Beef on Weck Sandwiches

Dinner · Lunch

Chef John’s Beef on Weck Sandwiches

Top-sirloin beef, horseradish, and kummelweck rolls make four hearty sandwiches, served with hot beef jus for dipping.
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Prep
10 minutes
Cook
35 minutes
Total
45 minutes
Serves
4 sandwiches

Bring it to the table

About this recipe.

Thinly sliced top sirloin on kummelweck rolls with horseradish and a light beef jus for dipping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Lbs. Beef top-sirloin roast
  • 1 Pinch Salt and pepper (to taste)
  • 1 Tbsp. Vegetable Oil
  • 2 Tsp. All-Purpose Flour (or as needed)
  • 2½ Cups Beef Broth (cold)
  • 2 Tsp. Balsamic Vinegar (aged, or to taste)
  • 4 Kummelweck Dinner Rolls (split)
  • ¼ Cup Horseradish (prepared, extra hot or to taste)

The cooking plan

How to make Chef John’s Beef on Weck Sandwiches.

  1. Pat the top-sirloin roast dry and season with salt and pepper. Use a relatively flat roast, about 2 inches thick, for stovetop cooking.

  2. Heat the oil in a heavy skillet over medium-high heat. Brown the beef on all sides, starting with about 4–5 minutes per broad side. Lower the heat and continue cooking, turning as needed, until the center reaches 145°F (63°C). Time varies with thickness; check with a thermometer. Move to a clean plate and rest at least 3 minutes before slicing.

  3. Reduce the skillet heat to medium-low. Whisk the flour into the pan drippings and cook, stirring, for about 1 minute. Gradually whisk in the cold broth, scraping up browned bits. Add the balsamic vinegar, pepper, and collected beef juices. Bring to a simmer and cook about 5 minutes until slightly reduced. Taste and adjust salt.

  4. Slice the rested beef very thinly across the grain. Divide among the four split kummelweck rolls. Spread the tops with horseradish to taste, close the sandwiches, and serve with hot jus for dipping.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef on Weck Sandwiches

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Thinly sliced top sirloin on kummelweck rolls with horseradish and a light beef jus for dipping.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 Lbs. Beef top-sirloin roast
  •  
    1 Pinch Salt and pepper to taste
  • 1 Tbsp. Vegetable Oil
  • 2 Tsp. All-Purpose Flour or as needed
  • 2½ Cups Beef Broth cold
  •  
    2 Tsp. Balsamic Vinegar aged, or to taste
  •  
    4 Kummelweck Dinner Rolls split
  •  
    ¼ Cup Horseradish prepared, extra hot or to taste

Equipment

1 Heavy skillet
1 Food thermometer
1 Whisk
1 Clean cutting board and sharp knife

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the top-sirloin roast dry and season with salt and pepper. Use a relatively flat roast, about 2 inches thick, for stovetop cooking.
  2. Heat the oil in a heavy skillet over medium-high heat. Brown the beef on all sides, starting with about 4–5 minutes per broad side. Lower the heat and continue cooking, turning as needed, until the center reaches 145°F (63°C). Time varies with thickness; check with a thermometer. Move to a clean plate and rest at least 3 minutes before slicing.
  3. Reduce the skillet heat to medium-low. Whisk the flour into the pan drippings and cook, stirring, for about 1 minute. Gradually whisk in the cold broth, scraping up browned bits. Add the balsamic vinegar, pepper, and collected beef juices. Bring to a simmer and cook about 5 minutes until slightly reduced. Taste and adjust salt.
  4. Slice the rested beef very thinly across the grain. Divide among the four split kummelweck rolls. Spread the tops with horseradish to taste, close the sandwiches, and serve with hot jus for dipping.

Notes

This adaptation uses 145°F followed by at least 3 minutes of rest for the beef, following federal guidance. A thicker roast takes longer than the estimated timing. Kummelweck rolls are prepared rolls, not a bread recipe included here. Timing includes making the jus while the beef rests.

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Brooklyn Girl’s Penne Arrabiata

Dinner · Meat & Poultry Mains

Brooklyn Girl’s Penne Arrabiata

Breaded chicken, penne, and a garlicky tomato sauce with basil and red pepper flakes make a hearty pasta dinner.
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Prep
20 minutes
Cook
35 minutes
Total
55 minutes
Serves
6 people

Bring it to the table

About this recipe.

