Go Back

Steak pizzaiola with potatoes and peas

Print Recipe Pin Recipe
Cook Time 50 minutes
Servings 4

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
 

  • Prepare the steak (10 minutes):
    Season the sirloin strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak for 2–3 minutes per side until browned but not fully cooked. Remove from the pan and set aside.
  • Cook the vegetables (15 minutes):
    Add the remaining tablespoon olive oil to the pan. Sauté the onion until softened, about 5–6 minutes. Add the diced potatoes and cook another 5–7 minutes, stirring occasionally, until lightly golden. Stir in the garlic and cook 1 minute until fragrant.
  • Build the Pizzaiola sauce (20 minutes):
    Pour in the white wine (if using) and allow it to reduce for 2–3 minutes. Add the crushed tomatoes, oregano, and basil. Season with salt and pepper. Cover and simmer gently for 15–20 minutes, or until the potatoes are tender.
  • Finish the dish (5 minutes):
    Stir in the peas and return the steak to the pan. Simmer on low heat for about 5 minutes, or until the steak is cooked through and the flavors are well blended.
  • Serve:
    Garnish with chopped fresh parsley. Serve warm with crusty Italian bread, polenta, or over rice for a complete rustic Italian meal.