- 2 rib-eye steaks, about ½-inch thick
- Coarse salt and freshly ground black pepper
- 3 tablespoons Dierbergs olive oil (divided)
- ⅓ cup Italian seasoned bread crumbs
- ½ cup reduced-sodium beef broth
- ¼ cup dry Marsala wine
- 1 teaspoon fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon Dierbergs flour
- 1 tablespoon Dierbergs butter, softened
- 1 cup thinly sliced baby bella mushrooms
- 2 thin slices prosciutto ham
- 2 thin slices provel cheese
- Minced fresh parsley for garnish
Season steaks with salt and pepper.
Place 1 tablespoon of the olive oil in shallow dish. Place bread crumbs on sheet of waxed paper. Dip steaks into oil, then coat both sides with bread crumbs, shaking off excess; set aside.
In small saucepan over medium-high heat, bring broth, wine, lemon juice, and garlic to a boil; cook 2 minutes.
In small bowl, combine flour and butter; gradually whisk into broth mixture. Season with salt and pepper. Add mushrooms; remove from heat and let stand while cooking steaks.
In large nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat; cook steaks until lightly browned, about 2 minutes. Turn steaks; top with prosciutto and cheese and cook until browned, about 2 to 3 minutes. Serve steaks with sauce.
Serving Size: Per Serving
Cholesterol: 77 mg
Fat: 35 g
Sodium: 572 mg
Carbohydrates: 10 g
Protein: 28 g
Saturated Fat: 11 g