best beef parmigiana

★★★★★ 3 Reviews
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By Amy H.
from Detroit, MI

I love any kind of parmigiana dish, veal, chicken, whatever! But I must say this stuff is amazing! For the tomato sauce, I use my own homemade tomato sauce, which I have also posted the recipe for here on JAP. So if you're using the homemade sauce or a commercial spaghetti sauce skip the sauce steps and omit those ingredients. Enjoy!

★★★★★ 3 Reviews
serves 6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For best beef parmigiana

  • 1-1 1/2 lb
    boneless round steak
  • 1/2 c
    all purpose flour
  • 3
    eggs beaten
  • 2 c
    italian seasoned bread crumbs
  • 1/2 c
    parmesan cheese topping
  • olive oil for frying
  • 12 oz
    fresh mozzarella cheese sliced
  • 1
    medium onion, chopped
  • 1 can
    (6 oz.) tomato paste
  • 1 can
    (15 oz.) tomato sauce
  • 1 tsp
    ground marjoram
  • salt to taste
  • pepper to taste

How To Make best beef parmigiana

  • 1
    Preheat oven to 350 degrees.
  • 2
    Pound steak to 1/4 inch thickness; cut into 6 serving size pieces. (if using cube steak, omit this step)
  • 3
    Combine breadcrumbs and parmesan cheese.
  • 4
    Dredge steak in flour, dip steak in egg and coat with breadcrumb mixture.
  • 5
    Brown steak in hot oil in a large skillet. Remove from skillet and place in a 9x13" inch baking dish. Bake at 350 for 20 minutes.
  • 6
    Meanwhile, reserve a small amount of pan drippings and add onion to pan drippings; saute until tender.
  • 7
    Add tomato paste, tomato sauce, marjoram, salt and pepper to pan. Bring to a boil, cook uncovered for 15 minutes, stirring frequently. Set aside.
  • 8
    Top each piece of beef generously with cheese. Return to oven; bake 10 minutes or just until cheese melts.
  • 9
    Spoon sauce over meat and serve with a side of spaghetti with warm sauce. Top with more parmesan cheese, if desired.