12 Best Cube Steak Recipes (Classic, Comforting & Creative Meals)

Last updated on May 8th, 2026

Cube steak deserves a lot more attention than it gets. It’s already tenderized, cooks fast, and is way more affordable than cuts like ribeye or sirloin. Plus, its textured surface grabs onto flour coatings, marinades, and sauces really well. It works so well for all kinds of recipes and flavor combos.

The 12 recipes below include everything, from a quick 20-minute skillet dinner to an easy slow cooker meal you can set and forget.

Comparing Cooking Methods

Method	Time	Best For	Result
Pan-frying / Skillet	3–4 min per side	Quick weeknight meals	Crispy crust, juicy interior
Slow Cooker (Low)	6–8 hours	Hands-off cooking	Falling-apart tender
Slow Cooker (High)	4–6 hours	Same-day prep	Very tender, slightly less yielding
Braising (stovetop)	15–20 min	Gravy-based dishes	Fork-tender with rich sauce
Oven Baking	60–70 min	Casserole-style one-pan meals	Tender, deeply flavored
Grilling	3–4 min per side	Sandwiches, lighter preparations	Charred exterior, juicy center

1. Classic Country Fried Cube Steak with Gravy

Country fried cube steak is the recipe most people picture first, and for good reason.

A seasoned flour crust gets pan-fried until deeply golden, and then that same skillet builds a creamy white pepper gravy using the browned bits left behind.

Served over mashed potatoes or biscuits, it’s a genuinely satisfying meal that comes together in about 35 minutes.

Detail	Info
Prep Time	15 minutes
Cook Time	20 minutes
Servings	4
Best Served With	Mashed potatoes, biscuits

Ingredients

• 4 cube steaks (about ⅓ lb each)
• 2 cups all-purpose flour, divided
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp salt
• 1 tsp black pepper
• ½ tsp white pepper
• 4 tbsp butter
• 2 cups whole milk
• Salt and pepper to taste

How to Make It

1. Soak steaks in buttermilk for 10–15 minutes.
2. Heat oil to a ½-inch depth in a cast-iron skillet over medium-high heat.
3. Mix 1½ cups flour with salt and black pepper in a shallow dish.
4. Dredge the buttermilk-soaked steaks in the seasoned flour, pressing into the crevices to coat thoroughly.
5. Fry steaks 3–4 minutes per side until golden brown and crispy. Work in batches if needed to avoid crowding.
6. Remove steaks and keep them warm. Reserve 4 tablespoons of oil and all the browned bits in the skillet.
7. Whisk the remaining ½ cup flour into the reserved oil, cooking until the roux turns lightly golden, about 1–2 minutes.
8. Gradually pour in the milk while whisking constantly to prevent lumps.
9. Simmer 5–7 minutes until thickened. Season with salt and white pepper.
10. Spoon gravy generously over the steaks and serve immediately.

Tips

• The buttermilk soak is worth the extra 15 minutes. This is because buttermilk tenderizes the meat a little more and helps the flour coating stick properly.
• Make sure the oil is fully up to temperature before the steaks go in. An easy test: a small drop of water should sizzle and pop on contact.
• Press the flour firmly into the grooves of the steak rather than just dusting the surface. That’s where the crust develops its best texture.
• White pepper gives the gravy a sharper, more distinct heat than black pepper. It’s worth using if you have it.

View this post on Instagram

A post shared by Deliciously Seasoned (@deliciouslyseasoned)

2. Smothered Cube Steak in Onion Gravy

Taking time to properly caramelize the onions is what makes this recipe stand out.

Slow-cooked until deeply golden and almost sweet, they form the base of a rich, savory gravy that’s far more complex than the ingredients list suggests.

Give the onions the full 20 minutes and you’ll end up with a sauce that tastes like it came from a much more expensive kitchen.

