Steak Pizzaiola
Ingredients
- 4 boneless chuck steaks
flattened to 1/2" thick, about 3 pounds total
- 5 tablespoons olive oil
- 1 large red bell pepper
sliced
- 8 ounces cremini mushrooms
sliced
- 15 cloves garlic
chopped
- 1 28 ounce can plum tomatoes
- 1/2 cup dry white wine
- 1/2 cup low sodium beef stock
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- to tastesalt and pepper
- 5 large basil leaves
chopped
Directions
- 1
Pound the chuck steaks to approximately 1/2" thick.
- 2
Heat a large heavy pan to a touch higher than medium heat with 2 tablespoons of olive oil. Pat the steaks very dry and liberally season with salt and pepper on both sides. Sear the steaks in the hot pan until well browned on both sides then remove the steaks to a plate.
- 3
Add the remaining olive oil to the pan along with the mushrooms and peppers. Saute until soft and brown (about 7-10 minutes) then add the garlic and cook for another 2 minutes or until lightly golden.
- 4
Add the hot red pepper flakes and cook for another 30 seconds.
- 5
Add the beef stock and wine and turn the heat to high for 2 minutes to cook off the alcohol. After 2 minutes reduce heat to medium-low and add the tomatoes to the pan and stir together. Bring the sauce to a lively simmer. Taste test and add salt and pepper to taste along with the dried oregano.
- 6
Add the steaks to the pan and cover with the lid. Cook over a low simmer until very tender (90-120 minutes). Flip the steaks every 30 minutes to ensure even cooking. If the sauce starts to dry out during the braising process, just add a few ounces of water to the pan.
- 7
Once the steaks are very tender, turn off the heat and taste test one more time, adjusting salt and pepper if required. There will be a good amount of fat in the sauce that has risen to the top. If you like, you can spoon it out, or use paper towels. Simply lay the paper towels on top of the sauce and lift. The fat will adhere to the paper towels. Repeat until the sauce looks
- 8
Top with fresh basil and serve with grated Pecorino Romano and crusty bread to mop up the amazing sauce. Enjoy!
Steak Pizzaiola
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About this Recipe
Transform humble chuck steaks into a culinary masterpiece with this Steak Pizzaiola recipe, a dish that brings robust Italian-American flavors right to your dinner table. You'll love how incredibly tender the beef becomes, braised in a rich, garlicky tomato-oregano sauce. This hearty meal is perfect for cozy nights in or sharing with friends.
The magic of this Steak Pizzaiola lies in slow braising boneless chuck steaks, allowing them to absorb all the savory goodness from a vibrant sauce infused with ripe plum tomatoes, fragrant garlic, and earthy oregano. This classic technique ensures that even a typically tougher cut of beef becomes fall-apart tender, while the sauce develops a deep, "pizza-style" flavor that's utterly irresistible.
Prepare for an incredibly comforting and satisfying meal. Each forkful will offer melt-in-your-mouth beef, enveloped in a rich, slightly tangy tomato sauce, brightened by sweet red bell peppers and savory cremini mushrooms. The aromatic blend of garlic and dried oregano, finished with fresh basil, creates a complex flavor profile that feels both rustic and refined. This hearty dish is designed to warm you from the inside out, providing a deeply flavorful experience with every bite.
While delicious as is, you can easily adapt this Steak Pizzaiola. You can swap the red bell pepper for green or yellow for a slightly different flavor profile. For an extra earthy depth, consider adding more cremini mushrooms. If you're sensitive to heat, simply reduce or omit the crushed hot red pepper flakes.
This hearty Steak Pizzaiola is perfect for a cozy family dinner or a gathering with friends. Serve it generously with plenty of crusty bread to soak up every drop of that incredible pizza-style sauce.