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Sandi’s Black Pepper Cube Steaks & Mushroom Cream Sauce


  • 4cube steaks
  • 3 -4tablespoons cracked black pepper (Please use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
  • 1tablespoon kosher salt
  • 1tablespoon olive oil
  • 1tablespoon soft butter
  • 8ounces cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
  • 1shallot, peeled and minced
  • 2garlic cloves, peeled and minced
  • 1tablespoon basil, chopped (fresh only or it won't taste the same)
  • 1cup heavy cream
  • 2tablespoons soft unsalted butter


  • Season both sides of the cube steaks with kosher salt and cracked black pepper.
  • Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
  • Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
  • Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
  • When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don?t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
  • Add the minced garlic and sauté until it becomes soft, about one minute.
  • Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
  • Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.


  • BootyMadness

    Just finished my first attempt at this and I must say I loved it. I used a tenderloin instead of cube and it was awesome. Be careful when reducing the sauce. Reduce too much and you might have a sauce that is too salty. Make sure your tasting throughout the reduction process. The smell reminded me of time spent in France and I will be making this again.

  • hottpepper
  • Catnip46

    Of course I eyeballed it with the kosher salt, pepper and basil. It was good nothing spectacular. Next time maybe I add some red wine. I used a cast iron pan and simmered for 2 hours. Very tender and was still moist. A good way to cook cube steak.

  • irisbobbie2004

    After all the rave reviews, I was anxious to try this out. Unfortunately, neither one of us liked this. I love pepper, but this was a bit over the edge. Sorry to have to leave bad review.

  • ~Lynn~

    This turned out really great! A few things I did differently though was to just season my steaks by eyeballing and not using the recommended amount. I also cooked my steaks in a cast iron skillet which really browned them nice along with the mushrooms/shallots. I added a little white wine before reducing the sauce too. Great recipe for cube steaks!!

  • Sumisan

    Great recipe but will need practice. I haven't ever had cube steak before and those suckers are tough. The sauce was amazing. I would just rather have it on a more tender piece of meat. Also, I cut the pepper in about half and it was peppery but not too bad…I might reduce it just a bit… But I like pepper. On the other hand, we all felt it was just a bit on the salty side. I used the recommended amount so next time I will probably cut that in half too. Served with rice and broccoli. Overall, yummy!

  • Mickey in MN

    Just used the mushroom sauce for a pork tenderloin. Great!

  • utahnana

    When I try a new recipe I try to use all the ingredients as shown and though I did cut the pepper slightly, I followed the directions to the letter. I will make the sauce again and again, it was that good and easy. However I was hoping this would be a cubed steak recipe that wasn't chewy but it was so I can only give it a 4 star. I will try it with other cuts of beef and even pork and chicken but will not waste my money on cubed steak again.

  • adopt a greyhound

    Wonderful! I made half a recipe for the two of us and served it with mashed potatoes. Loved the sauce even though I forgot to add the basil. Will use the recipe many, many times in the future.

  • linnylouise

    This was good… the pepper scared me a little so I used less. I had to tweek the recipe a bit because I didn't have everything on hand. Next time I will try and follow the exact recipe.