Beef Pizziolas. Chef John's version of steak pizzaiola combines a mushroom, tomato, and hot pepper There are hundreds of ways to make pizzaiola, from versions featuring slowly braised. Recommendation: Barbera-a dry, crisp, medium-bodied red wine from northwestern Italy-is ideal whenever tomatoes and beef come together. I served it with spaghetti noodles.
Perfect on it's own or make an Amazing Pizzaiola Sandwich.
In our pizzaiola sandwich, we serve roast beef with a sauce made of crushed tomatoes and red wine and top it Roast Beef Pizzaiola.
With Sauteed Kale and Yellow Squash.
You can cook Beef Pizziolas using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Beef Pizziolas
- You need 4 Slices of Top Round.
- Prepare 10-12 Slices of Provolone Cheese.
- It's 2 cups of fresh Spinach Leaves.
- Prepare 2 cups of matchsticks carrots.
- You need 1 jar of Pasta sauce (I use Rao’s or Mazetta’s).
- You need 1 pound of Angel Hair Pasta (or your favorite dry pasta).
Home » Beef » Beef Pizzaiola. Boiled Beef Pizzaiola recipe: Try this Boiled Beef Pizzaiola recipe, or contribute your own. Want to try. - Beef alla Pizzaiola is one of the great classics of Italian cuisine. An easy dish to Learn all the secrets for cooking fettine alla pizzaiola and many ideas for making it even better.
Beef Pizziolas instructions
- Lay out top round beef slices one by one. Top with provolone cheese, then spinach leaves, and finally carrot sticks. Pinch ingredients and roll up beef rolls. Insert 2-3 toothpicks or one piece of cooking twine and tie)..
- Heat skillet on Medium Heat. Place rolls in skillet and brown on all 4 sides, about 3 minutes on each side. Cover your pizziolas in a jar or 2 of pasta sauce. Cover and cook for about 30 minutes. Turn the beef Pizziolas about halfway through so they don’t stick..
- Cook pasta per instructions on box. Enjoy your Pizziolas with your pasta!.
Place the beef mince and the remaining ingredients in a bowl. Carne pizzaiola or carne alla pizzaiola (roughly translated as "meat in pizza style"), sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan tradition that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic. In Italy, the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. Place sliced beef over this in a single layer and cover with rest of mix. Sprinkle with extra virgin olive oil and reserved juice.