This meal is very easy but the flavors are really deep and flavorful. In Italian, this name means 'Steak in the style of the pizzamaker.'

Serve this tender, fall-off-the-bone meat with sauteed Swiss chard or zucchini.


  • 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves, sliced
  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 small bunch fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28-ounce can petite diced tomatoes


  • Season steak with salt and pepper and brown in olive oil on both side in a deep Dutch oven or covered skillet.
  • Remove to platter and saute garlic and peppers in the pan until softened, 2 to 3 minutes.
  • Add oregano, thyme, basil and pepper flakes and saute another minute before adding the tomatoes.
  • Stir in the tomatoes with a wooden spoon and add the browned meat back to the pot along with the juices from the platter.
  • Cover, lower heat and simmer for 2 hours until tender and meat is falling apart.
  • You can also cover and bake in a 350 degree oven for 2 to 2 1/2 hours, or until meat is soft and comes apart when pressed with back of spoon.
June 28, 2023
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