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Cubed Steak Parmigiana Recipe

Cubed Steak Parmigiana Recipe

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. YIELD: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


  • 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.

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 Pairings

Full-Bodied Red Wine

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