Beef Pizzaiola Recipes

STEAK PIZZAIOLA RECIPE

Steps:

• Place the sliced steak in between 2 pieces of plastic wrap or butchers' paper and pound using a mallet until it is half as thick as the original slice. Season with salt and pepper on both sides.
• Add olive oil to a large frying pan or rondeau pot over medium heat.
• Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned. You may have to do this in batches depending on how big the pan is. Remove the steak from the pan.
• Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.
• Deglaze with wine and cook until most of it has been absorbed, there should be 2 to 3 tablespoons left in the pan.
• Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.
• Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up.
• Finish by stirring in some fresh oregano and serve.

CHEF JOHN'S STEAK PIZZAIOLA

Steps:

• Season steak medallions with salt and black pepper on both sides.
• Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
• Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
• Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
• Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

TENDER BEEF PIZZAIOLA

Steps:

• Heat olive oil in a pan.
• Add beef strips and stir well.
• Top with tomatoes, garlic, oregano, basil, and pepper.
• Place lid on pan and cook on medium/high for 10 minutes.
• Reduce heat to low and cook for 30-45 minutes, or until meat is tender.
• Serve over rice, or egg noodles.

BEEF PIZZAIOLA

Steps:

• Put everything but the meat in a crockpot and mix together.
• Add Beef.
• Cook on low for 6 hours.
• I served it with spaghetti noodles.

STEAK PIZZAIOLA

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
• Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
• Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

ITALIAN PIZZAIOLA (BEEFSTEAK PIZZA STYLE)

Steps:

• Preheat oven to 350°F (325°F is using glass baking dish).
• Place steaks, in one layer, in a 9x13-inch baking pan.
• Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
• Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
• Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
• Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
• Return to oven and bake until cheese is melted.
• *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.