Best Best Beef Parmigiana Recipes

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CUBE STEAK PARMESAN



Cube Steak Parmesan image

This is a great Italian style way to prepare beef or venison cube steaks. Double the ingredients for a crowd!

Provided by SMR012

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 16

3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
2 tablespoons water
⅓ cup crushed saltine crackers
⅓ cup grated Parmesan cheese
½ teaspoon dried basil
3 tablespoons vegetable oil
4 (4 ounce) beef cube steaks
1 ¼ cups canned tomato sauce
2 ¼ teaspoons white sugar
½ teaspoon dried oregano, divided
¼ teaspoon garlic powder
4 slices mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
  • Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
  • Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 17.1 g, Cholesterol 153.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 32.5 g, SaturatedFat 10.3 g, Sodium 1249.5 mg, Sugar 6.1 g

BEEF PARMESAN WITH GARLIC PARMESAN PASTA



Beef Parmesan with Garlic Parmesan Pasta image

These breaded cube steaks are totally delicious topped with marinara sauce and parmesan cheese!

Provided by Heather Cheney

Categories     Main Course

Time 1h10m

Number Of Ingredients 15

1 1/2 lbs beef cube steak
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C prepared italian salad dressing
1/2 C bread crumbs
1/2 C all purpose flour
1/2 C parmesan cheese (shredded)
1 tsp garlic salt seasoning
1/4 C olive oil
3 garlic cloves (sliced)
1-1 1/2 C prepared spaghetti sauce
1 C mozzarella cheese (shredded)
1/2 lb angel hair pasta
4 tbsp butter
1/2 C parmesan cheese

Steps:

  • Cut cube steak into individual portions and season with kosher salt and pepper. Combine breadcrumbs and flour with parmesan cheese and garlic salt. Dip each piece of cube steak into the italian dressing and then coat in the breadcrumb mixture. Set aside.
  • Heat 2 tbsp of olive oil in a large skillet over medium high heat and cook sliced garlic in the oil until very lightly browned, remove just the garlic from pan and set aside. Brown the steaks in batches until golden brown on each side, adding more oil as needed and remove from the heat-steaks do not need to be cooked all the way through. Arrange the steaks in the skillet and pour spaghetti sauce over the top and finish with shredded mozzarella cheese.
  • Bake uncovered at 400 degrees for 30-35 minutes or until bubbly and the steaks are cooked through, time will vary depending on thickness of the steaks.
  • While steaks are in the oven, cook pasta according to package directions and drain, saving 1 C of the starchy cooking water. Add reserved garlic, butter and parmesan cheese to hot pasta, adding the cooking water as needed to loosen it up. Serve steaks and sauce alongside the pasta.

Nutrition Facts : TransFat 1 g, ServingSize 1 serving, Calories 1101 kcal, Carbohydrate 73 g, Protein 63 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 192 mg, Sodium 2381 mg, Fiber 4 g, Sugar 8 g

BEEFY MELANZANE PARMIGIANA



Beefy melanzane parmigiana image

Try a meaty take on the traditional Italian aubergine bake by adding rich beef ragu. Top with mascarpone, mozzarella and Parmesan cheese

Provided by Sarah Cook

Categories     Main course

Time 2h10m

Number Of Ingredients 14

2 tbsp olive oil , plus extra for brushing
800g beef mince
3 garlic cloves , crushed
3 thyme sprigs
3 rosemary sprigs
3 bay leaves
2 x 400g cans chopped tomato
glass of red wine
1 beef stock cube
1 tbsp sugar
5 aubergines , sliced lengthways into 5mm slices
2 x 125g balls mozzarella , torn into small chunks
50g parmesan , grated
250g tub mascarpone

Steps:

