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Are you tired of chicken fried steak? This recipe dresses up cubed steaks Italian-style with cheese, tomato sauce, basil and oregano. My husband and I like this main dish with a side of fettuccine Alfredo.—Sarah Befort Hays, Kansas
This recipe is:
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Nutritional Facts 1 serving (4 ounces) equals 478 calories, 27 g fat (10 g saturated fat), 202 mg cholesterol, 1,116 mg sodium, 16 g carbohydrate, 1 g fiber, 42 g protein.
Originally published as Cubed Steaks Parmigiana in Taste of Home October/November 2004, p30
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Oct. 26, 2011 by lynneandtom
This recipe is very good and was enjoyed even by my son who is a very picky eater. I used Ritz crackers in place of saltines.
Reviewed on Jun. 24, 2011 by beemii
I used progressive Italian breadcrumbs instead of saltine crackers and basil...We loved it would definitely make it again. I think I will try this with chicken next time too=)
Reviewed on Apr. 29, 2011 by Vicki24fan
This is delicious, my husband isn't one for trying something new but he loves this dish. I have made it several times now and on one occasion I used pork cube steak.....That was a NO! NO! Stick with the beef...Great Recipe
Reviewed on Aug. 06, 2010 by Hotcookie2
This has become one of my husbands favorites (and mine)! I love the flavor of the tomato sauce and I make sure to really pound out my meat thin. My mouth waters when I think of this recipe! Sometimes if I am in a hurry I have substituted Italian Bread crumbs and then mixed in the parm. cheese. That way I am not scrabbling through my spices.
Reviewed on Jan. 13, 2010 by Sascha18
I've only made cubed steak twice and after having this recipe I realized that it's not my choice of meat. The recipe was good itself, nothing too special but simple and creative.
Reviewed on Feb. 18, 2009 by brelandam@cebridge.net
My husband and I purchase a half of beef every Fall, so I have plenty of cube steaks and I am always looking for new recipes. This was delicious! We both enjoyed it and will definitely make again. Thank you for the recipe!
Reviewed on Jan. 26, 2009 by Susantea
This was easy and delicious. My family says this is definitely a keeper.
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