Breaded Cube Steaks a La Portuguese Recipe

Name: Breaded Cube Steaks a La Portuguese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rib eye steaks or 1 round steaks or 1 cube steak, flattened; 1 teaspoon seasoned flour (with salt, pepper, or your favorite seasoners); 1 egg, beaten; 1 tablespoon fine breadcrumbs (reduce salt on meat if you use saltines) or 1 tablespoon cracker crumb (reduce salt on meat if you use saltines); 1 tablespoon cooking oil (or combination of last two) or 1 tablespoon olive oil (or combination of last two) or 1 tablespoon melted butter (or combination of last two); 1 slice ham; 1 slice cheese (manchego, cheddar are good choices); 2 tablespoons butter; 2 tablespoons chopped onions; 6 green olives, thinly sliced, no pits; ½ cup tomato sauce (or tomato pulp); 1 jalapeno peppers (optional) or 1 serrano pepper (optional); ½ teaspoon salt; 1 teaspoon sugar

Servings: persons

1 rib eye steaks or 1 round steaks or 1 cube steak, flattened
1 teaspoon seasoned flour (with salt, pepper, or your favorite seasoners)
1 egg, beaten
1 tablespoon fine breadcrumbs (reduce salt on meat if you use saltines) or 1 tablespoon cracker crumb (reduce salt on meat if you use saltines)
1 tablespoon cooking oil (or combination of last two) or 1 tablespoon olive oil (or combination of last two) or 1 tablespoon melted butter (or combination of last two)
1 slice ham
1 slice cheese (manchego, cheddar are good choices)
2 tablespoons butter
2 tablespoons chopped onions
6 green olives, thinly sliced, no pits
½ cup tomato sauce (or tomato pulp)
1 jalapeno peppers (optional) or 1 serrano pepper (optional)
½ teaspoon salt
1 teaspoon sugar

1
Dredge steak with seasoned flour.
2
Place 1 slice ham and 1 slice cheese on each lengthwise half of steak.
3
Fold steak in half and secure with toothpicks.
4
Moisten steak in beaten egg and then coat both sides with
5
fine bread or cracker crumbs.
6
Fry in hot oil until browned on both sides.
7
Reduce heat to low and leave a couple of minutes more to make sure it's cooked inside.
8
For Sauce:
9
Melt butter in skillet.
10
Sautee chopped onion and sliced olives.
11
Add tomato sauce or pulp and finely chopped jalapeno or serrano pepper.
12
(Optional).
13
Season with salt and sugar.
14
Simmer until it has reduced somewhat.
15
Serve hot over steaks.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 rib eye steaks or 1 round steaks or 1 cube steak, flattened, 1 teaspoon seasoned flour (with salt, pepper, or your favorite seasoners), 1 egg, beaten, 1 tablespoon fine breadcrumbs (reduce salt on meat if you use saltines) or 1 tablespoon cracker crumb (reduce salt on meat if you use saltines), and more.

Yes, Breaded Cube Steaks a La Portuguese falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Cube Steaks a La Portuguese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions