Sometimes it seems like I make the same thing for dinner every week. Roast chicken, tacos, spaghetti and meatballs, and pizza always seem to be in the weekly rotation. The only time there’s a real change-up in the menu is when I’ve catered a party, and there’s a good amount of leftovers to put aside for my family.
There comes a point in every home cooks life when you have to make the effort to prepare something new. I’m not talking about some elaborate meal that requires obscure ingredients that only the chefs in Bon Appetite Magazine swear by. I’m talking about using familiar ingredients to shake up weeknight meals.
I thought back to when I was a kid what my mom made for me and my sisters, and I realized she made the same things I now make for my kids. The only time we ate anything different was on special occasions when we went out to dinner. We’d get dressed up and head out to one of my dad’s favorite restaurants, and order what ever we wanted off the menu. I was partial to this little Italian restaurant in South Philly that made the best food on the planet, next to my mom, of course. My favorite meal was the steak pizzaiola. I wasn’t much of a beef eater back then, but this dish was a must have for me every time we ate at the neighborhood trattoria.
Steak pizaiola is old-school Italian comfort food at its best, and I love it to this day, which is why I couldn’t believe that I’d never made it for my family. Steak pizzaiola is a simple dish with big flavor, and I should have included it in the rotation years ago. It’s perfect for a quick and easy meal that requires minimum effort and results in a great tasting meal. Needless to say, the boys fell in love with this “new” dish, and I am still the reigning queen of Chateau Gaskins.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Steak Pizzaiola
Makes 4 servings
1½ pounds (1-inch thick) boneless ribeye steak, at room temperature
Kosher salt
Coarse-ground pepper
2 tablespoons extra-virgin olive oil
½ medium onion, thinly sliced
½ red bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
2 garlic cloves, smashed
½ cup dry white wine
1 (15-ounce) can crushed tomatoes
½ teaspoon dried oregano
Pinch of red pepper flakes
4 large fresh basil leaves, torn
1 tablespoon chopped fresh parsley
Parmesan cheese, for serving
Season the steak generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak to the pan and cook until browned, 2-3 minutes per side. Transfer the steak to a plate and keep warm.
Add the onion and peppers to the skillet and cook until tender, about 3 minutes, stirring occasionally. Add the garlic and cook one additional minute. Add the wine and bring to a boil. Stir in the tomatoes, oregano, and red pepper flakes. Season with salt and pepper and stir to combine. Bring the sauce to a simmer and add the steak and any accumulated juices. Cook the steak, turning once, until medium rare, about 7 minutes.
Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 additional minutes. Stir in the basil and parsley.
Thinly slice the steak against the grain and divide among plates. Top with the sauce and serve with Parmesan cheese.