Skillet Steak alla Pizziaola


Excerpted From Cast Iron Cooking By Dwayne Ridgaway — Quarry Books

Steak and peppers, a tradition as a sandwich. Steak and potatoes, a tradition as comfort food. Combine the two, toss in some Italian flavors, and you have a tremendous Steak alla Pizziaola. You will need a very large cast-iron skillet to hold this dish, a 12” Lodge Seasoned Cast Iron pan works wonders. Serve the meal right from the skillet.

Year Round
  • Prep Time:
    25 mins
  • Cook Time:
    20 mins
  • Ready In:
    5 mins


  • 4 (6 oz.) sirloin strip steaks
  • 1 tablespoon Montreal Steak seasoning
  • 4 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
  • 1 green bell pepper cored, seeded, and thinly sliced
  • 1 cup sliced cremini mushrooms
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 4 cloves garlic, peeled, thinly sliced
  • 2 tablespoons capers
  • 1 (14.5 oz.) can diced tomatoes with basil
  • 2 teaspoons fresh chopped oregano or 1 teaspoon dried
  • 3 sprigs fresh lemon thyme, optional
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper

Preparation Directions

  1. Preheat oven to 375º degrees F.
  2. Season the steaks evenly with Montreal Steak Seasoning, set aside.
  3. Heat the olive oil over medium-high heat in a large 12” cast iron skillet. When hot, add the steaks to the pan and brown for 5 minutes per side.
  4. Transfer steaks to a plate; add the remaining two tablespoons olive oil to the skillet, and heat. When hot, add the onion, potato, green pepper, mushrooms, chopped artichoke hearts, garlic, and capers; sauté for 7 minutes, until the onion is translucent.
  5. Add the diced tomato, oregano, thyme, and red pepper, and stir to combine, cooking an additional 2 minutes. Place the steaks on top of the tomato mixture and transfer to the middle rack of the hot oven. Bake for 20 minutes, remove, and serve hot.

Suggested Cookware