Steak Pizzaiola with Potatoes and Peas

Steak Pizzaiola with Potatoes and Peas is a rustic Italian classic that transforms simple ingredients into a hearty, comforting meal. Tender strips of sirloin are simmered in a rich tomato-based sauce with sweet bell peppers, golden potatoes, and fresh green peas, infused with garlic, oregano, and basil. This dish brings the warmth and flavor of an Italian kitchen straight to your table—perfect for fall or winter nights when you crave a cozy, satisfying dinner.

Things to Know About Italian Steak Pizzaiola with Potatoes and Peas

• What is Pizzaiola?
  Pizzaiola is a traditional Neapolitan method of cooking beef in a tomato-based sauce with garlic, oregano, and herbs. Adding potatoes and peas makes it a hearty, one-pan meal.

• Best Cuts of Beef:
  Sirloin works beautifully, but you can also use ribeye or flank steak. Slice thinly across the grain for maximum tenderness.

• Make-Ahead Friendly:
  The tomato, pepper, and potato base can be cooked ahead of time. Add the steak and peas just before serving to keep everything fresh.

• Serving Suggestions:
  Serve with crusty Italian bread, creamy polenta, or over rice. A light green salad makes a perfect accompaniment.

• Wine Pairing:
  Medium-bodied Italian reds like Chianti or Montepulciano d’Abruzzo complement the tomato sauce and peppers beautifully.

• Leftovers:
  Store in the fridge for up to 3 days. Reheat gently to keep the steak tender; flavors deepen overnight, making it even more delicious

• While you’re here, check out some of our other Italian favorites:

  • Creamy Sausage Tortellini Soup – rich, comforting, and full of flavor.

  • Italian Wedding Soup – a classic, family-loved soup straight from our restaurant menu.

  Don’t forget to share your creations on Instagram and tag us — we love seeing your Italian kitchen

Steak pizzaiola with potatoes and peas

Cook Time: 50 minutes
Servings: 4–6

• Ingredients

  • 1 ½ lbs sirloin steak, thinly sliced into strips

  • 1 large onion, thinly sliced

  • 2 medium potatoes, peeled and diced

  • 3 cloves garlic, minced

  • 1 can (14 oz) crushed tomatoes

  • 1 cup frozen peas (or fresh if in season)

  • 2 tbsp olive oil

  • ½ cup dry white wine (optional)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

 Italian Braciole in Tomato Sauce

The first day of September always feels like the true start of my fall cooking. The air turns a little cooler, and I naturally begin to crave those cozy Italian dishes that remind me of home.

When I was growing up, Sundays meant sauce simmering on the stove. My mom usually made it with meatballs, ribs, sausage — or sometimes all three. But every once in a while, she added braciole, and that made the meal extra special. She would pound slices of beef thin, fill them with cheese, herbs, and breadcrumbs, then roll them up tightly. After slowly cooking in the sauce until tender, they became the kind of dish that felt like a celebration.

For me, braciole will always mark the beginning of hearty, comforting meals — perfect for the cooler season ahead.

Servings: 4
Cook Time: About 2 hours (hands-on 30 minutes)

Ingredients

For the Braciole:

• 4-6 thin slices beef top round (about 6–8 ounces each, pounded to ¼-inch thickness)

• 1/2 cup grated Parmesan or Pecorino Romano

• ½ cup breadcrumbs (preferably Italian seasoned)

• 2 garlic cloves, finely minced

• 1/2 cup fresh parsley, chopped

• 2 tablespoons pine nuts (optional, but traditional in many regions)

• Salt & freshly ground black pepper

• Olive oil, for searing

• Butcher’s twine or toothpicks for tying

For the Sauce:

• 3 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 cup chopped parsley

• 1 can (28 ounces) crushed tomatoes

• 1 can 14 ounces tomato sauce

• ½ cup red wine

• 1 teaspoon dried oregano (or 2 teaspoons fresh)

• ½ teaspoon red pepper flakes (optional)

• 1 bay leaf

• Salt & pepper to taste

• Fresh basil, for finishing

Instructions

1. Prepare the filling – In a small bowl, combine breadcrumbs, Parmesan, garlic, parsley, and pine nuts. Season lightly with salt and pepper.

2. Assemble the rolls – Lay each beef slice flat. cover with plastic wrap and pound thin divide  the filling evenly in the center of each slice. Roll the beef tightly into a log and secure with twine or toothpicks.

3. Brown the braciole – Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, 6–8 minutes. Transfer to a plate.

4. Make the sauce – In the same pot, add more olive oil if needed. Sauté onion until soft, about 5 minutes, then stir in garlic and parsley. Deglaze with red wine, scraping up any browned bits. Add crushed tomatoes and the sauce,  oregano, red pepper flakes, bay leaf, salt, and pepper. and stir well, Simmer covered for 1 hour

5.  Return the braciole to the pot, nestling them into the sauce. Cover with a lid and simmer gently on low for about 1 hour, or until the beef is tender. Stir occasionally and add a splash of water if sauce thickens too much.

6. Serve – Remove the twine or toothpicks, slice the braciole into rounds, and serve topped with sauce. Garnish with fresh basil and more grated cheese.

7.  More Serving Suggestions for Braciole

   • Over Pasta – Toss the rich tomato sauce with spaghetti, rigatoni, or ziti, then serve the sliced braciole on top.

   • With Polenta – Creamy polenta is a classic Italian pairing that soaks up all the delicious sauce.

   • Crusty Bread – A warm loaf is a must for dipping into the sauce.

   • Vegetable Sides – Pair with roasted broccoli, garlicky green beans, or a simple side salad for balance.

   • Wine Pairing – A medium-bodied red like Chianti or Montepulciano complements the richness perfectly.

Pork Medallions Marsala with Mushrooms

When the weather turns crisp, I crave meals that feel rustic yet refined. Pork Medallions Marsala is one of those dishes that instantly brings me back to my restaurant days. It was a customer favorite on our fall menu — tender rounds of pork seared until golden, then simmered in a silky Marsala wine sauce with mushrooms.

The dish had just the right balance of comfort and elegance, which made it perfect for both a weeknight dinner and a special occasion. I remember guests telling us it felt like something you’d order in a little Italian trattoria, yet it came together so simply in our kitchen.

Now, I make it at home for my family. The earthy mushrooms, sweet Marsala, and tender pork remind me of those busy fall nights at the restaurant, when the dining room was full and this dish was always on repeat. It’s still just as cozy, comforting, and elegant — but now it’s a recipe you can bring to your own table.

Restaurant Memory
This dish first appeared on our fall menu when the cooler evenings started calling for something heartier. We wanted a dish that felt warm and comforting, yet still had a touch of elegance — something our guests could enjoy with a glass of red wine. Pork Medallions Marsala checked every box.

I still remember how quickly it became a customer favorite. Tables would order it again and again, sometimes even requesting extra sauce to soak up with bread. For me, it was always a joy to watch a recipe created in our kitchen turn into a signature dish that brought people back. Today, I love recreating that same feeling at home.

Things to know about this Pork Medallions Marsala with Mushrooms

Ingredients

Southern Italian Meatballs with Potatoes and Peas

This Southern Italian meatball dish with potatoes and peas is a rustic one-pot meal simmered in white wine and chicken broth. A cozy, comforting recipe inspired by cucina povera.

Although I was born in Tuscany, Northern Italy, some of my fondest food memories come from the Southern side of the country — especially dishes like this comforting plate of polpette con patate e piselli, or meatballs with potatoes and peas. My Mama would make this humble one-pot meal often, simmering the tender meatballs in a light broth of white wine and chicken stock until the potatoes were soft and the peas just burst with sweetness. It’s a perfect example of cucina povera — simple, rustic ingredients brought to life with love.

This dish fed many  in our home, and I still make it the same way today. It’s comforting, hearty, and perfect with a piece of crusty bread to soak up the flavorful broth.

Things to know about this Southern Italian Meatballs with potatoes and peas

Ingredients

Easy Chicken Meatballs

These chicken meatballs are the very best meatballs ever, the healthier version of everyone’s favorite.

Ground chicken breast,  seasoned with rich traditional Italian flavors, so good you’ll want to make them often.

Think pasta and meatballs, meatball sandwiches or just a bowl of meatballs with sour dough bread to sop up the homemade marinara sauce.

Chicken meatballs can be used in many different ways and  frozen for ready made meals for busy weeknight dinners, or unexpected company is coming.

It’s not often you find a meal everyone will love, when you do it’s a win-win.

While the Italian meatball may not rival in popularity in the same way as the American hamburger, it still has a big following across the nation. I know they ‘re popular in my house

The Definition Of Meatballs

The definition of  meatballs is ground meat that is shaped into a ball. In Italian meatballs they are made from beef or veal and either fried or baked before finishing the cooking process in marinara sauce. We had this meal twice a week when I was growing up, on Thursday and Sunday.