Detail	Info
Prep Time	10 minutes
Cook Time	35 minutes
Servings	4
Best Served With	Mashed potatoes, egg noodles

Ingredients

• 4 cube steaks (about ⅓ lb each)
• 2 large yellow onions, sliced thick
• 1 cup all-purpose flour
• 4 tbsp butter
• 2 tbsp vegetable oil
• 2 cups beef broth
• 1 beef bouillon cube
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• Salt and black pepper to taste

How to Make It

1. Season steaks with salt and pepper, then dredge in flour, pressing into the crevices on both sides.
2. Heat oil in a large skillet over medium-high heat. Sear steaks 3–4 minutes per side until golden. Remove and set aside.
3. Add butter to the same skillet. Add the sliced onions and cook over medium heat for 15–20 minutes, stirring often, until deeply caramelized and golden brown.
4. Sprinkle 3 tablespoons of flour over the onions and stir constantly for 1–2 minutes.
5. Gradually whisk in beef broth, scraping up all the browned bits from the bottom of the pan.
6. Add the bouillon cube, Worcestershire sauce, and garlic powder. Bring to a simmer.
7. Return steaks to the skillet. Spoon gravy over the tops, cover partially, and simmer 5–7 minutes until the gravy thickens and the steaks reach an internal temperature of 165°F.
8. Adjust seasoning and serve over mashed potatoes with extra gravy on top.

Tips

• Resist the urge to rush the onions. Medium heat over 20 minutes is what develops that deep, sweet flavor. Turning up the heat just dries them out.
• When you pour in the broth, take a moment to scrape up all the browned bits from the bottom of the pan. That fond carries a lot of the gravy’s flavor.
• A splash of red wine stirred in with the broth adds a nice depth to the sauce if you happen to have an open bottle nearby.

View this post on Instagram

A post shared by Star of Recipes (@starofrecipes)

3. Slow Cooker Cube Steak with Mushroom Sauce

On days when you need dinner to take care of itself, this slow cooker recipe is a reliable go-to.

The steaks go in raw alongside a handful of pantry staples, and after a long, gentle cook they come out completely fork-tender.

Using fresh mushrooms alongside the canned soup gives the sauce better texture and a more balanced flavor.

Detail	Info
Prep Time	10 minutes
Cook Time	6–8 hours (low) or 4–6 hours (high)
Servings	4–6
Best Served With	Egg noodles, rice, mashed potatoes

Ingredients

• 4–6 cube steaks (about 2 lbs)
• 2 cans (10.75 oz each) cream of mushroom soup
• 1 packet onion soup mix
• 1 cup beef broth
• 8 oz fresh mushrooms, sliced
• 1 large onion, sliced
• 2 tbsp cornstarch
• 2 tbsp cold water
• Salt and pepper to taste

How to Make It

1. Season steaks generously on both sides with salt and pepper and place in the bottom of a 6-quart slow cooker.
2. Layer the sliced onions and mushrooms evenly over the steaks.
3. Whisk together the cream of mushroom soup, beef broth, and onion soup mix in a bowl until smooth.
4. Pour the soup mixture over everything, making sure the steaks are well coated.
5. Cook on low for 6–8 hours or on high for 4–6 hours until the steaks are fork-tender.
6. About 30 minutes before serving, stir together the cornstarch and cold water until smooth. Add the slurry to the slow cooker and stir gently.
7. Replace the lid and continue cooking 30 minutes until the sauce thickens.
8. Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh chopped parsley if desired.

Tips

• If you have the time, low and slow is the better option. 8 hours on low tends to produce more tender results than the same recipe run on high.
• Fresh mushrooms hold their texture through the long cook better than canned ones. If canned is all you have, stir them in during the last 2 hours instead.
• The cornstarch slurry is optional. If you’d rather have a thinner, brothier sauce, you can skip that step entirely.
• Leftovers reheat well, and the sauce thickens up a bit more overnight in the fridge (which some people actually prefer).

