This breaded cubed steak recipe (bistec empanizado) is a Puerto Rican classic. Cooking it in the air fryer makes it crisp, flavorful, and lighter than traditional frying.
Air Fryer Breaded Cubed Steak
If you need a quick, family-friendly dinner idea, this air fryer breaded cubed steak delivers. Cubed steak is an economical, tenderized cut of beef that crisps beautifully when breaded. In many Latin American kitchens, bistec empanizado—thin, breaded steaks—is as common as chicken cutlets. This recipe is straightforward: season the meat, dip in egg, coat in breadcrumbs, and air fry for a golden, crunchy exterior. I like to serve it with rice and beans, a simple salad or sliced avocado, and lime wedges for brightness.
What Is Cubed (Cube) Steak?
Cube steak (also written cubed steak) is a budget-friendly cut—typically top round or top sirloin—that has been mechanically tenderized. The tenderizing process leaves small square indentations on the surface, which is how it gets its name. Many home cooks pound it further with a meat mallet for an even more tender result. It’s the same cut used for American dishes like chicken-fried steak, and it works wonderfully when breaded and air fried.
Ingredients for Breaded Cubed Steak
- Cubed steak: 4 pieces (about 16 ounces total) of cubed or cube steak (beef round or sirloin), pounded or tenderized if desired.
- Eggs: 3 large eggs beaten with 1 tablespoon water.
- Salt: About 1¼ teaspoons, or to taste.
- Breadcrumbs: 1 cup seasoned breadcrumbs. If using plain breadcrumbs, add a pinch each of garlic powder, onion powder, and smoked paprika to taste.
- Olive oil spray: For a light coating to help the breadcrumbs crisp in the air fryer.
- Optional for serving: White rice, beans, lime wedges, and sliced avocado or a fresh salad.
Equipment
- Air fryer
- Shallow bowls or plates for the egg wash and breadcrumbs
- Meat mallet (optional)
How to Bread and Air Fry Cubed Steak
- Pat the cubed steaks dry with paper towels. Season both sides evenly with salt.
- Beat the eggs with the tablespoon of water in a shallow bowl to make the egg wash.
- Dredge each steak first in the egg wash, then press into the breadcrumbs until fully coated. Use the back of a fork to press crumbs onto the surface so they adhere well.
- Arrange the breaded steaks in a single layer in the air fryer basket. Work in batches if needed so pieces don’t overlap.
- Spray the top of the steaks lightly with olive oil spray. Air fry at 400°F (200°C) for 5 minutes. Carefully flip each piece, spray the other side, and air fry for another 5 minutes until the coating is golden and crisp and the meat is cooked through.
- Remove and rest briefly. Serve hot with rice and beans, lime wedges, and your choice of sides.
Cook Times
- Prep time: about 5 minutes (plus any extra time to tenderize the meat)
- Cook time: about 20 minutes (including flipping and batches)
- Total time: roughly 25 minutes
Serving Suggestions
This bistec empanizado pairs perfectly with Puerto Rican-style rice and beans, black beans and rice, or a simple green salad. Add lime wedges at the table for a bright finish. Sliced avocado or a scoop of sofrito-based beans also complement the savory, crunchy steak.
Storage and Reheating
Store leftover breaded cubed steak in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for a few minutes to restore crispness; microwaving will make the breading soggy.
Notes
If you use plain breadcrumbs, season them to taste with garlic powder, onion powder, smoked paprika, and a pinch of salt. Press breadcrumbs firmly onto the steaks so the coating adheres during cooking. For extra-tender results, pound the cubed steaks lightly before breading.
Nutrition (approximate per serving)
- Calories: 328 kcal
- Protein: 33 g
- Carbohydrates: 15.5 g
- Fat: 14 g
- Fiber: 1 g
- Cholesterol: 218 mg
- Sodium: 944 mg
Enjoy this easy, flavorful take on a Puerto Rican favorite—crispy on the outside, tender on the inside, and ready in under 30 minutes thanks to the air fryer.