A simple recipe for preparing cubed steak involves coating the steaks in an egg wash, dredging them in breadcrumbs and cooking them in a lightly oiled skillet. After the steaks are cooked, a tomato sauce is made in the skillet and served with the steaks.
Prepare an egg wash by beating one egg and 1 tablespoon of water together in a small bowl. Coat each steak in the egg wash, and then dredge through 1/2 cup of seasoned breadcrumbs, coating each side completely. In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Cook 4 steaks, two at a time, in the skillet for five minutes, turning the steaks once. When the steaks have completed cooking, place them on a serving plate, and keep them warm.
Prepare the tomato sauce by adding 1 can of diced tomatoes with herbs to the skillet. Stir the tomatoes until thickened, about three minutes. Serve the tomato sauce over the cooked cube steaks. Sprinkle with grated Parmesan cheese, if desired.
A variation of this recipe omits the egg wash. The steaks are dipped in water and then in a mixture of 2/3 cup of breadcrumbs and 1/3 cup of Parmesan cheese before cooking.