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Quick and Easy Italian Cube Steaks

When we started following Dr. D'Adamo's "Eat Right for Your Type" diet, I adapted this beef recipe to conform.

Italian cube steaks served with creamy cucumber salad and sourdough garlic bread

Italian cube steaks served with creamy cucumber salad and sourdough garlic bread

How I Discovered Quick Italian Cube Steaks

I have an extensive cookbook collection, and the basis for this quick Italian cube steak recipe was discovered in one of them: Reader's Digest Great Recipes for Good Health. I have discovered the basis for many of my recipes in this book, which is well worth owning.

The particular recipe I have modified is called Quick Steak Pizzaiola, which is made with minute steaks, not cubes steaks, which appear to be much thicker. So instead of cooking the steaks for only 30 seconds on each side, I have to cook cube steaks for about three minutes on each side. Even so, this recipe is quick.

Although the cube steak package I bought weighed 1.25 pounds, I have averaged the size of the steaks to five ounces each raw for the nutritional analysis. Some of the steaks were slightly larger than others.

Although the original recipe called for low-sodium crushed tomatoes, I used S&W Premium Organic Ready-Cut Diced Tomatoes, and I've always been happy with them.

The original recipe calls for dried oregano. I happen to have some growing in my yard and I decided to use fresh and dried, since I really like oregano. Feel free to use as much as you want. You can also add other Italian herbs if you like, such as basil, fresh or dried. The more you add, the tastier and more nutritious it will be. The original recipe calls for black pepper, but I don't like it and left it out. I didn't include pepper in the ingredients.

I suggest that the first time you make this, you follow my recipe, except for adding pepper or basil to taste. Next time you might have a better idea of what you might want to do to make this recipe your own.

Cook Time

Prep timeCook timeReady inYields

12 min

8 min

20 min

4 servings

Ingredients

Ingredients

Ingredients for Quick Italian Cube Steaks

  • 4 (4- to 6-ounce) cube steaks, raw
  • 1 tablespoon olive oil or other vegetable oil
  • salt
  • 1 (14.5-oz) can diced tomatoes
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or one tablespoon fresh), crumbled or chopped, depending on form

Instructions: The Quick Version

  1. Heat oil in large skillet until it is bubbly but not smokey.
  2. Cook the cube steaks in hot oil for about 3 minutes per side. Sprinkle salt on each steak before cooking and after turning. When steaks are done, juices should run clear with no red juice left. Steaks will also have shrunk and gotten thicker. (See before and after pictures in illustrated instructions.
  3. While cooking the steaks, mince or press garlic and crush or cut (if fresh) oregano or other spices so they are ready to add to sauce. Open the can of tomatoes.
  4. When the steaks are done, transfer them with a slotted spatula into a heated shallow baking dish that is big enough to hold all four steaks. (You want any juices to remain in the skillet.) Cover steaks to keep them warm.
  5. Add tomatoes and herbs to pan juices. Boil on medium high until mixture is thick and juice doesn't run.
  6. When tomato mixture has thickened, spoon it evenly as possible over the steaks in the dish and serve before it gets cold.

Instructions: The Illustrated Version

I sprayed my pan with Pam before heating oil. Oil is ready for you to put steaks in pan when it looks like this, all bubbly.

I sprayed my pan with Pam before heating oil. Oil is ready for you to put steaks in pan when it looks like this, all bubbly.

Read More From Delishably

Put steaks in hot oil and cook until juices run clear, about three minutes on each side. Sprinkle with salt when you put steaks in pan and again when you turn them over.  Notice the  size of the raw steaks and how close they are to the edges of pan

Put steaks in hot oil and cook until juices run clear, about three minutes on each side. Sprinkle with salt when you put steaks in pan and again when you turn them over. Notice the size of the raw steaks and how close they are to the edges of pan

Notice steaks are smaller here but you can still see red juices coming from steaks.

Notice steaks are smaller here but you can still see red juices coming from steaks.

While steaks are cooking, mince or press garlic. Cut fresh herbs with scissors or measure and crush dry ones. Put aside in custard cup.

While steaks are cooking, mince or press garlic. Cut fresh herbs with scissors or measure and crush dry ones. Put aside in custard cup.

I have removed one steak that was done first. Now you can see that the others are done, too, because the juices are clear and the steaks have shrunk a lot.

I have removed one steak that was done first. Now you can see that the others are done, too, because the juices are clear and the steaks have shrunk a lot.

Now that all steaks are done, put them in heated dish to stay warm. Cover if you can. (Spots that appear red here are really browned spots from cooking.)

Now that all steaks are done, put them in heated dish to stay warm. Cover if you can. (Spots that appear red here are really browned spots from cooking.)

Put canned tomatoes and herbs in skillet with pan juices that remain.

Put canned tomatoes and herbs in skillet with pan juices that remain.

Cook and stir over medium-high heat. Mixture should be boiling. As it cooks it will thicken and lose liquid.

Cook and stir over medium-high heat. Mixture should be boiling. As it cooks it will thicken and lose liquid.

Now it's finished. There isn't any more liquid spreading in the pan; just globs of the thick sauce.

Now it's finished. There isn't any more liquid spreading in the pan; just globs of the thick sauce.

Spoon the hot sauce on cube steaks. If you like, you can move them to individual plates and spoon about 1/4 of tomato sauce on each one. Serve immediately.

Spoon the hot sauce on cube steaks. If you like, you can move them to individual plates and spoon about 1/4 of tomato sauce on each one. Serve immediately.

This Recipe Is Suitable for Blood Type O

If you are following the diet guidelines for Eat Right for Your Type, this recipe will work for you. The beef and olive oil are beneficial and the other ingredients are neutral.

Eat Right for Your Type

Broccoli is very tasty and nutritious.

Broccoli is very tasty and nutritious.

Serving Suggestions

Today was a hot day, so I made a creamy cucumber salad to serve with this. It's really easy, and I was too lazy to make the green salad I should have made. Maybe I will when I serve the leftovers. (The recipe makes four steaks and there are only two of us.) Instead of a starchy vegetable or salad, I just had toasted bread. Kosta had whole wheat, but I like garlic sourdough, buttered, with anything Italian.

If it were winter, I would have made baked potatoes, which are very good with this. In summer a potato salad might do the trick. A macaroni salad might also be a good starch accompaniment. Or you could always have corn on the cob.

If you don't have a green salad, any green vegetable would be tasty. Steamed broccoli is always good, and it's packed with nutrients. Zucchini stir-fried with onions might also hit the spot, since zucchini and tomatoes are friends. It really doesn't matter, as long as it's green.

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