Looking for a delicious and hearty meal that’s perfect for any occasion? Look no further than this Steak Pizzaiola recipe! With tender chuck steaks braised in a flavorful tomato and red pepper sauce, this dish is sure to impress your family and friends.
Why You’ll Love This Recipe?
- Great flavors: The combination of juicy steak, sweet bell peppers, and earthy mushrooms creates a symphony of flavors in every bite.
- Quick prep time: With just a few simple steps, you can have this mouthwatering dish on the table in no time.
- Perfect for meal prep: This recipe is great for making ahead and enjoying throughout the week. It’s even better the next day as the flavors have had time to meld together.
Ingredient Notes:
- Boneless chuck steaks: Pound them to about ” thick for even cooking.
- Olive oil: Divided for searing the steaks and sautéing the vegetables.
- Red bell pepper: Adds sweetness and color to the dish.
- Cremini mushrooms: Provide a meaty texture and umami flavor.
- Garlic: For aromatic depth.
- Plum tomatoes: Use canned for convenience.
- Dry white wine: Adds acidity and depth to the sauce.
- Low sodium beef stock: Enhances the savory flavor.
- Dried oregano and crushed hot red pepper flakes: For a hint of spice and herbal notes.
- Salt and pepper: To taste.
- Fresh basil leaves: Adds a burst of freshness at the end.
Step-by-Step Instructions:
- Pound the chuck steaks to approximately ” thick.
- Sear the steaks in a hot pan with olive oil until well browned on both sides.
- Sauté the mushrooms, peppers, and garlic until soft, then add the remaining ingredients.
- Braise the steaks in the sauce until tender, flipping every few minutes.
- Remove any excess fat from the sauce and serve topped with fresh basil.
Helpful Tips:
- For extra flavor, marinate the steaks in the sauce overnight before cooking.
- Serve with a side of creamy polenta or buttery mashed potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use a heavy-bottomed pan for even heat distribution.
- Don’t skip the step of searing the steaks first, as it adds depth of flavor to the dish.
- Taste and adjust the seasoning of the sauce as needed throughout cooking.
Serving Suggestions:
Pair this Steak Pizzaiola with a simple green salad dressed with balsamic vinaigrette and a glass of your favorite red wine for a complete meal.
Storage and Reheating Tips:
To store leftovers, allow the dish to cool completely before transferring to an airtight container in the refrigerator. Reheat gently in a pan on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Frequently Asked Questions:
- Can I use a different cut of meat for this recipe?
Yes, you can use flank steak or skirt steak as a substitute for chuck steaks. - Can I make this recipe in a slow cooker?
Absolutely! Simply sear the steaks and sauté the vegetables before transferring everything to a slow cooker to braise on low for 6-8 hours. - Can I freeze this dish?
While the texture of the mushrooms may change slightly upon reheating, you can freeze this dish for up to 3 months in an airtight container.
Conclusion:
Next time you’re looking for a comforting and flavorful meal, give this Steak Pizzaiola recipe a try. With its rich sauce and tender meat, it’s sure to become a family favorite. Enjoy and savor every bite!
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Steak Pizzaiola Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
Description
Tender chuck steaks braised in a flavorful tomato sauce with peppers, mushrooms, and garlic, creating a hearty and satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 4 boneless chuck steaks, about 3 pounds
- 5 tablespoons olive oil, divided
- 1 large red bell pepper, sliced
- 1/2 pound cremini mushrooms, sliced
- 15 cloves garlic, chopped
Sauce:
- 1 28–ounce can plum tomatoes
- 1/2 cup dry white wine
- 1/2 cup low sodium beef stock
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- Salt and pepper, to taste
- 5 large basil leaves, chopped
Instructions
- Pound the chuck steaks to approximately 1/2″ thick.
- Heat a large heavy pan and sear the steaks until browned. Remove and set aside.
- Saute mushrooms and peppers in the same pan, then add garlic and spices.
- Add wine and stock, then tomatoes to create the sauce.
- Braise the steaks in the sauce until tender, flipping occasionally.
- Adjust seasoning and serve topped with basil and Pecorino Romano.
Notes
- For a leaner option, choose leaner cuts of steak.
- This dish pairs well with crusty bread or pasta.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg