Steak Pizzaiola With Cheese Recipe 2021
This is a traditional Neapolitan simple recipe consisting of thinly cut pan-fried steaks that are then braised in a very easy to make tomato sauce. If there was leftover pizza sauce it was used as the braising liquid along with meat which created this dish.
A great topper is cheese. The perfect cheese for steak is blue cheese, but you might prefer something else. Cheese for a steak topping should crumble, so stick with something like gorgonzola, blue cheese, feta, or something along these lines.
There are hundreds of ways to make steak pizzaiola, some add peppers, some top it with melted cheese. Also, the meat you use can vary, you could use a less tender cut of meat but then it would have to braise in the sauce longer.
I much prefer using a tender thin cut, boneless steak like a rib eye or a strip steak, then just like I said in the beginning this will be a quick and easy stove to table recipe.
This dish can be perfect for mid-week when you’re rushing around or fancy enough for a dinner party. Back in the day, I experimented with making pizzaiola quite a few different ways, but this is my favorite and so worth repeating!
This is an adaption from an old Gennaro Contaldo recipe, he added anchovies which I don’t think is necessary at all, ( but then I’m not fond of them either.)
- 4 Strip Steaks About 1 Inch Thick
- 3 Tablespoons Vegetable Oil~Divided
- 1 cup Yellow Onion Finely Chopped
- 8 Ounces Cremini Mushrooms Trimmed and Sliced
- 1 Tablespoon Garlic Minced
- 1/4 cup Sun-Dried Tomatoes In Oil, Drained and Finely Chopped
- 2 Teaspoon Italian Seasoning
- 1/4 cup Balsamic Vinegar
- 1 15 Ounce Can Crushed Tomatoes
- 12 Ounce Jar Sliced Roasted Red Peppers Drained and Chopped
- 3/4 Cup Water
- 1/2 cup Shaved Parmesan Cheese
- 1/4 Cup Basil Leaves julienned
Pat steaks dry with paper towels. Season both sides of steaks generously with salt and pepper.
In a 12 inch cast iron skillet, heat 2 tablespoon oil, over medium-high heat, just until smoking. Add half the steaks and sear, about 3 minutes per side. Repeat with remaining steaks. Transfer steaks to plate and set aside.
Carefully wipe out most of the oil from the skillet (I used paper towels, gripped with long-handled tongs) leaving the brown bits in the bottom of the pan.
Add 1 Tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet and saute until the onions are soft, 8-10 minutes.
Add the garlic, dried Italian seasoning, and the sun-dried tomatoes and continue to cook for 1 minute.
Stir in balsamic vinegar, scraping up any brown bits on the bottom of the skillet, and cook until most of the vinegar evaporated.
Add crushed tomatoes, roasted red peppers, and water. Bring to a rapid simmer, then nestle the steaks in the sauce and continue to simmer, turning the steaks once, 5-7 minutes.
Remove the steaks to a cutting board and allow to rest 5 minutes. Continue to simmer the sauce until it thickens a bit, about 3-5 minutes.
Place the whole steak on plates or thinly slice the steaks against the grain, and divide among plates. Top with the sauce, a sprinkle of shaved Parmesan, and julienned basil, and serve.
- Calories: 691kcal
- Carbohydrates: 17g
- Protein: 53g
- Fat: 46g
- Saturated Fat: 24g
- Cholesterol: 146mg
- Sodium: 1511mg
- Potassium: 1319mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 730IU
- Vitamin C: 46.1mg
- Calcium: 252mg
- Iron: 6.1mg
Steak Pizzaiola Recipe and pasta
- 8 ounces linguine
- 3 tablespoons EVOO
- 3 cloves garlic, peeled and crushed
- 4 boneless sirloin or rib-eye steaks (about 8 oz. each)
- Salt and pepper
- 1 can (14.5 oz.) diced tomatoes
- 8 ounces fresh mozzarella, sliced
- 1 cup grated parmesan
- 1 bunch arugula (3 oz.)
In a large pot of boiling salted water, cook linguine according to package directions. Drain; go back to the pot.
Meanwhile, in a large skillet, heat 1 Tbsp. EVOO over medium-low heat. Add garlic and cook until golden, 5 minutes; transfer to a cutting board and finely chop.
Season the steaks with salt. Increase heat to medium-high, add steaks, and cook, turning once, for 5 minutes to medium heat; Transfer to a roasting pan and reserve the skillet.
Preheat the broiler. Return the skillet to medium-high heat. Add the tomatoes, their juice, and the garlic; Spice with salt and pepper.
Cook, stirring occasionally until slightly thickened, about 5 minutes. Pour the sauce over the fillets and top with the mozzarella. Grill until cheese is melted and browned, about 3 minutes.
Place pasta pot over medium heat and add the remaining 2 tablespoons. EVOO, parmesan, and arugula. Cook until arugula is tender; Spice with salt and pepper. Serve the steaks with the pasta.
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