Originally Posted by QSis
Chuck Steak Pizzaiola. Long time, no have.
Lee - I love Steak Pizzaiola - we'll have to swap recipes.
This is steak cooked in the “style of the pizza maker.” It’s a southern Italian classic. It’s a nice way to fix inexpensive cuts of beef.
4 (8 oz) top blade beef chuck or sirloin strip steaks
Salt and pepper to taste
1/4 cup olive oil
1 medium onion, thinly sliced
1 bell pepper, cut into 1/4-inch- wide strips
8 oz white mushrooms, trimmed and thinly sliced
3 garlic cloves, finely minced
3 tablespoons sweet red vermouth
1 (15-oz) can diced tomatoes in juice
Pinch dried basil and oregano
4 ounces shredded mozzarella cheese
Freshly grated Romano cheese
Put steaks between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat mallet. Sprinkle steaks with salt and pepper to taste
Heat 2 tablespoons oil in a 12-inch heavy oven proof skillet over moderately high heat until hot but not smoking. Cook steaks, turning once until rare to medium rare (about 2 minutes per side.) Transfer steaks to a platter and keep warm, loosely covered with foil.
Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over medium heat until onion is a light golden color. Add mushrooms and garlic and sauté, stirring, until mushrooms just starting to brown. Add vermouth and cook until the alcohol cooks off, about a minute. Add tomatoes with their juice, basil and oregano. Reduce heat and simmer, covered, stirring occasionally for about 15 minutes.
Preheat broiler. Return steaks to the skillet spooning sauce over each steak. Top each steak with cheeses. Place under broiler just until the cheese melts. Serves 4.