Best 2 Chef Johns Steak Pizzaiola Recipes

Prepare to embark on a culinary adventure as we delve into the tantalizing realm of "Chef John's Steak Pizzaiola," a dish that harmoniously blends the richness of steak with the rustic charm of Italian flavors. This delectable creation promises an unforgettable dining experience, captivating your taste buds with its symphony of textures and flavors. With each succulent bite, you'll discover a world of culinary delight, leaving you craving more of this enchanting dish.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK PIZZAIOLA

Steak Pizzaiola image

Provided by Ree Drummond : Food Network

Time 16m

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

3 store-bought ciabatta rolls, split
4 tablespoons olive oil
3 Kansas City strip steaks (3/4 inch thick)
Kosher salt and freshly ground black pepper
One 16-ounce jar sliced roasted red peppers, drained
6 cloves garlic, sliced
1 large yellow onion, sliced thick
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup red wine
One 14.5-ounce can stewed tomatoes
One 14.5-ounce can tomato sauce
1/4 cup drained sliced pepperoncini
1 tablespoon fresh oregano leaves
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan

Steps:

Preheat the oven to 425 degrees F.
Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.

CHEF JOHN'S STEAK PIZZAIOLA

Chef John's Steak Pizzaiola 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 Recipes European Italian

Time 40m

Yield 4

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, Carbohydrate 12.2 g, Cholesterol 63 mg, Fat 19.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 424.1 mg, Sugar 6.2 g

Tips:

Choose high-quality ingredients: Opt for well-marbled steaks, fresh mushrooms, and ripe tomatoes for the best flavors.
Tenderize the steak: Pounding the steak with a meat mallet or marinating it in a tenderizing solution can help break down the tough fibers and make it more tender.
Cook the steak properly: Cook the steak over medium-high heat to get a nice sear on the outside while keeping the inside juicy and tender.
Use a flavorful sauce: The tomato sauce is a key component of this dish, so make sure to use a flavorful and well-seasoned sauce.
Don't overcrowd the pan: When cooking the steak, don't overcrowd the pan as it can prevent the steak from getting a proper sear.
Add the cheese at the end: Add the mozzarella cheese towards the end of the cooking process to prevent it from burning.
Serve immediately: Serve the steak pizzaiola hot out of the pan, garnished with fresh parsley or basil for an extra touch of flavor.

Conclusion:

Steak pizzaiola is a delicious and easy-to-make dish that combines the flavors of steak, tomato sauce, and melted cheese. With a few simple tips and techniques, you can create a restaurant-quality steak pizzaiola at home. So, gather your ingredients, heat up your skillet, and get ready to enjoy this classic Italian dish!