Steak Pizzaiola
Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base. Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce. “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.
You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you. To top with cheese or not to? Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.
You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.
Ingredients for Steak Pizzaiola
The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
- 1 6-8 oz Top Sirloin steak per person
- 4-6 cloves of garlic minced
- 1 medium onion diced
- 2 bell peppers thinly sliced
- 8-10 button mushrooms thinly sliced
- 1 tsp salt & pepper (approximate)
- 15 oz can crushed tomatoes
- 1 cup water
- 2 tsp dried oregano
- 1-2 tsp pepper flakes (optional)
- 5 -6 Tbs tomato paste
- 1-2 Tbs Olive oil
- ½-1 cup grated mozzerella cheese
Directions for Steak Pizzaiola
In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.
Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften. Season with the salt and pepper.
Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.
Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.
Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!
Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets
Steak and Pizza it doesn’t get any better than that. 5 paws
- The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
- 1 6-8 oz Top Sirloin steak per person
- 4-6 cloves of garlic minced
- 1 medium onion diced
- 2 bell peppers thinly sliced
- 8-10 button mushrooms thinly sliced
- 1 tsp salt & pepper (approximate)
- 15 oz can crushed tomatoes
- 1 cup water
- 2 tsp dried oregano
- 1-2 tsp pepper flakes (optional)
- 5 -6 Tbs tomato paste
- 1-2 Tbs Olive oil
- ½-1 cup grated mozzerella cheese
- In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
- Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
- Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
- Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
- While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
- Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
- Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!
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Ingredients Instructions
