- Level: Easy
- Total: 33 min
- Prep: 10 min
- Cook: 23 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 933
- Total Fat
- 62 g
- Saturated Fat
- 22 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 55 g
- Cholesterol
- 151 mg
- Sodium
- 1893 mg
- Level: Easy
- Total: 33 min
- Prep: 10 min
- Cook: 23 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 933
- Total Fat
- 62 g
- Saturated Fat
- 22 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 55 g
- Cholesterol
- 151 mg
- Sodium
- 1893 mg
Ingredients
Breading:
Filling:
Directions
- For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
- For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
- In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
- Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.