Related: 10 Round Steak Recipes

View this post on Instagram

A post shared by Alicia Lewis Murray (@thebalancingmom)

4. Oven-Baked Cube Steak Casserole

Everything bakes together in a single dish here.

The rice slowly absorbs the sauce, the steaks become tender, and a layer of melted cheese finishes it off.

It takes a bit longer than a stovetop recipe, but the hands-on time is minimal and cleanup is straightforward. A good choice when you’re feeding more than four people.

Detail	Info
Prep Time	15 minutes
Cook Time	1 hour 10 minutes
Servings	4–6
Best Served With	Green salad, steamed vegetables

Ingredients

• 4–6 cube steaks
• 1 cup instant rice
• 1 can cream of mushroom soup
• 1 packet onion soup mix
• 1½ cups water
• 1 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 1 cup shredded cheese (cheddar or a blend)
• Salt and pepper to taste

How to Make It

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Season flour with salt and pepper in a shallow dish. Dredge steaks through the flour on both sides.
3. Brown the steaks in hot oil in a skillet over medium-high heat, about 3–4 minutes per side until golden.
4. Transfer the browned steaks to the baking dish in a single layer.
5. Mix the cream of mushroom soup, onion soup mix, and water in a bowl. Stir in the instant rice.
6. Layer sliced onions over the steaks, then pour the soup and rice mixture over everything.
7. Cover tightly with aluminum foil and bake for 1 hour until the meat is tender and the rice has absorbed the liquid.
8. Remove the foil, sprinkle shredded cheese evenly over the top, and bake for another 10 minutes until the cheese is melted and bubbly.
9. Let sit for 5 minutes before serving so the rice can set.

Tips

• Taking a few minutes to brown the steaks before they go into the baking dish is worth it. The oven won’t develop that same depth of flavor on its own.
• Keep the foil sealed tightly for the full hour. Steam is what cooks the rice, and lifting the foil early lets too much of it escape.
• Sharp cheddar or pepper jack will give you noticeably more flavor than a generic mild shredded blend.
• If the soup mixture looks very thick before it goes in the oven, stir in an extra ¼ cup of water to help the rice cook evenly.

View this post on Instagram

A post shared by Julia Jordan (@julias_simply_southern)

5. Skillet Cube Steak with Garlic Butter

When you want something fast and unfussy, this garlic butter skillet recipe is there for you. You need no flour coating, no gravy to build.

It’s just a hard sear in a hot cast-iron pan, followed by a quick butter and garlic finish. Worcestershire sauce gives this a savory depth that rounds out the whole dish in the last 30 seconds of cooking.

Detail	Info
Prep Time	5 minutes
Cook Time	12 minutes
Servings	4
Best Served With	Roasted vegetables, rice pilaf, crusty bread

Ingredients

• 4 cube steaks
• 4 tbsp butter
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• Salt and black pepper to taste

How to Make It

1. Season steaks generously with salt and pepper on both sides, pressing the seasoning into the meat.
2. Heat olive oil in a large cast-iron skillet over high heat until shimmering but not smoking.
3. Add steaks in a single layer and cook 2–3 minutes per side until deeply browned and crispy.
4. Remove steaks to a warm plate and tent loosely with foil.
5. Reduce heat to medium and add butter to the same skillet. Let it melt completely.
6. Add minced garlic and dried thyme, cooking 30 seconds until fragrant.
7. Return steaks to the pan and turn to coat in the garlic butter, cooking 1–2 more minutes.
8. Add Worcestershire sauce and remove the pan from heat immediately.
9. Garnish with fresh parsley and spoon the pan butter over each steak before serving.

Tips

• Cast iron holds and distributes heat more evenly than nonstick, which is important here. You want a proper sear, not a steam.
• Wait until after the steaks are seared before adding the butter. Butter scorches at high heat, so the order of operations matters.
• If you have fresh thyme available, it works well here. Use about 1 tablespoon of leaves in place of the dried.
• Watch the garlic carefully once it hits the butter. It goes from golden to burnt quickly, and burnt garlic will make the whole dish taste bitter.

