Steak Pizzaiola

Imagine juicy, tender steak simmered in a rich tomato sauce that’s bursting with the flavors of fresh herbs, garlic, and peppers. Sound amazing? That’s what Steak Pizzaiola is all about.

Course Main Course

Cuisine American

Keyword Steak Pizzaiola

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 277kcal

Author Dana DeVolk

Ingredients

4 - 8 ounce thin sliced ribeye steaks
½ teaspoon salt
½ teaspoon black pepper freshly ground
2 tablespoons olive oil divided
1 yellow onion sliced
1 red bell pepper sliced
4 garlic cloves chopped
½ cup white wine
28 ounce can tomato sauce or tomato puree
⅓ cup sundried tomatoes chopped
2 tablespoons tomato paste
2 tablespoons fresh basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes
½ teaspoon salt

Instructions

Season steak with salt and pepper on both sides.
4 - 8 ounce thin sliced ribeye steaks, ½ teaspoon salt, ½ teaspoon black pepper
Sear them in a skillet with 1 tablespoon of the olive oil, just until browned. Make sure your pan is hot before adding the steaks to achieve a nice crust. A quick sear on each side (about 2 minutes) is usually enough since the steak will finish cooking in the sauce. Set them aside.
2 tablespoons olive oil
Add the remaining olive oil and sauté the onion and red bell pepper until softened. Add garlic and stir for a minute until fragrant.
1 yellow onion, 1 red bell pepper, 4 garlic cloves
Pour the wine and stir until it evaporates. When adding the white wine, scrape the bottom of the pan to incorporate the caramelized bits left from searing the steak. This adds extra depth to the sauce.
½ cup white wine
Add tomato sauce, sundried tomatoes, tomato paste, basil, oregano, pepper flakes, and salt.
28 ounce can tomato sauce or tomato puree, ⅓ cup sundried tomatoes, 2 tablespoons tomato paste, 2 tablespoons fresh basil, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon salt
Stir and simmer for 15 minutes.
Reincorporate seared steaks and simmer until the meat is tender and done.

Notes

Make sure your steak is at room temperature and pat it dry with a paper towel to help it sear better.
When you sear the steak, the brown bits left in the large skillet or frying pan are flavor gold! Deglaze with wine or broth to pick them up.
Letting the sauce simmer at a low simmer helps tenderize tougher cuts. The longer, the more tender.
If you have a tougher cut of meat, cutting it into smaller pieces before simmering helps it get fork tender.
A cast iron skillet or Dutch oven holds heat well, helping the sauce thicken and the steak become mouth tender.
Always taste and adjust tsp salt or black pepper levels to suit your taste.

Nutrition