Recipes

Ingredients: 4 Beef cube steaks 1 cup Breadcrumbs (preferably Italian-style) 1/2 cup Grated Parmesan cheese 1 1/2 cups Marinara sauce (store-bought or homemade) 1 cup Mozzarella cheese (shredded) 1 Egg (beaten) 2 tbsp Olive oil (for frying) Salt and pepper (to taste) Instructions: Prepare the Breading: In a shallow dish, combine the breadcrumbs and grated Parmesan. Season with salt and pepper to taste. In another shallow dish, beat the egg. Bread the Steaks: Dip each cube steak into the beaten egg, ensuring it’s fully coated. Next, dredge the steak in the breadcrumb-Parmesan mixture, pressing lightly to ensure the coating sticks on both sides. Fry the Steaks: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded cube steaks. Cook for about 3-4 minutes per side, or until the steaks are golden brown and crispy. Remove the steaks from the skillet and set them aside on a plate lined with paper towels to drain any excess oil. Top with Sauce and Cheese: Preheat your broiler to high heat. Place the fried steaks on a baking sheet or oven-safe dish. Spoon a generous amount of marinara sauce over each steak, then sprinkle with shredded mozzarella. Broil the Steaks: Place the steaks under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent burning. Serve: Serve the Italian Beef Cube Steaks Parmesan hot, garnished with fresh basil or parsley if desired. Pair with a side of spaghetti, garlic bread, or a green salad for a classic Italian meal. Tips: Crispy Coating: For an extra crispy coating, you can double-dip the steaks by coating them in egg and breadcrumbs twice before frying. Marinara Sauce: Use your favorite marinara sauce, or make a quick homemade one by simmering canned tomatoes, garlic, and herbs together. Cheese Variation: Feel free to mix mozzarella with Provolone or Parmesan for a different flavor twist. This Italian Beef Cube Steak Parmesan is a hearty, satisfying twist on a classic Italian favorite. The crispy steak, rich marinara sauce, and melty mozzarella make it the perfect comfort food dish. Enjoy!

Ingredients: 4 Beef cube steaks 1 cup Sliced mushrooms (button, cremini, or your favorite variety) 1 1/2 cups Beef broth 2 tbsp All-purpose flour 1 medium Onion (sliced) 3 cloves Garlic (minced) 2 tbsp Olive oil 1 tsp Fresh thyme (or 1/2 tsp dried thyme) Salt and pepper (to taste) Instructions: Brown the Steaks: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cube steaks with salt and pepper on both sides. Add the steaks to the skillet and cook for about 3-4 minutes per side, or until browned. Remove the steaks from the pan and set them aside. Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook for about 2-3 minutes, or until they begin to soften. Add the minced garlic and sliced mushrooms to the pan. Sauté for another 5-7 minutes, until the mushrooms release their moisture and become golden brown. Make the Gravy: Sprinkle the flour over the onions and mushrooms, stirring to coat them evenly. Cook for about 1-2 minutes, allowing the flour to absorb the oil and form a roux. Gradually pour in the beef broth, stirring constantly to avoid lumps. Scrape the bottom of the pan to release any browned bits (this adds great flavor to the gravy). Add the thyme, and season with salt and pepper to taste. Bring the gravy to a simmer, and cook for about 5 minutes, or until it thickens slightly. Simmer the Steaks: Return the browned cube steaks to the pan, nestling them into the mushroom gravy. Cover the pan, reduce the heat to low, and simmer for about 20-25 minutes, or until the steaks are tender and the flavors have melded together. Serve: Once the steaks are tender, serve them hot with the rich mushroom gravy spooned over the top. Pair with mashed potatoes, rice, or a side of vegetables for a hearty, satisfying meal. Tips: Tenderizing the Steaks: If you find the cube steaks are a little tough, you can tenderize them further by pounding them with a meat mallet before cooking. Mushroom Variations: Feel free to mix different types of mushrooms for extra depth of flavor (shiitake, portobello, or oyster mushrooms are all great options). Serving Suggestion: Serve this dish with a side of creamy mashed potatoes to soak up all the delicious mushroom gravy! This Steak and Mushroom Gravy is a comforting, hearty meal with tender steaks in a savory, umami-packed mushroom gravy. Perfect for any weeknight dinner or a special occasion, it’s guaranteed to satisfy. Enjoy!

Ingredients: 4 Beef cube steaks (about 1/2 inch thick) 1 cup All-purpose flour (for dredging) 2 Eggs (beaten) 1/2 cup Milk 1 tsp Salt 1/2 tsp Black pepper 1/2 tsp Paprika Vegetable oil (for frying) Instructions: Prepare the Breading Station: In one shallow dish, combine flour, salt, pepper, and paprika. Stir to mix evenly. In another shallow dish, whisk together the eggs and milk until well combined. Dredge the Steaks: Dip each cube steak into the seasoned flour, coating it evenly on both sides. Next, dip the steak into the egg mixture, ensuring it’s fully coated. Return the steak to the flour mixture and dredge it again, pressing lightly to make sure it sticks. Fry the Steaks: Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. You need enough oil to cover the bottom of the pan (about 1/2 inch deep). Once the oil is hot (test by dropping a pinch of flour in—it should sizzle), carefully place the breaded steaks in the pan. Don’t crowd the skillet; you may need to cook in batches. Fry the steaks for about 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach about 145°F. Drain the Steaks: Once the steaks are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve with Gravy: Serve the chicken fried steaks hot with a generous drizzle of white gravy (made from the pan drippings, or use a premade gravy of your choice). Gravy Tip: If you'd like to make a simple white gravy to go with the steak, use the pan drippings: After frying the steaks, remove excess oil, leaving about 2 tablespoons in the pan. Whisk in 2 tablespoons of flour to form a roux. Cook for about 1 minute until golden. Gradually whisk in 1-1/2 cups of milk and simmer until thickened. Season with salt and pepper to taste. This Classic Chicken Fried Steak is crispy on the outside, tender on the inside, and perfect with a rich, creamy gravy. Serve it with mashed potatoes or a side of greens for the ultimate comfort food meal. Enjoy!