Round Steak Parmesan

Edit:  Diana asked if round steak isn’t too tough for this.  We end up with a good bit of round steak when we buy a half a beef and I always tenderize it by pounding it with my meat mallet so I never think of it as being tough.  You probably would need to tenderize it before using it or you could use cube steak in place of round steak.

No matter what else is going on around here, I’m still cooking.  Last night I made Round Steak Parmesan.  This is a recipe I make often. It can be made ahead and heated right before serving.  I served it with pasta and pesto.  You could use veal, chicken, cube steak . . I use whatever I feel like (or whatever I have in the freeze) and it always turns out great.  Here’s the recipe:

Round Steak Parmesan


3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
2 tablespoons water
1 sleeve saltine crackers, crushed
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4  cup vegetable oil
2 pounds round steak, cut into serving size pieces and pounded to tenderize
1 small can tomato sauce
2 1/2 teaspoons brown sugar
1 teaspoon dried oregano
2 cloves garlic minced
1/2 cup mozzarella cheese
1/2 cup grated Parmesan cheese


Preheat the oven to 350º.  Get out three shallow dishes that are wide enough to hold the pieces of steak (one at a time).  In one dish, stir together the flour, salt and pepper. In the second bowl, whisk together the eggs and water. In a third dish, mix together the cracker crumbs,  Parmesan cheese and basil.
Heat the oil in a large skillet over medium heat. Coat the steaks in the flour, dip into the egg mixture, then 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.  In a medium pot, stir together the tomato sauce, sugar,  oregano, and garlic.  Simmer for several minutes.

I used 2 quart jars of canned tomatoes, simmered them fir an hour or so, added some fresh basil to the above ingredients.

Spoon hot sauce over steaks and bake an additional 15 minutes.

Top each steak with mozzarella cheese. Bake for 5 more minutes, or until the cheese is melted.


  1. 1

    Kathy R in FL says

    Now I know what I’m making for dinner tomorrow night! (Tonight is my guild meeting night, so it’s pasta and salad for dinner tonight.)

  2. 2


    Not that I’m doubting you because it does look good, but with round steak isn’t it a bit tough and chewy? I make chicken Parmesan but I usually pan fry and then finish in the pan, mostly because it is easy. One of my all time favorite meals since I was a very young girl, is veal Parmesan, the real stuff….not the pressed veal wanna be patties. I’ve never made it myself and it has been a while since I’ve had it. Oh my, now I’m hungry!

  3. 3

    Gwynette in NW Arkansas says

    Yummo!!! Just when I run out of things to cook, you come through, Judy. When we have our home grown beef processed, we have the round steak tenderized. Sure saves me a little time.

  4. 6

    Jane says

    Oh that looks so yummy….but maybe not Weight Watcher friendly…..LOL. I’m drooling!!!!!!!!!

  5. 7


    Fascinating! I often make a version of eggplant parm, but have never fried the main ingredient first. Just a quick saute of the eggplant slices in olive oil works for me… I’ll have to try this version as it sounds yummy!

  6. 8

    Cindy B says

    Thanks for this recipe. DH buys a 1/2 cow and there is way too much round steak that I have no idea what do but make Swiss steak.