- 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
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Instructions
- Heat the oven to 425 degrees F. Arrange the rolls cut-side up on a baking sheet, drizzle with 2 tablespoons of the olive oil, and bake until golden and crisp, 10 to 12 minutes.
- In the meantime, warm a large cast-iron skillet over medium-high heat. Sprinkle the steaks generously with salt and pepper on all sides.
- Pour in the remaining 2 tablespoons olive oil and sear the steaks to your preferred doneness, roughly 4 minutes on each side for medium-rare. Transfer to a cutting board and let them rest.
- Next, toss the roasted peppers, garlic, onions, and red pepper flakes into the same skillet. Add a bit of salt and pepper. Saut until the onions begin to soften, about 3 minutes. Stir in the tomato paste and cook for 30 seconds. Pour in the wine, scraping the pan bottom to loosen any browned bits, for another 30 seconds. Mix in the stewed tomatoes, tomato sauce, pepperoncini, and oregano. Bring to a gentle simmer and let it cook for a few minutes so the flavors meld. Take off the heat, taste, and tweak seasonings as necessary.
- Thinly slice the rested steak and layer it across the skillet's sauce. Scatter with parsley and Parmesan. Pair with the toasted ciabatta rolls for serving.
This steak pizzaiola bursts with classic Italian flairtender, seared beef draped in a zesty tomato sauce packed with garlic, smoky peppers, and a spicy kick. Imagine the sizzle of one-pan magic turning pantry staples into a juicy, flavor-exploding dinner that'll have everyone rushing to the table. Ready in just 16 minutes, it's your secret weapon for weeknight wins or impressing friends with rustic, restaurant-quality vibes. Dive in family-style from the skillet and savor every saucy bite![1]
Why You'll Love It
- Lightning-Fast: Under 20 minutes using everyday ingredientsperfect for busy cooks craving bold taste without the hassle.[1]
- Explosive Flavor: Tangy peppers, pepperoncini, and oregano transform steak into a spicy, irresistible masterpiece.[1]
- Endlessly Adaptable: Swap steaks, serve over pasta or polenta (try goat cheese for creamy luxury), or tweak spice levels.[1]
- One-Pan Bliss: Minimal cleanup, maximum flavor layeringeffortless yet epic.[1]
Key Ingredients & Pro Tips
- Ciabatta Rolls: Toast in olive oil for a crunchy contrast to the saucy steak.
- Strip Steaks: 3/4-inch thick for quick, crusty searingseason generously!
- Roasted Red Peppers: Jarred for instant smoky sweetness.
- Garlic & Onion: Thick slices build aromatic depth.
- Tomato Base: Paste thickens, wine deglazes (use broth if needed), cans add richness.
- Pepperoncini & Oregano: Tangy heat and herbs shinefinish with parsley and Parmesan.
- Tweaks: Basil for oregano, more flakes for fire, or skip peppers for mild.[1]
Step-by-Step Mastery
Pound steaks thinner for ultra-tender results (pat dry first). Follow the streamlined steps above, tasting sauce before adding steak. For slow cooker: Sear, transfer (hold herbs), low 7-8 hours, stir in oregano last.[1]
Serving Ideas
Pair toasts with salad, grilled veggies, or polenta. Scales easily; leftovers stay juicy. High-protein, hearty for 3-4.[1]Nutrition Snapshot
Per serving: Protein-packed beef, balanced carbs/fats. Watch sodium from cansrinse peppers if needed.[1]
