Some of our favorites include: Cube Steak Sandwiches and more!
Cube Steak Sandwiches
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Section 1: Ingredients
6 Tbsp butter, divided
1 onion, thinly sliced
1½ lb beef cube steaks
1 tsp seasoned salt
1 cup beef broth
¼ cup Worcestershire sauce
2 tsp hot sauce
1 (6-count) pkg sub rolls, halved lengthwise
½ cup mayonnaise
2 Tbsp Dijon mustard
1 (8-oz) pkg shredded mozzarella cheese
Section 2: Directions
1. Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add onion, and cook, stirring occasionally, 10 minutes or until tender. Remove from skillet, and set aside.
2. Thinly slice steaks across the grain, and sprinkle with seasoned salt. Melt 2 Tbsp butter in same skillet over medium-high heat; add steak, and cook, 5 to 6 minutes or until browned.
3. Add broth, Worcestershire sauce, hot sauce, and onion; bring to a boil, reduce heat, and simmer 10 minutes or until most of liquid is absorbed. Stir in 2 Tbsp butter.
4. Preheat broiler. Broil rolls, cut sides up, until toasted. Stir together mayonnaise and mustard; spread on cut sides of rolls. Serve meat mixture on rolls with cheese.
Air Fryer Cube Steak
Make this savory marinated cube steak in your air fryer in a flash!
Prep Time: 10 minutes
Cook Time: 7 minutes
Marinating Time: 1 hour
Total Time: 1 hour 17 minutes
Servings: 4
Section 1: Ingredients
1 lb cube steak
¼ cup olive oil
¼ cup Worcestershire Sauce
¼ cup balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic minced
½ tsp kosher salt
¼ tsp ground black pepper
Section 2: Directions
1. Place cube steaks in a shallow baking dish or pan.
2. Mix together the olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, and minced garlic. Stir to combine.
3. Pour the marinade over the cube steak. Let marinate for at least an hour in the refrigerator.
4. Preheat air fryer to 400F for 5 minutes.
5. Remove the cube steaks from the marinade, being sure to let excess sauce drip off the steaks. Place the cube steaks in the air fryer in a single layer, working in batches if needed.
6. Air fry at 400F for 6-7 minutes, or until the cube steaks have reached an internal temperature of 145F. Be sure not to overcook as the steak will get tough.
7. Let rest for 5 minutes before slicing so the juices don't run out of the steaks.
Notes
- Cube steak is a tougher cut of meat, so marinating it for at least an hour helps to break down the meat and create a more tender steak.
- Tip: This recipe can be made in the air fryer unit with a basket or the air fryer oven. If you are using the air fryer oven, use the middle rack and select the "Air Fry" function.
-Tip: Check your food as it cooks. Each air fryer runs a bit differently. Sometimes airfying is a trial-and-error process. Check your food as it cooks to learn your air fryer better! When cooking a new recipe or food items be sure to check your food often to help avoid over/under cooking.
Smothered Cube Steak
This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan-fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes with cornbread, roasted green beans or carrots!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Section 1: Ingredients
4 cube steaks
3 Tablespoons flour
2 Tablespoons olive oil
3 tablespoons cold unsalted butter, separated Meat Seasoning
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika Gravy
2 tablespoons cornstarch
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube, or 1 tsp better than bouillon
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1 large yellow onion, sliced into ½ inch strings
Section 2: Directions
1. See notes section below for Slow Cooker instructions.
2. Seasoning Prep: Combine the meat seasoning mix and set aside.
3. Gravy Prep: Combine the cornstarch and chicken/beef broth in a medium bowl and whisk until incorporated and smooth. Whisk in 1 beef bouillon cube, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Set aside.
4. Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
5. Rub seasoning mix on each side of the steak, then rub with flour.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
7. Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
8. Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
9. Add the liquid gravy mixture (from step 3) and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
10. Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
11. Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
12. Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes:
- Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it's removed from the heat.
- The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
- Onions can be omitted if preferred, or mushrooms can be used instead.
- A cast iron skillet will give your steaks a nice crusty sear.
- Cornbread makes a great side dish with this meal.
Slow Cooker Method:
- Tenderize and season the steaks as outlined.
- Sear for 2-3 minutes per side instead of 4-5 and set aside.
- Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.
- PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
- Cook on low for 7-8 hours or on high for 3-4.
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