- 4 cube steaks
- 4 slices provolone cheese
- 3 cups baby spinach leaves
- 3/4 cup sun-dried tomatoes in oil, drained and chopped
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup flour (optional)
- 1 1/2 cups of your favorite tomato sauce
- Salt and pepper
- Oil for frying
Season cube steaks with salt and pepper. Dredge in flour, shaking off excess (optional). Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Quickly sauté spinach and sun-dried tomatoes until spinach is just wilted. Remove from pan and set aside. Add a little more oil to pan. Fry steaks in oil until nicely browned and cooked through.
While steaks are frying, warm sauce in a sauce pan. When steaks are cooked, blot with paper towels to remove excess oil. Lay steaks flat in a greased baking dish. Top each steak with a slice of provolone. Divide spinach mixture evenly on top of each steak. Divide half of the Parmesan evenly amongst the steaks and bake at 350°F until cheese is melted. Remove from oven, spoon warm sauce over steaks and top with remaining Parmesan. Serve with pasta or roasted veggies.