Cube Steak Stuffed with Porcini Mushroom and Provolone Filling

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Cube steak rolled around a savory filling of rehydrated porcini mushrooms, sautéed shallots, and melted provolone, then pan-seared and finished in a red wine reduction. An impressive dish that belies its budget-friendly cut. This American-inspired beef recipe, ready in about 70 minutes, pairs cube steak, dried porcini mushrooms, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large pieces (about 2 lbs) cube steak
• 1 oz dried porcini mushrooms
• 3, finely minced shallots
• 3 cloves, minced garlic
• 4 slices provolone cheese
• 3 tablespoons, chopped fresh Italian parsley
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• as needed toothpicks or kitchen twine

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak porcini mushrooms in 1 cup hot water for 20 minutes. Drain (reserve liquid, strain through paper towel) and finely chop.
2. Step 2: Heat 1 tablespoon oil in a skillet over medium heat. Sauté shallots 3 minutes, add garlic and chopped porcini, cook 3 more minutes. Season and stir in parsley. Cool.
3. Step 3: Lay cube steaks flat. Place a slice of provolone and a spoonful of mushroom filling on each. Roll tightly and secure with toothpicks.
4. Step 4: Season the outside of each roll with salt and pepper.
5. Step 5: Heat remaining oil and butter over medium-high heat. Sear rolls on all sides, about 6-8 minutes total, until browned.
6. Step 6: Deglaze with red wine, scraping the pan. Add beef broth, tomato paste, and reserved mushroom soaking liquid. Cover and simmer 25 minutes until tender.
7. Step 7: Remove rolls and rest 5 minutes. Reduce sauce by half over high heat. Remove toothpicks, slice rolls, and plate with sauce drizzled over top.