Best Beef Parmigiana

Amy Herald


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 votes

20 Min
30 Min



  • 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(s)
    (6 oz.) tomato paste
  • 1 can(s)
    (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.

Printable Recipe Card

About Best Beef Parmigiana

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian

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