Cubed Steak Patty Melt Recipes

OLD FASHIONED BEEF CUBE STEAK WITH TOMATO GRAVY

Steps:

• Pat dry cube steaks with a paper towel. Sprinkle with salt & pepper on both sides. Dust with flour on both sides.
• Add 2 Tablespoon olive oil to a 12" heavy-bottomed skillet. Bring to heat over medium-high heat.
• Add cube steaks to the skillet, two at a time, and brown. As the meat browns, remove to a plate or to the skillet's inverted lid.
• Once all the meat is browned, reduce skillet heat to medium. Add onion, sliced pepper, crushed red pepper and garlic. Stir and saute for 5 minutes.
• Add stewed tomatoes, bouillon cube, and water OR beef stock, and dried basil. Bring to simmer and cook for 5-10 minutes until tomatoes are soft.
• Return cube steaks to the skillet along with accumulated meat juices. Ladle the tomato/vegetable mixture over the meat. Reduce to slow simmer. Cover with lid. Cook for 30 minutes.
• Remove meat to a platter. (Optional: Mash vegetables and gravy.) Pour tomato gravy over cube steak OR plate individually and ladle tomato gravy over meat.
• Serve with plenty of mashed potatoes and any green vegetable.

CUBED STEAK PATTY MELT RECIPE - (4/5)

Steps:

• 1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). 2. In medium skillet, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium heat. Add onion and cook until soft and light golden brown, 5 to 8 minutes. Set aside to cool. 3. Brush steak patties with remaining oil and season with garlic powder, onion powder, and salt and pepper to taste. Grill one side of steak patties 5 minutes. Turn over and top with cheese. Grill 5 minutes more. 4. Meanwhile, spread remaining butter on bread, and toast bread on grill. 5. Spread mayonnaise and mustard evenly on toasted bread. Place onions and 1 steak patty on each of 4 toasted bread slices; top with remain bread slices.

PATTY MELTS

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.
• Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
• Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
• Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.

CUBED STEAK PATTY MELT

Steps:

• 1. Coat grill rack with nonstick cooking spray. Preheat grill to medium- high. 2. In a medium skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add onion; cook until soft and light golden brown, 5 to 8 minutes. Set aside. 3. Brush steaks with remaining oil. Season with garlic powder, onion powder, and salt and pepper to taste. Grill one side of the steaks 5 minutes. Turn over and top with cheese. Grill 5 minutes more. 4. Meanwhile, spread remaining butter on bread; toast bread on grill. 5. Spread mayo and mustard evenly on toasted bread. Place onions and 1 steak on each of 4 toasted bread slices; top with remaining bread slices.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

SUPER TENDER CUBE STEAKS

Steps:

• Spray a baking dish with nonstick spray.
• Season the cube steaks on both sides with seasoning salt, garlic and black pepper.
• Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning.
• Pour beef broth over all and also add the worcheshire sauce to taste. Cover tightly with foil and bake at 325 for 2 hours ( no peeking till at least 1.5 hours then check if more liquid is needed).
• You may also add any other veggie of your choice at the beginning, carrots or some shrooms might be good! Enjoy.

CROCK POT MELT-IN-YOUR-MOUTH CUBE STEAK & GRAVY

Steps:

• Place the meat in the bottom of your crockpot.
• On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot.
• If you are adding onions and/or mushrooms, add them also.
• Cook, on LOW, for 8 hours.
• *You can also use round steak and add peeled, white potato quarters.

CRUMB-COATED CUBE STEAKS

Steps:

• In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture., In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm., For gravy, stir flour into the pan until blended. Gradually add milk, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.