Carne alla Pizzaiola

Here’s my story about Carne alla Pizzaiola…
The first time I had this dish, I was with Carlo, my boyfriend back then, at one of our favorite restaurants. Although he was Italian, he never had it before therefore I ordered it and he opted for the Veal Marsala. His was amazing while mine was boring 🥱. We thought that the chef didn’t deliver it accurately.
 
Years later, I went to a famous restaurant on Younge Street in Toronto and saw it on the menu 📜. I was hesitant but decided to give it another try. What a mistake! It was as uninspiring as it was the first time I tried it. The flavor was just a single note…
 
Just before I started Club Foody, I decided to give it its last chance BUT adding my personal touch. It was okay 😏 but not good enough for me to publish. The reason why I finally posted it is because this is the elevated version of Carne alla Pizzaiola! Let’s see how it differs from the original dish…
 
I use eye of round but veal is typically the chosen one. I add onions 🧅, bell peppers, and tomates concassées with a little bit of raw sugar… all nontraditional ingredients. Passata sauce or tomato purée is the usual ingredient. Most recipes use garlic and so do I so there’s at least one thing in common.
 
To keep going with my “version” of it, another one is red wine 🍷 where white is normally used. I also season the dish with Italian seasoning while the majority simply use oregano. Guess what? There’s oregano in the Italian seasoning plus it gives more flavor.
 
I’m not done yet…
Without going crazy, I also add red pepper flakes for a little heat. To create more liquid, there’s beef broth that I pour in. When the meat is returned, Mozzarella cheese slices are often placed on top of the protein… I used sharp Cheddar cheese 🧀!
 
Now, here’s the traditional way to make this Italian dish…
Steak or veal with no seasoning (salt or pepper), maybe garlic, either cherry or Roma tomatoes 🍅, tomato purée or Passata. Then there’s green olives and chicken broth along with white wine. To finish it, some dried/fresh oregano and basil leaves for serving. I hope you understand why I wanted to add some more ingredients and flavor.
 
I anticipate many reactions towards my version of Carne alla Pizzaiola. The Italian community will probably disagree with it. Others, especially the ones who think they know everything, will lift their nose 👃 at it. Meantime, David and I enjoy this flavorful dish while sipping a nice glass of red wine… not white, lol!
Bon Appétit! 🍽
 
Check out these other great beef recipes… 😀
– Steak Oscar
– Veal Ossobuco
– Hungarian Beef Goulash
– Pittsburgh Steak Salad
– Zwiebelrostbraten
– Fondue Bourguignonne – Beef Fondue
– Swedish Meatballs
– Asian-Style Beef Short Ribs
and for even more Italian recipes 🍝, click on this link… Recipe Category • Italian Cuisine
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Carne alla Pizzaiola

Carne alla Pizzaiola is a delicious way to add Italian flair to steak or veal. Quick & easy to make, this is a great weeknight meal to enjoy!

5 from 2 votes

Print Recipe

Add to Favorites

Leave a Comment

Servings 6

Hover to scale

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 2 1/2 lbs. sirloin, veal or eye of round, patted dry
• ground Himalayan pink salt, to taste and divided
• freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
• 2 tbsp. olive oil tips & tricks
• 1 cup yellow onions, chopped
• 1/2 cup red peppers, chopped
• 1/2 cup yellow peppers, chopped
• 4 large cloves garlic, pressed
• 1/3 cup dry red wine
• 3 cups tomates concassées (substitute 1 can -28 oz. San Marzano tomatoes, crushed) tips & tricks
• 1 tsp. raw sugar
• 1 tbsp. Italian seasoning, divided see Recipe
• 1/2 tsp. red pepper flakes, or more to taste optional
• 1/2 cup low-sodium beef broth
• 1/2 tbsp. capers, rinsed and drained
• 1 1/2 cups sharp white Cheddar cheese, grated
• basil leaves, for garnish tips & tricks

Directions

 

• Generously season meat with salt and pepper; set aside.
• In a large skillet over medium-high, heat oil. Place meat, seasoned side down, and then season the top with salt and pepper. Quickly sear the beef, about 2 minutes per side. Transfer to a plate and set aside
• Reduce heat to medium and add onions; sauté for 2 minutes. Add red and yellow peppers; sauté for 3 minutes. Add garlic and sauté for only 1 minute.
• Pour in wine, increase the heat back to medium-high and cook until almost evaporated, about 3 minutes.
• Add tomatoes, sugar and ½ tbsp. Italian seasoning, red pepper flakes, salt and pepper. Mix well and bring to a simmer; reduce to medium.
• Pour in beef broth, capers and the remaining ½ tbsp. Italian seasoning; stir well.
• Return the meat to the skillet, including any accumulated juices, and top about ¼ cup of cheese per piece; spoon sauce over.
• Cover and cook until the meat warms up and the cheese is melted, about 5 minutes.
• Served as is, on mashed potatoes, or over spaghetti, and garnish with basil leaves.

Don't forget to rate and comment on this recipe!