Steak Pizzaiola

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Ingredients

  • 2 tablespoons olive oil, for the pan
  • 2 16-ounce boneless ribeye steaks with fat, cut into 1-1/2 inch pieces
  • Salt and pepper, to taste
  • 3 medium onions, sliced
  • 4 garlic cloves, chopped
  • 1 10-ounce basket of baby bella mushrooms, sliced
  • 42 ounces of San Marzano plum tomatoes (1 1/2 cans)
  • 3 tablespoons minced fresh parsley
  • 1/2 cup grated Romano cheese, or to taste,

Directions

  1. In a medium pan over medium heat, preheat the olive oil.
  2. Add steak to pan, brown on each side (approximately 3 to 4 minutes each side) and add salt and pepper.
  3. Remove steak from the pan and set to the side but leave the steak juices in the pan.
  4. Add the onions and garlic then sauté for 3 to 4 minutes.
  5. Once onions and garlic are cooked down, add the mushrooms. Cook for 1 to 2 minutes.
  6. Add the meat back to the pan and add plum tomatoes.
  7. Lower the heat to a simmer, cover the pan and let the magic happen for 20 minutes! After 10 minutes add fresh parsley and grated cheese.
  8. Remove from heat and serve with bread.

https://www.cutco.com/learn/steak-pizzaiola