We love cooking for our family. If they like a dish, it is for certain it will make a repeated appearance on the menu. Steak Pizzaiola is one of those dishes. It is a favorite of our daughter and also of Maddelena’s father, and was a kitchen staple for them.
This is a full all-in-one meal, with its meat, vegetables and sauce. There is no need for sides, but you might want to serve it with crusty bread to sop up all the sauce as you eat it.
Preparing the Ingredients
Pizzaiola is both rustic and fresh and takes no time at all to make. Once everything is in the pot, it cooks for just 20 minutes and is ready to serve.
For the steak, look for ribeye with some fat on them to get the most flavor possible. Cut it into chunks using a 6-3/4″ Petite Carver, and note that the meat will be easier to cut if it’s a bit chilled.
Next, slice the onions with a 7-5/8″ Petite Chef knife.
You can also use the 7-5/8" Petite Chef to chop the garlic, but the 7″ Santoku is also a good prep knife for the task.
Before preparing the baby bella mushrooms, clean them by brushing them off with a dry or slightly damp cloth to remove the growing compound. Choose a knife with a shorter blade, like a 4″ Paring Knife to slice them.
Mushrooms aren't everyone's favorite so you can cut down on the amount, but don’t leave them out. We promise they complement the dish nicely.
The only other thing left to cut is the parsley. Mince it using the slightly rounded blade of the 7-5/8″ Petite Chef.
Making the Pizzaiola
It is unbelievable how quickly this Steak Pizzaiola comes together. After browning the steak and cooking down the onions, garlic and mushrooms, it’s done in less than half an hour.
For best results, don’t overcook the ribeye, because it will become dry and the sauce won’t save it. Also, allow the steak to really soak up those juices undisturbed in the pot for a bit before serving. For the canned plum tomatoes, we highly recommend getting San Marzano, which have the best tomato flavor.
You could serve this over rice if you would like, but it’s not necessary. It’s pretty hearty on its own. Saucy, meaty and flavorful, we are confident that this recipe will find its way on your dinner table more than once throughout the year.
- 2 tablespoons olive oil, for the pan
- 2 16-ounce boneless ribeye steaks with fat, cut into 1-1/2 inch pieces
- Salt and pepper, to taste
- 3 medium onions, sliced
- 4 garlic cloves, chopped
- 1 10-ounce basket of baby bella mushrooms, sliced
- 42 ounces of San Marzano plum tomatoes (1 1/2 cans)
- 3 tablespoons minced fresh parsley
- 1/2 cup grated Romano cheese, or to taste,
- In a medium pan over medium heat, preheat the olive oil.
- Add steak to pan, brown on each side (approximately 3 to 4 minutes each side) and add salt and pepper.
- Remove steak from the pan and set to the side but leave the steak juices in the pan.
- Add the onions and garlic then sauté for 3 to 4 minutes.
- Once onions and garlic are cooked down, add the mushrooms. Cook for 1 to 2 minutes.
- Add the meat back to the pan and add plum tomatoes.
- Lower the heat to a simmer, cover the pan and let the magic happen for 20 minutes! After 10 minutes add fresh parsley and grated cheese.
- Remove from heat and serve with bread.