Sandi's Black Pepper Cube Steaks Mushroom Cream Sauce

Elevate your dinner table with Sandi's Black Pepper Cube Steaks with Mushroom Cream Sauce—a comforting and indulgent recipe that combines tender, pan-seared cube steaks with a luscious, aromatic sauce. This dish features golden, caramelized button mushrooms, fragrant garlic, and a rich blend of beef broth, heavy cream, and Parmesan cheese, all brought together with a hint of fresh thyme and black pepper for a flavor-packed experience. Perfect for a cozy family meal or an elegant dinner, this quick 40-minute recipe offers restaurant-quality flavors with minimal effort. Serve these juicy steaks topped with the creamy mushroom sauce and garnish with fresh parsley for a stunning presentation. Pair them with mashed potatoes, rice, or crusty bread to soak up every last drop of the velvety sauce.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Cube steaks
• 1 teaspoon Salt
• 2 teaspoons Freshly ground black pepper
• 0.5 cup All-purpose flour
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 cups Button mushrooms (sliced)
• 3 cloves Garlic (minced)
• 1 cup Beef broth
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Season both sides of the cube steaks with salt and 1 teaspoon of freshly ground black pepper.

Step 2

Dredge each steak lightly in all-purpose flour, shaking off any excess.

Step 3

In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.

Step 4

Add the steaks to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the steaks from the skillet and set them aside on a plate, tenting them with foil to keep warm.

Step 5

Reduce the heat to medium and add an additional tablespoon of butter and the remaining olive oil to the skillet.

Step 6

Add the sliced mushrooms and sauté for 5-7 minutes, stirring often, until they are golden and tender.

Step 7

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 8

Deglaze the skillet by pouring in the beef broth, scraping up any browned bits from the bottom of the pan.

Step 9

Stir in the heavy cream, remaining teaspoon of black pepper, and thyme leaves, allowing the sauce to simmer for 3-4 minutes until slightly thickened.

Step 10

Add the grated Parmesan cheese and stir until fully melted and incorporated into the sauce. Taste and adjust seasoning if needed.

Step 11

Return the cube steaks to the skillet, spooning the mushroom cream sauce over the top. Let them warm through for 2-3 minutes.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve the steaks hot with the mushroom cream sauce drizzled generously over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(1304.6g)

Amount per serving	% Daily Value*
Calories	2785.6

Total Fat 222.5g	0%
Saturated Fat 108.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 660.6mg	0%
Sodium 4478.4mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 4.9g	0%
Total Sugars 3.5g
Protein 126.0g	0%

Vitamin D 16IU	0%
Calcium 769.5mg	0%
Iron 13.8mg	0%
Potassium 1956.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 18.4%

Carbs: 8.7%