Other than frying it what are some different recipes you have for it. I have a ton of it and am wanting to try some new things. Thanks.

bulgogi is pretty good.

?

Google Marlboro Man sandwich from the Pioneer Woman...a great sandwich

Try Chinese pepper steak, Swiss steak, or any of the smothered dishes.

Not exactly sure what cube steak is, but if its what im thinking you could try fagitas, either pan fry or bbq it and smother in gravy and onions/mushrooms. That's about all I got.

not sure what you call it, but my wife does a great smothered type steak/cube steak dish. She lightly coats in oil, black pepper, sea salt & garlic powder, then drags thru flour on each side. A little oil to cover bottom of skillet, lightly brown meat, adds about a cup of water, put lid on and turn to low heat. Let simmer for about 2 hours with lid on. Remove meat, mix 1 cup of water and about 2 TBS of flour until well mixed, pour into skillet with meat drippings, medium heat, stirring constantly ... makes a nice brown gravy. serve with rice (brown or white) or egg noodles along with other favorite veggies.

She made this just last night, got it going and went to work in the yard while the meat was simmering. Turned out great, tender & moist!

I think the meat markets call most tenderized steak a cube steak. Most of those are chuck tenders.

cheesesteak sammy.

http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/

You can call almost anything you run through a meat tenderizer cubed steak. Most chains use a cut of meat called Pectorals. It is a cut that has no gristle and little fat.It requires very little labor to prep the meat for processing. Gooseneck flats are another cut that gets used for this as well . If I were buying it for myself , I would buy a top round steak and have it ran through a tenderizer 2 times for maximum tenderness.

I like to batter mine with flour and fry it till the batter is browned. Then I put it in a pan with a lid and a small amount of beef broth in the bottom and cover with onions. Place in a 325 degree oven for about and hour and they are done. You can cut it with a spoon after that it will be so tender.The video in this link will show you what a pectoral looks like.

http://www.youtube.com/watch?v=ZHg_4OUvdJs

the only thing i will use cubed steaks for is steak fingers thats it.....i dont like the texture of it for anything else..they tenderize it to much about 99.9% of the time