PIZZAIOLA PIZZA RECIPES

Name: Italian Pizzaiola (Beefsteak Pizza Style)
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 -2 lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick); 1 (14 1/2 ounce) can Italian stewed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 teaspoon onion salt; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes; 3 garlic cloves, finely minced; 4 tablespoons olive oil; 1 -2 cup shredded mozzarella cheese

ITALIAN PIZZAIOLA (BEEFSTEAK PIZZA STYLE) RECIPE - FOOD.COM

Italian Pizzaiola (Beefsteak Pizza Style) Recipe - Food.com image

This Italian steak is requested often by my family. I serve it with a fresh salad, warm bread, and with either mashed potatoes or pasta. The steaks make a very thin olive oil type sauce that can be used with the pasta. Don't forget the Chianti!

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick)
1 (14 1/2 ounce) can Italian stewed tomatoes
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon onion salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, finely minced
4 tablespoons olive oil
1 -2 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 455.2, FatContent 33.1, SaturatedFatContent 10.7, CholesterolContent 104.9, SodiumContent 468.1, CarbohydrateContent 8.7, FiberContent 1.4, SugarContent 4, ProteinContent 30.9

CHEF JOHN'S STEAK PIZZAIOLA RECIPE | ALLRECIPES

Chef John's Steak Pizzaiola Recipe | Allrecipes image

There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.

Provided by Chef John

Categories World Cuisine European Italian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound beef tenderloin steaks, cut into 4 medallions
salt and pepper to taste
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 teaspoons butter
1 pinch salt
1 cup sliced sweet and hot peppers
4 cloves garlic, crushed
½ cup white wine
¼ teaspoon dried oregano
1 cup tomato concasse (see footnote for recipe link)
2 tablespoons chopped fresh oregano
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 318.8 calories, CarbohydrateContent 12.2 g, CholesterolContent 63 mg, FatContent 19.3 g, FiberContent 2.1 g, ProteinContent 19.3 g, SaturatedFatContent 7.1 g, SodiumContent 424.1 mg, SugarContent 6.2 g

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