12 Cube Steaks Recipes

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Cube steak gets a bad reputation it doesn’t deserve. It’s already tenderized, it’s cheap, and it cooks fast — the trick is matching it to the right sauce or gravy so it stays juicy instead of turning tough. These 12 recipes cover the classics (country fried, Swiss steak, smothered) along with a few that take cube steak somewhere less expected, like fajitas and stir-fry.

Every recipe below is written to actually cook from — real amounts, real steps. Protein and calories are estimated per serving from the ingredients, since these are original recipes rather than lab-tested figures.

1. Classic Country Fried Cube Steak with Gravy

The diner classic — breaded, pan-fried until crisp, then smothered in black pepper cream gravy. Mashed potatoes are non-negotiable on the side.

Ingredients

4 cube steaks (about 6 oz each)
1 cup flour, divided
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
2 eggs, beaten
1/4 cup vegetable oil
2 cups whole milk
1 cup chicken or beef broth

Instructions

Mix 3/4 cup flour with garlic powder, paprika, salt, and pepper in one dish. Put the beaten eggs in another.
Dredge each steak in the flour, then the egg, then back in the flour, pressing to coat well.
Heat oil in a large skillet over medium-high heat. Fry the steaks 3-4 minutes per side until golden and cooked through. Remove and set aside.
Pour off all but 3 tablespoons of oil. Whisk in the remaining 1/4 cup flour and cook for 1 minute, stirring constantly.
Slowly whisk in the milk and broth. Simmer 5-7 minutes, whisking often, until thickened. Season with salt and plenty of black pepper.
Return the steaks to the skillet, spoon gravy over the top, and serve hot.

Prep: 15 min | Cook: 20 min | Serves: 4
Protein: ~32g per serving (estimated from ingredients) | Calories: ~480 kcal per serving (estimated from ingredients)

2. Crock Pot Cube Steak with Onion Gravy

Dump it in before work, come home to steaks so tender they fall apart with a fork. The gravy builds itself from the onions and broth over the long cook.

Ingredients

4 cube steaks
1/4 cup flour
1 tablespoon oil
2 cups beef broth
1 packet onion soup mix
1 onion, sliced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Instructions

Dredge the steaks in flour and brown in oil in a skillet, about 2-3 minutes per side.
Transfer the steaks to the crock pot. Add the broth, onion soup mix, sliced onion, garlic, and Worcestershire sauce.
Cover and cook on low for 6-7 hours, until the steaks are fork-tender.
If the gravy is thin, whisk 1 tablespoon of flour with 2 tablespoons cold water and stir in, then cook uncovered on high for 10 minutes.
Season with salt and pepper before serving.

Prep: 15 min | Cook: 6-7 hrs (low) | Serves: 4
Protein: ~30g per serving (estimated from ingredients) | Calories: ~380 kcal per serving (estimated from ingredients)

3. Cube Steak with Mushroom Gravy

A skillet dinner with an earthy mushroom gravy instead of the usual cream gravy. Ready in well under an hour, no breading required.

Ingredients

4 cube steaks
Salt and pepper to taste
2 tablespoons flour, plus 1 tablespoon for the gravy
3 tablespoons butter, divided
8 oz mushrooms, sliced
1 small onion, sliced
2 garlic cloves, minced
1.5 cups beef broth
1 tablespoon Worcestershire sauce

Instructions

Season the steaks with salt and pepper and dust lightly with 2 tablespoons flour.
Melt 2 tablespoons butter in a skillet over medium-high heat. Sear the steaks 2-3 minutes per side, then remove and set aside.
Add the remaining butter to the skillet with the mushrooms and onion. Cook 5-6 minutes until softened. Add the garlic and cook 30 seconds.
Stir in the remaining 1 tablespoon flour and cook for 1 minute. Whisk in the broth and Worcestershire sauce, and simmer until thickened, about 5 minutes.
Return the steaks to the skillet, spoon the gravy over, and simmer 5 more minutes to heat through.

Prep: 10 min | Cook: 25 min | Serves: 4
Protein: ~31g per serving (estimated from ingredients) | Calories: ~400 kcal per serving (estimated from ingredients)

4. Swiss Steak

Braised low and slow in a tomato-vegetable sauce until it’s spoon-tender. An old-fashioned dinner that’s mostly hands-off once it’s in the oven.

