Steak Pizzaiola


Main Dish
Steak Pizzaiola

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Steak cooked in a savory, spicy, red wine-spiked pasta sauce and served over polenta, pasta, or mashed potatoes? Yes. Please.

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Servings and Ingredients

Serves 4
1 ½ lbs. mechanically tenderized beef bottom round steak
½ tsp. Hy-Vee onion salt
½ tsp. Hy-Vee ground black pepper
1 tbsp. Gustare Vita olive oil
1 c. Hy-Vee Short Cuts chopped white onion
½ c. carrots, peeled and chopped
½ c. celery, chopped
3 clove(s) garlic, minced
2 (14.5-oz. each) cans Hy-Vee no-salt-added diced tomatoes
½ c. red wine, such as Cabernet
2 tbsp. Hy-Vee tomato paste
5 jarred pepperoncini, drained and thinly sliced
1 tbsp. fresh oregano, chopped
1 tbsp. fresh rosemary, chopped
1 ½ tsp. fresh thyme, chopped
Polenta, pasta, or mashed potatoes, hot-cooked, for serving

Things To Grab

  • Paper towels
  • Large Dutch oven with lid


  1. Pat steak dry with paper towels and season with onion salt and pepper, set aside. Heat olive oil in a large Dutch oven over medium-high heat. Sear steak until deep golden brown on each side. Remove from pan and set aside.

  2. Add onions, carrots, celery, and garlic to Dutch oven. Cook and stir for 4 to 5 minutes. Add steak back to Dutch oven.

  3. Add diced tomatoes, red wine, tomato paste, pepperoncini, oregano, rosemary, and thyme to Dutch oven. Reduce heat to low. Cover; cook 1-1/2 hours or until steak is tender. Remove steak from sauce and allow to rest 10 minutes. 

  4. If desired, serve steak and sauce over hot-cooked polenta, pasta, or mashed potatoes. Garnish with fresh herbs, if desired.

Nutrition facts


370 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 105mg
  • Sodium: 490mg
  • Total Carbohydrates: 15g
  • Protein: 39g

Daily Values

Iron 20%
Calcium 2%
Vitamin D 0%
Potassium 20%

Recipe Source:

Hy-Vee Test Kitchen