6. Cube Steak with Peppers and Onions

Seared cube steak with bell peppers and onions cooked down in soy sauce and Worcestershire is our next recipe.

This one is flexible enough to serve several ways. Spoon it over jasmine rice, fold it into warm flour tortillas, or keep it simple and eat it straight from the pan.

The paprika in the flour dredge adds a mild, smoky note to the crust that works well with the vegetables.

Detail	Info
Prep Time	10 minutes
Cook Time	20 minutes
Servings	4
Best Served With	Steamed jasmine rice, flour tortillas

Ingredients

• 4 cube steaks
• 2 large bell peppers (any color), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 cup all-purpose flour
• 1 tsp paprika
• Salt and pepper to taste

How to Make It

1. Season steaks with salt and pepper on both sides. Mix flour with paprika in a shallow dish and dredge the steaks thoroughly, shaking off any excess.
2. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Cook steaks 4–5 minutes per side until golden brown and crispy. Remove and set aside on a plate.
4. Add the sliced bell peppers, onions, and garlic to the same skillet with the remaining oil.
5. Cook 5–7 minutes, stirring frequently, until the peppers are tender-crisp and the onions are translucent.
6. Add the soy sauce, Worcestershire sauce, and a pinch more paprika, stirring to coat the vegetables and deglaze the pan.
7. Return the steaks to the skillet. Cook 2–3 more minutes, turning once to coat with the vegetable mixture and heat through.
8. Serve over steamed jasmine rice or wrap in warm flour tortillas. Finish with fresh cilantro and lime wedges if desired.

Tips

• A mix of red and green bell peppers adds color and a slightly different flavor from each. It’s worth doing if you have both on hand.
• Give the vegetables enough room in the pan to sear rather than steam. If the pan looks crowded, cook them in two batches.
• For a fajita-style version, skip the flour dredge and slice the steak into strips before cooking.
• Smoked paprika in place of regular paprika adds a little more depth to the crust if you have it available.

View this post on Instagram

A post shared by Brianne Izzo (@cupcakesandkalechips)

7. Cube Steak Stroganoff

If you’ve never tried it this way, cube steak works surprisingly well in stroganoff.

Sliced into strips, it’s tender and holds up nicely in the creamy sauce. Cream of mushroom soup and sour cream do most of the work here, with a sauce that coats egg noodles without needing much.

A good weeknight option when you want something hearty and satisfying.

Detail	Info
Prep Time	10 minutes
Cook Time	20 minutes
Servings	4
Best Served With	Egg noodles, rice

Ingredients

• 4 cube steaks, cut into ½-inch strips
• 8 oz egg noodles
• 8 oz mushrooms, sliced
• 1 cup sour cream
• 1 can cream of mushroom soup
• 1 onion, diced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup beef broth
• Salt and pepper to taste

How to Make It

1. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. Slice cube steaks against the grain into ½-inch strips.
3. Melt butter in a large skillet over medium-high heat. Brown the steak strips 3–4 minutes until golden.
4. Add the diced onions and sliced mushrooms to the skillet and stir to combine.
5. Cook several minutes until the onions soften and the mushrooms release their liquid.
6. Sprinkle flour over the mixture and stir to coat evenly.
7. Add the cream of mushroom soup and stir to combine.
8. Gradually stir in the beef broth until the sauce is smooth and consistent.
9. Cook until the sauce begins to bubble, then reduce heat to low. Stir in the sour cream gently ad avoid boiling after this point or the sour cream may separate.
10. Simmer on low for 5 minutes. Taste and adjust salt, pepper, and Worcestershire if desired. Serve over hot egg noodles topped with fresh parsley.