Ingredients

4 cube steaks
1/3 cup flour
2 tablespoons oil
1 (14.5 oz) can diced tomatoes
1 cup beef broth
1 onion, sliced
1 green bell pepper, sliced
2 celery stalks, sliced
2 garlic cloves, minced
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat the oven to 325°F. Dredge the steaks in flour and brown in oil in an oven-safe skillet or Dutch oven, 2-3 minutes per side.
Add the diced tomatoes, broth, onion, bell pepper, celery, garlic, and thyme around the steaks.
Cover and transfer to the oven. Braise for 1.5-2 hours, until the steaks are fork-tender.
Season with salt and pepper before serving. Spoon the vegetables and sauce over the steaks.

Prep: 15 min | Cook: 2 hrs | Serves: 4
Protein: ~29g per serving (estimated from ingredients) | Calories: ~370 kcal per serving (estimated from ingredients)

5. Salisbury-Style Cube Steak

Cube steak simmered in a savory brown onion gravy, closer to Salisbury steak than a fried cutlet. A weeknight dinner that only dirties one pan.

Ingredients

4 cube steaks
Salt and pepper to taste
2 tablespoons oil
1 onion, sliced
2 tablespoons flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder

Instructions

Season the steaks with salt and pepper. Heat oil in a skillet over medium-high heat and sear 2-3 minutes per side. Remove and set aside.
Add the onion to the skillet and cook 5-6 minutes until softened. Stir in the flour and cook for 1 minute.
Whisk in the broth, Worcestershire sauce, Dijon, and garlic powder. Simmer 5 minutes until thickened.
Return the steaks to the skillet, cover, and simmer 15-20 minutes on low until tender.
Taste and adjust salt and pepper before serving.

Prep: 10 min | Cook: 30 min | Serves: 4
Protein: ~30g per serving (estimated from ingredients) | Calories: ~390 kcal per serving (estimated from ingredients)

6. Cube Steak Fajitas

Cube steak is already tender, so it takes way less time in the skillet than a whole flank or skirt steak would. Sliced thin after cooking, it works just as well in a warm tortilla.

Ingredients

4 cube steaks, sliced into thin strips
2 tablespoons lime juice
1 tablespoon oil, plus 1 tablespoon for cooking
1 teaspoon chili powder
1 teaspoon ground cumin
1 bell pepper, sliced
1 onion, sliced
Salt and pepper to taste
8 small flour tortillas, warmed

Instructions

Toss the sliced steak with lime juice, 1 tablespoon oil, chili powder, and cumin. Let sit 10 minutes while you slice the vegetables.
Heat the remaining oil in a large skillet over high heat. Cook the steak strips 2-3 minutes, until just browned. Remove and set aside.
Add the bell pepper and onion to the same skillet and cook 5-6 minutes until softened and slightly charred.
Return the steak to the skillet, toss together, and season with salt and pepper.
Serve in warm tortillas with your favorite toppings.

Prep: 15 min | Cook: 15 min | Serves: 4
Protein: ~32g per serving (estimated from ingredients) | Calories: ~410 kcal per serving (estimated from ingredients)

7. Philly-Style Cube Steak Sandwiches

Thin-sliced cube steak, peppers, onions, and melted provolone piled onto a toasted roll. Cube steak’s tenderness makes it a shortcut here — no long simmering required.

Ingredients

4 cube steaks, sliced thin
2 tablespoons oil
1 onion, sliced
1 green bell pepper, sliced
Salt and pepper to taste
4 hoagie rolls, split and toasted
8 slices provolone cheese

Instructions

Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the onion and bell pepper 6-7 minutes until soft and lightly browned. Remove and set aside.
Add the remaining oil to the skillet and cook the sliced steak 2-3 minutes, until browned. Season with salt and pepper.
Return the peppers and onions to the skillet and toss with the steak.
Divide the mixture among the toasted rolls, top each with 2 slices of provolone, and broil for 1-2 minutes until the cheese melts.

Prep: 10 min | Cook: 15 min | Serves: 4
Protein: ~34g per serving (estimated from ingredients) | Calories: ~520 kcal per serving (estimated from ingredients)

8. Cube Steak Stir-Fry with Broccoli

A quick soy-ginger stir-fry that proves cube steak isn’t just a diner ingredient. Slice it thin against the grain and it cooks in minutes.

Ingredients

4 cube steaks, sliced into thin strips
3 tablespoons soy sauce, divided
1 tablespoon cornstarch
2 tablespoons oil, divided
4 cups broccoli florets
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons oyster sauce
1 teaspoon sesame oil

Instructions

Toss the sliced steak with 1 tablespoon soy sauce and the cornstarch.
Heat 1 tablespoon oil in a wok or large skillet over high heat. Cook the steak in a single layer for 1-2 minutes per side, until browned. Remove and set aside.
Add the remaining oil and the broccoli. Stir-fry 3-4 minutes until crisp-tender.
Add the garlic and ginger and cook 30 seconds. Return the steak to the pan.
Add the remaining soy sauce, oyster sauce, and sesame oil. Toss everything together for 1-2 minutes and serve over rice.

