Italian Fried Steak with Roasted Pepper Pesto/BHG

425 calories

Yield: 4 servings
Community Recipe from


  • 1/2 cup(s) seasoned fine dry bread crumbs
  • 1/2 cup(s) grated Romano or Parmesan cheese
  • 1 egg
  • 2 tablespoon(s) water
  • 1 1/2 pound(s) beef cubed steak
  • olive oil
  • 12 ounce(s) jar roasted red sweet peppers, drained
  • 2/3 cup(s) fresh basil leaves


  1. 1. In a shallow dish combine crumbs and half the cheese. In another shallow dish, beat together egg and water. Cut meat in 8 equal-size portions; lightly sprinkle with salt and pepper. Dip in egg mixture, then crumb mixture; press lightly to coat.

  2. 2. In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat. Working in two batches, cook steak, about 5 minutes per side, adding more oil as needed. Remove to a serving platter; cover to keep warm. Carefully wipe skillet clean.

  3. 3. Meanwhile, for sauce, in blender or processor combine drained peppers and remaining cheese. Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside. Transfer pepper mixture to hot skillet and heat through. Remove from heat. Stir in finely chopped basil. Pour sauce over steaks. Sprinkle with remaining basil. Makes 4 servings
June 2011

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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