chicken fried cube steak recipe
The Best chicken fried cube steak recipe
Oh, this Chicken Fried Cube Steak recipe—it’s one of those meals that feels like a hug for your taste buds. There’s something so comforting about thick-cut steak, slow-cooked just right, smothered in a creamy, buttery gravy that clings to every bite. It’s not just food; it’s tradition. Every time I pull it off the grill or stove, my kids—especially my boys—scoop up the first bite like it’s the best thing they’ve ever eaten. They’ll tell you it’s the only thing that makes their bellies happy after a long day of school or sports practice. And honestly? It’s the kind of dish that doesn’t just fill your plate—it fills your heart.
This recipe is perfect for all kinds of occasions. You can serve it at a family dinner on a lazy Sunday, when everyone’s just glad to be together, or you can make it for a special occasion—like a birthday or holiday gathering—because it’s hearty enough to feed a crowd without being overwhelming. And let’s be real, it’s not just about the steak. The gravy is the star, and it’s made with simple ingredients that make it taste like it’s been simmered for hours. No fancy tricks, just good, old-fashioned flavor. Plus, when you serve it with mashed potatoes and green beans, it’s a balanced meal that keeps everyone satisfied without feeling too heavy. And the best part? It’s something you can make ahead and reheat, so you’re not always scrambling in the kitchen last minute.
The health benefits might not be the first thing on anyone’s mind when they’re diving into a plate of chicken fried cube steak, but there are actually some solid reasons to enjoy it. The steak itself is packed with protein, which helps keep you full and supports muscle maintenance—especially important for kids and active adults. The potatoes and vegetables you serve with it add fiber and vitamins, balancing out the meal. And while it’s not a light dish, you can adjust the recipe to be a little leaner by using a bit less butter or trimming some of the fat from the steak before cooking. It’s a meal that’s indulgent in every way, but it’s also one that’s nourishing in a way that feels like a treat rather than a guilty pleasure. That’s the kind of food that makes you feel good about eating it every time.
Chicken Fried Cube Steak with Creamy Gravy
A comforting dish featuring tender cube steak coated in a crispy breadcrumb mixture, served with a rich tomato-based gravy. Perfect for a hearty meal!
🥘Ingredients
- 1.5 lbs cube steak (cut into 1-inch cubes)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 egg
- 1 cup panko breadcrumbs
- 1 tbsp melted butter
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large bowl, mix flour, salt, paprika, and cayenne pepper.
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2 In another bowl, whisk egg and melted butter. Add the flour mixture and panko, stirring until well combined.
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3 Cut cube steak into 1-inch cubes. Pat dry with paper towels and season with salt, pepper, and garlic powder.
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4 Dredge each cube in the egg mixture, then roll in the breadcrumb mixture, ensuring even coating.
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5 Place coated steak cubes on a baking sheet lined with parchment paper. Bake for 20 minutes.
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6 In a skillet, melt butter over medium heat. Add flour and whisk to form a roux for 2 minutes. Gradually whisk in beef broth, then heavy cream, milk, and tomato sauce. Simmer for 10 minutes until thickened.
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7 Add Worcestershire sauce and adjust seasoning with salt and pepper. Return baked steak cubes to the skillet, coating them in the gravy. Simmer for another 5 minutes.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Skillet
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Fried Cube Steak with Creamy Gravy Works
This chicken fried cube steak recipe is always a solid choice for any family gathering because it’s hearty, flavorful, and easy to make ahead. It holds up well to serving buffet-style, so you won’t have to worry about last-minute stress when guests arrive, and the tender, juicy meat pairs perfectly with creamy mashed potatoes and crispy fried onions. It’s a dish that feels special but doesn’t require fancy skills—just good old-fashioned comfort food that everyone loves.
❓ Frequently Asked Questions About Chicken Fried Cube Steak with Creamy Gravy
What is the difference between chicken fried steak and traditional fried chicken?
Chicken fried steak is typically made with a larger cut of beef (like a cube steak or chuck roast) instead of chicken, resulting in a heartier, more flavorful dish. Traditional fried chicken usually uses chicken breast or thighs, which are smaller and have less connective tissue, making them quicker to cook and less likely to dry out. The key difference lies in the meat used and the overall texture and richness of the dish.
How long should I marinate the cube steak before cooking?
For best results, marinate the cube steak for at least 4 hours, but overnight in the refrigerator is ideal. This allows the flavors to penetrate deeply and tenderizes the meat. If short on time, a 2-hour marinade will still improve the texture and taste significantly.
Can I use any type of cube steak for chicken fried steak?
Yes, but the best cuts for chicken fried steak are those with good marbling and connective tissue, such as chuck roast, bottom round, or even a cube steak cut from the shoulder. These cuts are forgiving and become tender when slow-cooked in the gravy. Avoid very lean cuts like flank steak, as they may dry out easily.
What’s the secret to making the gravy rich and flavorful?
The secret lies in using a combination of beef broth, a splash of Worcestershire sauce, and a good amount of melted butter or oil. Deglaze the pan with beef drippings, then simmer with aromatics like onions, garlic, and a touch of flour or cornstarch to thicken the sauce. Adding a splash of vinegar (like apple cider) at the end brightens the flavor. The key is reducing the liquid slowly to concentrate the flavors.
Should I brown the steak before cooking it in the gravy?
Yes, browning the steak first (searing it in a hot pan) adds depth of flavor. This step caramelizes the natural sugars and creates a flavorful crust. After searing, remove the steak and cook the gravy in the same pan, then return the steak to the sauce to soak up all the rich, savory juices. This step is essential for a well-balanced dish.
