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Prep Time
10 mins
Total Time
40 mins


8 oz
blade steak, cut into four equal pieces
250 g
1 cup
dry breadcrumbs
250 mL
2 tsp
finely chopped fresh oregano (or 1 tsp/5 mL dried)
10 mL
plum tomatoes, coarsely chopped
red pepper, diced
1/2 cup
finely chopped fresh basil
125 mL
1 tbsp
olive oil
15 mL
salt and pepper to taste
1 cup
shredded mozzarella
250 mL


Step 1

Preheat oven to 450°F (230°C). Spray or brush a 9-in. (23 cm) square ovenproof dish with vegetable oil. Set aside.

Step 2

Using a meat mallet or rolling pin, pound each piece of beef between two layers of parchment paper or inside a resealable plastic freezer bag until about 1/4-in. (5-mm) thick.

Step 3

Place breadcrumbs on a plate and stir in oregano. Press both sides of beef pieces into breadcrumb mixture to coat. Transfer beef to prepared ovenproof dish.

Step 4

Toss together tomatoes, red pepper, basil, olive oil, salt and pepper in a medium bowl. Place tomato mixture on top of beef in dish. Top with mozzarella. Bake in preheated oven until cheese is golden and bubbly, about 20 min.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
17 g
Saturated Fat:
7 g
25 g
3 g
5 g
55 mg
23 g
560 mg
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