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Cubed Steak Dinner

 Cubed Steak Dinner
This colorful entree makes dinner for two extra special. The subtle blend of flavors seasons the steaks just right.—Arthur Baker, Pittsburgh, Pennsylvania
2 ServingsPrep/Total Time: 20 min.


  • 2 beef cubed steaks (4 ounces each)
  • 2 tablespoons canola oil, divided
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 slices provolone cheese
  • 1/2 cup sliced onions
  • 1 garlic clove, minced
  • 2 green pepper rings
  • Sweet red pepper rings


  • In a large skillet, cook steaks in 1 tablespoon oil over medium heat
  • until no longer pink. Sprinkle with the oregano, salt and pepper.
  • Top each with a slice of cheese; cover and cook for 1 minute or
  • until melted.
  • Remove and keep warm. Drain drippings. In the same skillet, saute the
  • onion, garlic and pepper rings in remaining oil until tender. Spoon
  • over steaks. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 304 calories, 23 g fat (7 g saturated fat), 51 mg cholesterol, 413 mg sodium, 4 g carbohydrate, 1 g fiber, 20 g protein.

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Cubed Steak Dinner (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.