Tips

• Stir in the sour cream on very low heat or off the heat entirely. Boiling it after that point causes the sauce to break and turn grainy.
• Slicing the steak against the grain makes a noticeable difference in tenderness compared to slicing with it.
• Full-fat sour cream produces a richer, more stable sauce than reduced-fat versions.
• A teaspoon of Dijon mustard stirred in with the sour cream adds a subtle tang that complements the mushrooms nicely.

Related: Cream of Mushroom Soup Substitute

8. Mexican-Style Cube Steak Tacos

Cube steak cut into small pieces and seared in a hot cast-iron pan makes a surprisingly good taco filling. The caramelized crust adds flavor that complements the chili, cumin, and fresh lime juice. Keep the setup simple: corn tortillas, red onion, and cilantro are really all you need.

Detail	Info
Prep Time	10 minutes
Cook Time	15 minutes
Servings	4 (2 tacos each)
Best Served With	Mexican rice, refried beans, guacamole

Ingredients

• 4 cube steaks, cut into ½-inch cubes
• 8 corn tortillas
• ¼ cup fresh cilantro, chopped
• 2 limes, juiced
• 1 red onion, finely diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste

How to Make It

1. Cut the steaks into ½-inch cubes and season with salt, pepper, and garlic powder, tossing until evenly coated.
2. Heat a cast-iron pan over medium-high heat until very hot. Add olive oil and swirl to coat.
3. Add the steak cubes in a single layer. Work in batches if the pan looks crowded. Sear 3–4 minutes per side until deeply browned and caramelized.
4. Sprinkle chili powder and cumin over the cooked steak and toss to coat evenly.
5. Squeeze fresh lime juice over the steak and let it sizzle briefly in the pan.
6. Warm the corn tortillas in a dry skillet or directly over an open gas flame until pliable and lightly charred.
7. Fill each tortilla with 2–3 tablespoons of steak.
8. Top with diced red onion, fresh cilantro, and an extra squeeze of lime.
9. Serve with Mexican rice, refried beans, or fresh guacamole on the side.

Tips

• Good caramelization requires space. If the steak cubes are crowded, they’ll steam rather than brown. Work in batches if needed.
• Charring the tortillas briefly over a gas flame (about 10–15 seconds per side) gives them a better flavor than warming them in foil.
• If you have 20 minutes to spare, quick-pickled red onions (sliced onion soaked in lime juice and salt) are a noticeable upgrade over raw.
• A spoonful of salsa verde on each taco helps balance the richness of the seared beef.

9. Asian-Style Cube Steak Stir Fry

A 15-minute soy and sesame marinade does a lot of the heavy lifting in this stir fry. The steak strips go into a screaming hot wok, get a proper sear, and then come back together with the vegetables and a cornstarch slurry that turns everything glossy and saucy. Speed and high heat are the keys to getting this right.

Detail	Info
Prep Time	20 minutes (including marinating)
Cook Time	12 minutes
Servings	4
Best Served With	Steamed jasmine rice, fried rice

Ingredients

• 4 cube steaks, cut into ¼-inch strips
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tbsp cornstarch
• 2 cups cooked rice, for serving

How to Make It

1. Slice the steaks into thin ¼-inch strips against the grain. Toss with 3 tablespoons soy sauce and 1 tablespoon sesame oil. Marinate 15 minutes.
2. Mix cornstarch with 2 tablespoons of cold water until smooth. Set aside.
3. Heat vegetable oil in a large wok or heavy skillet over high heat until smoking.
4. Add the marinated steak strips in a single layer. Stir-fry 2–3 minutes until deeply browned on all sides.
5. Remove the steak with tongs and set aside, leaving the oil and fond in the pan.
6. Add ginger and garlic to the hot oil. Cook 30 seconds, stirring constantly, until fragrant.
7. Add bell pepper and onion. Stir-fry 2–3 minutes until the vegetables are crisp-tender and bright.
8. Return the steak to the wok. Pour in the cornstarch slurry and add the remaining tablespoon of sesame oil.
9. Toss everything together and stir-fry 1–2 more minutes until the sauce thickens and coats the ingredients evenly.
10. Serve immediately over steamed jasmine rice. Garnish with sesame seeds and extra soy sauce if desired.