Breaded chicken cutlets and penne in a garlic, basil, and spicy tomato sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Cup Olive Oil (divided)
  • 6 Cloves Garlic (sliced)
  • 1 Tsp. Crushed Red Pepper Flakes
  • 1 28 oz. can Diced Tomatoes (with garlic and olive oil)
  • ½ Cup Tomato Sauce
  • 1 Bunch Fresh Basil (chopped)
  • 1 12 oz. pkg Penne Pasta (dried)
  • 2 Large Eggs
  • 2 Cups Breadcrumbs
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Salt
  • 1 Tsp. Ground Pepper
  • 1 Lb. Chicken breast cutlets (thin)

The cooking plan

How to make Brooklyn Girl’s Penne Arrabiata.

  1. Heat ¼ cup of the oil in a large saucepan or deep skillet over medium heat. Add the sliced garlic and stir until fragrant, about 30 seconds, without browning it. Stir in the pepper flakes for about 1 minute, then add the diced tomatoes with their juices, tomato sauce, and basil. Simmer gently for about 20 minutes, stirring occasionally.

  2. Meanwhile, cook the penne in lightly salted boiling water according to the package directions until just tender. Drain; avoid overcooking because it will finish in the sauce.

  3. Beat the eggs in a shallow bowl. Combine the breadcrumbs, garlic powder, salt, and pepper in a second bowl. Dip each thin chicken cutlet into egg, let excess drip off, then press into the crumbs to coat both sides. Keep breaded cutlets unstacked. Discard leftover egg and crumbs that contacted raw chicken.

  4. Heat the remaining ¼ cup oil in a skillet over medium heat. Cook the cutlets in a single layer, working in batches if needed, until golden brown and the thickest part reaches 165°F (74°C), roughly 5 minutes per side depending on thickness. Adjust the heat if the coating browns too quickly. Transfer to a clean cutting board.

  5. Slice the cooked chicken and stir it into the simmering sauce for about 10 minutes. Add the drained penne and stir gently over low heat for a few minutes until coated and hot, then serve.

Let’s cook

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Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Brooklyn Girl's Penne Arrabiata

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Breaded chicken cutlets and penne in a garlic, basil, and spicy tomato sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ Cup Olive Oil divided
  • 6 Cloves Garlic sliced
  • 1 Tsp. Crushed Red Pepper Flakes
  •  
    1 28 oz. can Diced Tomatoes with garlic and olive oil
  •  
    ½ Cup Tomato Sauce
  • 1 Bunch Fresh Basil chopped
  •  
    1 12 oz. pkg Penne Pasta dried
  • 2 Large Eggs
  •  
    2 Cups Breadcrumbs
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Salt
  •  
    1 Tsp. Ground Pepper
  •  
    1 Lb. Chicken breast cutlets thin

Equipment

Saucepan
1 Large saucepan or deep skillet
1 Pasta pot and colander
1 Skillet
1 Two shallow bowls
1 Food thermometer

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat ¼ cup of the oil in a large saucepan or deep skillet over medium heat. Add the sliced garlic and stir until fragrant, about 30 seconds, without browning it. Stir in the pepper flakes for about 1 minute, then add the diced tomatoes with their juices, tomato sauce, and basil. Simmer gently for about 20 minutes, stirring occasionally.
  2. Meanwhile, cook the penne in lightly salted boiling water according to the package directions until just tender. Drain; avoid overcooking because it will finish in the sauce.
  3. Beat the eggs in a shallow bowl. Combine the breadcrumbs, garlic powder, salt, and pepper in a second bowl. Dip each thin chicken cutlet into egg, let excess drip off, then press into the crumbs to coat both sides. Keep breaded cutlets unstacked. Discard leftover egg and crumbs that contacted raw chicken.
  4. Heat the remaining ¼ cup oil in a skillet over medium heat. Cook the cutlets in a single layer, working in batches if needed, until golden brown and the thickest part reaches 165°F (74°C), roughly 5 minutes per side depending on thickness. Adjust the heat if the coating browns too quickly. Transfer to a clean cutting board.
  5. Slice the cooked chicken and stir it into the simmering sauce for about 10 minutes. Add the drained penne and stir gently over low heat for a few minutes until coated and hot, then serve.

Notes

The ½ cup oil is divided equally between sauce and chicken. Thin cutlets cook more evenly; use a thermometer rather than crust color to judge doneness. Timing is an estimate with the pasta and chicken prepared while the sauce simmers; batches may take longer.

