Sus Hive Recipe Library

Steak Pizzaiola

Chef/operator production sheet for Steak Pizzaiola. Use this page for station prep, service setup, holding decisions, and catering execution. Steak Pizzaiola has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Steak Pizzaiola

Tomato-braised steak with peppers, mushrooms, garlic, and basil.

Yield: about 3 lb steak batch
Style: long braise
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Beef + Vegetables
  • 4 boneless chuck steaks, about 3 lb total
  • 5 tbsp olive oil, divided
  • 1 large red bell pepper, sliced
  • 1/2 lb cremini mushrooms, sliced
  • 15 cloves garlic, chopped
  • Salt and pepper, to taste
Sauce + Finish
  • 1 can (28 oz) plum tomatoes, hand-crushed if preferred
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium beef stock
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 5 large basil leaves, chopped
  • Grated Pecorino Romano, for serving optional
  • Crusty bread, for serving optional

Prep / Cook Method

  1. Pound chuck steaks to about 1/2-inch thick.
  2. Heat 2 tablespoons olive oil in a large heavy pan over slightly above medium heat. Pat steaks dry, season well with salt and pepper, and sear until browned on both sides. Remove to a plate.
  3. Add remaining olive oil, mushrooms, and peppers. Sauté 7–10 minutes until softened.
  4. Add garlic and cook about 2 minutes until lightly golden. Stir in red pepper flakes and cook 30 seconds more.
  5. Add beef stock and white wine. Bring to a boil, then after 2 minutes reduce heat to medium-low. Add tomatoes and stir together.
  6. Bring to a lively simmer, then season with oregano plus additional salt and pepper to taste.
  7. Return steaks to the pan, cover, and cook at a low simmer 90–120 minutes until very tender, flipping every 30 minutes. Add a little water if the sauce reduces too far.
  8. Adjust seasoning again at the end. Skim excess fat if needed.
  9. Top with chopped basil and serve with Pecorino Romano and crusty bread if desired.

Finish + Service

  • Tough cuts like top round, bottom round, blade steak, or bone-in chuck also work well.
  • The sauce can be doubled if you want extra for pasta.
  • Leftovers hold up to 3 days and reheat well.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.