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Quick Italian Cube Steaks

Did you like this Easy Italian Cube Steak Recipe?

How We Ate Our Quick Italian Cukes Steaks Today

We served this with my Creamy Cucumber Salad, but Green Salad is also good with it. The bread is sourdough garlic.

We served this with my Creamy Cucumber Salad, but Green Salad is also good with it. The bread is sourdough garlic.

How I Discovered Quick Italian Cube Steaks

I have an extensive cookbook collection, and the basis for this Quick Italian Cube Steak recipe was discovered in one of them: Reader's Digest Great Recipes for Good Health. I have discovered the basis for many of my recipes in this book, which is well worth owning. The particular recipe I have modified is Quick Steak Pizzaiola, which is made with minute steaks, not cubes steaks, which appear to be much thicker. So instead of cooking the steaks for only 30 seconds on each side, I have to cook cube steaks for about three minutes on each side. Even so, this recipe is quick.

Although the cube steak package I bought weighed 1.25 pounds, I have averaged the size of the steaks to 5 ounces each raw for the nutritional analysis. Some of the steaks were slightly larger than others.

Although the original recipe called for low-sodium crushed tomatoes, I used S&W Premium Organic Ready-Cut Diced Tomatoes, and I've always been happy with them.

The original recipe calls for dried oregano. I happen to have some growing in my yard and I decided to use fresh and dried, since I really like oregano. Feel free to use as much as you want. You can also add other Italian herbs, such as basil, fresh or dried, if desired. The more you add, the tastier and more nutritious it will be. The original recipe calls for black pepper, but I don't like it and left it out. I didn't include pepper in the ingredients.

I suggest that the first time you make this , you follow my recipe, except for adding pepper or basil to taste. Next time you might have a better idea of what you might want to do to make this recipe your own.

Cook Time for Quick Italian Cube Steaks

Prep timeCook timeReady inYields

12 min

8 min

20 min

Serves four people one steak each

Ingredients for Quick Italian Cube Steaks

This is what I used to make this recipe.

This is what I used to make this recipe.

Ingredients for Quick Italian Cube Steaks

  • Four 4-6 ounce cube steaks, raw
  • 1 tablespoon olive or other vegetable oil
  • salt
  • One 14.5 oz can diced tomatoes
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or one tablespoon fresh), crumbled or chopped, depending on form

Instructions: The Quick Version

  1. Heat oil in large skillet until it is bubbly but not smokey
  2. Cook cube steaks in hot oil for about three minutes per side. Sprinkle salt on each steak before cooking and after turning. When steaks are done, juices should run clear with no red juice left. Steaks will also have shrunk and gotten thicker. See before and after pictures in illustrated instructions.
  3. While cooking steaks, mince or press garlic and crush or cut (if fresh) oregano or other spices so they are ready to add to sauce. Open can of tomatoes.
  4. When steaks are done, move them with a slotted spatula into a heated shallow baking dish big enough to hold all four steaks. (You want any juices to remain in skillet. ) Cover steaks to keep them warm.
  5. Add tomatoes and herbs to pan juices. Boil on medium high until mixture is thick and juice doesn't run.
  6. When tomato mixture has thickened, spoon it evenly as possible over the steaks in the dish and serve before it gets cold.

Instructions: The Illustrated Version

I sprayed pan with Pam before heating oil. Oil is ready for you to put steaks in pan when it looks like this, all bubbly.

I sprayed pan with Pam before heating oil. Oil is ready for you to put steaks in pan when it looks like this, all bubbly.

Put steaks in hot oil and cook until juices run clear -- about three minutes on each side. Sprinkle with salt when you put steaks in pan and again when you turn them over.  Notice the  size of the raw steaks and how close they are to the edges of pan

Put steaks in hot oil and cook until juices run clear -- about three minutes on each side. Sprinkle with salt when you put steaks in pan and again when you turn them over. Notice the size of the raw steaks and how close they are to the edges of pan

Notice steaks are smaller here but you can still see red juices coming from steaks.

Notice steaks are smaller here but you can still see red juices coming from steaks.

While steaks are cooking, mince or press garlic. Cut fresh herbs with scissors or measure and crush dry ones. Put aside in custard cup.

While steaks are cooking, mince or press garlic. Cut fresh herbs with scissors or measure and crush dry ones. Put aside in custard cup.

