72 Reviews

Awesome dish! I'm happy to find another use for cube steak other than chicken fried steak. I only made two steaks but kept everything else the same so that I had plenty of sauce to spoon over mashed potatoes. Thanks for posting!

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KLBoyle August 17, 2009

This was surely a family pleaser, even a hit with the kids. I also could not find cremini mushrooms, but the portabellas worked just fine. The sauce is incredible (there was none left!) I think it is key not to overcook the steaks, just past meduim at the most. I served this with #338958 Oven Roated Pepper Asparagus and some fresh crusty artisian bread. Thanks for sharing and we'll be making this again!

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ARathkamp March 07, 2009

Sooooo good. This is comfort food at its finest. I loved the shallots and mushrooms in this. I couldn't get the cremini mushrooms, (my store was out when I went), so subbed button mushrooms and they worked great. I love cremini's so I will definately use those next time. I served this was Refrigerator Potatoes (Make-Ahead Mashed Potatoes) and we loved it. Thank you for posting.

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mommyoffour February 10, 2009

Excellent recipe, we enjoyed for dinner last evening. We used Elk steak. Followed as written, except deglazed with dry white wine after sauting the mushrooms and shallots. I used freshly ground black pepper. We will be having cube steaks like this again soon!

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karencooks February 02, 2009

I made this sauce with sirloin steak and then cut the steak in strips. D - E - L - I - S - H!!! Thanks for sharing!

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FoodieFanatic January 19, 2009

Awesome. I reduced the sauce with 1/3 cup red wine before adding the cream, as suggested. Used fresh purple basil, and baby portobellos. We were almost licking our plates! Can't wait to try the sauce with sirloin steak. Thanks, Sandi!!

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Kizzikate January 17, 2009

yum mushrooms and cream very tasty dinner served with noodles the cube steaks were a lil on the tough side but still very good

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stovetop stephanie December 04, 2008

Well, I figured 44 people couldn't be wrong, and I was right! Now, you can make that 45! Neither I nor my husband is a huge fan of cube steaks. They often seem tough and basically glorified hamburgers to me, but this recipe makes an inexpensive cut of meat fabulous! I did reduce the steak cook time by one minute per side to avoid shoe leather, and I used light cream. Heavy seemed like it would have been too rich. I also omitted the basil, personal preference. My husband says I can make this over and over! The sauce would go well with any cut of steak. I'm thinking venison next time.

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coleen114 November 24, 2008

A huge hit in my household. I had never cooked with cube steaks before and was pleasantly surprised at how fast, easy, cheap and good this meal was. Served it with mashed potatoes to help soak up all the gravy goodness. This is going into regular rotation in our house.

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Mossymama October 02, 2008

This was pretty good! I did not use as much pepper per personal preference, and used sweet onion instead of shallot, and it tasted great! Sauce had a great flavor. I did add more salt to the end sauce since I served over angel hair pasta. At the end of cooking I removed the meat and added about another cup of cream with about a tbsp of cornstarch mixed in so that it would thicken up. Worked great! My cube steak was a little tough and I made sure I didn't overcook, but I think that is just the nature of that kind of meat! It was a fast and easy meal! Thanks for sharing Sandi!

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Mary N. August 14, 2008
Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce