Best Steak Pizzaiola Burgers Recipes

STEAK PIZZAIOLA BURGERS

Steps:

• Heat 2 tablespoons oil in a large pan over med-high heat.
• Add in onions and season with salt and pepper.
• Cover the onions with a piece of foil and cook, stirring occasionally, until they start to soften, 2-3 minutes.
• Remove the foil and continue cooking until fully softened, about 5-6 minutes.
• Add in the tomato paste; cook/stir occasionally, until it smells sweet and has caramelized, 2-3 minutes.
• Add in the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom.
• Cook until the wine has almost completely evaporated, 1 minute; turn off the heat and reserve.
• While the onions cook, place a big skillet over med-high heat with the remaining tablespoon of oil.
• In a big mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes.
• Season the meat with salt and pepper, then score the meat into 4 parts using the side of your hand.
• Form 4 large patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging.
• Cook for 4-5 minutes per side for medium doneness.
• Preheat the broiler.
• While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat.
• When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor.
• While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side.
• Brush the toasts with the garlic butter and sprinkle with the grated cheese.
• Place the toasts back on the baking sheet and top each with one burger.
• Divide the onion mixture among the four burgers and top each one with two slices of cheese.
• Slide the burgers under the broiler to melt the cheese, 2-3 minutes.
• Serve the burgers with a knife and fork, and with your favorite salad on the side.

STEAK PIZZAIOLA

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
• Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
• Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

STEAK PIZZAOLA WITH THE WORKS

Steps:

• Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

STEAK PIZZAIOLA

Steps:

• 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.