• 1 1/2 lbs chopped steak
• 3 tbsps grated onion
• 2 tsps salt
• freshly ground pepper
• 1 tsp flour
• 1/2 cup milk

Combine hamburger steak, onion, salt, and pepper and shape into patties. Heat heavy skillet, add steak patties, broil on both sides, and remove to heated platter. Add the teaspoon of flour to pan drippings, brown, and then stir in milk, simmer and pour over steak patties. I recommend chopped beef with a higher fat content rather than low for this hamburger steak recipe as it will make for a better gravy.

Add mashed potatoes and a vegetable for a satisfying meal.

Pepper Steak Recipe

• 2 1/2 lbs steak, one inch thick, cut into one inch strip
• 2 tbsps oil
• 1 medium onion, minced
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 green peppers, diced
• 1 tsp meat glaze dissolved in 2 tbsps hot water
• 1 cup drained tomatoes
• 1 tbsp cornstarch
• 2 tsps soy sauce
• 1/4 cup water

Place oil, onion, and garlic in a heavy skillet and simmer a few minutes. Add steak strips, seasoned with salt and pepper. Add peppers and meat glaze solution, cover, and cook 1/2 hour. Add tomatoes and simmer 5 minutes longer. Combine cornstarch and soy sauce with water and add to steak mixture, cook 5 minutes, stirring constantly. This pepper steak recipe serves four.

Steak cuts recommended for this pepper steak recipe include round, top sound sirloin, chuck and minute or cube.

Braised Swiss Steak

• 2 1/2 pounds boneless steak, 1 1/2 inches thick
• 1 cup flour
• salt
• freshly ground pepper
• 2 tbsps oil
• 1 onion, thinly sliced
• 1 cup liquid (dry red wine, water, or stock)

Cover steak with flour, salt, and pepper and pound thoroughly with edge of plate, turn and repeat on other side. Brown the steak quickly on both sides in a heavy, oiled skillet. Add the sliced onion and brown along with the steak. Remove from skillet and place in a microwavable container with a cover. Add the liquid, cover the container and simmer until tender. Because microwaves vary in power follow manufacturer’s instructions for timing and power. This swiss steak recipe serves four.

• 2 1/2 lbs boneless leftover steak
• 5 tbsps butter
• 1/2 cup Burgundy (or other dry red wine)
• 1/2 tbsp paprika
• salt
• freshly ground pepper
• 6 sliced toasted French bread, cut into strips

Cut leftover steak diagonally into thin slices and place in warm oven. Make the following sauce:

• brown the butter slowly in a skillet, add wine and paprika
• bubble slowly until sauce is somewhat reduced.
• Season steak slices with salt and pepper and add to the sauce for a few minutes.
• Place on strips of toast, spoon sauce over all, and serve.

Serves four.This is one of those leftover steak recipes that deserve a try.

INGREDIENTS:

• 1 1/2 pounds cube steak
• 1 tsp salt
• 1/2 tsp dried marjoram leaves, crushed
• 1/8 tsp pepper
• 1 envelope mushroom gravy mix
• 1 can (3 to 4 ounces) sliced mushrooms, drained
• 2 tbsps red wine, optional
• 1 tbsp oil for pan

Prepare gravy mix as package directs; stir in mushrooms and wine, if using, salt, marjoram, and pepper; mix well. Set aside and keep warm. Pan-broil steak in a heavy, oiled
skillet for 3 to 4 minutes; turn and broil other side of steak for about 4 minutes, or until done as desired. Pour gravy over cube steak and serve with potatoes. This salisbury steak recipe serves 6.

Cube Steaks Coventry Style

• 8 cube steaks, 1/4 lb each
• 6 tbsps oil
• flour
• salt
• freshly ground pepper
• 1 cup chopped onion
• 2 tbsps vinegar
• 1 tbsp brown sugar
• 1 cup catsup
• 4 tbsps Worcestershire sauce
• 1 cup cream

Heat oil in a heavy skillet. Dip steaks in flour, season with salt and pepper, put into skillet, and brown on both sides. Add onion. Add vinegar, brown sugar, catsup, Worcestershire sauce and cream. Cook slowly for 15 minutes and serve.

