Reviewed: Apr. 30, 2012

I am not a cube steak fan but this recipe was a delcious way to prepare it. My family and I loved it! I will definately make this again.

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Reviewer:

terri

Reviewed: Apr. 26, 2012

A lot of work for a fair result. Next time, I'll use a quart jar of canned tomatoes instead of a pint jar.

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3 users found this review helpful

Reviewer:

Owen's Grandma

Cooking Level: Expert

Living In: Silver Spring, Maryland, USA

Reviewed: Apr. 19, 2012

Just needs more sauce. Served it over spaghetti.

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Reviewer:

msmooneyhan

Reviewed: Mar. 11, 2012

Awesome! Followed recipe as is but for three cube steaks. I will make this again, it was very good

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1 user found this review helpful

Reviewer:

hungryman

Cooking Level: Beginning

Living In: Lebanon, Pennsylvania, USA

Reviewed: Mar. 3, 2012

I LOVE this recipe. I usually double the cracker/cheese mixture and the egg in it and I omit the sugar in the sauce. I usually serve with pasta and it is one of my family's favorites!

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Reviewer:

Stephanie

Reviewed: Feb. 24, 2012

My husband and I loved this recipe! Didn't have saltine crackers so i used seasoned bread crumbs instead, turned out great. Only downside to recipe to me is not enough sauce. My husband likes alot of sauce. I will double the sauce part next time. Definitely a keeper! I definitely will be making this again!

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Reviewer:

tgipson511

Reviewed: Feb. 20, 2012

Not a lot of flavor, and a bite chewy. Frying the cube steak longer might help.

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Reviewer:

Kharris9311

Reviewed: Feb. 17, 2012

Made this for supper tonight and was superb...thanks for the recipe.

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2 users found this review helpful

Reviewer:

mjordanlmj

Cooking Level: Expert

Living In: Pasadena, Texas, USA

Reviewed: Feb. 13, 2012

Very good! I added a little garlic and onion powder to the flour mixture, and used my own homemade breadcrumbs and sauce and a combination of provolone and mozzarella cheese. Will definitely make this again!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 8, 2012

I really like this recipe. It's relatively easy and delicious. I cubed my meat which really stretched it out so I only needed one big steak. I also cooked it longer than the directions which really helped with the chewiness of the meat. It almsot tasted like veal parm. I also didn't use sugar in my sauce and I added fresh basil on the top before baking. Served with egg noodles and a salad it makes for a perfect meal. Yummm thank you for the idea!

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