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I love cube steakrecipes! I can normally find cube steak packs for about $1 for 2 to 3 steaks on the manager special. Making this Italian Cube Steak Parmesan with some noodles and garlic bread is such an easy weeknight meal that we have it quite often.
Table of Contents
Cube Steak Recipes – Italian Cube Steak Parmesan
Now I mentioned I get cubed steak on manager special. Are you asking yourself how? Make sure to read my ways to save on meat posts. I lay it all out on the line there.
Below you will use tomato pasta sauce for the recipe. I want to share this is one of the things we have stopped buying and started making at home. We use so much of it a month I also learned how to can tomato pasta sauce.
If you are looking for even more great new easy weeknight meals, check out all our easy meals. Another family favorite is ourslow cooker apple cider pork. It is easy to make and is to die for!
Psst, I think you might also love our most popular recipe, old fashion meatloaf!
Ok now on to the main event, the easy weeknight meal of Italian Parmesan Crusted Steak YUM!
1 Pack of Cube Steaks Italian Breadcrumbs 1 egg 1/8 cup milk Your Favorite Tomato Sauce (Pasta Sauce) Shredded Mozzarella Cheese 2 Tablespoon Parmesan Cheese Oil for Frying
Related: 15 Mouth-Watering Cube Steak Recipes
Directions for Italian Cube Steak Parmesan
Preheat the oven to 350 degrees.
First, mix the egg and milk together in a medium bowl. In a 2nd bowl add the bread crumbs.
Dip cube steak in egg and milk mixture, and make sure to cover it good.
Then dip the cube steak into the breadcrumbs bowl and cover the steaks well.
Once the meat is covered in breadcrumbs add a small amount of oil to a frying pan and get it nice and hot. Then brown the steaks in the pan. You just want to brown them.
Place a small amount of tomato sauce in the bottom of the baking dish, enough to cover the bottom of the dish. Then place the steaks in the pan. Then cover the steaks with tomato sauce.
Once the steaks are covered in sauce, sprinkle them with cheese. Bake at 350 degrees for 45-50 minutes uncovered. The thickness of your steaks will cause the cooking time to vary.
Then bake them at 350 degrees for 5-10 minutes uncovered until the cheese is browned and bubbly.
There you have it, one of my favorite Cube Steak Recipes. Even my kids love this Italian Cube Steak Parmesan.
More Delicious Cube Steak Recipes
Slow Cooker Cube Steak Recipe
Amish Country Poor Mans Hamburger Steaks Recipe
Yield: 6
Italian Parmesan Crusted Steak
Looking for easy weeknight meal cube steak recipes? This one is simple and easy and your kids will love it! This Italian Parmesan Crusted Steak is yummy!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Ingredients
1 Pack of Cube Steaks
Italian Breadcrumbs
1 egg
1/8 cup milk
Your Favorite Tomato Sauce, Pasta Sauce
Shredded Mozzarella Cheese
Oil for Frying
Instructions
Preheat the oven to 350 degrees.
First, mix the egg and milk together in a medium bowl.
In a 2nd bowl add the bread crumbs.
Dip cube steak in egg and milk mixture, and make sure to cover it well.
Then dip the cube steak into the breadcrumbs bowl and cover the steaks well.
Once the meat is covered in breadcrumbs add a small amount of oil to a frying pan and get it nice and hot. Then brown the steaks in the pan. You just want to brown them.
Place a small amount of tomato sauce in the bottom of the baking dish, enough to cover the bottom of the dish. Then place the steaks in the pan. Then cover the steaks with tomato sauce.
Once the steaks are covered in sauce, sprinkle them with parmesan cheese. Bake at 350 degrees for 45-50 minutes covered. The thickness of your steaks will cause the cooking time to vary.
Then bake them at 350 degrees for 5-10 minutes uncovered until the cheese is browned and bubbly.
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Braising is a slow-cooking method that involves cooking the meat in a small amount of liquid over low heat. This process takes a while, but it's really effective in breaking down the collagen and connective tissues.
A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.
Although both recipes have "steak" in their names, only cube steak qualifies as the usual definition of steak — an actual slice of meat. The steak in a Salisbury recipe is formed from ground beef instead, which is seasoned, seared, and shaped into a steak-like patty.
You can soak the cube steak in milk for overnight or a few hours in order to soften it and add juiciness. No need to rinse it before cooking if you're not adding any batter or breading to the surface.
Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.
The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
Because the cola is sugary, it adds some sweetness to the marinade. Acidity. “Cola is acidic, and marinating in acidic ingredients helps make meat, such as our steak, nice and tender," Ken says.
Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.
Cube steak is one of the cheapest cuts of steak, but that doesn't mean you should avoid it. In fact, this cut is popular for budget-friendly meals, like country-fried steaks and burgers.
It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove.
This process creates the distinctive cube-shaped indentations on both sides of the meat. The resulting steak is called a cube steak or swiss steak.It might seem like the term has something to do with Switzerland, but the name comes from the swissing tenderizing technique used on the meat.
After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. After beef has been refrigerated for about five days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content.
Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
The key to tender beef cubes is letting them cook and simmer on the stove for over an hour. On the other hand, if you want to take it one step further, you can always let it cook inside the slow cooker. So, if you choose this method, you must leave the beef for six to eight hours.
By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.
To achieve tender beef stew meat, it is recommended to boil it for approximately 1 to 1.5 hours. This will allow the collagen in the meat to break down, resulting in a more tender and succulent texture. What are some recommended spices or seasonings to add to the boiling water?
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