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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Reviewed: Dec. 2, 2006

I was used to flour only on my cube steak. This was a great change!

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Nikki Huxoll

Cooking Level: Expert

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Reviewed: Oct. 2, 2006

I will give this 2 1/2 stars. It was alright, but not great. It smelled great, but was not all that tasty.

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CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Sep. 19, 2006

I don't care for cube steaks too much, but I was in the mood for something different so I tried this recipe. I must say these were the tastiest cube steaks I've ever had. Mine came out a little bit dry but that's because I cooked them longer since my steaks were really thick. Like others, I used prepared speghetti sause but I added in some Italian seasoning, garlic powder, basil & parsley. They had lots of flavor! I think this would be really good on boneless, skinless chicken breast's or egg plant slices fried w/ the cracker-parmesam cheese mixture. Thanks for sharing.

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Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 8, 2006

Very good - but I admit, I modified it a bit. I didn't use jarred sauce (there IS such a thing???) but used diced tomatoes instead of the tomato sauce, and I completely skipped the sugar part. Also used Italian bread crumbs instead of Saltines. Otherwise, pretty much followed the directions (spicing to my family's tastes of course) only baking the cheese a bit longer than called for (my group loves their cheese all browned and bubbly.) Result - great taste, simple and easy meal. A nice new twist on cube steak. And the steak came out surprisingly tender and juicy. The ultimate test? When both munchkins decided it was a "do-again" type meal.

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Rochelle Karina

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hunt Valley, Maryland, USA

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Reviewed: Jul. 6, 2006

This was a different way to make cube steaks, but I think it still needed something. Other reviewer said to use prepared sauce, but I chose to follow the recipe. Next time I may take their advice.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Jun. 26, 2006

Great taste; quick and easy. Used spaghetti sauce, italian bread crumbs and a little extra garlic. Low quality steak came out juicy and flavorful.

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RACROBIN

Living In: Denver, Colorado, USA

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Reviewed: May 14, 2006

I followed advice left by others and substituted spaghetti sauce for the tomato sauce and related seasonings, and Italian bread crumbs for the saltines. The result was excellent. The cooking instructions resulted in tender pieces of meat, not tough at all. Delicious served on top of spaghetti. I had tried making something like this a few years ago with a different recipe, and my wife didn't like it. This version was a big improvement.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: May 2, 2006

This was delicious. I only used 1/2 teaspoon of sugar.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Apr. 25, 2006

A definite keeper. I'd make it again. Very easy and flavorful. No changes.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Apr. 15, 2006

The steaks had a great flavor and my family loved the change from the normal cube steaks. I used the spaghetti sauce from a jar as suggested from other reviewers.

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CGOLD68

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Reviewed: Mar. 27, 2006

This recipe was a definite hit!!! The only thing I changed were the cracker crumbs. Instead of those I used italian seasoned bread crumbs. I have made this using both tomato sauce and using Ragu 7-herb spaghetti sauce. We prefer the Ragu to the tomato sauce. This goes well on a bed of linguine mixed with butter and grated parmesan cheese.

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REDNECKMACHINIST

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Mar. 17, 2006

We really enjoyed this! I did what a lot of other folks did, and used jarred spaghetti sauce. I think it needs a little bit more than just 5 minutes after putting the cheese on - next time will bake the meat 15 minutes, add the cheese and bake another 15 minutes. Will definitely make again!

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Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 20, 2006

i have three kids and they are all picky eaters. actually all of them don't even like cubed steak. So when i made this dish their noses turned up. But when they kept going for seconds and thirds i knew this was a winner!!!! Delious recipe.

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kerrie

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Reviewed: Jan. 29, 2006

Made this recipe exactly as called for and really liked it. Something new to prepare instead of the old cube steaks and brown gravy. Husband liked very much and said it was a keeper!

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Linda

Cooking Level: Expert

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Reviewed: Jan. 26, 2006

awesome with venison.

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KSECOR

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Reviewed: Jan. 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.

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Reviewer:

DGREENE1096

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Reviewed: Jan. 16, 2006

Simple to make and very tasty dish.

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UGLISTIK

Cooking Level: Intermediate

Living In: Machesney Park, Illinois, USA

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Reviewed: Jan. 10, 2006

This was a great success. My kids hate anything new, but they loved this.

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JENISCRAPPIN

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Reviewed: Jan. 7, 2006

I was searching for a recipe like this! No more mushy cube steak in brown gravy! My family loved this. I used jarred spaghetti sauce (Newman's with red wine) and it was just delicious.. The cracker crumbs with parm cheese made a nice brown crunchy coating.I will make this over and over..Thanks so much for submitting this winner!

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