Italian Dining at Home: Sicilian Steak Revisited

I guess dining out is changing!  A recent blogging event brought this home when we visited a Supper Club… and the younger foodies said it reminded them of their grandparents!  Back in the day ;-), my youth also included nicer Italian establishments where I’d order a Sicilian Steak or Pan Sautéed Calamari with a side of pasta in garlic butter!  The things my kids are missing!

Relish Tray

Who remembers the relish tray?

When I recently made Italian breadcrumbs to use up some crusts, the wheels in my head started turning.  Back in my very first apartment, I made Sicilian Steak, sometimes using ground round instead of tenderloin to save a few dollars.  Since I had some round steak I wanted to dress up, I decided to try some homemade fine dining.  We even ate in the dining room–without company!

Sicilian Steak with cauliflower, salad, and pasta with garlic butter

Sicilian Steak with cauliflower, salad, and pasta with garlic butter

I marinated the round steak first to increase the tenderness.  Although it didn’t rise to the level of a fine tenderloin, it was still seriously tasty, not to mention fun for everyone.  Hmmmm, calamari next??

Sicilian Steak for Dinner

Sicilian Steak for Dinner

Sicilian Steak (serves four)


  • 4  6-8 ounce pieces of steak trimmed of fat
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Extra garlic powder to taste (optional)
  • Salt, pepper
  • Olive oil for sautéing


1.  Mix breadcrumbs, parmesan cheese & extra garlic powder if using.  (If you have shredded versus grated cheese, break it smaller with your hands or chop in blender so it will combine better with bread crumbs.)

2.  Season steaks with salt & pepper, then dip each piece of steak in breadcrumb mixture, turning to coat, followed by beaten egg, then breadcrumbs again.  Set aside.



3.  Heat olive oil in a large frying pan.  Sautee breaded steaks on both sides until golden.

Sautee Sicilian Steak in Olive Oil

Sautee Sicilian Steak in Olive Oil

4.  A thinner piece of meat (like my round steak) can be cooked to the desired doneness in the pan.  If you are using a thick piece of meat, transfer the steaks to a 375 degree preheated oven and cook until a meat thermometer registers the desired temperature.  (If your frying pan is oven-safe you put it directly in the oven; otherwise you will need to transfer to another pan.)

5.  Serve hot–ideally with  a cooked veggie, nice green salad and pasta in garlic butter!  Candles optional!

22 thoughts on “Italian Dining at Home: Sicilian Steak Revisited

  1. cakewhiz

    according to my husband, nothing is as staisfying as dining on a good juicy steak at the end of the day…lol. he would go crazy for this 😛

  2. Erica

    Supper clubs remind me of growing up and dinners out with my family and grandparents. I should try this italian twist on steak and since I do not eat much red meat, I like the idea of using a thinner round steak.

    1. Inger Wilkerson

      I found that with the richness of the breading it seemed to go a lot further. I started with just over 8 oz per person and we had leftovers. Not that I’m complaining about leftover steak 😉

      1. Erica

        Hi Inger, we made this recipe last week. We had the butcher at Sendiks slice a filet for us to make it thinner. We both loved it and will be making it again!!

  3. Beth

    I still make some of the recipes I learned back in my early days of marriage when we were trying to save money. It’s surprising how well they hold up!

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