Cube Steak Parmesan

Cube Steak Parmesan

SMR012 0

"This is a great Italian style way to prepare beef or venison cube steaks. Double the ingredients for a crowd!"

Ingredients 1 h {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
Tips & Tricks
Marinated Flank Steak

See how to make a delicious marinade for flank steaks.

Tuscan Flank Steak

See how to make a simple but amazing marinated flank steak for the grill.

Rate recipe

Your rating


Reviews 379

  1. 500 Ratings


Tasty. I like cube steaks but there doesn’t seem to be many ways to fix them. I’d give this 5 stars for concept and flavor and I’ll probably make it again. But I gave it only 4 stars for ingredient amounts and method. The flour and the cracker mixtures were very skimpy amounts to bread 4 steaks. I also hate it when canned goods are called for in uneven can amounts. Instead I used a whole 15 oz. can to avoid having leftover tomato sauce and adjusted my spices. I’ve found that even though cube steaks are tenderized at the market they are still a fairly chewy piece of meat. I followed the baking method in this recipe as stated. Next time I will bake the browned cube steaks longer with the sauce poured over them and covered with foil so they “stew” a bit for added tenderizing. Then melt the cheeses on top.


Can I say Yum. I did change a few things, didn't have crackers, so breaded it flour/garlic salt combo, egg and then italian seasoned bread crumbs which works well with the recipe anyways. As per another reviewer, when baking the already fried steaks, I put them in a baking dish sprayed with pam, and poured store bought spaghetti sauce over the top, covered with foil and baked for 20 minutes. Placed thick slices of mozzarella on top of the sauce and baked for 10 minutes longer, served on top of spaghettini...very good and fairly easy.

Toews is Kansas

OH MY WORD! I have used this recipe several times. I have a catering business on the side and even my customers liked it. My husband and I use the breading recipe (first 9 ingredients) for chicken, pork chops etc., brown them in some olive oil and serve with your favorite dipping sauce or gravy. Definately a keeper!