Brazilian Parmigiana Beef (Bife à Parmegiana)
Bife à Parmegiana Say it: BEE-fee ah par-meh-ZHEE-ah-nah
Bife à parmegiana is one of Brazil's most beloved comfort foods: thin slices of beef are seasoned, breaded, and fried until golden, then blanketed with tomato sauce and mozzarella and baked until bubbly. It is the beef cousin of frango à parmegiana and is eaten all over the country, from casual home lunches to Sunday family meals. The dish is savory and tangy from the sauce, crisp at the edges, and rich with melted cheese. It is traditionally served with white rice, black beans, and French fries, making a hearty Brazilian plate.
Brazilian Parmigiana Beef (Bife à Parmegiana)
Bife à Parmegiana
Pronounced BEE-fee ah par-meh-ZHEE-ah-nah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beef
Breading
Tomato Sauce
Topping
Method
Season the beef steaks on both sides with salt and pepper. Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs.
Dredge each steak in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs, pressing gently so the crumbs stick. Place the breaded steaks on a tray.
Heat about 1/2 inch (1.3 cm) of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the steaks in batches, 2-3 minutes per side, until golden brown and crisp. Transfer to paper towels to drain.
Preheat the oven to 375°F (190°C). For the sauce, heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent, 3-4 minutes. Add the garlic and cook 1 minute more.
Stir in the tomato passata, oregano, salt, and black pepper. Simmer, partially covered, for 10-15 minutes until slightly thickened. Taste and adjust seasoning if needed.
Arrange the fried steaks in a single layer in a baking dish. Spoon tomato sauce generously over each steak, but do not drown them.
Top each steak with mozzarella slices or shredded mozzarella, then sprinkle with Parmesan cheese if using.
Bake for 15-20 minutes, until the cheese is melted, bubbly, and lightly golden in spots.
Serve hot with white rice, black beans, and French fries.
Regional variant: Chicken Parmigiana (Frango à Parmegiana)
Substitute boneless, skinless chicken breasts for the beef. Pound the chicken to an even 1/4 inch (6 mm) thickness, then bread, fry, sauce, and bake exactly as the beef version. Some cooks add a thin slice of ham under the cheese.
Cook's notes
- Pound the steaks evenly to about 1/4 inch (6 mm) so they cook quickly and stay tender.
- Low-moisture whole-milk mozzarella melts and stretches best; if using fresh mozzarella, pat it dry first.
- If the sauce becomes too thick, thin it with a splash of water before spooning over the steaks.
Serve with
White rice, black beans, and French fries; a simple green salad or farofa alongside.
Make ahead and storage
You can bread and fry the steaks a day ahead, then refrigerate. Assemble with sauce and cheese just before baking. Leftovers keep covered in the fridge for up to 3 days; reheat in a 350°F (175°C) oven.
