6 roast-beef thin slices (about 300 gr / 10 ounces)
10 cherry tomatoes
1 fiordilatte mozzarella
Salt - pepper - extra virgin olive oil
1 - Halve the roast-beef slices and cut the tomatoes into dices, seasoning them with basil leaves broken into pieces and chopped parsley.
2 - Set a large skillet over medium heat with 3 tbsps extra virgin olive oil and brown the meat slices on both sides.
3 - Add tomatoes with basil and parsley, salt and pepper (to taste). Cook 5 minutes lid on.
4 - At the end add mozzarella cut into chunks and cover agin the skillet to melt the cheese. Serve immediately.