A nice side dish to go with this cube steak recipe:

Hashed Brown Potatoes

• 4 large potatoes
• 2 tbsps butter
• 3 tbsps vegetable oil
• salt and pepper to taste

Put potatoes in their skins into a saucepan, cover with cold water, and bring to a boil. Then simmer for about 30 minutes or until just done. Remove from water, cool in refrigerator, then remove skins. Chop into cubes. Fry in skillet in butter and oil over high heat, turning frequently so that all sides become uniformly browned. Sprinkle with salt and pepper. Serve with this cube steak recipe for a nice meal.

This is a good philly cheese steak recipe with a twist, the addition of salsa.

4 Italian rolls
8 slices of American or Monterey Jack cheese
8 slices of minute steaks
1 jar of mild or hot salsa
1 onion, sliced
1 green pepper, sliced

In heavy skillet cook, onion, green pepper and salsa until thick. Cook steaks and put on half of rolls. Top with the cheese and salsa mixture. Put top half of roll into microwave 2 seconds then put top on sandwich and enjoy. This philly steak recipe serves four.

Here are two cube steak recipes:

Onion Steak

2 1/2 lbs cube steak
3 cups chopped Bermuda onions
1 cup dry red wine
1 tbsp olive oil
1 tbsp butter
1 tbsp Worcestershire sauce
4 tbsps beef bouillon
salt
freshly ground pepper

Put steak in shallow pan, cover with chopped onions, dry red wine, and olive oil. Cover and
marinate 8 hours in refrigerator. Drain meat well (saving the marinade) and pan broil in heavy
skillet with butter.Remove to heated platter. Add to skillet 1 tbsp Worcestershire sauce, 4 tbsps of
the wine marinade, strained, and beef bouillon. Simmer 2 minutes, pour over steak, and sprinkle
with salt and pepper.

The second of the cube steak recipes is as follows:

Cube Steak a la Roquefort

2 1/2 lbs cube steak, 1/2″ thick
8 tbsps Roquefort cheese
4 tbsps butter
1/2 tsp cayenne
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsps olive oil
2 tbsps chopped parsley

Make a thick paste of the cheese, butter, cayenne, salt and pepper. In a heavy skillet quickly broil
the steaks in olive oil on one side. Remove steaks and spread the cheese paste on the cooked side.
Return steaks to skillet and broil slowly on the other side with skillet covered. Sprinkle with
chopped parsley and serve. Serves 4

Both of these cubes steak recipes are quite tasty.

But of course! Any good tender cut of steak will do well in this recipe for steak pizzaiola:

3 pounds steak
2 cloves garlic (whole)
1 can tomato paste
1/2 tsp oregano
1 tsp. salt
1/4 cup fresh parsley
3 leaves fresh basil
1/4 cup olive oil
1 can Italian tomatoes (diced)
freshly ground pepper
1 tsp. garlic powder
1/4 cup grated parmesan cheese

In a heavy skillet with a cover,over medium heat, pan fry steak and garlic clove in oil until browned. Add tomatoes, tomato paste and spices. Simmer, covered for 20 minutes. While sauce is cooking, boil 1 pound of linguini. Serve steak with linguini and sauce. Top with parmesan cheese. Add an Italian salad and garlic bread to the steak pizzaiola for a hearty meal. This recipe for steak pizzaiola will serve 6-8 people.

The ribeye steak is cut from the rib. It may have a large rib bone or may be boneless. A ribeye steak is a tender and tasty cut of beef. Since it is a more tender cut, it should be cooked by broiling, pan broiling, or grilling. Broiling, a dry heat method, can be done by direct heat either

(a) by gas flame or electric coils in the range oven or portable unit, or
(b) over hot coals or charcoal, or
(c) in a hot, uncovered skillet on top of the stove.

Pan broiling is also a dry heat method similar to oven broiling, except that a heavy skillet is used on top of the range.

A ribeye steak one to two inches thick, cooked out doors on a charcoal grill will sharpen appetites by the pleasant aroma of outdoor cooking so provide extra large portions.