Beef Parmigiana Italiano

Beef Parmigiana Italiano

Serves 6


2 (14½ ounce) cans stewed tomatoes
½ cup burgundy wine (regular or cooking wine)
4 tablespoons Antonio’s Italian Spice Blend®
2 tablespoons Parmesan cheese
2 tablespoons vegetable oil
6 small sirloin steaks (use any cut of meat)
16 ounces (2 cups) shredded mozzarella cheese
12 ounces extra-wide egg noodles


In a sauce pan, combine stewed tomatoes, wine, Antonio’s Italian Spice Blend® and cheese. Bring to a boil over medium heat, stirring until thickened. Heat oil in a skillet and brown steaks on both sides. Place steaks in a 13 x 9 inch baking dish. Pour sauce over steaks, spread Mozzarella cheese evenly over top and place into a preheated 350 degree oven 45 minutes. Meanwhile, prepare egg noodles to package directions. Serve steaks with noodles on the side and spoon sauce over both.