Steak With Pizzaiola Sauce – The Slow Cooker Way

Steak with Pizzaiola sauce is a traditional Italian dish that consists of slow cooked beef in simple tomato sauce that is absolutely perfect when served over spaghetti but can also be consumed on it’s own.

Slow cooker will be perfect for this recipe because this is a dish that is normally cooked for a long period of time on a low flame, except, when making it in a slow cooker you can walk away from the stove and return hours later (8-10 hours later)!

 pizzaiola steak ingredients

Ingredients:

  • 3 pounds of boneless steaks (chuck steak is recommended)
  • 1/2 cup of all-purpose flour 
  • 3 tablespoons of olive oil
  • 2 x 28 oz cans of crushed tomatoes
  • 1/2 cup of WATER
  • 2 tablespoons of chopped galic
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • crushed red pepper

Optonal

  • Pack of Spaghetti or Linquini (long pasta)
  • Grated Parmesan or Pecorino-Romano Cheese

  When it comes to meat I prefer the chuck steak. Thick cut of meat is better for slow cooking – it will hold together better.

chuck steak

 Pat the steaks with paper towel to dry off excess moisture and sprinkle each steak with salt and pepper to taste.

salt and pepper

season meat

Next drench the meat in flour.

dredge the meat

Once the meat has been drenched in flour, heat 3 tablespoons of olive oil in a pan with thick bottom (medium-high heat). 

oil

You know the oil is well heated when it starts to look slightly wavy. 

cast iron pan

 Cook the meat for about 3 minutes on each side. You do not need to cook the meat thoroughly – only brown each side.

meat on the skillet

As the steaks cook transfer them into the slow cooker.

load meat into slow cooker

Prepare the tomato sauce on a side by mixing together the remaining ingredients: oregano, chopped garlic, crushed red pepper, crushed tomatoes and water.  Add salt and pepper to taste. 

seasoning

Mix all the ingredients together prior to pouring into the slow cooker. 

sauce

Pour the tomato sauce over the steaks. Cover.

load crock pot

Set to low and cook for 8-10 hours.

set to low

Steaks will turn out to be buttery soft, yet not falling apart. What I love about this recipe the most, is that the meat does not turn into a mush of unrecognizable consistency – the meat although soft to the bite, still retains it’s shape. Tomato sauce is cooked to perfection and goes wonderfully over pasta or served with the meat.

After son, who is 4, ate this dish, he told me: “Mommy I hope you will make this forever”! So if you have a picky eater – this meal may become their favorite.

 

meat 2

 

 If served over pasta – cook pasta per instructions on the box. Drain and mix with about a cup of tomato sauce. Serve pasta topped with meat, some more of the tomato sauce and sprinkled with grated cheese (optional).

IMG_6542

 And if you had any leftovers – I can attest that it was just as delicious when reheated the next day!

 Buon Appetito!

I hope you enjoyed it!

 Adopted from “The Mediterranean Slow Cooker” by Michele Scicolone.     

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Steak With Pizzaiola Sauce – The Slow Cooker Way
Serves 8
Steak with Pizzaiola sauce is a traditional Italian dish that consists of slow cooked beef in simple tomato sauce that is absolutely perfect when served over spaghetti but can also be consumed on it’s own.
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 3 pounds of boneless steaks (chuck steak is recommended)
  2. 1/2 cup of all-purpose flour
  3. 3 tablespoons of olive oil
  4. 2 x 28 oz cans of crushed tomatoes
  5. 1/2 cup of WATER
  6. 2 tablespoons of chopped galic
  7. 1 teaspoon of dried oregano
  8. Salt and pepper to taste
  9. Crushed red pepper
  10. 1 pack of Spaghetti or Linquini (optional)
  11. Grated Parmesan or Pecorino-Romano Cheese (optional)
Instructions
  1. Pat the steaks with paper towel to dry off excess moisture and sprinkle each steak with salt and pepper to taste.
  2. Next drench the meat in flour.
  3. Once the meat has been drenched in flour, heat 3 tablespoons of olive oil in a pan with thick bottom (medium-high heat). You know the oil is well heated when it starts to look slightly wavy.
  4. Cook the meat for about 3 minutes on each side. You do not need to cook the meat thoroughly – only brown each side.
  5. As the steaks cook transfer them into the slow cooker.
  6. Prepare the tomato sauce on a side by mixing together the remaining ingredients: oregano, chopped garlic, crushed red pepper, crushed tomatoes and water. Add salt and pepper to taste. Mix all the ingredients together prior to pouring into the slow cooker. Pour the tomato sauce over the steaks. Cover.
  7. Set slow cooker to low and cook for 8-10 hours.
  8. If served over pasta – cook pasta per instructions on the box. Drain and mix with about a cup of tomato sauce. Serve pasta topped with meat, some more of the tomato sauce and sprinkled with grated cheese (optional).
Notes
  1. And if you had any leftovers – I can attest that it was just as delicious when reheated the next day!
  2. Buon Appetito!
  3. I hope you enjoyed it!
  4. www.cookingandmixing.com
Adapted from Adopted from “The Mediterranean Slow Cooker” by Michele Scicolone.
Adapted from Adopted from “The Mediterranean Slow Cooker” by Michele Scicolone.
Cooking and Mixing http://www.cookingandmixing.com/
 

 

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