Thin cut steaks lightly seasoned and double breaded in Italian style breadcrumbs top a big mound of spaghetti and smothered in cheese. Baked to bubbly perfection. Grab yourself a piece of garlic bread and a nice garden salad and dig in to this steak parmesan! Delicious and easy to make.
1 28oz. can crushed tomatoes
1/2 can water ( about 14oz.)
2tbsp. dry parsley
2 teas. dry oregano
1/3 green pepper ( 1/8in. dice)
1/3 onion (1/8in. dice )
3 cloves garlic ( minced or crushed, about 1 tbsp. )
1/2 teas. salt
1/2 teas. pepper
Method: Marinara Sauce (Steak Parmesan)
Add everything to a 2 to 3qt. sauce pan and bring to a boil. Reduce heat to low and simmer for about 20 minutes. That’s it, your sauce is ready.
Ingredients: Steak Parmesan (Breading)
1lb. flap meat 3-4 steaks ( any thin cut steak with good marbling will work)
1 teas. salt
1/2 teas. garlic powder
1 teas. onion powder
1 teas. dry oregano
1/2 cup milk
1 cup Italian style breadcrumbs
1/4 cup olive oil
Method: Steak Parmesan (Breading)
Lightly season both sides of your steak with the salt, pepper, garlic powder, onion powder and oregano.
Whisk eggs and milk together in a large shallow bowl, this is your egg wash.
Add breadcrumbs to another large shallow bowl.
Lay out a piece of foil big enough to fit all of your breaded steaks, about 1 1/2 to 2 feet long.
With one hand, dip your seasoned steaks into the egg wash to thoroughly coat and then into the breadcrumbs and thoroughly coat.
With the other hand, transfer your breaded steak to the foil.
Repeat the process with all of your steaks.
After all of your steaks have been breaded, simply repeat this process one more time to “double bread” your steaks. This will give them a thick coating with a lot of flavor.
Add the olive oil to a medium to large skillet and heat to about medium low. If your oil is too hot the breading will cook faster than the meat leaving you with a crispy coating and raw meat. Lower heat will cook the breading slower allowing the meat to cook as well.
Cook 2 or 3 steaks at a time, leaving room between them, for about 4 minutes a side or until golden brown. Remove them to a cooling rack and continue until all of you steaks are done.
Ingredients: Steak Parmesan
breaded and cooked steaks
1lb. spaghetti noodles
1/4 cup shredded parmesan cheese
2 cups shredded mozzarella or provolone cheese
Method: Steak Parmesan
Boil your spaghetti noodles according to the package instructions and drain. Stir the marinara sauce into the noodles a little at a time until you get your desired mixture, I used about 2 cups of sauce.
Pour the spaghetti mixture into a baking dish and spread it out to an even layer.
Sprinkle about 1/2 cup of mozzarella or provolone cheese and about 1/2 of the parmesan cheese on top of the spaghetti.
Place your steaks on top and then sprinkle on the remaining cheeses to cover.
For medium rare ( how I like it), bake in a preheated 400 degree oven for about 25 to 30 minutes or until the cheese starts to brown and get bubbly.
For medium to well, cover with foil making sure the foil doesn’t touch the cheese and bake at 400 degrees for 25 to 30 minutes. Remove foil and bake about 10 to 15 minutes more or until golden brown and bubbly.
Remove and let stand for about 5 minutes.
To serve, simply scoop up the spaghetti under a piece of steak along with the steak and lay it on a plate. Enjoy!
For an easy garlic bread just mix 3 to 4 cloves of crushed garlic, about 1 tbsp. into 1 cube of soft margarine or butter and spread onto your bread. Bake at 350 to 375 degrees until the top starts to brown, about 10 minutes.
This is a great restaurant quality steak parmesan that is pretty easy to prepare. It took me about an hour from start to finish. Your friends and family will be impressed with your culinary skills and will be begging for more! Enjoy the recipe!