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Simple Waldorf Salad

Side Dishes

Simple Waldorf Salad

Apple, celery, raisins, and walnuts make a crunchy salad with a tangy, creamy dressing. Prepare it ahead of serving to allow time to chill.
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Prep
15 minutes
Chill
30 minutes
Total
45 minutes
Serves
2 people

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About this recipe.

Apple, celery, raisins, and walnuts in a tangy mayonnaise dressing. Serve chilled as a small salad or side.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Cup Mayonnaise
  • 2½ Tbsp. White Vinegar (distilled)
  • 1 Large Apple (peeled, cored, and chopped)
  • 1 Large Celery stalk (diced)
  • ½ Cup Raisins
  • ½ Cup Walnuts (chopped)
  • 1 Pinch Salt and pepper (to taste)

The cooking plan

How to make Simple Waldorf Salad.

  1. Whisk together mayonnaise and vinegar in a mixing bowl.

  2. Add apples, celery, raisins, and walnuts to the bowl. Season with salt and pepper, mix well.

  3. Place in the refrigerator until chilled, about 30 minutes

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Simple Waldorf Salad

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Apple, celery, raisins, and walnuts in a tangy mayonnaise dressing. Serve chilled as a small salad or side.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ Cup Mayonnaise
  •  
    2½ Tbsp. White Vinegar distilled
  •  
    1 Large apples peeled, cored, and chopped
  •  
    1 Large Celery stalk diced
  •  
    ½ Cup Raisins
  •  
    ½ Cup Walnuts chopped
  •  
    1 Pinch Salt and pepper to taste

Equipment

1 Mixing bowl and whisk
1 Knife and cutting board

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk together mayonnaise and vinegar in a mixing bowl.
  2. Add apples, celery, raisins, and walnuts to the bowl. Season with salt and pepper, mix well.
  3. Place in the refrigerator until chilled, about 30 minutes

Notes

The original formula uses 2½ tablespoons vinegar. For a milder dressing, start with 1½ tablespoons and add more to taste; this reflects the source’s later editorial adjustment. Timing includes 30 minutes of chilling.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chicken Parm Burgers

Dinner · Meat & Poultry Mains

Chicken Parm Burgers

Chicken-and-mozzarella patties with a panko crust, hot marinara, melted cheese, and toasted garlic-butter buns.
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Prep
30 minutes
Cook
20 minutes
Refrigerated chilling
1 hour
Total
1 hour 50 minutes
Serves
4 burgers

Bring it to the table

About this recipe.

Pan-fried chicken-and-mozzarella patties with a panko crust, marinara, and melted cheese on toasted garlic-butter buns.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Chicken Parm Mixture:

  • 12 Oz. Chicken Thighs or Breasts (boneless skinless; cut into 1″ pieces)
  • 4 Oz. Mozzarella cheese (shredded)
  • 1¼ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper (freshly ground)
  • ½ Tsp. Garlic (granulated)
  • ¼ Tsp. Dried Oregano
  • 2 Tbsp. Panko Bread Crumbs
  • 1 Tbsp. Olive Oil
  • ¼ Cup Marinara Sauce (or other prepared tomato sauce · Make our marinara sauce)

Cooking and Assembling Burgers:

  • 3 Tbsp. Butter (soft or melted)
  • 2 Cloves Garlic (crushed)
  • 2 Tsp. Parsley (fresh, minced)
  • 1 Pinch Kosher Salt
  • 4 Burger Buns
  • 4 Tsp. Parmigiano-Reggiano (freshly grated, or more to taste)
  • ¼ Cup Panko Bread Crumbs
  • ¼ Cup Olive Oil
  • 1 Cup Hot Marinara Sauce (divided)
  • ½ Cup Mozzarella cheese (shredded)
  • 2 Tsp. Italian Parsley (minced, fresh, or as needed)

The cooking plan

How to make Chicken Parm Burgers.

  1. Put the raw chicken pieces, 4 ounces mozzarella, 1¼ teaspoons salt, black pepper, granulated garlic, oregano, 2 tablespoons panko, 1 tablespoon olive oil, and ¼ cup marinara into a food processor. Pulse until finely ground and cohesive, stopping to scrape the bowl as needed. Transfer to a bowl, cover, and refrigerate for 30 minutes. Clean the processor, utensils, and surfaces after handling raw chicken.

