Pressure Cooker Steak Pizzaiola

As Seen On TV! Steak Pizzaiola!

STEAK_PASTA3

My recipe wasn’t seen on TV, of course, but it seems that most people here in the U.S. came to hear of Steak Pizzaiola from one of two sources: 1. Everybody Loves Raymond or 2The Sopranos.

SPIZZ_ING

I know, I know. As usual I left a couple things out of the ingredients picture. Pretend there are bay leaves, wine and honey in this photo.

I happen to fall into the Raymond camp. Since HBO is too rich for my blood, I have never seen an episode of The Sopranos. But however you came to hear of it, Steak Pizzaiola is a quick and easy meal and an excellent way to use some of the cheaper cuts of steak, and lately for me it’s been all about the budget.

TRI-TIP

I always use Tri-Tip, but I have been led to believe that this particular cut of meat is sometimes difficult to find outside of California. But any low-cost cut of steak should work fine. Of course, high-cost steak would also work fine, but that’s a little beside the point of this recipe. Flank steak, skirt steak or round steak would be good for this dish.

TRI-TIP_BROWNING

Lately I have been hooked on Mutti finely chopped tomatoes, so that’s what I used. I still use Pomi quite often as well. Depending on what type of canned tomatoes you use, it may affect the amount of salt you need to add, which is why I usually say “salt to taste”.

SP_SAUCE1

Some people add other ingredients such as onions and mushrooms, which you can do if you like. If using mushrooms, you should wait until after the pressure cooking to add them.

STEAK_SLICED

I prefer keeping it simple without the extra ingredients. I usually serve it on pasta, but it also goes great with mashed potatoes. Or just on its own, with some veggies or salad on the side!

SP_STEAK_W_SAUCE

After browning the meat and adding the garlic, I use just a splash of red wine to deglaze and get the yummy bits off the bottom of the pan. Just a touch of sherry vinegar or a touch of broth would works also, if you don’t have any wine or prefer not to use it. It would probably not be worth buying a full bottle of wine for just a splash. Fortunately for me, no wine ever goes to waste at my place.

Give it a try and let me know how you like it.

Mangia! Mangia!

Pressure Cooker Steak Pizzaiola
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Recipe type: Entree
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
A dish made popular on a couple of American TV shows, this quick and easy meal makes a great weekday meal.
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds Tri-Tip steak (flank steak, skirt steak or round steak will work also)
  • 4-5 cloves of garlic, crushed (you can add more or less to your liking)
  • 1 splash of red wine (you can sub white wine, sherry vinegar, or a little broth)
  • 1 teaspoon honey or brown sugar
  • 2 14 oz. cans (or 1 28 oz. can) crushed or pureed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano (generous)
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • ¼ teaspoon fennel
  • ½ teaspoon crushed red pepper flakes (use more or less to your preference)
  • 2 bay leaves
  • salt and pepper to taste
  • Parmesan for topping
Instructions
  1. Heat oil in pressure cooker pan over medium-high heat
  2. Season steak with salt and pepper
  3. Brown steak on both sides, then remove to a plate
  4. Lower heat to medium and add garlic
  5. Sautee for a couple minutes until garlic starts to soften
  6. Add a splash of red wine to deglaze, scraping the tasty bits off the bottom
  7. Add in the honey, tomatoes, tomato paste, oregano, basil, thyme, fennel, bay leaves and crushed red pepper
  8. Season with salt and pepper
  9. Stir sauce, then add meat back to pan
  10. Raise heat to high and cover pressure cooker
  11. When high pressure is reached, lower heat to maintain high pressure
  12. Set timer for 30 minutes
  13. When timer sounds, remove pressure cooker from heat and let pressure come down naturally
  14. Remove meat to plate and let rest and cool for at least 5 minutes
  15. Slice the meat thinly and add back into sauce
  16. Serve over pasta and top with freshly grated Parmesan

 

7 thoughts on “Pressure Cooker Steak Pizzaiola

  1. This is next on my list, it looks great! cant wait to try it, My wife loves Italian food, this should please her, well that and a bottle of Vino!

  2. Okay, making this tonight with flank steak. I’ve never made steak pizzaiola before, but it looks a lot easier than braciole, which is what we usually do with flank steak and pasta. It already looks like a keeper.

    • E Lewis, let me know how you like it. It’s so simple that I kept checking the recipe as I was writing it to make sure I didn’t leave anything out, but that’s all there is to it!

  3. This was Excellent!, I cut the steaks into 3/4-1″ cubes then seasoned the steaks with montreal steak seasoning, I upped the garlic and seasonings, and 1/2 cup red wine. I cooked my pasta in the pressure cooker, I put 1/4 cup white wine and chicken broth to about 1/2″ less than pasta height and some garlic powder in the pasta, then cooked pasta 6 mins high press came out Great, very good pasta was Al dente texture. all liquid was gone, and the pasta was very flavorful, then tossed the cooked pasta in the Pizzaiola sauce.

  4. Gary, I’m glad you liked it! I was curious, what type of steak did you use? I have just been using tri-tip and would like to know how it turns out with other cuts.

    Thanks,
    Michael

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