1/2 Photos of Italian Pizzaiola (Beefsteak Pizza Style)
1 hr 30 mins
1 hr 20 mins
Kim D.'s Note:
This Italian steak is requested often by my family. I serve it with a fresh salad, warm bread, and with either mashed potatoes or pasta. The steaks make a very thin olive oil type sauce that can be used with the pasta. Don't forget the Chianti!
My Private Note
Units: US | Metric
- 1 -2 lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick)
- 1 (14 1/2 ounce) can Italian stewed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, finely minced
- 4 tablespoons olive oil
- 1 -2 cup shredded mozzarella cheese
- 1Preheat oven to 350°F (325°F is using glass baking dish).
- 2Place steaks, in one layer, in a 9x13-inch baking pan.
- 3Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
- 4Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
- 5Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
- 6Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
- 7Return to oven and bake until cheese is melted.
- 8*NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.
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Nutritional Facts for Italian Pizzaiola (Beefsteak Pizza Style)
Serving Size: 1 (261 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 385.0
- Calories from Fat 219
- Total Fat 24.4 g
- Saturated Fat 7.1 g
- Cholesterol 86.7 mg
- Sodium 462.9 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 1.3 g
- Sugars 4.9 g
- Protein 33.2 g