Cubed Steak Parmigiana Recipe
Cubed Steak Parmigiana Recipe photo by Taste of Home

Cubed Steak Parmigiana Recipe

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4.5 9 11
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I received this recipe from a friend when I was a newlywed. Now my family of six loves it so much I have to double the recipe! I like to serve it with pasta, a tossed salad and homemade bread.
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 6 servings


  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup finely crushed saltines (about 10)
  • 1/2 teaspoon dried basil
  • 6 beef cubed steaks (about 4 ounces each)
  • 2 tablespoons canola oil
  • SAUCE:
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano, divided
  • 3 slices mozzarella cheese, halved
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 each: 212 calories, 12g fat (5g saturated fat), 64mg cholesterol, 799mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 14g protein


  1. In three shallow bowls, combine flour, salt and pepper; beat egg and water; and combine Parmesan cheese, saltines and basil. Dip steaks in flour mixture and egg mixture, then roll in cheese mixture.
  2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Brown three steaks on both sides. Remove to a greased 13-in. x 9-in. baking dish. Repeat with the remaining steaks, adding additional oil as needed. Bake, uncovered, at 375° for 25 minutes. Drain pan juices.
  3. Combine the tomato sauce, sugar, garlic and 1/4 teaspoon of oregano; pour over steaks. Bake 20 minutes longer. Place mozzarella cheese on steaks. Sprinkle with Parmesan and remaining oregano. Return to the oven for 5 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Cubed Steak Parmigiana in Country Extra September 1997, p51

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 May. 25, 2013

"We substituted sliced Provolone cheese, which was on hand, and used salt free crackers (as it was a bit salty the first time we made it)."

Reviewed May. 27, 2012

"Very good"

Reviewed Oct. 24, 2011

"Turned out very good although it was very time consuming and tasted like glorified meatballs to me..."

Reviewed Aug. 11, 2011

"It hard to make something that all my family members like but they all LOVED this meal. This is going to be a weekly meal. LOVE IT!"

Reviewed Feb. 20, 2011

"This was easy to put together with ingredients on hand, very good. I also made it using boneless, skinless chicken breasts. That was also very good. Served with pasta with an alfredo sauce, salad and garlic bread."

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