Steak Pizzaiola
Steak Pizzaiola - Tender pan-seared steak simmered in a garlicky tomato sauce with peppers, mushrooms, and a splash of red wine. This rustic Italian-American classic is cozy, bold, and ridiculously good with bread, pasta, or creamy polenta.
Servings: 6
Calories: 245kcal
Equipment
Ingredients
For the Steak:
- 1 pound beef steaks sirloin, flank, or your favorite cut, (2 8 ounce steaks or 4 smaller ones)
- salt and pepper to taste
- 2 tablespoons olive oil extra virgin
For the Sauce:
- 1 medium onion thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 cup mushrooms cremini or baby bella, sliced
- 3-4 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup dry red wine such as pinot noir
- 14.5 ounce crushed tomatoes 1 can
- ½ cup beef broth low sodium or no sodium added, or water
- 1 teaspoon sugar optional, to balance acidity
For Garnish:
- fresh basil leaves torn
- grated Parmesan optional
- a drizzle of extra virgin olive oil
Instructions
- Pound the steak to ½-inch thickness for even cooking and tenderness. Pat the steak dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a deep skillet or braiser over medium-high heat. Sear the steak for 3–4 minutes per side until a deep golden crust forms. Remove from the pan and set aside.
- In the same pan, lower the heat to medium and add the onion, red bell pepper, and mushrooms. Sauté for 5–6 minutes, stirring occasionally, until softened and slightly caramelized.
- Stir in the garlic, red pepper flakes, oregano, and basil, cooking for 30 seconds until fragrant.
- Pour in the red wine and scrape up any browned bits from the pan. Let it simmer for 1 minute.
- Stir in the crushed tomatoes, beef broth, and sugar (if using). Bring to a gentle simmer.
- Return the steak to the pan, nestling it into the sauce. Spoon some sauce over the top. Cover and simmer on low heat for 45–60 minutes, or until the steak is fork-tender. If the sauce thickens too much, add a splash of water or broth. If it’s too thin, uncover and simmer for a few minutes to reduce.
- Once the steak is tender, remove from heat and let rest for 5 minutes. Garnish with fresh basil and, if desired, a sprinkle of grated Parmesan.
- Serve with crusty bread, pasta, or over creamy polenta to soak up that rich sauce.
Video
Notes
- Use what you’ve got: Sirloin, flank, round, even chuck. As long as it’s pounded thin and seared well, it’ll melt right into the sauce.
- No wine? No problem: Just use more broth. But if you do use wine, make sure it’s dry, not sweet.
- Low and slow wins: Don’t rush the simmer. Give it time and the steak gets buttery soft while the sauce turns rich and velvety.
- Make it your own: Hate mushrooms? Skip ’em. Love olives? Toss ’em in. This dish is flexible like that.
- Even better the next day: Save some for lunch. Or don’t. No judgment if the pan’s wiped clean by dinner.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 10g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 178mg | Potassium: 629mg | Fiber: 2g | Sugar: 6g | Vitamin A: 824IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 3mg
