Stuffed Cube Steak Rolls baked in gravy is the perfect comfort food dinner and a family favorite. Pieces of cube steak have stuffing placed in the center, rolled up, smothered in gravy and baked until fork tender.

This is another one of the delicious recipes that I grew up on. My mother made it when I was young, and I continued serving it to my family and friends when I got married.

Cubed steaks are such a tender meat when baked. Some other recipes that I use them for are:
BAKED STEAK and SWISS STEAK.

HOW TO MAKE STUFFED CUBE STEAK ROLLS

 

INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
Chicken Broth
Water
Celery
Onions
Packaged stuffing mix
Cubed Steaks
Salt & Pepper
Flour
Packaged gravy mix (or brown gravy in a jar)

INSTRUCTIONS:

**Place chicken broth (or water) into a medium size saucepan.
Add the celery and onions and bring to a boil. Cook for 3 minutes.

** Stir in the stuffing mix and set aside to cool. 

**Preheat oven to 350 degrees F. Spray a 9 x 11 inch pan with no stick cooking spray.

**Lay each slice of the cubed steak out on a flat surface. Season with salt and pepper. Place 1 1/2 – 2 Tablespoons of the stuffing on the steak.  I tries some just putting the stuffing on one end, and some covering the whole steak. Both were good, but we liked having more stuffing. 

Carefully roll it up. Place flour on a small plate.  Set each steak into the flour and brush some up on each side. 

The flour will help to seal in moisture and to keep the rolls together better during baking. 

**Arrange the steaks side by side in the baking dish, seam side down. Add more seasoning if desired. I did sprinkle more salt & pepper on. 

** Prepare the gravy if using the packaged mixes instead of the jars. Pour gravy over the steaks. 

**Bake, covered with foil,  for about 1 1/2 to 2 hours or until fork tender. 

HELPFUL TIPS:

If you cannot find cubed steak, you can use slices of round steak and pound it very thin. It isn’t quite as tender so it may need to cook a little longer.  

To keep them from coming apart, make sure to roll them tightly and place in baking dish seam side down. You can also use a toothpick if needed, but remember to remove it after baking, before serving. 

The stuffing can be made totally from a box (or bag) without even adding celery and onions if you prefer. Also, the gravy can be made from scratch or from packages (or jars) for a quicker and easier recipe. 

 

Make a lot of gravy because you want the steak well covered and have plenty for the mashed potatoes. 

WHY EVERYONE LOVES THESE STUFFED CUBED STEAK ROLLS

• They are delicious, the meat is tender, and the stuffing adds a nice savory flavor. 
• It is such an old fashioned, nostalgic dish that so many of us remember from years ago.
• I like it because it is something different and a special treat. 
• They are the perfect comfort food meal served with mashed potatoes, green beans and hot rolls. 

QUESTIONS PEOPLE HAVE ASKED

Can I make the steak rolls ahead of time?
I prefer to make them the day I will be baking them, but they can be assembled up to 1 day ahead of time and covered well to keep them from drying out. Keep refrigerated. Do not cover with the gravy until you are ready to bake them. 

What is the best stuffing to use?
Any flavor that comes in a box or bag works great. The savory herb flavors do add a lot of extra flavor. 

How do I store the leftovers?
They can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers can also be frozen in the gravy in a freezer safe container. I have only frozen the leftovers for a month, but I see that others say they freeze well for 2 months. 

Can I use any other topping on these steak rolls besides gravy?
YES. My family loves the gravy, but sometimes my mother made them and used the Swiss steak topping to bake them in.  (Recipe to this is linked above in this post.)

This post was shared on SWEET LITTLE BLUEBIRD Weekend Potluck.