Chopped Sirloin Steak Parmigiana Recipe
with Tomato Sauce & Melted Mozzarella Cheese.
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Ingredients
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Steak Patties
Tomato Sauce
Assembly & Topping
Method
Steak Patties
- 1
- 2
Mix patties
In a large bowl combine 1 lb ground beef and 1/2 lb ground sirloin. Add the minced onion and garlic, 2 tablespoons chopped parsley, 1 beaten egg, 1/4 cup grated Parmesan, 1/2 cup Italian-style breadcrumbs, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Gently mix with your hands or a fork until just combined — do not overwork the meat or patties will become dense.
- 3
Shape patties
Divide the mixture into 4 equal portions (about 3.5–4 oz each). Shape into flattened rounds about 1/2-inch thick and slightly larger than the final serving size (they will shrink slightly when cooked).
- 4
Pan-fry patties
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add patties in a single layer without crowding (cook in batches if needed). Cook 3–4 minutes undisturbed until a brown crust forms, then flip and cook another 3 minutes. They should be mostly cooked through but slightly underdone in the center (internal temperature ~145–150°F / 63–66°C) because they will finish in the oven.
Tomato Sauce
- 5
Sauté aromatics
While the patties cook, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove. Sauté 2–3 minutes until translucent and fragrant, stirring so garlic doesn't brown.
- 6
Build sauce
Stir in 1 tablespoon tomato paste and cook 30 seconds. Add 14 oz crushed tomatoes, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.
- 7
Simmer
Reduce heat to low and simmer, partially covered, 10–12 minutes to thicken slightly and let flavors meld. Taste and adjust seasoning. Stir in 2 tablespoons torn fresh basil at the end if using.
Assembly & Finish
- 8
Preheat oven
Preheat oven to 425°F (220°C). Lightly oil or use an ovenproof skillet or a baking dish large enough for the patties.
- 9
Arrange patties and sauce
Spoon a thin layer (about 2–3 tablespoons) of the tomato sauce into the bottom of the ovenproof skillet or baking dish to prevent sticking. Place the pan-fried patties in the dish in a single layer. Spoon another 2–3 tablespoons of sauce over each patty so they are evenly coated but not swimming.
- 10
Add cheeses
Divide 1 cup shredded mozzarella evenly among the 4 patties, covering each with a generous layer. Sprinkle 2 tablespoons freshly grated Parmesan over the top and a light pinch of crushed red pepper flakes if desired.
- 11
Bake to melt
Bake in the preheated oven 6–8 minutes, or until the cheese is melted and bubbling and the patties reach an internal temperature of 160°F (71°C). For a browned top, switch to broil for 1–2 minutes watching closely to avoid burning.
- 12
Serve
Remove from oven and let rest 3 minutes. Garnish with fresh basil leaves. Serve each chopped sirloin steak parmigiana with extra warm tomato sauce spooned over and your choice of sides (pasta, polenta, or a green salad).