The Godfather Recipe
20 layers of oven-roasted cheeses, plum tomatoes, topped with pan-seared beef, italian sausage, grilled pepperoni, a large meatball, italian flag at the summit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese & Tomato Layers
Meats – pan-seared beef, Italian sausage, pepperoni, meatball
Assembly & Finish
Method
Cheese & Tomato Layers
- 1
Prepare ricotta mixture
In a medium bowl combine drained ricotta, 1 cup shredded mozzarella, 1/2 cup provolone, 1/2 cup grated parmesan, 2 beaten eggs, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 cup torn basil. Mix until smooth and set aside.
- 2
- 3
Assemble cheese layers
Preheat oven to 375°F (190°C). Grease the 10–12 inch ovenproof cake pan or springform with nonstick spray or butter. Start a stacked layer: spread a thin layer (about 1/20 of total) of the ricotta mixture to form the first layer (use roughly 3–4 tablespoons). Top with a single layer of tomato slices (arrange to cover), then sprinkle a layer of shredded mozzarella (about 1/2 cup) and a light dusting of grated parmesan (about 2 tablespoons). Repeat this process to build 20 thin layers: ricotta mixture, tomato, mozzarella/provolone/parmesan — aim for 20 total cheese+tomato strata. The quantities given will yield enough to build 20 relatively thin layers. Press each layer gently with a spatula so the stack is compact and even.
- 4
Bake cheese tower
When the 20 layers are assembled, brush the exposed top with the remaining 2 tablespoons olive oil and sprinkle remaining parmesan and provolone. Bake in the preheated oven 25–30 minutes, until cheeses are melted, top is golden and bubbling and internal temperature reads ~160°F. Remove and let rest 10 minutes so the layers set before adding meats.
Meats – pan-seared beef, Italian sausage, pepperoni, meatball
- 5
Prepare the large meatball
While the cheese stack bakes, make the large meatball: combine 1 lb ground beef, 1 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix gently until just combined. Form into one large spherical meatball approximately 8–10 oz (to sit at summit). Chill briefly 10 minutes to firm.
- 6
Cook the meatball
Heat 2 tablespoons olive oil in a heavy skillet over medium heat. Add the large meatball and sear on all sides until deeply browned, about 8–10 minutes total, rolling frequently. Reduce heat to medium-low, cover and cook another 8–10 minutes until cooked through (internal temp 160°F). Remove and tent with foil to rest.
- 7
Cook Italian sausage
In the same skillet, add 1 tablespoon olive oil if needed. Crumble and cook the 1 lb removed-casing Italian sausage over medium-high heat until browned and cooked through, about 6–8 minutes. Transfer to a paper towel-lined plate to drain.
- 8
Pan-sear the steak
Season the 1.5 lb top sirloin with 1/2 tsp salt and 1/2 tsp pepper. Heat a clean skillet (cast-iron preferred) over high heat with 1 tablespoon olive oil until smoking lightly. Sear the steak 3–4 minutes per side for medium-rare to medium (adjust to preference), for a total of 6–8 minutes depending on thickness. Transfer to a cutting board and rest 5–8 minutes, then thinly slice against the grain into strips for topping.
- 9
Assembly & Finish
- 10
Top the baked cheese tower with meats
Place the rested baked 20-layer cheese and tomato stack on a serving board or leave in the pan. Arrange the cooked crumbled Italian sausage evenly over the top layer, then fan the thin steak slices around the perimeter, and place the crisped pepperoni slices decoratively around the top edge.
- 11
Place the large meatball
Center the large cooked meatball at the summit of the stack. If desired, gently press it into the cheese so it sits securely.
- 12
Create Italian flag and garnish
Assemble a small Italian flag: thread green parsley sprigs on one side of the toothpick/skewer, white basil leaves in the middle, and red bell pepper strips on the other side to represent the Italian flag. Insert the flag pole into the top of the meatball at a slight angle. Sprinkle 1 tablespoon fresh oregano (or dried) over the finished tower for aroma and garnish.
- 13
Rest and serve
Let the finished assembly rest 5 minutes so juices redistribute. Slice into wedges that include multiple cheese/tomato layers and meat toppings. Serves family-style. Provide a serving spatula and sturdy plates—the stack is rich and hearty.