Prep: 15 min | Cook: 10 min | Serves: 4
Protein: ~31g per serving (estimated from ingredients) | Calories: ~380 kcal per serving (estimated from ingredients)

9. Baked Cube Steak with Onion Soup Mix

The old dump-and-bake trick, done properly. Cover it tight with foil and the oven does all the work while you handle everything else.

Ingredients

4 cube steaks
1 packet onion soup mix
1 (10.5 oz) can cream of mushroom soup
1 cup beef broth
1 onion, sliced
Black pepper to taste

Instructions

Preheat the oven to 325°F. Arrange the steaks in a baking dish and season with pepper.
Whisk together the onion soup mix, cream of mushroom soup, and broth, then pour over the steaks. Scatter the sliced onion on top.
Cover tightly with foil and bake for 1.5 hours, until the steaks are tender.
Uncover, stir the sauce, and let sit 5 minutes before serving over mashed potatoes or rice.

Prep: 10 min | Cook: 1.5 hrs | Serves: 4
Protein: ~29g per serving (estimated from ingredients) | Calories: ~360 kcal per serving (estimated from ingredients)

10. Cube Steak Tacos with Chili-Lime Marinade

A fast marinade and a hot skillet turn cube steak into taco filling in under 20 minutes. Good for a weeknight when ground beef feels boring.

Ingredients

4 cube steaks, sliced into strips
3 tablespoons lime juice
2 tablespoons oil, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 garlic cloves, minced
Salt to taste
10 small corn tortillas, warmed
Diced onion, cilantro, and lime wedges for serving

Instructions

Toss the sliced steak with lime juice, 1 tablespoon oil, chili powder, cumin, smoked paprika, and garlic. Marinate 10-15 minutes.
Heat the remaining oil in a skillet over high heat. Cook the steak in a single layer for 2-3 minutes, until browned and just cooked through.
Season with salt to taste.
Serve in warm tortillas topped with diced onion, cilantro, and a squeeze of lime.

Prep: 15 min | Cook: 10 min | Serves: 4
Protein: ~28g per serving (estimated from ingredients) | Calories: ~350 kcal per serving (estimated from ingredients)

11. Smothered Cube Steak with Bacon and Onions

Bacon fat does double duty here — it sears the steaks, then flavors the gravy. The richest recipe on the list, and worth it.

Ingredients

4 cube steaks
4 slices bacon, chopped
1/4 cup flour, divided
2 onions, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Instructions

Cook the bacon in a large skillet until crisp. Remove and set aside, leaving the fat in the pan.
Dredge the steaks in 3 tablespoons flour and sear in the bacon fat, 2-3 minutes per side. Remove and set aside.
Add the onions to the skillet and cook 8-10 minutes, until deeply softened and browned.
Stir in the remaining flour and cook 1 minute. Whisk in the broth and Worcestershire sauce, and simmer until thickened, about 5 minutes.
Return the steaks and bacon to the skillet, cover, and simmer 15 minutes on low until tender. Season with salt and pepper.

Prep: 15 min | Cook: 35 min | Serves: 4
Protein: ~33g per serving (estimated from ingredients) | Calories: ~450 kcal per serving (estimated from ingredients)

12. Cube Steak Parmesan

Chicken parm’s beefy cousin — breaded cube steak topped with marinara and melted mozzarella, finished in the oven. A different way to use the breading technique from the country-fried version.

Ingredients

4 cube steaks
1 cup breadcrumbs
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1/2 cup flour
2 eggs, beaten
3 tablespoons oil
1.5 cups marinara sauce
1 cup shredded mozzarella

Instructions

Preheat the oven to 400°F. Mix the breadcrumbs, Parmesan, and Italian seasoning in one dish.
Dredge each steak in flour, then egg, then the breadcrumb mixture, pressing to coat.
Heat oil in an oven-safe skillet over medium-high heat. Fry the steaks 2-3 minutes per side, until golden.
Top each steak with marinara sauce and mozzarella. Transfer the skillet to the oven and bake 8-10 minutes, until the cheese melts and bubbles.
Let rest 2-3 minutes before serving.

Prep: 15 min | Cook: 20 min | Serves: 4
Protein: ~34g per serving (estimated from ingredients) | Calories: ~470 kcal per serving (estimated from ingredients)