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Steak Pizzaiola Recipe

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★★★★★

4.9 from 73 reviews

This classic Italian Steak Pizzaiola recipe features tender boneless chuck steaks simmered in a flavorful tomato sauce with garlic, bell peppers, mushrooms, and fragrant herbs. The slow-simmered sauce, enriched with white wine and beef stock, infuses the steaks with rich, comforting flavors. Served with fresh basil and grated Pecorino Romano cheese, this dish pairs perfectly with crusty bread for an authentic, hearty meal.

Ingredients

Scale

Steak and Seasoning

  • 4 boneless chuck steaks, about 3 pounds (1.4kg) total
  • Salt and pepper to taste
  • 5 tablespoons (75g) olive oil, divided

Vegetables and Aromatics

  • 1 large red bell pepper, sliced
  • 1/2 pound (226g) cremini mushrooms, sliced
  • 15 cloves garlic, chopped

Sauce

  • 1 28-ounce can plum tomatoes
  • 1/2 cup (120g) dry white wine
  • 1/2 cup (120g) low sodium beef stock
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed hot red pepper flakes

Garnish

  • 5 large basil leaves, chopped
  • Grated Pecorino Romano cheese (for serving)
  • Crusty bread (for serving)

Instructions

  1. Prepare the Steaks: Pound the chuck steaks to approximately 1/2 inch thick to ensure even cooking and tenderness.
  2. Sear the Steaks: Heat a large heavy pan over slightly higher than medium heat and add 2 tablespoons of olive oil. Pat the steaks dry and season liberally with salt and pepper. Sear the steaks in the hot pan until well browned on both sides, then remove and set aside on a plate.
  3. Sauté Vegetables: In the same pan, add the remaining olive oil along with the sliced mushrooms and bell peppers. Sauté until the vegetables are soft, about 7 to 10 minutes. Then add the chopped garlic and cook for another 2 minutes or until lightly golden.
  4. Add Heat and Aromatics: Stir in the crushed red pepper flakes and cook for 30 seconds to release their flavor.
  5. Deglaze and Build Sauce: Pour in the beef stock and white wine, bringing the mixture to a boil. After 2 minutes, reduce heat to medium-low, add the canned plum tomatoes, and stir well. Let the sauce come to a lively simmer. Taste and season with salt, pepper, and dried oregano.
  6. Braise the Steaks: Place the seared steaks back into the pan, cover with a lid, and let them cook over low simmer for 90 to 120 minutes until very tender. Flip the steaks every 30 minutes to ensure even cooking. If the sauce reduces too much, add a few ounces of water as needed.
  7. Finish the Sauce: Once steaks are tender, turn off the heat. Adjust seasoning if needed. Remove excess fat from the sauce by laying paper towels on top and lifting carefully.
  8. Serve: Sprinkle the chopped fresh basil over the dish. Serve hot with grated Pecorino Romano cheese and crusty bread to soak up the delicious sauce. Enjoy your hearty Italian meal!

Notes

  • Use chuck steaks for their flavor and suitability for slow braising; other cuts like round steak can be used but may vary in tenderness.
  • Maintain a low simmer during braising to keep the meat tender and the sauce flavorful without burning.
  • If you prefer a spicier dish, increase the amount of crushed red pepper flakes to taste.
  • Leftover steak pizzaiola can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a thicker sauce, remove the lid during the last 15 minutes of cooking to reduce the liquid.

Keywords: Steak Pizzaiola, Italian steak recipe, braised steak, tomato sauce steak, chuck steak recipe, traditional Italian main dish

Find it online: https://mjrecipe.com/steak-pizzaiola-recipe/