed others' advice, baking for 15 minutes first, then another 20 after adding the sauce and cheese. We'll be trying this again soon using chicken breasts. Thanks!

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Rae-in-CA

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Concord, California, USA

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Reviewed: May 22, 2007

This is a fantastic recipe. I recommend using your own favorite sauce (bottled or homemade) because then the taste is just the way you want it. I used my homemade chunky tomato sauce - and I love my sauce so I knew I would love the dish! FANTASTIC!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Apr. 25, 2007

I thought this dish was a very good use of cube steak! I used my own homemade spaghetti sauce and on the steaks used equal parts saltines and italian breadcrumbs but I'm sure it would be just as good as is.

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Amy

Home Town: Toledo, Ohio, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: Apr. 20, 2007

Waaay too much parmesean for our taste. Next time I will not add the extra parmesan cheese on top.

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phillipsrtn

Cooking Level: Intermediate

Home Town: Camilla, Georgia, USA

Living In: Lawton, Oklahoma, USA

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Reviewed: Feb. 28, 2007

This was very good. It was a nice change to what I usually do with cube steak. Will definitely make again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 22, 2007

Delicious!! Like other reviewers, I used jarred spaghetti sauce (and still included the spices). I actually doubled the sauce as I served it with a side of angel hair pasta. Quite yummy!!

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Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

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Reviewed: Jan. 21, 2007

Very good! I did change one thing. I used fancy spaghetti sauce that was premade to put over the meat instead of mixing up the tomato sauce and spices. Easier and very good.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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