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Easy Minute Steaks

Easy Minute Steaks

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This is the easiest recipe. I serve it with mashed potatoes and warm rolls.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, briefly brown the cube steaks.
  3. Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.
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I didn't have the canned onion soup so I substituted a package of dry onion soup mixed with 1 cup of water and a tsp of beef boullion. Since my cubed steaks were very thin, I only baked for 30 minutes. My family loved them!

Butterfly Flutterby

We had a nice and tasty meal with this as our recipe base. I used 8 cube steaks, 2 cans of beef broth, 1 can of mushroom soup, one onion (sliced) and 1 envelope of dry onion soup mix. I sprinkled the steaks with pepper and garlic powder and placed in skillet with onion rings to brown on both sides. Meanwhile, I mixed the beef broth, mushroom soup and dry onion soup mix. After meat was browned I placed it and onions in a 9x13, poured the soup mix all over, covered with foil and baked at 350 for 45 minutes. Served with mashed potatoes and a salad. These steaks were tender and certainly not dry. The gravy was delicious. A tasty, yet inexpensive meal since I got the steaks for $1.99/lb.


I browned 6 cube steaks with granulated garlic and seasoned pepper. Then I added the condensed French Onion Soup, along with a can of Cream of Mushroom and half an envelope of Lipton's dry Onion Soup mix. Covered with foil and wow... the meat was tender, and the gravy was delicious over mashed potatoes. True comfort food for a pittance. This will definitely be on the monthly rotation, and thanks, Amy!