Thinly-Sliced Beef with Parmesan Tuiles Recipe
Thinly-Sliced Beef with Parmesan Tuiles
Flavors of Italy
Total time: 1hr to 2hr

Prep. time: 8 minutes
Marinating time: 1 hour
Cooking time: 14 minutes

Difficulty: Easy
Chef's Note


Chef's tip
Marinate the beef overnight for the most flavor.

Tip from Casa Azzurra (distributor of Parmigiano Reggiano)
You can replace the ready-to-use Parmigiano Reggiano shavings with shavings made with a peeler from a wedge of Parmigiano Reggiano.

For 6 servings

- 3 square-cut beef steaks
- 100 g grated Parmigiano Reggiano
- 80 g Parmigiano Reggiano shavings
- 20 g dry herbs
- 4 Tsp. olive oil
- 40 g radicchio
- 40 g arugula
- salt & pepper
  1. Preheat the oven to 200° C / 400° F.
  2. Wash and spin the salad greens and separate the radicchio into leaves.
  3. In a dish, combine 2 tsp. olive oil with the salt and dried herbs. Add the beef slices and marinate in a cool place for 1 hour.
  4. On a parchment-lined baking sheet, sprinkle the grated Parmigiano Reggiano and bake for 10 minutes. Remove the Parmigiano Reggiano from the oven when it begins to color; cool. Cut into pieces using a cookie cutter.
  5. In a very hot skillet with a little olive oil, sear the beef slices for 2 minutes on each side. Season.


  1. Cut the beef into 2-3 mm slices and place onto boards.
  2. Add the salad greens, Parmigiano tuiles and shavings, and correct the seasonings. Serve immediately. 
More recipe ideas

 Photo and recipe with the collaboration of Casa Azzurra

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