Crumb-Coated Cubed Steaks Recipe
Crumb-Coated Cubed Steaks Recipe photo by Taste of Home

Crumb-Coated Cubed Steaks Recipe

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“I always buy steaks like this that are already cubed and tenderized at the meat counter. Fresh tomato slices, mashed potatoes and black-eyed peas complete this menu.”—Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 egg
  • 1/2 cup milk
  • 3/4 cup crushed saltines (about 25 crackers)
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 4 beef cubed steaks (4 ounces each)
  • 3 tablespoons canola oil
  • GRAVY:
  • 2 tablespoons all-purpose flour
  • 1-1/3 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 steak with 3 tablespoons gravy equals 418 calories, 20 g fat (4 g saturated fat), 113 mg cholesterol, 687 mg sodium, 26 g carbohydrate, 1 g fiber, 33 g protein.


  1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
  2. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
  3. For gravy, stir flour into the pan until blended. Gradually add milk, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 4 servings.
Originally published as Crumb-Coated Cubed Steaks in Simple & Delicious March/April 2009, p56

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jun. 16, 2014

"Have made this several times, everyone loves it, was quick, easy and moist"

Reviewed Sep. 2, 2012

"It was a little plain and oily"

Reviewed Sep. 7, 2011

"quick, easy and delicious"

Reviewed Apr. 19, 2010

"Just made this tonight in a hurry and it went really well. My family loved it and I will make it again. I did use skim milk instead of whole throughout the recipe and it worked just fine. I did have trouble with the gravy being lumpy, but that is probably my error! I will double the gravy next time as someone else mentioned. It tasted very much like the Chicken Fried Steak we get in Texas. YUMMY!"

Reviewed Dec. 14, 2009

"These were delicious and easy."

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