  • Heat the oil in a large frying pan or flameproof casserole dish. Add the mince and brown over a high heat, breaking up with a wooden spoon as you go. (You may need to do this in batches.) Once well browned, tip onto a plate.
  • Add the remaining oil, the garlic and herbs to the pan and gently cook for 1 min. Tip in the tomatoes and red wine, and bring to a simmer, stirring up any meaty bits stuck to the bottom of the pan. Return the mince to the pan, crumble in the stock cube, and add sugar and seasoning. Gently simmer for at least 1 hr, stirring occasionally, splashing in more water to keep it saucy if you need to. If you have time to simmer for longer, go for it - the longer the better. Fish out the herb stalks and bay leaves.
  • Meanwhile, heat a griddle or frying pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
  • Heat oven to 180C/160C fan/gas 4. Set aside some of each cheese to go on the top. In a large baking dish spread a spoonful of mince sauce over the base then top with a layer of aubergines and season well. Spoon over some more mince sauce, then scatter over some mozzarella, Parmesan and blobs of mascarpone. Add another layer of aubergines and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30-40 mins until the top is crisp and golden and mince bubbling.

Nutrition Facts : Calories 787 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 45 grams protein, Sodium 1.5 milligram of sodium

CUBED STEAKS PARMIGIANA



Cubed Steaks Parmigiana image

Are you tired of chicken fried steak? This recipe dresses up cubed steaks Italian-style with cheese, tomato sauce, basil and oregano. My husband and I like this main dish with a side of fettuccine Alfredo.-Sarah Befort Hays, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
3 tablespoons water
1/3 cup finely crushed saltines
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
4 beef cube steaks (4 ounces each)
3 tablespoons canola oil
1-1/4 cups tomato sauce
2-1/4 teaspoons sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder
4 slices part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. , Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side., Arrange steaks in a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer., Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 478 calories, Fat 27g fat (10g saturated fat), Cholesterol 202mg cholesterol, Sodium 1116mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 42g protein.

BEEFY EGGPLANT PARMIGIANA



Beefy Eggplant Parmigiana image

I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. -Celeste Copper, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 20

1/3 cup chopped onion
1/4 cup finely chopped celery
1/8 teaspoon garlic powder
2 tablespoons canola oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup water
1/4 cup tomato paste
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 pound ground beef
1-1/2 cups all-purpose flour
1 cup buttermilk
2 medium eggplants, peeled and cut into 1/2-inch slices
Additional canola oil
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf., In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture., In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain. , Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 498 calories, Fat 33g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BEEF PARMESAN



Beef Parmesan image

Make and share this Beef Parmesan recipe from Food.com.

Provided by Miss Diggy

Categories     Cheese

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs round steaks
1 egg
1/2 cup parmesan cheese
1/3 cup oil
1/2 cup dry breadcrumbs
1 large onion, diced
2 teaspoons salt
1 teaspoon pepper
1/3 cup sugar
1 (6 ounce) can tomato paste
1 1/2 cups hot water
1/2 lb mozzarella cheese or 1/2 lb monterey jack cheese, sliced

Steps:

  • Trim off fat from steak.
  • Cut into 6 pieces and flatten with the bottom of a heavy pan between wax paper.
  • Dip meat into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
  • Brown in oil and put into a 9x13-inch baking dish.
  • In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
  • Cook for 5 minutes.
  • Pour half of the sauce over meat and put a slice of cheese over each slice of meat and top with remaining sauce.
  • Cover and bake at 300 degrees for 2 hours.

MEATBALL PARMESAN



Meatball Parmesan image

Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 slices white bread (stale is fine)
1/3 cup milk
1 pound ground pork or veal
1 pound ground beef
1/2 cup finely chopped onion
1 1/4 cups finely grated Parmesan, preferably Parmigiano-Reggiano
1/4 cup chopped parsley
2 garlic cloves, finely chopped
1 tablespoon kosher salt
1 teaspoon black pepper
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1/2 pound fresh mozzarella, torn into bite-sized pieces

Steps:

  • Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
  • In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
  • Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

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