Steak Pizzaiola - Easy and Budget Friendly Dinner

So I mentioned in the video and showed the process shots of this recipe from our website. The chuck steaks in the pics from our site are thinner and took much less time to braise than the thicker steaks in this video. I recommend thinner steaks. Thicker steaks can be cut in half and pounded thin. Other cuts of meat that work well for this dish are top and bottom round (not as much fat but still great braised) and flank steak. If you need more sauce, feel free to add another can of tomatoes especially if you want to serve with pasta. The ingredient amounts (in grams too) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

That's a great kid. He hugged you at the end. You can tell he's loved and so are you. As a high school football coach i can tell you there are not enough kids like that in this world. You're doing a great job of parenting. Worth trying the recipe just seeing that.

I love that James isn't afraid to give a good critique of what he thinks. Now, we keep in mind that's just HIS taste, but he does a GREAT job!!!

I like this guy a lot. He's clear-headed and efficient in his presentations/demonstrations. Thank you . . .

My Irish mother made a version of this that she called "Swiss Steak". It had green peppers instead of red and had no basil or cheese, but other than that, it was exactly the same. We ate it with mashed potatoes, of course!

I used to make this for my daughter when she was little. I worked at a pizza/catering hall for yrs. Bosses mom was a little Italian lady. Taught me all kinds of stuff. My daughter would help her with Christmas cookies. She’s in her 90s now. Still going strong.

Omgosh totally forgot about this dish my immigrant Italian parents made. I’m 69 and cook everything I grew up with but did forget this dish!!! Honestly do not recall what meat they used. Thanks for the memory. Will make it soon with polenta.

Growing up in an Italian household, i had this all the time. When this video pop up on my youtube I was like Woah because I hadnt seen steak pizzaiola talked about ANYWHERE else. We always ate it over white rice.

Thank you for setting the record straight about the meat to use. As a child of the depression, my family only used Chuck steak. We always had it with spaghetti or bucatini. We used dry red, Zinfandel, and some chopped onion besides peppers and mushrooms. Finally some common sense.

Sweetest people In the genre. Makes Me Smile. Classic old fashioned family i remember growing up in Brooklyn.

At this rate, James will be a professional food critic before he finishes high school! 👏🏼👏🏼👏🏼

love that father and son thing they have going on!

Looks delicious as always! And James is great at giving honest, thoughtful critiques, I love seeing younger folks learning about proper cooking at that age. This is quickly becoming one of my absolute favorite cooking channels.

Well, that WHOLE THING was beautiful! You’ve added to humanity’s sum total. Truth Goodness & Beauty! Keep em coming

Making this tomorrow night!!! Excellent dish…..Most of our restaurants around here in the NY area serve this. My Italian grandma made this a lot!! She used to say “Youa gonna pay a lot for this dish when I’m gone” in her Italian accent!!! Love you grandma

I tried this and it was delicious….I am now going to try your other recipes

The dynamic you and James have so so great, the fact he's happy to gove constructive critism and you take it fine is so beautiful to see.

I love James commentry.

Had this all the time but mostly as a quick sauce. Almost exact ingredients as detailed here apart from the meat. Usually thinner and often veal. Mum would casserole the thicker chuck steak as a slow cook for 2-4 hours. A sauce for a thousand dishes. Excellent content and mouth watering memories. Grazie.

The hug at the end! 🥰🤧 I am going to make this!