  2. With wet hands, shape the cold mixture into four equal patties about the width of the buns. Place on a lined plate, cover, and refrigerate for another 30 minutes. Keep chilled until ready to cook.

  3. Heat the oven to 400°F and line a baking sheet with foil. Mix softened butter with crushed garlic, the 2 teaspoons parsley, and a pinch of salt. Split the buns and spread the cut faces with garlic butter. Divide the 4 teaspoons Parmesan among them. Toast cut-side up about 7–10 minutes, until lightly browned, watching closely.

  4. Divide the remaining ¼ cup panko among the four patties, about 1 tablespoon per patty total, pressing onto both sides. Heat the ¼ cup olive oil in the skillet over medium heat. Cook patties about 3–4 minutes on the first side, until golden, then turn and cook 1 minute. Use batches if needed.

  5. Spoon about 2 tablespoons hot marinara onto each patty and top each with 2 tablespoons shredded mozzarella. Cover and continue cooking over medium-low heat until a thermometer inserted sideways into the center of every patty reads 165°F. Allow longer than the original 2–3 minute guide if needed. Transfer to a clean plate.

  6. Divide the remaining ½ cup hot marinara among the bottom buns. Add the cooked patties, fresh Italian parsley, and top buns. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Parm Burgers

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Pan-fried chicken-and-mozzarella patties with a panko crust, marinara, and melted cheese on toasted garlic-butter buns.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Refrigerated chilling 1 hour
Total Time 1 hour 50 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Chicken Parm Mixture:
  •  
    12 Oz. Chicken Thighs or Breasts boneless skinless; cut into 1" pieces
  •  
    4 Oz. Mozzarella cheese shredded
  • 1¼ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper freshly ground
  • ½ Tsp. Garlic granulated
  • ¼ Tsp. Dried Oregano
  •  
    2 Tbsp. Panko Bread Crumbs
  • 1 Tbsp. Olive Oil
  • ¼ Cup Marinara Sauce or other prepared tomato sauce · Make our marinara sauce
Cooking and Assembling Burgers:
  • 3 Tbsp. Butter soft or melted
  • 2 Cloves Garlic crushed
  • 2 Tsp. Parsley fresh, minced
  • 1 Pinch Kosher Salt
  •  
    4 Burger Buns
  •  
    4 Tsp. Parmigiano-Reggiano freshly grated, or more to taste
  •  
    ¼ Cup Panko Bread Crumbs
  • ¼ Cup Olive Oil
  •  
    1 Cup Hot Marinara Sauce divided
  •  
    ½ Cup Mozzarella cheese shredded
  •  
    2 Tsp. Italian Parsley minced, fresh, or as needed

Equipment

1 Food processor (For the chicken mixture.)
1 Large nonstick skillet with lid
1 Rimmed baking sheet (For buns.)
1 Instant-read thermometer (Check the center of each patty.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the raw chicken pieces, 4 ounces mozzarella, 1¼ teaspoons salt, black pepper, granulated garlic, oregano, 2 tablespoons panko, 1 tablespoon olive oil, and ¼ cup marinara into a food processor. Pulse until finely ground and cohesive, stopping to scrape the bowl as needed. Transfer to a bowl, cover, and refrigerate for 30 minutes. Clean the processor, utensils, and surfaces after handling raw chicken.
  2. With wet hands, shape the cold mixture into four equal patties about the width of the buns. Place on a lined plate, cover, and refrigerate for another 30 minutes. Keep chilled until ready to cook.
  3. Heat the oven to 400°F and line a baking sheet with foil. Mix softened butter with crushed garlic, the 2 teaspoons parsley, and a pinch of salt. Split the buns and spread the cut faces with garlic butter. Divide the 4 teaspoons Parmesan among them. Toast cut-side up about 7–10 minutes, until lightly browned, watching closely.
  4. Divide the remaining ¼ cup panko among the four patties, about 1 tablespoon per patty total, pressing onto both sides. Heat the ¼ cup olive oil in the skillet over medium heat. Cook patties about 3–4 minutes on the first side, until golden, then turn and cook 1 minute. Use batches if needed.
  5. Spoon about 2 tablespoons hot marinara onto each patty and top each with 2 tablespoons shredded mozzarella. Cover and continue cooking over medium-low heat until a thermometer inserted sideways into the center of every patty reads 165°F. Allow longer than the original 2–3 minute guide if needed. Transfer to a clean plate.
  6. Divide the remaining ½ cup hot marinara among the bottom buns. Add the cooked patties, fresh Italian parsley, and top buns. Serve immediately.

