Dredge steaks in a mixture of flour, ... 1/3 cup Parmesan cheese and basil, coating evenly. I knew I planned to deep-fry or pan-fry the Fresh Mozzarella Steaks, so I wanted to be sure the breading not only stayed put, but also covered the whole cheese steak. Ragu® Chunky Pasta Sauce, crushed red pepper flakes, shredded mozzarella cheese, (about 4 oz.) My mouth is watering. Let rest 5 minutes, … Place the pan with the breaded cheese steaks in the freezer and let them solidify at least 8 hours, but preferably overnight. Yum. Set aside. Delicious crock pot recipes for Pot Roast, Pork, Chicken, soups and desserts! This looks amazing! Our Crock Pot Mozzarella Steak was inspired by a recipe found in one of our favorite low carb cookbooks: As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. I am so extremely in love with everything about this, and I love that burger! These cheese steaks, that is. First, line the pan on which you intend to freeze them with parchment, waxed paper, or a silpat. The best way to keep it from taking over your kitchen is to organize yourself before you start breading. We loved making this dish in our Instant Pot Gem Multi-Cooker (Note: NOT a Pressure Cooker) while preparing our dinner in our Camper Kitchen. That’d be a splattery mess and you might get burned. . When the oil looks shimmery, use tongs to carefully lower 2 or 3 steaks into the pan (taking care not to overcrowd them.) Carefully lower 2 or 3 mozzarella steaks into the oil. Hi TJ- You can purchase pesto pre-made at the grocery store near the spaghetti sauce. MY GOD YES. When made with economical round steak, this is an affordable meal and a nice alternative to the usual veal or chicken Parmesan. I couldn’t think of a sadder failure than having molten cheese ooze out of a crust and into hot oil. pizza, pasta, salad, beef and only Italian wine and amazing italian cocktails. Dredge one slice of the mozzarella through the flour, flipping and making sure the whole thing has been coated. How funny that we’re both talking about our past vegetarian lives today! Great recipe idea! After cooking your steak on the grill, top it with juicy tomatoes, fresh mozzarella, basil, and balsamic for a quick dinner recipe that is also a little extra special. Sweet baby J. Cover and simmer for 1 1/2 hours or until meat is tender. Thank you very much, Robin! Place steaks down into pesto, moving them around to cover them in the sauce. ea. Hi Melissa- I imagine that would work quite well but haven’t played with it! I would try making these crispy gooey fresh mozzarella steaks for sure! That is like the most perfect thing ever to be called food! Pour half of your pesto into the bottom of a 6 quart slow cooker. Yeah this is happening. NOTE: If you don’t see the recipe box save buttons, you need to sign in. You lucky ex-exchange student, you. But that stretchy photo?!? I’ve been staring at them for the last couple of days. Similar to those recipes, the tenderized steak is breaded and fried, then baked with a flavorful tomato sauce with Parmesan cheese and topped with melted mozzarella. Crack the eggs into another cake pan or pie plate, add the milk, and use a fork or whisk to combine the two until they're even in colour. Try our famous crockpot recipes! Because they are frozen, they will lower the temperature of the oil when they go in and you want the oil to recover as quickly as possible. Preheat a grill to medium high. And that idea that looks like it’s topping a burger? Serve steaks in bowls and place mozzarella on top of each steak, pouring sauce and tomatoes over top to melt the cheese. I can not wait for that! Lift the mozzarella slice and gently shake to let any panko crumbs that didn't adhere fall way. These look and sounds delicious! Can I have like 20 of these? Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Whoa – you’ve totally changed my world with this!! This is such a clever idea. I’m so excited to try this. Following hot on the heels of a nostalgic 40th birthday celebration, I figured that it was about time I recreated this dream food. We used to have these with proper sliced ham and Dijon mustard Makes a really yum appetiser Old school Pasta Di Piazza when they started in UK (I know Italian not french) but soooo good! Stick your fork into one of these and enjoy the full sensory experience: the crispy crackling, the aroma of fried mozzarella, and the infinite string-pull as you gather your bite. about steak mozzarella Really authentic Italian food, home made mozzarella, burrata and stracciatella cheese. 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