Reviewed: Nov. 8, 2009

I made this tonight... I had the sirloin steak but didn't know what I was gonna do with it. I picked the right recipe! Even my 1 year old keeps saying more. Of course I omitted the wine... just used a couple different kinds of jarred pasta sauce. I didn't have any cloves of garlic so I used some powder. I'm sure it would've been AMAZING with the ingredients called for. I will be making this again. Thanks for the post!

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Chiffon

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Reviewed: Oct. 27, 2009

This is good and super easy. I made it as written, caramelizing the onion and adding a little worcestershire sauce. We had it on Sour Cream Refrigerator Mashed Potatoes from this site. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 27, 2009

Easy recipe, didn't have too much unique flavor though. Would recommend adding ingredients of your choosing to it.

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Kyle

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Reviewed: Sep. 22, 2009

this was quick, easy, and great for my leftovers. I had leftover sirloin from the bbq a couple days ago, so I didn't have to cook it quite as long. I also had regular marinara and just added a can of mushrooms. it all came together great!

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katie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Divide, Colorado, USA

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Reviewed: Aug. 5, 2009

I used Mid's Pasta Sauce, added fresh mushrooms, fresh oregano, basil, and parsley. I also used about a cup of merlot. The meat was very tender. A new twist on my old spaghetti sauce. Served with pasta instead of garlic mashed. Very good!

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Alison

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

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Reviewed: May 18, 2009

Easy to make. Meat came out tender. I tried it with venison, but it was better with the sirlion.

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Kitkat

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Reviewed: Mar. 19, 2009

This was awful. The meat was tender though. Maybe it's b/c I dont like wine.

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Shannon

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

Living In: Hampton, Virginia, USA

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Reviewed: Mar. 14, 2009

This went over well with the family. I added more vegetables to it and no one complained. I will make this again.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2009

Very good -- husband really liked it! Followed recipe except added sauteed mushrooms. Next time will reduce the amount of spaghetti sauce to 1 1/2 cups. Final result was a little too saucy but taste was good.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Oct. 30, 2008

This was delicious. I didn't have any redwine, so I experimented and used frozen grape juice concentrate instead. I also added a few dashes worchestershire sauce, and pinch of brown sugar. It turned out wonderful. I also added mushrooms. I'm not sure how it was supposed to taste with red wine, but I really liked the end result with grape juice.

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Reviewer:

summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Oct. 6, 2008

I had one doubt after another while making this (too much pasta sauce? is the steak going to be over cooked?) but I stuck to the directions and it came out wonderfully. I made this as celebration dish for my husband and I think he loved it more than I did. (Mission accomplished!) Thanks for the dish!

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Gold32

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Reviewed: Sep. 25, 2008

Pretty much tasted like steak in pasta sauce.

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icookstuff

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Reviewed: Sep. 23, 2008

This recipe sounds good, but the name is totally wrong. Marinara denotes that the recipe is based on having fresh SEAFOOD in the dish or sauce. I think this should be re-named Sirloin Napolitana, as the sauce is typical of a Pasta Napolitana dish.

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Marmaz

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Reviewed: Jun. 29, 2008

Honestly I wasn't very impressed with this...Probably won't make it again. I used a good quality sauce but it still needed alot more flavor.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Jun. 4, 2008

Great recipe, definitely a keeper! Watch cooking time though; I used thin slices and I like med rare steak so I cut the sauteeing and simmering time by about half. Thanks Lanelle for a simple and delicious recipe!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: May 28, 2008

We loved this! Next time I may add julienned green pepper and some mushrooms.

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mickie

Cooking Level: Expert

Living In: Herkimer, New York, USA

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Reviewed: May 23, 2008

My boyfriend liked this a lot, though, I added some fresh basil, oregano, and garlic. It's excellent over mostaccio noodles.

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Caitly Poo

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

Living In: West Fargo, North Dakota, USA

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Reviewed: May 19, 2008

Easy and good, but just nothing special.

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Mandy

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Reviewed: May 16, 2008

This was great! And easy to make! I cut the meat into bite sized pieces and added some cut up asparagus. Served it over pasta with parmesan cheese and cheesy garlic bread.

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