Tips

• Stir fry moves fast so have everything chopped, measured, and ready to go before the pan even goes on the stove.
• The wok needs to be genuinely smoking hot before the steak goes in. If it’s just warm, the meat will steam and turn gray instead of developing a sear.
• Thin slices against the grain are what keep the strips tender. Thicker cuts will come out chewy.
• Broccoli florets, snap peas, and bok choy all work well added alongside the peppers and onions, just account for the different cooking times each one needs.

Related: Butter Or Oil For Steak

10. Cube Steak and Gravy with Mashed Potatoes

Seared cube steaks braised in a beef and onion gravy, served over creamy mashed potatoes. This combination has been a dinner table staple for good reason. The steaks become very tender during the braise, and the gravy soaks into the potatoes in a way that makes the whole dish feel complete. Both components come together in about 40 minutes.

Detail	Info
Prep Time	15 minutes
Cook Time	40 minutes
Servings	4
Best Served With	Steamed green beans, dinner rolls

Ingredients

• 4 cube steaks
• 2 lbs potatoes, peeled and cubed
• ½ cup butter, divided
• ½ cup heavy cream
• ¼ cup all-purpose flour
• 2 cups beef broth
• 2 tbsp vegetable oil
• 1 onion, sliced
• Salt and pepper to taste
• Fresh chives, for garnish

How to Make It

1. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain thoroughly.
2. Season steaks with salt and pepper and dredge lightly in flour, shaking off the excess.
3. Heat oil in a cast-iron skillet over medium-high heat. Brown steaks 3–4 minutes per side until golden. Remove to a plate.
4. Add sliced onions to the same skillet and cook over medium heat until soft and beginning to caramelize, about 8 minutes.
5. Sprinkle the remaining flour over the onions and stir for 1–2 minutes to form a roux.
6. Gradually whisk in the beef broth until smooth. Bring to a gentle simmer.
7. Return steaks to the gravy, cover, and simmer 15–20 minutes until the meat is very tender.
8. While the steaks braise, mash the drained potatoes with ¼ cup butter and the heavy cream until smooth and fluffy. Season with salt and pepper.
9. Serve steaks over a mound of mashed potatoes with plenty of gravy spooned over both. Garnish with fresh chives.

Tips

• Russet potatoes give you the fluffiest mash. Yukon Golds are also a solid choice since they have a naturally buttery flavor that works well here.
• Warming the cream slightly before mixing it into the potatoes keeps the mash from losing heat and helps everything come together more smoothly.
• If the gravy tightens up too much during the braise, a splash of extra broth will loosen it right back up.
• The steaks are ready when a fork goes in and out without any resistance. There’s no real shortcut here, the braise just needs its time.

View this post on Instagram

A post shared by Sarah B.R. (@sarahbaklava_)

11. Keto-Friendly Cube Steak with Cauliflower Rice

This low-carb version skips both the flour and the potatoes, but it doesn’t feel like a compromise. Cauliflower rice gets cooked down with mushrooms, garlic, butter, cream, and parmesan until genuinely rich and savory, not just a pale substitute for something else. The seared steak finishes on top, and the whole thing comes together in about 35 minutes.

