Chef John's Steak Pizzaiola Recipe -
Chef John's Steak Pizzaiola Recipe
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Steak Pizzaiola
See how to make the ultimate summer steak and tomato-sauce dish. See more
  • READY IN 40 mins

Chef John's Steak Pizzaiola

Recipe by  

"There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Season steak medallions with salt and black pepper on both sides.
  2. Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
  3. Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
  4. Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
  5. Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.
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Reviews More Reviews

Jan 25, 2013

This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome!

Dec 09, 2012

Wonderful recipe. Very easy to make. Hubby loved it.

Dec 10, 2012

I made this tonight and even though there were no summer tomatoes, it was delicious. Followed the directions and it was perfect.Our fillets were medium rare just like we want them to be. Definitely will make this in the summer months when tomatoes are sweet and fresh.

Mar 06, 2014

I made this for my boyfriend, and a vegetarian version of it (using large portobello caps instead of steak) for myself and it's my new favorite dinner. I couldn't believe how perfect it came out. Thank you for such a great recipe.

Aug 10, 2013

Wow! This was delicious! I used your tomato concasse and it turned out beautifully! I find that San Marzano canned tomatoes are about as close as you can get to fresh tomatoes if the fresh ones are unavailable. The only thing that I wish I had done differently was to have watched the video first, as I would have avoided making a few missteps along the way. It is really helpful. Thanks for the great recipe!!!!

Jun 23, 2015

Yes! Follow recipe close or 'wing it', with what you got that's close, and if you think this dish looks good, you'll love the taste! Chef John's Concasse, ( fresh peeled tomatoes) is a breeze and I've never tried doing it before. This is going to please everyone! The good cooks, picky eaters and the Lil ones, will all be looking in the rubbage can, looking for the take out containers you're hiding. Watch the video! Chef shows, so well, why it's important to use wine, wine vinager, broth or beer! To 'deglaze' the pan, and I've used them all! Thanks Chef!


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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