Beef Parmigiana

    1 hour

    A meal the entire family will devour! Veal Parmigiana is a delicious dish, but this beef Parmigiana comes a close second and is much less expensive. Use a good frying steak to ensure your beef is tender. You can use spaghetti or fettuccine instead of the vermicelli, if desired.

    138 people made this

    Serves: 4 

    • 675g beef frying steak
    • 125g seasoned breadcrumbs
    • 40g grated Parmesan cheese
    • 2 tablespoons olive oil
    • 2 teaspoons minced garlic, divided
    • 1 onion, sliced into thin rings
    • 1 green pepper, sliced in rings
    • 1 (500g) jar tomato pasta sauce
    • 60g grated mozzarella cheese
    • 350g vermicelli pasta
    • 50g butter
    • grated Parmesan to serve
    • chopped fresh parsley to serve

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Coat steaks with a mixture of the breadcrumbs and Parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Add the coated steaks, and brown quickly on both sides. Place steaks in a baking dish, slightly overlapping the edges. Place onion rings and peppers on top, and pour tomato pasta sauce over the whole lot.
    3. Bake at 180 C / Gas 4 for 30 to 45 minutes, depending on the thickness of the steaks. Sprinkle with mozzarella and leave in the oven till bubbly.
    4. Meanwhile, boil pasta till al dente. Drain, and toss in butter and remaining 1 teaspoon of garlic. For a stronger garlic taste, season with garlic granules. Top with additional grated Parmesan and parsley for colour. Serve beef and sauce atop a mound of pasta!

    Make ahead

    Make the steaks ahead of time, and refrigerate overnight; the acid in the pasta sauce will tenderise the beef even more. If you do this, save the mozzarella till the last minute.

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    Reviews & ratings
    Average global rating:

    Reviews in English (84)


    Great alternative to chicken and veal. I seasoned the cubed steak with salt and garlic powder, then I dipped in 2 beaten eggs so the breading would stick. Quickfrying with the garlic in the olive oil gives it a great flavor. I think I will use a more substantial pasta than angel hair next time. Might be fun with bowties. Family loved it - will definitely do it again.  -  29 Dec 2003  (Review from Allrecipes US | Canada)


    To me, this was just a different version of spaghetti. Family REALLY liked it but they are spaghetti lovers. I also thought it was tasty but I was hoping for something a little more unique. Used red bell peppers instead of green, added fresh sliced mushrooms and 4 blend Italian cheese. Either way, my family begs me to make this one again, although I will never serve to guests. Still good! Thanks Lorrie  -  25 Jul 2002  (Review from Allrecipes US | Canada)


    I followed the hint and left the prepared dish in the refrigerator overnight! The meat was very tender, flavorful. I will use this recipe often! I did add 1 Tablespoon of fresh chopped Sweet Basil to the sauce.  -  17 Sep 2003  (Review from Allrecipes US | Canada)