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best cube steak recipe
- Total Time: 106 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe delivers fork-tender cube steak in a smoky, vibrant red cream sauce, offering a satisfying and flavorful family dinner. It transforms an affordable cut of beef into a special weeknight meal.
Ingredients
- 4 pieces cube steak (approx. 600–720 g total, about 1 cm or 0.5 inch thick)
- 5 g (1 teaspoon) sea salt
- 2 g (0.5 teaspoon) freshly ground black pepper
- 60 g (0.5 cup) all-purpose flour
- 30 mL (2 tablespoons) vegetable oil
- 15 g (1 tablespoon) unsalted butter
- 80 g (1 small) yellow onion, finely diced (or white onion)
- 15 g (2–3 cloves) garlic, minced
- 8 g (2 teaspoons) smoked paprika
- 200 g (1 cup) jarred roasted red peppers, thoroughly drained and roughly chopped
- 240 mL (1 cup) low-sodium beef stock (or vegetable stock)
- 120 mL (0.5 cup) heavy cream (35 percent fat)
- 15 g (0.25 cup) fresh flat-leaf parsley, finely chopped, plus extra for garnish
Instructions
- Prepare Steaks: Pat the cube steaks thoroughly dry with paper towels, then season generously with salt and black pepper on both sides. Place the flour in a shallow dish and dredge each steak, shaking off any excess.
- Sear Steaks: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan or 10-inch skillet over medium-high heat until shimmering. Carefully sear the dredged cube steaks for 2-3 minutes per side until deeply golden brown. Remove and set aside (if overcrowding the pan, sear in batches to ensure a good crust forms).
- Saute Aromatics: Reduce heat to medium-low. Add 1 tablespoon of butter to the same pan. Once melted, add the finely diced onion and cook, stirring, for 4-5 minutes until softened and translucent. Add minced garlic and smoked paprika, cooking for another minute until fragrant.
- Blend Sauce: Stir in chopped roasted red peppers and low-sodium beef stock. Bring the mixture to a gentle simmer, then remove from heat. Transfer to a blender or use an immersion blender to blend until completely smooth and vibrant red.
- Finish Sauce: Return the smooth sauce to the pan over medium-low heat. Stir in heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes until it slightly thickens. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley.
- Simmer Steaks: Carefully return the seared cube steaks to the pan, nestling them into the sauce, ensuring they are mostly submerged. Reduce heat to low, cover the pan, and let simmer gently for 45-60 minutes, or until the steaks are fork-tender. Flip steaks halfway through.
- Rest and Serve: Once cooked, remove the pan from the heat and let the steaks rest in the sauce, covered, for 5 minutes before serving. This allows the meat to reabsorb juices.
Notes
For richer flavor, use grass-fed cube steak. Reduce sodium with low-sodium beef stock. For dairy-free, swap heavy cream for a plant-based alternative. For gluten-free, use a gluten-free flour blend or cornstarch slurry. Consider alternative cooking methods like Instant Pot (20 mins pressure cook), oven-baked (1.5-2 hours at 325 F or 160 C), or slow cooker (6-8 hours low, 3-4 hours high). Add a splash of Worcestershire sauce or dried thyme for depth, or saute sliced mushrooms with onions for umami.
- Prep Time: 15 minutes
- Cook Time: 86 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece cube steak with sauce
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg