Parmesan Cube Steak with Spinach

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  • 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.


Recipe from Central Market Mill Creek - Culinary Resource Center
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