Notes

Makes four burgers. The 4 ounces mozzarella goes into the raw chicken mixture; the separate ½ cup tops the patties. The 1 cup hot marinara is divided equally between patties and bottom buns. Cook ground chicken to 165°F before removing it from the heat; do not rely on a 150°F reading followed by carryover. Timing is an estimate and includes one hour of chilling.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Classic Swiss Steak

Dinner · Meat & Poultry Mains

Classic Swiss Steak

Slowly braised round or rump steak with stewed tomatoes, onion, bell pepper, carrots, and mushrooms.
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Prep
25 minutes
Cook
1 hour 40 minutes
Total
2 hours 5 minutes
Serves
6 people

Bring it to the table

About this recipe.

Round or rump steak braised slowly with stewed tomatoes, onion, bell pepper, carrots, and mushrooms until fork-tender.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Cup All-Purpose Flour (for dredging; use only what adheres)
  • 1 Tbsp. Kosher Salt
  • 1½ Tsp. Ground Black Pepper (freshly ground)
  • 2 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  • 2 Lbs. Round or Rump Steak (about 1″ thick)
  • 1½ Tbsp. Vegetable Oil
  • 1 Large Yellow Onion (chopped)
  • 1 Large Green Bell Pepper (chopped)
  • 2 Large Carrots (peeled and sliced)
  • 8 Oz. Mushrooms (sliced)
  • 2 14.5 oz. cans Stewed Tomatoes (with juices)
  • 1 Tbsp. Parsley (fresh, finely chopped)

The cooking plan

How to make Classic Swiss Steak.

  1. Mix flour, kosher salt, pepper, paprika, and garlic powder in a shallow dish. Tenderize the steak with a meat mallet, then sprinkle both sides with some of the flour mixture and pound it lightly into the meat. Cut into six portions if needed to fit the pan. Shake off loose flour and discard the unused dredge after contact with raw beef.

  2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the beef about 3 minutes on the first side and 2 minutes on the second, working in batches if necessary. Transfer to a plate; it will finish cooking in the braise.

  3. Add onion, bell pepper, carrots, and mushrooms to the pan. Cook, stirring, about 5 minutes, until the onion softens. Stir in the stewed tomatoes with their juices and scrape up browned bits. Return the steak and collected juices and bring to a gentle simmer.

  4. Cover and lower the heat. Simmer gently about 1½ hours, until the beef is fork-tender, allowing longer if needed. Check occasionally, turning the pieces and adding a small splash of water if the sauce becomes too thick or begins to stick. Sprinkle with parsley and serve with the tomato-vegetable sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Classic Swiss Steak

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Round or rump steak braised slowly with stewed tomatoes, onion, bell pepper, carrots, and mushrooms until fork-tender.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Cup All-Purpose Flour for dredging; use only what adheres
  • 1 Tbsp. Kosher Salt
  • 1½ Tsp. Ground Black Pepper freshly ground
  • 2 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  •  
    2 Lbs. Round or Rump Steak about 1" thick
  • 1½ Tbsp. Vegetable Oil
  • 1 Large Yellow Onion chopped
  • 1 Large Green Bell Pepper chopped
  • 2 Large Carrots peeled and sliced
  • 8 Oz. Mushrooms sliced
  •  
    2 14.5 oz. cans Stewed Tomatoes with juices
  • 1 Tbsp. Parsley fresh, finely chopped

Equipment

1 Large deep skillet or Dutch oven with lid
1 Meat mallet (For tenderizing the steak.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix flour, kosher salt, pepper, paprika, and garlic powder in a shallow dish. Tenderize the steak with a meat mallet, then sprinkle both sides with some of the flour mixture and pound it lightly into the meat. Cut into six portions if needed to fit the pan. Shake off loose flour and discard the unused dredge after contact with raw beef.
  2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the beef about 3 minutes on the first side and 2 minutes on the second, working in batches if necessary. Transfer to a plate; it will finish cooking in the braise.
  3. Add onion, bell pepper, carrots, and mushrooms to the pan. Cook, stirring, about 5 minutes, until the onion softens. Stir in the stewed tomatoes with their juices and scrape up browned bits. Return the steak and collected juices and bring to a gentle simmer.
  4. Cover and lower the heat. Simmer gently about 1½ hours, until the beef is fork-tender, allowing longer if needed. Check occasionally, turning the pieces and adding a small splash of water if the sauce becomes too thick or begins to stick. Sprinkle with parsley and serve with the tomato-vegetable sauce.

