Chef John's Steak Pizzaiola

4.8
(38)
31 Reviews
12 Photos

There are hundreds of ways to make steak 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 use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 4, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 1 pound beef tenderloin steaks, cut into 4 medallions

  • salt and pepper to taste

  • 1 tablespoon olive oil

  • 1 cup sliced fresh mushrooms

  • 2 teaspoons butter

  • 1 pinch salt

  • 1 cup sliced sweet and hot peppers

  • 4 cloves garlic, crushed

  • ½ cup white wine

  • ¼ teaspoon dried oregano

  • 1 cup tomato concassé (see Recipe Tip for the recipe link)

  • 2 tablespoons chopped fresh oregano

  • 1 teaspoon balsamic vinegar

  • 1 pinch red pepper flakes

  • 1 pinch salt and ground black pepper to taste

Directions

  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 concassé 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.

Recipe Tip

Use Chef John's recipe for tomato concassé in this dish.

Nutrition Facts (per serving)

319 Calories
19g Fat
12g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 319
% Daily Value *
Total Fat 19g 25%
Saturated Fat 7g 36%
Cholesterol 63mg 21%
Sodium 424mg 18%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 19g 39%
Vitamin C 45mg 50%
Calcium 41mg 3%
Iron 4mg 21%
Potassium 698mg 15%

* 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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