Beef Parmesan with Garlic Angel Hair Pasta Recipe -
Beef Parmesan with Garlic Angel Hair Pasta Recipe
  • READY IN 1 hr

Beef Parmesan with Garlic Angel Hair Pasta

Recipe by  

"This is a great, inexpensive alternative to veal parmesan!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
  4. Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

Great alternative to chicken and veal. I seasoned the cubed steak with salt and garlic powder, then I dipped in 2 beaten eggs so the breading would stick. Quickfrying with the garlic in the olive oil gives it a great flavor. I think I will use a more substantial pasta than angel hair next time. Might be fun with bowties. Family loved it - will definitely do it again.

Most Helpful Critical Review
Jan 28, 2011

meat was tough


129 Ratings

Jan 06, 2004

To me, this was just a different version of spaghetti. Family REALLY liked it but they are spaghetti lovers. I also thought it was tasty but I was hoping for something a little more unique. Used red bell peppers instead of green, added fresh sliced mushrooms and 4 blend Italian cheese. Either way, my family begs me to make this one again, although I will never serve to guests. Still good! Thanks Lorrie

Feb 06, 2004

I followed the hint and left the prepared dish in the refrigerator overnight! The meat was very tender, flavorful. I will use this recipe often! I did add 1 Tablespoon of fresh chopped Sweet Basil to the sauce.

Sep 05, 2008

Ever since i read this recipe I cook this meal atleast once a week! Ive changed things up a bit, but i still want to thank you! Heres what i did: I take the cube steaks and dip them in egg, and then coat with the parmesan cheese, then garlic, and then the breadcrumbs. Then I fry them in oil till the are cooked, and top with fried onions. Then I make the pasta on the side. I use rotini noodles, and top them with butter, garlic, and parmesan cheese. Its so good. I felt this was a quicker way to make YOUR recipe, and is still delicious. Let me know if you try it!

Feb 06, 2004

GREAT!! I dipped the cube steaks in flour then egg and then the breadcrumb mixture so it would stick better. I also cooked the green pepper and onions in the tomato sauce before putting on top of the steaks. I also substituted linguine for the angel hair although I am sure the angel hair would have been just as wonderful! My hubby gives this a 25 out of 5. Thank you for sharing!

Jun 01, 2005

Very good, I dipped the steaks in Italian dressing before coating them, the garlic in the pan when browning the meat started to burn so I wouldn't put it in the pan next time. The pasta is very good with the garlic and butter in it. I added extra herbs, garlic, and mushrooms to the spaghetti sauce.

Jan 25, 2011

I changed the recipe significantly for ease and to avoid using prepared sauce which has too many added ingredients (sugar and salt) . . . I use round steak instead of cube steak (not as tough, and easier to handle) dredged in egg and then bread crumbs combined with parmesan cheese. After browning the steaks in olive oil, add 1/2 c. chopped onion, one can tomato paste (again for richness of taste) and 1 tomato paste can full of water to the skillet drippings. Blend well and cover steaks--eliminate spaghetti sauce. Bake the same as this recipe indicates. Fast, easy and more flavorful in my opinion.


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  • Calories
  • 1014 kcal
  • 51%
  • Carbohydrates
  • 87 g
  • 28%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 47.2 g
  • 73%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 59.4 g
  • 119%
  • Sodium
  • 1567 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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