I still make the same meal for my family at least once a week using ground chicken.  These chicken meatballs are a healthier version of the classic without losing

any of the authentic Italian flavors. I made them even healthier by baking them in my Cuisinart air fryer

A few tips

Don’t over mix the meat mix only until well blended,

if your hand are damp it makes it easier to roll 

Pre portion the meat before forming into meatballs

Don’t overcook bake total cooking time is 30 minutes 1o minutes in the oven and 20 minutes in the marinara sauce

If you make these chicken meatballs please leave me a comment and don’t forget to tag me on Instagram….That’s my favorite part hearing from you !!!  If you love meatballs try my Baked vegetarian zucchini meatballs for a delicious vegetarian option or the classic .Meatball Sunday sauce

Ingredients

• 1 lbs. ground chicken breast
• 1 cup Italian seasoned bread crumbs
• 1 cup grated parmesan cheese
• 2 Tablespoons each chopped garlic and Italian parsley
• 1 egg
• 2 tablespoons milk
• salt and pepper to taste

Instructions

1. Turn oven to 375 degrees
2. Mix all ingredients except the ground chicken well
3. Add the ground chicken mixing until well blended don’t over mix
4. With damp hands roll into golf size balls
5. bake in a preheated oven 10 minutes
6. Transfer to prepared marinara
7. Simmer 20 covered 20 minutes
8. ENJOY!!!!

Baked Stuffed eggplant Bolognese

If you’re craving something cozy and comforting, this Baked Stuffed Eggplant Bolognese is just the thing. Tender roasted eggplant halves are hollowed slightly and filled with a rich, slow-simmered Bolognese sauce. A spoonful of creamy béchamel goes over the top, followed by plenty of shredded mozzarella. Once it’s baked until bubbly and golden, you get a rustic Italian dish that’s hearty, satisfying, and full of bold flavor. It’s a simple way to turn everyday ingredients into something special—perfect for Sunday dinner, family gatherings, or whenever you’re in the mood for a warm, homemade meal.

Things to know about this baked stuffed eggplant Bolognese recipe

Ingredients

stovetop sausage potatoes peppers & cheese

If there’s one kind of dinner I never get tired of, it’s the kind that all comes together in one pan—no fuss, no oven, just hearty, delicious flavors  on the stovetop. This Stovetop Sausage, Potatoes, Peppers & Cheese is exactly that kind of meal. It’s easy, filling, and packed with flavor from start to finish.

We start with a simple base of golden sautéed onions and garlic, then layer in thin-sliced potatoes and colorful bell peppers. A splash of white wine adds depth and brightness, while the sausage brings all that savory goodness you’d expect. And just when everything’s perfectly tender and browned, we finish it off with a blanket of melty cheese. It’s comfort food without being heavy, and every bite tastes like you spent hours on it (spoiler: you didn’t).

This is a great weeknight go-to, but it’s also one of those dishes that feels special enough to serve to friends with a glass of wine and a loaf of crusty bread. I love how customizable it is, too—you can go spicy, swap in different cheeses, or add fresh herbs from the garden. However you spin it, this skillet supper is a keeper.

Things to know about this This Stovetop Sausage, Potatoes, Peppers & Cheese recipe

Ingredients

• • 2 tablespoon olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 bell peppers sliced  any color

  • 3–4 medium Yukon gold potatoes, cut in medium dice

  • 1 lb Italian sausage (sliced or crumbled)

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • 1/2 cup  white wine

  • 1 cup shredded mozzarella or cheddar cheese

  •  1/3 cup chopped Italian  parsley for serving

  Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Sauté onion and garlic until fragrant and lightly golden, about 2–3 minutes.

  3. Add sliced potatoes and season with salt, pepper, and paprika. Cook for 8–10 minutes, flipping occasionally, until tender and browned.

  4. Stir in the bell peppers and cook for 3–4 minutes, just until softened.

  5. Add the sausage to the pan and cook until browned and fully cooked through, about 5–7 minutes.

  6. Deglaze the pan with white wine, scraping up any browned bits, and let it simmer for 2–3 minutes.

  7. Sprinkle with shredded cheese, cover the pan, and cook until the cheese is melted.

  8. Finish with chopped parsley . ENJOY!!!!

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Grilled boneless leg of lamb

Grilled leg of lamb always feels like a celebration meal to me, especially when it’s seasoned with garlic , rosemary, parsley and butter. I make little slits all over the boneless lamb leg and fill them with the garlic and herb butter. Then I spread the same butter all over the lamb, then I let the lamb marinate overnight, before grilling. Grilling is the secret that brings out the lambs natural sweetness while taming it’s unique flavor.