Notes

Makes six servings. This is a slow braise, so tenderness matters more than a fixed cooking time. The flour mixture is a dredge; unused flour is discarded. Rice, mashed potatoes, or noodles may be served alongside and are separate from the ingredient amounts. The 2-hour-5-minute total is an estimate.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chicken Marsala

Dinner · Meat & Poultry Mains

Chicken Marsala

Lightly floured chicken cutlets with mushrooms in a Marsala and sherry pan sauce, cooked in one skillet.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 people

Bring it to the table

About this recipe.

Thin chicken cutlets lightly coated in seasoned flour and simmered with mushrooms, Marsala, and sherry.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ¼ Cup All-Purpose Flour (for coating)
  • ½ Tsp. Salt
  • ¼ Tsp. Ground Black Pepper
  • ½ Tsp. Dried Oregano
  • 4 Medium Chicken breast halves (boneless, skinless, pounded to an even ¼-inch thickness)
  • 4 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1 Cup Mushrooms (sliced)
  • ½ Cup Marsala Wine
  • ¼ Cup Cooking Sherry

The cooking plan

How to make Chicken Marsala.

  1. Pound the boneless chicken breast halves to an even ¼-inch thickness. Mix the flour, salt, pepper, and oregano in a shallow dish. Lightly coat each cutlet in the mixture and shake off excess. Discard the leftover flour mixture after it contacts raw chicken.

  2. Melt the butter with the olive oil in a large skillet over medium heat. Add the cutlets in a single layer, working in batches if necessary. Cook until lightly browned on the first side, about 2–3 minutes. Turn and add the sliced mushrooms around the chicken.

  3. Briefly move the skillet off the burner and pour in the measured Marsala and sherry. Return to medium-low heat, scrape up browned bits, and bring to a gentle simmer. Cover and cook about 5–10 minutes, turning once, until a thermometer inserted sideways into the thickest part of each cutlet reads 165°F. Remove individual pieces as they reach temperature.

  4. Transfer the chicken to plates. If the sauce is thin, simmer it uncovered for a few minutes until it lightly coats a spoon. Spoon the mushrooms and sauce over the chicken and serve hot.

Let’s cook

The full recipe.

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Chicken Marsala

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Thin chicken cutlets lightly coated in seasoned flour and simmered with mushrooms, Marsala, and sherry.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • ¼ Cup All-Purpose Flour for coating
  • ½ Tsp. Salt
  • ¼ Tsp. Ground Black Pepper
  • ½ Tsp. Dried Oregano
  •  
    4 Medium Chicken breast halves boneless, skinless, pounded to an even ¼-inch thickness
  • 4 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1 Cup Mushrooms sliced
  •  
    ½ Cup Marsala Wine
  •  
    ¼ Cup Cooking Sherry

Equipment

1 Large skillet with lid
1 Shallow dish (For dredging.)
1 Meat mallet or rolling pin (Pound chicken between sheets of food-safe wrap.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pound the boneless chicken breast halves to an even ¼-inch thickness. Mix the flour, salt, pepper, and oregano in a shallow dish. Lightly coat each cutlet in the mixture and shake off excess. Discard the leftover flour mixture after it contacts raw chicken.
  2. Melt the butter with the olive oil in a large skillet over medium heat. Add the cutlets in a single layer, working in batches if necessary. Cook until lightly browned on the first side, about 2–3 minutes. Turn and add the sliced mushrooms around the chicken.
  3. Briefly move the skillet off the burner and pour in the measured Marsala and sherry. Return to medium-low heat, scrape up browned bits, and bring to a gentle simmer. Cover and cook about 5–10 minutes, turning once, until a thermometer inserted sideways into the thickest part of each cutlet reads 165°F. Remove individual pieces as they reach temperature.
  4. Transfer the chicken to plates. If the sauce is thin, simmer it uncovered for a few minutes until it lightly coats a spoon. Spoon the mushrooms and sauce over the chicken and serve hot.

Notes

Makes four servings. Evenly thin cutlets cook more predictably; check 165°F rather than relying on clear juices. This method gently simmers the measured wines and does not require flambéing. Timing is an estimate and may increase if the chicken is cooked in batches.

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