They were certainly way better than cube steak, which I had to eat all the time, my dad being a meat and potatoes kind of guy, and I could never stand it. I haven't eaten cube steak in almost 25 years now and despite Pioneer Woman's recipe for her husband's favorite sandwich, I don't think I will be able to eat it ever again. I have not-so-fond memories of trying to chew through grey bits of gristle, and yes, gagging.
This dish, on the other hand, I would eat once a week for dinner and gladly eat the leftovers for lunch the next day. My kids love it too.
- 1 pound ground beef
- 1 can (15oz) diced tomatoes in juice
- 1/2 cup chopped onion
- 2 cloves garlic, smashed and chopped
- 1/4 cup chopped red bell pepper
- 1 T sun-dried tomato pesto (optional)
- 2 T all-purpose flour
- 1/2 t salt
- 1/2 t black pepper
- 1/2 t garlic powder
- 2 t Italian seasoning
- 2 cups shredded Cheddar cheese
- 2 eggs
- 1 cup milk
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1/2 t salt
- Heat oven to 425.
- Brown the ground beef in 10-inch skillet until brown and cooked through; drain.
- Stir in the diced tomatoes, red bell pepper, garlic, onion, sun-dried tomato paste, 1/2 teaspoon salt, pepper, garlic powder and Italian seasoning.
- Raise heat to high. Cook 1 minute, stirring to make sure nothing sticks and burns.
- Add 1 T flour. Stir until well-combined.
- Pour into ungreased 9 x 13 baking pan. Sprinkle the cheese on top.
- Beat eggs, milk, oil, 1 cup flour and 1/2 teaspoon salt with hand beater; pour over cheese.
- Bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
- I once made a version of this using salsa in place of the diced tomatoes and substituted 1 cup of pepperjack cheese for some of the cheddar.