Detail	Info
Prep Time	15 minutes
Cook Time	20 minutes
Servings	4
Best Served With	Simple green salad, steamed broccoli

Ingredients

• 4 cube steaks
• 1 head cauliflower, riced (or 12 oz pre-riced)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp butter
• ¼ cup heavy cream
• 1 cup mushrooms, sliced
• 2 tbsp fresh thyme or rosemary, chopped
• ¼ cup parmesan cheese, grated
• Salt and pepper to taste

How to Make It

1. If using a whole head, rice the cauliflower by pulsing florets in a food processor until they resemble coarse grains.
2. Season steaks generously with salt and pepper on both sides.
3. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat.
4. Sear steaks 3–4 minutes per side until golden brown. Remove to a warm plate.
5. Add the remaining tablespoon of oil and the sliced mushrooms to the skillet. Cook until golden and caramelized, about 5 minutes.
6. Add garlic and cook 30 seconds, stirring constantly.
7. Add the riced cauliflower and cook 5–6 minutes, stirring frequently, until tender and lightly golden.
8. Stir in butter, heavy cream, and fresh herbs until the mixture becomes creamy and the liquid is mostly absorbed.
9. Sprinkle grated parmesan over the cauliflower rice and return the steaks to the pan.
10. Cook 2 more minutes until the steaks are reheated and the cheese melts into the cauliflower. Serve immediately.

Tips

• Squeeze excess moisture out of the riced cauliflower with a paper towel before it goes into the pan wet cauliflower steams rather than browning properly.
• Brown the mushrooms fully before adding the cauliflower. Mushrooms release a lot of water, and you want that to evaporate before the other ingredients are added.
• Fresh herbs make more of a difference in this dish than dried ones, since there’s no heavy sauce to carry the flavor. Thyme, rosemary, and chives all work well.
• If you have a parmesan rind, simmering it in the cream for a minute before stirring it in adds a nice depth of flavor.

12. Grilled Cube Steak Sandwich

Grilled cube steak on a toasted hoagie roll with caramelized peppers and onions and melted provolone…yum!

This sandwich comes together faster than you might expect, and it’s satisfying enough for dinner. The Worcestershire in the marinade gives the steak a little extra depth that carries through even after grilling.

Detail	Info
Prep Time	10 minutes
Cook Time	20 minutes
Servings	4
Best Served With	Dill pickles, chips, French fries

Ingredients

• 4 cube steaks
• 4 hoagie rolls, split
• 1 large onion, sliced
• 1 bell pepper, sliced
• 4 slices provolone cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• Mayonnaise, for spreading

How to Make It

1. Preheat an outdoor grill or cast-iron grill pan to medium-high heat. Oil the grates well.
2. Season steaks with salt, pepper, and Worcestershire sauce. Brush lightly with olive oil on both sides.
3. Grill steaks 3–4 minutes per side until clear grill marks form and the meat is cooked through to 165°F.
4. While the steaks grill, melt butter in a skillet over medium heat. Add sliced onions and bell peppers.
5. Cook slowly over medium heat until soft and caramelized, about 8–10 minutes, stirring occasionally.
6. Toast the hoagie rolls cut-side down on the grill, about 1–2 minutes, until lightly golden.
7. Spread mayonnaise on both halves of the toasted rolls.
8. Layer each sandwich with a grilled steak, a portion of the caramelized vegetables, and a slice of provolone.
9. Place the assembled sandwiches back on the grill or under a broiler for 1–2 minutes until the cheese melts.
10. Serve immediately with dill pickles and chips or fries on the side.

Tips

• A fully preheated grill is important here. The steak needs the heat to develop a crust quickly rather than sticking and tearing.
• The caramelized peppers and onions can be made a day or two ahead and reheated when you’re ready to assemble. They keep well in the fridge.
• Provolone melts evenly and has a mild flavor that doesn’t overpower the beef. Swiss and mozzarella are good alternatives. Sharp cheddar tends to dominate the other flavors, so it’s worth avoiding here.
• For a Philly-style version, slice the steak thin before grilling and chop everything together on the roll before serving.

From Budget Cut to Gourmet Gold

Pick one that fits your schedule tonight, and keep the others bookmarked.

When you’ve worked through a few of them, you’ll find yourself reaching for cube steak often, well beyond the nights when the grocery budget is tight.

FAQs – Best Cubed Steak Recipes