Bistecca Pizzaiola

If you're a big fan of the Sopranos series then you heard about Bistecca Pizzaiola (Steak Pizzaiol'), which was talked about in one of the popular episodes.

Although Tony throughout the series enjoyed many kinds of Italian American foods, this was one I associated with in my own childhood, as mom made this same dish, but Bari style back in the 1960s, ( so adapted from the Neopolitan style as written in the Soprano cookbook).

Carmela Soprano, (who was played by Edie Falco in this series 2007 The Second Coming) introduced this dish in that episode as it is Tony (who played her husband James Gandolfini and AJ, Robert Iler who played her son) favorite meal.
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Mom's recipe is similar she used a few more spices and a mix of some other Italian fresh herbs for her dish ingredients.

Our version of Steak Pizzaiola Recipe is a guaranteed family favorite using our favorite cut of tender steak or even boneless chicken medallions and some changes are made!

This recipe consists of seasoned boneless steak in a delicious tomato pizzaiola sauce makes this dish an irresistible dinner everyone at the table will love any leftovers in a sandwich.

It's the perfect weeknight meal because it cooks up fast and even for hosting a dinner party your guests will love this.

This super simple recipe will astound you with how delicious it is and made in less than 30 minutes and you seriously can use cube steaks, boneless pork steaks, or even venison steaks.

Besides this being easy this recipe uses simple ingredients and you can use budget-friendly meats or prime steak and even chicken boneless breasts.

We've totally adapted the recipe to our family's taste in which the original recipe from the Soprano cookbook and recipes created by Michele Scicolone has oregano in her sauce which you can add if you prefer.

Mom made this style of meal for years back in the 1960s so I only knew it by the name of Bistecca Pizzaiola.

Being a huge fan of Sopranos I would be remiss not to mention the story that warmed my heart.

If you collect cookbooks this is a favorite of mine just the photos alone as a fan brings back fond memories of this series, just scroll down to our printable recipe and get a taste of our version of this delicious pizzaiola!

Step By Step Easy Pizzaiola

1. select the boneless meat you prefer and saute it on both sides  in olive oil
2. set the meat aside
3. in the same pan add the garlic and saute until golden
4. stir in the chopped tomatoes, paste, and wine then simmer
5. add the meat back into the pan with the remaining spices and herbs
6. serving suggestions in the recipe card

( Measurements are in the recipe card below)

Ingredients to make Steak Pizzaiola

boneless steak, boneless chicken, venison, or pork sirloin steaks

tomato paste

fresh whole plum tomatoes or San Marzano canned whole chopped tomatoes

minced garlic

granulated garlic powder

salt pepper to taste 

white wine, beef bouillon, or water

olive oil 

fresh basil

The Soprano Inspiration

There is nothing easier than this one pan meal.


No matter how busy your day is this dish is quick and mom made it often and often and sometimes with the additions of other vegetables like peppers and mushrooms (just like some of the ingredients you would put on your pizza).


I almost forgot about this dish until I saw that series and then I had to make it immediately and thinking back to when mom made this as a child, great memories.


Hope you some of our suggestions below and adapt this recipe to how you like it in taste and flavors.

Other Additions

• sliced peppers
• sliced onions
• sliced zucchini
• sliced yellow squash
• thinly sliced carrots
• peas
• sliced mushrooms
• drained canned artichoke hearts
• Pecorino Romano cheese for garnish
• Whole milk shredded mozzarella cheese

Serving Suggestions

1. over garlic bread
2. side of pasta
3. boiled white rice
4. over baked potatoes
5. on top of polenta

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Soprano Fans

Even if you're not a fan of this series, the meal is fantastic and easy and all the ingredients will be easily available to put together a delicious meal any day of the week.


The add-ins are your choice, the meats are your choice and how it's cooked is also your preference, just follow the basic recipes and get a taste of Steak Pizzaiola our  style!

Bistecca Pizzaiola

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is steak pizzaiola and a quick inexpensive Italian meal mom made often with lesser cuts of beef. This recipe can be made with pork, or chicken also.

Ingredients

• 4 or 5 boneless steaks (we use sirloin, ribeye, or round steaks) or boneless sirloin pork steaks, boneless chicken breast thinly sliced
• Note: if using round steaks these will need to be slowly simmered longer to tenderize for around 45 minutes.
• 3 tablespoons of olive oil
• 1 tablespoon or 2 large cloves of finely minced garlic
• 1 teaspoon granulated garlic powder or roasted garlic powder
• 2 pounds of peeled very ripe plum tomatoes chopped or use San Marzano (28-ounce can be drained and chopped)
• 4 fresh basil leaves chopped
• 1 tablespoon tomato paste
• 1/4 cup pinot grigio white wine (one that you would drink) this is optional you can use water or beef bouillon as a substitute)
• 1/4 teaspoon red pepper flakes(we use (Avico Utica Grind)
• Optional Garnishes: chopped fresh flat-leaf parsley, (dried oregano can be sprinkled on top or added to the sauce), freshly grated Pecorino Romano or Reggiano cheese, and/or whole milk shredded mozzarella
• Serving suggestions: over hard-crusted bread, side of spaghetti or your favorite pasta, over rice or freshly made egg noodles, and on top of baked potatoes
• See note for optional additions to this pizzaiola recipe below

Instructions

1. In a deep large skillet (I usually spray with a little cooking oil) add the oil over medium-high heat and sear the meat for around 2 minutes on both sides.
2. Note: for chicken and pork around 4 minutes on each side.
3. Remove the meat and add to a dish setting it aside.
4. In the same pan, add the garlic and stir fry until golden, not brown on medium heat. (This takes around 2 minutes).
5. Stir in the paste and fresh chopped tomatoes, wine, broth or water, red pepper flakes, salt, pepper, and granulated garlic powder.
6. Note: taste the sauce and add more or fewer spices to taste (our family likes spicy so I do add around 1/2 teaspoon of red pepper flakes and more pepper than most folks)
7. Simmer on low heat for around 10 minutes then add the meat and basil.
8. Refer to the beef meat chart for internal temperature and use an instant-read thermometer.
9. Again depending on the kind of meat your using and the cuts the times will vary for the completion of cooking. If the fork goes through the meat easily it's done.
10. If using ribeye and sirloin depending on how you prefer your meat cooked this should take around 10-15 more minutes just to warm it through for medium.
11. For round steak, chicken and pork simmer around 25 to 35 more minutes or until it's nice and tender. Add more liquid if it begins to get too thick or dry out.

Notes

Other Additions

• sliced peppers
• sliced onions
• sliced zucchini
• sliced yellow squash
• thinly sliced carrots
• peas
• sliced mushrooms
• drained canned artichoke hearts
• and of course any boneless meats

Nutrition Facts

Calories

535.12

Fat (grams)

20.25

Sat. Fat (grams)

3.94

Carbs (grams)

20.86

Fiber (grams)

3.5

Net carbs

17.34

Sugar (grams)

6.76

Protein (grams)

65.44

Sodium (milligrams)

400.68

Cholesterol (grams)

192.19

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Italian, American

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