Steak Pizzaiola

Chuck steak never tasted so good! Steak Pizzaiola is a delicious dish of braised beef in tomatoes and seasonings. Simple preparation on the stove, with braising completed in the oven, you will have a fine meal on the table without much fuss!

A time honored classic to enjoy.

This simple but satisfying dish caught my eye when I was searching for dinner ideas for my dinner client's family. While I did not make this as part of their weekly dinners, I couldn't wait to make it for our family. And I must say we are all very happy that I did! Steak Pizzaiola is the perfect recipe for chuck steak or a roast. The braising technique tenderizes the meat while adding rich flavor to the sauce. 

A small change for our family's needs did not affect the flavor.

The original recipe I found suggested additional braising with the lid off the last 30 minutes. To help reduce the volume of the sauce for a richer flavor. This would work great, but I elected to remove the Steak Pizzaiola from the oven early as I needed to hold dinner until all of our family had arrived home from work. To accomplish a thicker and richer sauce, while the pasta was cooking, I turned the heat up under the sauce and let it reduce while I finish the rest of our meal. 

Choose your favorite pasta, and enjoy.

For our dinner last night I chose whole wheat spaghetti to serve the sauce over, along with steamed beet greens, and buttered peas and carrots. But I know in my polenta-loving heart, this would be wonderful over polenta, which will in fact be how we enjoy Steak Pizzaiola the next time, and trust me, there will be a next time because it is that good...

Ingredients needed for this recipe:

• chuck steak
• olive oil
• salt
• pepper
• oregano
• thyme
• crushed red pepper
• fresh garlic
• canned tomatoes

You will also need the following:

• large covered skillet with lid
• cutting board
• kitchen knife
• measuring spoons
• tongs 
• potato masher

Now we are ready to begin!

Steak Pizzaiola

adapted from Steak Pizzaiola

325-degree oven

UPDATED: 11.12.2023

2 1/2 pounds bone-in chuck steak or 2 pounds boneless

1 t salt

fresh ground pepper to taste

2 T olive oil

3 cloves garlic, minced

1 t oregano

1/4 t thyme, crushed

1//4 t crushed red pepper

2 14oz cans of diced tomatoes

Add the olive oil to a large skillet, heat over medium-high until the oil is hot. Season each side of the beef with salt. Add to the skillet, cooking until medium brown in color, turn to brown the other side. 

Sprinkle the fresh garlic, oregano, thyme, and crushed red pepper over the meat. Season with fresh ground pepper. Add the tomatoes, cover the skillet and bake at 325 degrees 2 - 2 1/2 hours. Note: if you wish to reduce the sauce while in the oven, remove the lid and let cook for an additional 30 minutes. 

For stovetop reductions, remove the skillet from the oven. Carefully remove the chuck steak(s) from the tomato sauce. Set the meat aside. If you prefer a smoother textured sauce, using a potato masher, gently mash the tomato pieces until as smooth as you would like, turn the heat up and let the sauce cook until thickened. 

Cut the chuck steaks into serving-sized pieces, return to the sauce. To serve family-style, cook pasta, drain well, toss with half of the red sauce. Place on a platter, add the steak pieces, a ladle, or two of sauce. Offer the remaining sauce on the side for those that like lots of sauce! 

Alternately you may shred the meat, stirring it into the red sauce for a delicious Ragu, to be ladled over pasta, polenta, or enjoyed with crusty bread. 

Storage options for Steak Pizzaiola. Leftovers may be stored in the refrigerator for up to three days. You may also freeze leftovers in a tightly covered container. You may notice a slight loss of flavor when thawed, which is typical for many sauces. 

UPDATE:  For your convenience, a "copy and paste" version of Steak Pizzaiola has been included below. 

You may also enjoy:

Melt-in-Your-Mouth Meatloaf. 

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Printable "copy and paste" version:

Steak Pizzaiola

adapted from Steak Pizzaiola

325-degree oven

UPDATED: 11.12.2023

2 1/2 pounds bone-in chuck steak or 2 pounds boneless

1 t salt

fresh ground pepper to taste

2 T olive oil

3 cloves garlic, minced

1 t oregano

1/4 t thyme, crushed

1//4 t crushed red pepper

2 14oz cans of diced tomatoes

Add the olive oil to a large skillet, heat over medium-high until the oil is hot. Season each side of the beef with salt. Add to the skillet, cooking until medium brown in color, turn to brown the other side. 

Sprinkle the fresh garlic, oregano, thyme, and crushed red pepper over the meat. Season with fresh ground pepper. Add the tomatoes, cover the skillet and bake at 325 degrees 2 - 2 1/2 hours. Note: if you wish to reduce the sauce while in the oven, remove the lid and let cook for an additional 30 minutes. 

For stovetop reductions, remove the skillet from the oven. Carefully remove the chuck steak(s) from the tomato sauce. Set the meat aside. If you prefer a smoother textured sauce, using a potato masher, gently mash the tomato pieces until as smooth as you would like, turn the heat up and let the sauce cook until thickened. 

Cut the chuck steaks into serving-sized pieces, return to the sauce. To serve family-style, cook pasta, drain well, toss with half of the red sauce. Place on a platter, add the steak pieces, a ladle, or two of sauce. Offer the remaining sauce on the side for those that like lots of sauce! 

Alternately you may shred the meat, stirring it into the red sauce for a delicious ragu, to be ladled over pasta, polenta, or enjoyed with crusty bread. 

Storage options for Steak Pizzaiola. Leftovers may be stored in the refrigerator for up to three days. You may also freeze leftovers in a tightly covered container. You may notice a slight loss of flavor when thawed, which is typical for many sauces. 

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