Steak Pizzaiola

SERVES: 2

COOK TIME: 20 Min

When you want to make a good impression, just serve up this simple, yet classic, Italian recipe for Steak Pizzaiola. Steak Pizzaiola is basically just a fancy name for steak simmered with flavorful onions, peppers, tomatoes, and simple seasonings. It's easy to put together and tasty to eat!

What You'll Need

2 boneless beef loin strip steaks (8 to 10 ounces each), 1 inch thick
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons olive oil
1/2 onion, cut into half-moon slices
1 green bell pepper, cut into thin strips
1 (14-ounce) can Italian-style diced tomatoes, undrained

What to Do

Season steaks on both sides with onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
In a large skillet over medium-high heat, heat oil. Brown steaks 2 minutes per side. Remove to a platter.
Add onion, green pepper, diced tomatoes, the remaining 1 teaspoon salt, and remaining1/2 teaspoon pepper to skillet; cook 5 minutes.
Return steaks to skillet with vegetables, and cook 7 to 10 more minutes or to desired doneness, turning halfway through the cooking. To serve; spoon sauce and vegetables onto a plate and top with sliced steak.

Notes

For great steak sandwiches, thinly slice the steaks and serve on sandwich rolls with the vegetables and sauce.

Up Next:

Italian Cubed Steak

Nutritional InformationShow More

Servings Per Recipe: 2

Amount Per Serving % Daily Value *
Calories 713
Calories from Fat 439
Total Fat 49g 75 %
Saturated Fat 16g 80 %
Trans Fat 0.0g 0 %
Protein 49g 99 %

Amount Per Serving % Daily Value *
Cholesterol 184mg 61 %
Sodium 1,903mg 79 %
Total Carbohydrates 16g 5 %
Dietary Fiber 5.0g 20 %
Sugars 7.6g 0 %

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Rachel

Apr 23, 2018

I am Italian. My mother made Steak Pizzaiola. It was delicious. This recipe from the Mr. Food Test Kitchen is similar. It brings back wonderful memories.

Edmund K

Nov 30, 2017

This is really interesting. Change out the seasonings and swap regular diced tomatoes for the Italian style, and this becomes one of my Asian favorites, pepper steak. I honestly had never thought of taking the basic ingredients and making an Italian dish out of this by essentially just removing the basic sauce. I normally serve the Asian version over rice, and I wondering if this version would be good served with pasta, like fettuchini.