I have removed one steak that was done first. Now you can see that the others are done, too, because the juices are clear and the steaks have shrunk a lot.

I have removed one steak that was done first. Now you can see that the others are done, too, because the juices are clear and the steaks have shrunk a lot.

Now that all steaks are done, put them in heated dish to stay warm. Cover if you can. (Spots that appear red here are really browned spots from cooking.)

Now that all steaks are done, put them in heated dish to stay warm. Cover if you can. (Spots that appear red here are really browned spots from cooking.)

Put canned tomatoes and herbs in skillet with pan juices that remain.

Put canned tomatoes and herbs in skillet with pan juices that remain.

Cook and stir over medium high heat. Mixture should be boiling. As it cooks it will thicken and lose liquid.

Cook and stir over medium high heat. Mixture should be boiling. As it cooks it will thicken and lose liquid.

Now it's finished. There isn't any more liquid spreading in the pan -- just globs of the thick sauce.

Now it's finished. There isn't any more liquid spreading in the pan -- just globs of the thick sauce.

Spoon the hot sauce on cube steaks. If you like, you can move them to individual plates and spoon about 1/4 of tomato sauce on each one. Serve immediately.

Spoon the hot sauce on cube steaks. If you like, you can move them to individual plates and spoon about 1/4 of tomato sauce on each one. Serve immediately.

This Recipe is Suitable for Blood Type O

If you are following the diet guidelines for Eat Right for Your Type, this recipe will work for you. The beef and olive oil are beneficial and the other ingredients are neutral.

Eat Right for Your Type

Broccoli is very tasty and nutritious.

Broccoli is very tasty and nutritious.

What to Serve with Quick Italian Cube Steaks

Today was a hot day, so I made a Creamy Cucumber Salad to serve with this. It's really easy, and I was too lazy to make the green salad I should have made. Maybe I will when I serve the leftovers. ( Recipe makes four steaks and there are only two of us. ) Instead of a starchy vegetable or salad, I just had toasted bread. Kosta had whole wheat, but I like garlic sourdough, buttered, with anything Italian.

If it were winter, I would have made baked potatoes, which are very good with this. In summer a potato salad might do the trick. A macaroni salad might also be a good starch accompaniment. Or you could always have corn on the cob.

If you don't have a green salad, any green vegetable would be tasty. Steamed Broccoli is always good, and it's packed with nutrients. Zucchini stir fired with onions might also hit the spot, since zucchini and tomatoes are friends. It really doesn't matter, as long as it's green.

Comments

Barbara Radisavljevic (author) from Templeton, CA on October 23, 2015:

It is good, and I remembered I've got some of the minute steaks in the freezer I haven't used yet. I just might make this again soon myself.

Susan Deppner from Arkansas USA on October 23, 2015:

We would love this recipe - and we both just happen to have type O blood. Pinning and yumming your recipe so I can fix this soon!

Barbara Radisavljevic (author) from Templeton, CA on June 29, 2012:

Simone, I'm not sure if chicken-fried steak is made from cube steak or not, but I think it could be. I only know that prepared this way, this cut is tasty. One does have to be careful not to overcook them, though. I do hope you will try this recipe and enjoy it. Thanks for your comment.

Simone Haruko Smith from San Francisco on June 29, 2012:

This looks mouth-wateringly good. I've never seen cube steaks served at a restaurant or at anyone's home before, which is surprising, given how delicious they sound and look! Thanks for sharing the recipe.

Barbara Radisavljevic (author) from Templeton, CA on June 24, 2012:

Always exploring, I have actually never tried to eat cube steak any way but this way. I never daw a need to, just as I never had a need to try any other brownie recipe than the first one I ever tried. If something is good, I stick with it.

Barbara Radisavljevic (author) from Templeton, CA on June 24, 2012:

Andrea, it's one of those recipes that you can fix in a jiffy. I ought to go buy some more cube steaks for the freezer, since it appears to be on sale this week.

Ruby Jean Richert from Southern Illinois on June 24, 2012:

The finshed product looks delicious. I love cube steak. I will definitely try this..Thank you for the share..

Andrea-Berrios from Greenville, South Carolina on June 24, 2012:

Delicious recipe! I will try this for the kids now that they are home and they are always looking for some cool snacks!

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