Cube Steak Stuffed with Porcini Mushroom and Provolone Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 cube steak ready in about 70 minutes brings together cube steak, dried porcini mushrooms, shallots for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 460 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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.

Prep: 30 min Cook: 40 min Serves 4 American cuisine 460 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cube Steak Stuffed with Porcini Mushroom and Provolone Filling take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.

How do I store leftover Cube Steak Stuffed with Porcini Mushroom and Provolone Filling?

Refrigerate any leftover cube steak stuffed with porcini mushroom and provolone filling in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.

Can I substitute ingredients in Cube Steak Stuffed with Porcini Mushroom and Provolone Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cube Steak Stuffed with Porcini Mushroom and Provolone Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cube Steak Stuffed with Porcini Mushroom and Provolone Filling?

American cube steak like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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