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Cubed Steak Parmigiana

 Cubed Steak Parmigiana
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.
6 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

  • 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

Directions

  • 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.
  • 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

2 of 2

Cubed Steak Parmigiana (continued)

Directions (continued)

  • as needed. Bake, uncovered, at 375° for 25 minutes. Drain pan
  • juices.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 212 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 799 mg sodium, 12 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.