For brunch or Valentine’s Day, add a splash of strawberry pink to the traditional cinnamon roll!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs
- 2 tablespoons water
- ⅓ cup crushed saltine crackers
- ⅓ cup grated Parmesan cheese
- ½ teaspoon dried basil
- 3 tablespoons vegetable oil
- 4 (4 ounce) beef cube steaks
- 1 ¼ cups canned tomato sauce
- 2 ¼ teaspoons white sugar
- ½ teaspoon dried oregano, divided
- ¼ teaspoon garlic powder
- 4 slices mozzarella cheese
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
- Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
- Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 1250 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any tomato sauce, so I used spaghetti sauce.
These come out very tender and juicy. That is no easy task with cube steak. You can use any red sauce you prefer, or the one here is ok too.
I have so much venison cube steak in freezer, trying this was the best thing ever! My family of five loved it. I did trade out the saltines for Italian bread crumbs and used classico’s fire roasted tomato & garlic sauce to cut down of prep time. I was truly amazed how good it turned out!! Will become a Pamment family dinner regular!
I followed recipe but cooked meat longer in fry pan and in oven, I added sauce mix then covered with aluminum foil and cooked for 40 mins. Added mozzarella and parmesan then cooked 15 mins more til cheeses melted… Similar to what someone posted earlier. I liked his idea and it turned out super tender, which is good cuz I made sandwiches with them.
This recipe is very good I used arabata spaghetti sauce and wheat crackers.
This was a great way to use cube steak! Did as others suggested and let “simmer in the sauce “ covered with foil and then uncovered and added cheese for the finish.
I usually Don’t do reviews. But this one merits it. I was looking for something to do with cube steak I had in my freezer and decided to give this recipe a try. It’s a winner. Since I have started using this recipe I never have cube steak leftover! We like it better than chicken parmesan. Although I despise when people rate a recipe and have changed it, I had to make a couple modifications due to supplies and time, And it was still awesome. Instead of using saltine crackers I used Italian style bread crumbs and instead of making my spaghetti sauce I used a jar of spaghetti sauce. You can’t go wrong with us recipe.
my wife loved it !!! this is so good !! serve with a good bottle of wine and a salad yummy
Used GF flour. Sauce is enough for 8 steaks. Used fresh Parm with Mozz for topping at end.
I made this a couple of times, and my husband actually liked it, that says a lot
I put extra cheese on top cause I’m a cheese lover. This was so good!
Easy, quick and tasty. The leftovers were even better on day 2.
followed the the recipe.
My husband loved this. I used my air fryer to brown the steaks instead of frying in a pan. I lightly sprayed each breaded steak on both sides with olive oil and air fried them 4 minutes on each side @ 360º F. I did the rest of the cooking as described in recipe.
absolutely delicious!
This was more trouble than it was worth as far as being part of the regular rotation. It was good though and I’ll make it again some day. I did have to omit the garlic due to an allergy and next time I’ll up the spices (cayenne? paprika?) to compensate.
This was more trouble than it was worth as far as being part of the regular rotation. It was good though and I’ll make it again some day. I did have to omit the garlic due to an allergy and next time I’ll up the spices (cayenne? paprika?) to compensate.
I used spaghetti sauce instead of tomato paste. Turned out so yummy!
DELICIOUS!!!!!!!!!!!!!!!!!!!!!!
Made this with venison. As I often do, more tomato sauce and more mozzarella is always good. Steaks were wonderfully tender. This was served over a bed of angel hair pasta for mighty fine looking presentation.
This was just great. I think the only change I made was adding more cheese, because, well, cheese.