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Chef John's Steak Pizzaiola

Chef John's Steak Pizzaiola

Chef John

"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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40 m servings 319 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 13
  1. 16 Ratings

Most helpful positive review

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 i...

Most helpful critical review

my hubby said it was alright!

Most helpful
Most positive
Least positive

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 i...

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

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. Definit...

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 one...

Another five star rating. This steak was amazing. I made it for my husband and followed the recipe exactly and voila perfect dinner. Very rich in just the right flavor. Defiantly gonna make this...

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...

I WILL make this again and again!!! Followed recipe to the letter and we loved it! This mushroom pepper sauce/ragu would also be great with pork, veal or chicken. A keeper. Thanks chef Joh...

my hubby said it was alright!

We had left over sliced beef tenderloin from a catered buffet. I made this as written but added the tenderloin slices last to warm them without cooking them further. This was served over toast...

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