Steak pizzaiola alongside sauteed zucchini.
After steaks on Independence Day, we had leftover cooked steak. I was searching for a way to prepare and reheat the steak without cooking it beyond the perfect medium rare doneness that was achieved. Enter steak pizzaiola. Warm, comforting, packed with summer vegetables and herbs. This 30 minute meal was delicious and did not overcook the steak!
This recipe was inspired by this video from Lisa at Farmhouse on Boone.
INGREDIENTS
2 Tbsp butter
1 onion, chopped
3 cloves garlic, minced
½ cup wine, broth, or ¼ cup water + ¼ cup vinegar
2-3 fresh tomatoes, chopped or 14.5 oz can roasted tomatoes
1 cup peppers, sliced
2-3 Tbsp fresh Italian herbs, chopped (basil, rosemary, sage, thyme)
¼ tsp red pepper flakes
1 cup shredded cheese (mozzarella, cheddar, or jack work best)
METHOD
If your steaks aren’t already cooked, season and cook the steaks. Season both sides of steaks with salt and pepper. Heat a heavy-bottomed skillet over medium-high heat until it’s searing hot. Add butter and cook steaks until desired doneness is achieved. Start at 3-4 minutes per side and cook for longer as needed. Set steaks aside to rest.
Saint John’s (absolutely massive) rib steak cooking in cast iron skillet.
2. Add onion to skillet and cook until onions are browned. Add garlic and cook for 1-2 minutes, stirring frequently to avoid burning garlic.
Onions sauteeing.
3. Add wine or broth, tomatoes, peppers, and herbs to the skillet. Simmer 4-5 minutes.
Vegetables and herbs simmering.
4. Slice the steak into thin, bite-sized strips.
Sliced steak.
5. Add steak and red pepper flakes to the pan and turn heat down to low. Add cheese and cover skillet with lid for 1-2 minutes, until cheese melts. Serve immediately.
Steak pizzaiola, ready to serve!
SERVING SUGGESTIONS
Dinner rolls or garlic bread
Sauteed zucchini
Fresh summer salad
Loaded baked potatoes
Pasta
Enjoy this herb-packed steak dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.