Pizza-fying the World

We live in a pizza universe. It is everywhere. On TV, every strip mall and in millions of freezers around the country. Pizza is made in a variety of ways (Chicago style deep dish, New York big and foldable, etc…) and on a variety of different grain based products: pizza crusts, tortillas, Italian bread, english muffins, naan, pitas and plenty more.

In addition, we have pizza-fied many other dishes. You can find:

  • Breakfast pizza – I love this stuff. A bit of sausage, egg and cheese baked on a crust.
  • Veggie pizza – A great appetizer and alternative to veggies and dip.
  • Pizza burger – Add a bit of red sauce, some sautéed onions and peppers and pepperoni to the burger
  • Pizza lasagna – Add pepperoni to your lasagna
  • Pizza-fied chicken – Similar to the pizza burger, but over chicken
  • Pizza grilled cheese – Mozzarella and pepperoni
  • Pizza omelette – Pizza fixings and a bit of red sauce in an omelette
  • Pizza nachos – Use pizza cheese and toppings over nacho chips
  • Pizza in a cup – Once made commercially, it has taken a life of its own as a low carb alternative by putting all the toppings, sauce and cheese in a cup.

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Carne alla pizzaiola is one more of those iterations. It brings the flavors of rustic pizza together with steak.

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It is a rather simple dish to make.

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Pan fry the steak.

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Cook the onions and peppers until they are soft and begin to caramelize.

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Add the other ingredients.

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Time to carve the steak into strips.

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Delectable with the flavors any teen would enjoy.

Steak Pizzaiola

Prep Time: 20 M | Cook Time: 15 M | Makes: 4 servings | Difficulty: Easy


  • 1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 1 large onion, sliced 1/4 inch thick
  • 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
  • 4 jarred pepperoncini, drained and thinly sliced
  • 1 15-ounce can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • Focaccia, for serving (optional)


Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.

Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.

Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

Per serving: Calories 318; Fat 12 g (Saturated 3 g); Cholesterol 51 mg; Sodium 668 mg; Carbohydrate 16 g; Fiber 4 g; Protein 35 g


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Categories: Beef, Italian, kosher, Low Carb, Main Dish 3, Recipes, Vegetable4

Author:The Ranting Chef

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