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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Piece porterhouse - (to 2 lbs)

  2. (or rib-eye steak)

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 3 tablespoons 45ml Extra-virgin olive oil

  6. 4 Garlic cloves - crushed

  7. 1 teaspoon 5ml Crushed red pepper flakes

  8. 12 Mushrooms - sliced

  9. 1 Onion - sliced (small)

  10. 1 Green bell pepper - seeded, sliced

  11. 1/3 Pepperoni - casing removed,

  12. Then chopped - 1/2

  13. 1 Crushed tomatoes - (28 oz)

  14. 1 teaspoon 5ml Dried oregano

  15. 2 tspns chopped fresh oregano

  16. Leaves)

  17. 1/4 cup 36g / 1 1/3oz Grated Parmigiano or Romano cheese

Instructions Jump to Ingredients ↑

  1. Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove.

  2. Add another turn of the pan extra-virgin olive oil and reduce heat to medium-high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste.

  3. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium-rare, 10 to 12 minutes for medium-well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

  4. This recipe yields 2 Big Guy servings.

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