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parma ham wrapped steak with parmigiano reggiano potatoes

When you add Parmigiano Reggiano to a dish, for me it evokes feelings of luxury and authenticy. Not many Italian dishes I make now don’t include it, whether it’s stirred into a glossy Carbonara sauce, shaved onto a salad or the finishing touches on my favourite pasta dishes. But I wanted to try something new, how would it fare alongside a beautifully cooked fillet steak, with juicy tomatoes and Parmigiano Reggiano roasted potatoes. And of course, Parma ham from the same region. Unsurprisingly, it uplifted the classic steak and chips to a new level, feeling like an indulgent date night dish, or one to try at the weekend or special occasion. 

If you aren’t already familiar, Parmigiano Reggiano is a traditional cheese dating back hundreds of years. But it was in 2008 that the European courts decreed that it is the only cheese legally allowed to be called Parmesan, down to it’s DPO status and Parma-Reggio origin. From the cheesemaker right through to the delis, the famous cheese is said to be “made” not “produced.” The time and care taken to create such a distinct flavour shows too - I rarely add salt to any dishes when I know I’m using Parmigiano Reggiano as an ingredient, as the salty and piquant notes sing for themselves.

Shopping list
♥ 100g small potatoes, such as Jersey Royals or new potatoes, halved
♥ 50g of Parmigiano Reggiano, grated
♥ A spring of fresh rosemary
♥ A drizzle of olive oil
♥ Salt and pepper to season
♥ Two fillet steaks
♥ A packet of Parma ham (at least 4 slices)
♥ 8-10 fresh asparagus spears, ends trimmed
♥ A handful of vine tomatoes

Preheat your oven to 180 degrees.

Step one. Begin by scattering the potatoes out on a tray with a drizzle of oil, fresh rosemary and seasoning. Bake for 20 minutes.

Step two. In the meantime, prepare your steak by cooking in a pan on a high heat for 3 minutes each side.

Step three. When seared, wrap Parma ham around your steak.

Step four. Remove your potatoes from the oven and add a generous amount of Parmigiano Reggiano. 

Tip: To reduce washing up, move the potatoes to take up half the tray and use the same tray for the steak and vegetables.

Step five. Add the wrapped steak, asparagus and tomatoes to the tray (or get a second tray if you need) and bake together for a further 10 minutes.

You should have everything ready all at once and ready to go from the tray - who knew it was so effortless to create something that looks so fancy and delicious!

Have you ever added Parmigiano Reggiano to potatoes? What dish would you add them to?

In collaboration with Parmigiano Reggiano


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  2. I hate to do this b/c the recipe is sound, but I made this as an app at a dinner party & it was hardely touched. Personally, I just didn't like the flavor of melon & prosciutto together, although I like them both on their own. I know some ppl love it, so maybe it was just me & my company. The texture was not very.pleasant either. Kinda slimy. My suggestion would be to.serve them seperately (the melon & prosciutto). Thank u anyway!
    - Samantha
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