Cube Steak Parmigiana with Fresh Tomato Sauce: A Delicious Twist on a Classic

Cube steak, often overlooked, is a budget-friendly cut of beef that transforms beautifully with the right preparation. This recipe elevates the humble cube steak into a comforting and flavorful Parmigiana, featuring a vibrant fresh tomato sauce. Ditch the canned sauce and pre-shredded cheese; this dish celebrates simple, high-quality ingredients and delivers an unforgettable meal.

## Why Cube Steak? Don’t underestimate the potential!

Cube steak, also known as cubed steak or minute steak, is a cut of beef, usually top round or sirloin, that has been tenderized by pounding with a meat tenderizer or running it through a machine that flattens and pierces the meat. This process breaks down the tough muscle fibers, making the steak more tender and quicker to cook. Its affordability and quick cooking time make it a great option for busy weeknights. When pan-fried and layered with fresh tomato sauce, mozzarella, and parmesan, it becomes something truly special.

## The Star of the Show: Fresh Tomato Sauce

The secret to this Parmigiana lies in the fresh tomato sauce. Using ripe, in-season tomatoes makes all the difference. The sauce is light, bright, and bursting with flavor, providing the perfect counterpoint to the richness of the steak and cheese. If fresh tomatoes are not available, you can use high-quality canned crushed tomatoes, but be sure to adjust the seasoning accordingly.

## Recipe: Cube Steak Parmigiana with Fresh Tomato Sauce

This recipe serves 4 people.

### Ingredients:

* **For the Cube Steak:**
* 4 cube steaks (about 4-6 ounces each)
* 1/2 cup all-purpose flour
* 1 teaspoon Italian seasoning
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large eggs, beaten
* 1 cup breadcrumbs (plain or Italian seasoned)
* 1/4 cup olive oil, for frying
* **For the Fresh Tomato Sauce:**
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional)
* 2 pounds fresh ripe tomatoes, peeled, seeded, and chopped (or 28 ounces canned crushed tomatoes)
* 1/2 cup fresh basil leaves, chopped
* 1 teaspoon sugar (optional, to balance acidity)
* Salt and pepper to taste
* **For Assembly:**
* 8 ounces fresh mozzarella cheese, sliced
* 1/2 cup grated Parmesan cheese
* Fresh basil leaves, for garnish (optional)

### Instructions:

**1. Prepare the Fresh Tomato Sauce:**

* **Sauté the Aromatics:** Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, or until fragrant, being careful not to burn the garlic.
* **Add the Tomatoes:** Add the chopped fresh tomatoes (or canned crushed tomatoes) to the skillet. Stir in the chopped basil and sugar (if using).
* **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with salt and pepper to taste. If using canned tomatoes, simmering for a longer period can help reduce any metallic taste.
* **Adjust Consistency (optional):** If the sauce is too thick, add a little water until desired consistency is reached. Use an immersion blender for a smoother sauce.

**2. Prepare the Cube Steak:**

* **Set up the Dredging Station:** In a shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and pepper. In another shallow dish, place the beaten eggs. In a third shallow dish, place the breadcrumbs.
* **Dredge the Cube Steak:** Dredge each cube steak in the flour mixture, shaking off any excess. Then, dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the steak in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
* **Pan-Fry the Cube Steak:** Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded cube steaks in the skillet, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
* **Drain Excess Oil:** Remove the cooked cube steaks from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil.

**3. Assemble the Parmigiana:**

* **Preheat Oven:** Preheat your oven to 375°F (190°C).
* **Layer the Ingredients:** Spread a thin layer of the fresh tomato sauce on the bottom of a baking dish. Arrange the fried cube steaks in the dish on top of the sauce. Spoon more tomato sauce over each steak, ensuring they are well covered.
* **Add the Cheese:** Top each steak with slices of fresh mozzarella cheese and a generous sprinkle of grated Parmesan cheese.
* **Bake:** Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

**4. Serve:**

* Remove the Cube Steak Parmigiana from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves (optional). Serve hot with a side of pasta, a simple salad, or crusty bread for soaking up the delicious sauce.

## Tips and Variations:

* **Tomato Variety:** Experiment with different varieties of tomatoes for your sauce. Roma tomatoes are a classic choice, but San Marzano tomatoes are known for their sweetness and low acidity. Heirloom tomatoes can add a unique flavor and color to the sauce.
* **Spice it Up:** For extra heat, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the tomato sauce.
* **Add Vegetables:** Sauté diced onions, bell peppers, or mushrooms with the garlic for a more complex sauce.
* **Herb Variations:** In addition to basil, try adding other fresh herbs like oregano, thyme, or parsley to the sauce.
* **Cheese Options:** Use provolone, fontina, or a blend of Italian cheeses in place of or in addition to mozzarella and Parmesan.
* **Breadcrumb Variations:** Use panko breadcrumbs for a crispier coating, or add grated Parmesan cheese, dried herbs, or garlic powder to the breadcrumbs for added flavor.
* **Air Fryer Option:** For a healthier option, you can air fry the breaded cube steaks instead of pan-frying them. Preheat your air fryer to 400°F (200°C) and cook for 8-10 minutes per side, or until golden brown and cooked through. Lightly spray the steaks with olive oil before air frying.
* **Make-Ahead Tip:** The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The breaded cube steaks can also be prepared ahead of time and stored in the refrigerator for up to 24 hours before frying. This makes assembling the Parmigiana even easier on a busy weeknight.
* **Wine Pairing:** A medium-bodied red wine, such as Chianti or Sangiovese, pairs well with Cube Steak Parmigiana. The acidity of the wine helps to cut through the richness of the dish, while the fruit flavors complement the tomato sauce.

## Serving Suggestions:

Cube Steak Parmigiana is a versatile dish that can be served with a variety of sides:

* **Pasta:** Serve it with your favorite type of pasta, such as spaghetti, linguine, or penne. Toss the pasta with the leftover tomato sauce for a complete meal.
* **Garlic Bread:** Crusty garlic bread is perfect for soaking up the delicious sauce.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the Parmigiana.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, asparagus, or zucchini, make a healthy and flavorful side dish.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and satisfying accompaniment.

## Nutritional Information (Approximate):

(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)

* Calories: 550-700 per serving
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 30-40g

## Conclusion:

Cube Steak Parmigiana with Fresh Tomato Sauce is a delicious and satisfying meal that is perfect for any occasion. It’s a great way to transform a budget-friendly cut of beef into a flavorful and comforting dish. With its vibrant fresh tomato sauce, tender cube steak, and melted cheese, this Parmigiana is sure to become a family favorite. So, ditch the canned sauce and pre-shredded cheese, and give this recipe a try. You won’t be disappointed!

Enjoy!