Cube Steak Roll-Ups

"One of my favorite ways to fix cube steaks! (Prep and cook times are estimates, but I think you could get these on the table within 30 minutes!)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Prepare stuffing according to package directions.
  • Onto each steak, place a generous helping of stuffing in center.
  • Roll up steak (s) and secure with toothpicks or skewers.
  • Dredge each roll-up in seasoned flour.
  • Brown meat in oil.
  • Remove meat and drain off any excess fat.
  • Combine mushroom soup and onion soup mix in small bowl.
  • Return meat rolls to pan and pour soup combination over meat.
  • Simmer on low heat until meat rolls are heated through and meat is done to your liking.
  • Remove toothpicks before serving.
  • Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
  • Note: You could probably stuff the meat with a rice-based stuffing if you'd like!

Questions & Replies

  1. do you add water to the mushroom soup
     
Advertisement

Reviews

  1. my whole family loved this and with 4 kids its hard to please everyone!
     
  2. Very tasty! I followed the basic recipe ingredients, but changed the cooking method. Instead of stuffing the meat, then browning it, I dredged it in flour and browned it before stuffing it. I then put the stuffing on the browned meat, rolled it up, put it in a baking dish, and topped it with the soup mix. I also had a lot of left over stuffing that I put around the edges of the baking dish. I covered the dish in tin foil and baked it in the oven at 375 for about 30 minutes. The only other thing I did differently was add about half a can of milk to the soup mix to make it a bit less thick. This also cut down on the saltiness of the mixture. Over all, it was fun and easy to make, and extremely tasty. Thanks for the recipe!
     
  3. This was a very tasty recipe! I did not add more salt because there was plenty of salt in the soups. Some stuffing did escape but it still turned out great! Thank You!
     
  4. I followed others suggestions and used low sodium cream of mushroom soup and used 1/2 of the onion soup mix. Instead of stuffing mix, I used Graybert's Mexican Rice Pilaf 26569 and used twine to hold it together.
     
  5. My husband said this was good. I used one toothpick and the filling did fall out some,but I expected that. I just used it as part of the gravy, and poured it over the rolls. It was a little salty, so will not use a whole packet of onion soup mix next time.
     
Advertisement

Tweaks

  1. This was pretty easy to make. I had some trouble getting the toothpicks out of the rolls after they were done cooking but they were still good. I used cream of chicken soup instead of the mushroom.It got a "keeper" rating from the kids!!
     
  2. I made this last night for dinner. I used cornbread dressing and instead of the cream of mushroom I used cream of celery. The gravy was awesome! I really didn't care for the cubesteaks, although my BF loved them. They weren't gross or anything, I just prefer my cubesteaks breaded and fried. Anyway, the recipe gets 4 stars for the fact that it made my BF say "MMMMMM this is good" and for the awesome gravy! I am sure I will be making this again. Thanks!
     

RECIPE SUBMITTED BY

(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes