The name translates “steak pizza style” and is a traditional Neapolitan
recipe made with thinly sliced steaks braised in a tomato sauce.
2 SMALL SHELL STEAKS – 1-inch thick
4 GARLIC CLOVES – peeled, smashed
4 TB OLIVE OIL
1 TSP TOMATO PASTE
1 SMALL ONION – cut in half, sliced thin
2 BELL PEPPERS -sliced thin
½ CUP BROTH
2 TBS PARSLEY – chopped
1 CUP MUSHROOMS
1 ½ CUPS TOMATOES – roughly chopped
SALT, PEPPER, OREGANO – to taste
Heat olive oil in a large heavy-duty skillet. Brown the steaks (shell or strip) over high heat for about 1 ½ minutes on each side. Remove from skillet to a platter and tent to keep warm. Reduce heat and add garlic moving it around in the oil to flavor the oil and cook only until getting slightly brown and then remove. Add onions and cook until translucent. Add tomato paste, cooking and stirring with a wooden spoon until it is well blended with the oil. Add mushrooms and sauté for a few minutes and then add peppers and sauté for another few minutes.
Return the garlic to the skillet along with the tomatoes, broth, parsley salt, freshly ground black pepper and oregano. Bring to a simmer and let cook for about 5 minutes, stirring several times to make sure all is well combined. Taste again for flavor and adjust to taste.
Add steaks back to the skillet along with any of the juices and cook partially covered on medium heat for about 5-7 minutes, turning in the sauce a few times.
Remove steaks onto individual serving plates and spoon over with the sauce and serve immediately.
NOTE: For a little zest, you can add 4 jarred pepperoncini, thinly sliced during the last minute of cooking. This is a great dish to serve with a small portion of pasta, rice, or even mashed potatoes.