Stuffed Mexican Style Cube Steak Rolls

Cube steak is one of those things that I only knew how to cook one way... country fried with gravy. We bought a bunch recently because it was on sale and I really wanted to do something different with it. I tried to make a rice casserole with it, but it didn't turn out very well. There wasn't much flavor and the rice didn't get done. Hey... I never said all of my recipes were successful :)

So, I came up with the below by combining ideas from a couple of different sources. Its cornbread and cheese stuffed Mexican style cube steak rolls.

Ingredients:

Cube Steak (each piece will make one roll)
Cornbread batter (I made mine extra thick)
1/2 cup shredded Colby jack cheese (or your preference of cheese)
1 can Ro-tel
1/2 can water
2 TBS vegetable oil

1. Make your cornbread according to the package instructions. I use cornmeal mix that comes in a 5 lb bag. Add 1/2 again as much cornmeal as the package calls for.

2. Pound your cube steak out thinner. I placed mine in saran wrap and pounded it gently with a rubber mallet.

3. Place about two spoonfuls of cornbread mix in the middle and top with cheese. 

4. Fold over the ends of the meat and then take one long each and pull it towards the middle, grabbing the other long edge to make a roll. (Treat it like a burrito basically!)

5. Skewer each roll with a long bamboo skewer. This will help the roll stay closed as you are handling it. 

6. Heat the oil in a skillet over medium heat. 

7. Add the rolls to the skillet and cook on each side for 2 minutes. 

8. Add the can of ro-tel  to the skillet, as well as the 1/2 can of water. 

9. Bring to a boil and then reduce to a simmer. Cover the skillet and simmer for 30 minutes. This allows the cornbread to cook completely. 

This was pretty tasty, though we all agreed it needed a bit more cheese on top to make it even better. Spoon the extra sauce over each roll to serve.