Put these frozen beef cubed steaks on the metal baking sheet and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient oven beef using frozen beef cubed steaks is exactly the kind of weeknight dinner I lean on when I’m racing home from work and everyone’s already asking what’s for dinner. You literally pull the cubed steaks straight from the freezer, spread them on a metal baking sheet, smother them in a simple creamy topping, and let the oven do the rest. It’s cozy, hearty, and feels like a cross between country-style steak and a no-fuss casserole—without dirtying a bunch of dishes or babysitting anything on the stove.

These creamy baked cubed steaks are perfect with mashed potatoes, buttered egg noodles, or a simple rice pilaf to soak up all the sauce. Add a quick veggie like roasted green beans, steamed broccoli, or a bagged salad to round things out. If you want to stretch the meal, slice the cooked steaks and serve them over toast or baked potatoes with extra pan sauce spooned on top.

Servings: 4

2 pounds frozen beef cubed steaks (leave completely frozen, do not thaw)

Preheat your oven to 375°F (190°C). Line a large metal baking sheet with foil for easy cleanup, and lightly coat it with nonstick cooking spray or a thin layer of oil.

Spread the frozen beef cubed steaks out in a single layer on the prepared metal baking sheet. If any pieces are stuck together, gently pry them apart with a butter knife so they bake evenly.

In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until well combined and smooth. This will be your creamy topping.

Spoon the creamy mixture evenly over the tops of the frozen cubed steaks, spreading it out so each piece is well coated. It’s fine if some of the mixture falls onto the baking sheet around the steaks—this will turn into extra sauce as it bakes.

Place the baking sheet on the center rack of the preheated oven. Bake for 35 to 45 minutes, or until the beef is cooked through and tender and the sauce is bubbling and lightly browned around the edges. Thicker or larger pieces may need the full time.

About 30 minutes into baking, carefully pull the baking sheet out and use a meat thermometer to check the internal temperature of one of the thicker steaks; it should reach at least 145°F for safety. Return to the oven if needed and continue baking, checking every 5 to 10 minutes.

Once done, let the cubed steaks rest on the baking sheet for 5 minutes so the juices settle and the sauce thickens slightly. Serve the steaks hot, spooning extra creamy sauce from the pan over each piece.

For a lighter version, you can use reduced-fat cream of mushroom soup and light sour cream; just know the sauce will be slightly thinner. If you’re not a mushroom fan, swap the cream of mushroom soup for cream of chicken or cream of celery. To add a little extra flavor with almost no effort, sprinkle black pepper, garlic powder, or smoked paprika over the frozen steaks before adding the creamy topping. If your family loves cheese, add a handful of shredded mozzarella or cheddar over the top during the last 10 minutes of baking so it melts into the sauce. For a one-pan meal, tuck sliced onions or mushrooms around the steaks on the baking sheet before baking, but avoid piling too much directly on top of the meat so it still cooks evenly. Food safety tips: Always bake the cubed steaks from frozen at the proper oven temperature and use a meat thermometer to ensure they reach at least 145°F in the center. Do not leave raw or partially cooked beef at room temperature for more than 2 hours. Refrigerate leftovers within 2 hours of cooking and eat within 3 to 4 days, reheating until steaming hot before serving.