This recipe tells you how to prep, season and grill the lamb to tender perfection. Giving you that beautiful pink medium rare center and a flavorful crisp crust that will impress your guest and have them talking about what a great chef you are.

It’s a simple recipe that comes together quickly, feels special and perfect for spring.

This to know about this Grilled boneless leg of lamb recipe

A boneless leg of lamb is a cut of meat from the top of the animals rear leg. It’s one of the richest and most flavorful cuts of lamb, but it requires a low and slow cooking process to become tender. A boneless leg of lamb allows for more flexibility in cooking methods,  such as grilling and roasting. It also makes it easier to carve and serve the meat. A boneless leg of lamb roast, around 3-5 pounds , is also smaller than a bone -in leg of lamb. However, this recipe works for both bone-in or boneless, so if you go with the bone-in option make sure to extend the cooking time. Lamb, when cooked correctly to an internal temperature of 135 degrees is a gamechanger. Your family and friends will be converted to lamb lovers after you make this grilled boneless leg of lamb recipe for them. ENJOY!!!

This grilled lamb recipe pairs deliciously with my Parmesan asparagus with blistered tomatoes or my Italian -style sauteed swiss chard

Ingredients

• 1 3-4 pound boneless leg of lamb, tied
• 4 gloves minced garlic
• 2 Tbsp. fresh rosemary finely chopped
• 2 Tbsp. fresh Italian parsley chopped
• 1/2 stick of softened butter
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl , mix together the softened butter, olive oil minced garlic, chopped rosemary , parsley, salt and pepper to taste
2. pat the lamb dry with paper towels, Using a small paring knife make slits all over the surface of the lamb. If the lamb is netted make the slits in the openings of the netting.
3. Fill the slits with the garlic butter, use your fingers  to press some of the mixture deep into each slit. Rub the remaining mixture generously  all over the outside of the lamb leg to fully coat it. Wrap in foil or plastic wrap and marinate for at least 1 hour or overnight.
4. Bring the lamb to room temperature before grilling for more consistent cooking
5. Preheat your gas grill to high heat. Place the lamb on the grill fat side down, and sear 3-4 minutes per side to develop a flavorful crust.
6. Move the lamb to the cooler indirect  side of the grill or lower the heat to medium low.
7. Continue cooking turning occasionally, until the internal temperature reaches your desired doneness , usually 125- 130 for medium rare 12-15 minutes per pound  for rare 18- 20 minutes for medium well done.
8. It’s important to let the lamb rest for at least minutes  before slicing to allow the juices to redistribute. ENJOY!!!!

Italian boneless leg of Lamb Roast

This flavorful  Italian boneless leg of lamb roast dinner is a delicious meal that is guaranteed to impress family and friends. It’s an easy roasted lamb recipe that looks beautiful on the platter. A simple blend of fresh herbs, spices and butter is all it takes to transform this main course into a restaurant- worthy meal everyone will love, perfect for your Easter dinner or Sunday roast. This is a great recipe for family and friends gatherings, It’s hearty, filling and perfect for feeding a crowd.

Don’t be  intimidated by cooking lamb. many find cooking lamb dauting, but once you give this recipe  a try you will  quickly see that is beginner friendly.

Things to know about this Italian boneless leg of lamb roast

When it comes to an Italian -style boneless leg of lamb roast, its’s all about simplicity, quality ingredients and letting the flavor of the lamb be the star. This boneless cut of lamb is ideal for home cooks new to making lamb,  it cooks evenly, carves easily and with the added potatoes and carrots it’s a complete meal !!

If your boneless leg of lamb comes netted or tied, you can roast it as is. The netting helps it hold it’s shape, and cook more evenly. If you prefer to season the inside of the meat, remove the netting rub the garlic herb mixture all over and re-tie it with butchers twine. I didn’t tie mine up this time and it still came out beautifully, but next time I would – just to keep everything a bit neater and hold the shape better while it roast.

If your looking to add more lamb recipes to your recipe book, try my rosemary garlic seared lambchops – it’s just as approachable and delicious.

