Ingredients for Baked Cube Steaks
- 4 (1 inch thick) cube steaks
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Kosher Salt, to taste
- Fresh Ground Pepper, to taste
- 2 cloves fresh garlic, minced
- 2 tablespoons olive oil
- Parmigiano Reggiano Cheese, not specified in recipe
- fresh flat-leaf parsley, for garnish
- 1/4 cup beef broth or water
- 1/4 cup shredded cheddar cheese, optional for garnish
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How to Make Baked Cube Steaks
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (or heavy pan), heat 2 tablespoons of olive oil over medium-high heat.
- Add 2 cloves of minced garlic to the hot oil and cook until fragrant, about 30 seconds. Remove garlic from pan and set aside.
- Season both sides of 4 cube steaks (about 1 inch thick) generously with salt and freshly ground black pepper.
- Sear cube steaks in the hot skillet for 2-3 minutes per side, until nicely browned. Remove from pan.
- Pour 1 (10.75 ounce) can of condensed cream of mushroom soup into the skillet. Stir in the reserved minced garlic and 1/4 cup of beef broth or water.
- Place the seared cube steaks in the skillet, nestling them in the mushroom soup.
- Cover the skillet tightly with a lid or aluminum foil.
- Bake for 60 minutes, or until the steaks reach an internal temperature of 145°F (63°C).
- Carefully remove the skillet from the oven. Let rest for 5 minutes before serving.
- Garnish with fresh flat-leaf parsley and shredded cheddar cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
11g
Fat
26g
Carbs
4g