Tried this recipe? I would love to know how it turned out- leave a comment , tag me on Instagram or share it with someone who would like this Italian boneless leg of lamb roast recipe. THANKS!!!!

Ingredients

• 1 boneless leg of lamb ( 4-5 lbs. )
• 4 gloves minced garlic
• 2 Tbsp. finely minced rosemary
• 2 Tbsp. chopped Fresh Italian parsley
• 1/2 stick room temperature butter
• 2 Tbsp. olive oil
• 1 Tbsp. Dijon mustard
• 2 Lbs. halved baby potatoes
• 4 peeled carrots cut into chunks
• 1 onion quartered
• 1/2 cup white wine or chicken stock
• salt and pepper to taste

Instructions

1. Preheat your oven to 425 degrees. Bring the lamb to room temperature
2. In a small bowl mix the softened butter, minced garlic, rosemary, parsley,  and mustard
3. Pat the lamb dry with paper towels. Make small slits all over the meat , using a paring knife.
4. Rub half the garlic butter all over the exterior of the lamb, work the remaining butter mixture into the slits using your fingers.
5. Toss the potatoes, carrots and onions with the 2 Tbsp. of olive oil in a large roasting pan. salt and pepper to taste.
6. Place the lamb on top of the vegetables. Roast at 425 degrees for 15 minutes to get a good sear on the meat then lower the heat to 325 and continue roasting. Roast for about 15-20 minutes per pound for medium -rare ( 125 F -130 F internal temperature) or longer if you prefer it more done. A 4.5 Lb. roast typically takes about 1hour 15 minutes to 1 hour and 30 minutes.
7. Let lamb roast rest 10-15 minutes before slicing
8. Plate the lamb surround it with the roasted vegetables, pour the pan juices over the top. ENJOY!!!

Meat stuffed eggplant rollatini

Meat stuffed eggplant rollatini or Involtini di Melanzane are delicious. They are made with thinly sliced eggplant that is pre- baked before being filled with an easy meatball mixture. Then they are rolled up laid on a bed of my easy marinara sauce and baked. If you don’t like eggplant , I have to tell you my Husband, Joe does not like eggplant either. Yet , he ate a plate -full of eggplant rollatini. With delicious layers of baked eggplant  and  savory ground beef in a a garlicky tomato sauce- this Italian baked eggplant dish tastes like a restaurant quality meal.

This recipe is a little different than the traditional Italian method. Instead of coating the eggplant with flour and pan-frying before rolling then up and baking, the eggplant slices are baked rater then fried without any flour. The results are delicious and may surprise some used to the traditional way.

Things to know about this meat stuffed eggplant rollatini recipe

The number one question about this meat stuffed eggplant rollatini recipe is : To peel or not to peel the eggplant?  That is a personal preference,  but if the eggplants are large the skin is usually tougher than the the skin of smaller eggplants and should be peeled. If you prefer you can zebra peel them like I did in this recipe.

To make this recipe more manage the prep can be done in steps or even a day ahead of time. You can make my easy marinara sauce and the filling mixture the day before and keep covered in the fridge until your ready to assemble the eggplant rolls. The eggplant can even be baked ahead of time. With a prep plan in place this meat stuffed eggplant rollatini recipe can be on your table in not time.

Ingredients

• 2 medium eggplants peeled and sliced thin vertically
• 1 Lb. lean ground beef
• 1 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 egg
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste
• 4 cups my easy marinara sauce

Instructions

1.  Preheat your oven to 375 degrees
2. Prepare The eggplant: Start by peeling the eggplant, then slice thin on the long side. Sprinkle with salt and let sit in a colander weighted down to extract the bitter liquid. Pat dry drizzle with olive oil and bake on a baking sheet for 10-15 minutes or until soft .
3. Prepare the filling: in a bowl mix the ground beef, breadcrumbs, parmesan, egg and the parsley salt and pepper to taste and mix until well combined.
4. Assemble the Eggplant rollatini: Place a tablespoon of the filling in the center of each eggplant slice. Roll them up jelly roll style. Line an oven proof casserole dish with 2 cups of my easy marinara, stand the eggplant rolls in the casserole dish, then top with the remaining marinara. Top with grated parmesan and bake for 30-35 minutes or until the filling is cooked through.
5. To serve: Line a dinner plate with marinara sauce stand the eggplant rolls on top of the sauce , top with additional sauce and Italian parsley. ENJOY!!!!