How to make slow cooker steak pizzaiola

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Steak pizzaiola usually consists of peppers and onions cooked in tomato sauce with a nice strip steak or filet mignon nestled on top. The recipe below however, delivers all that delicious taste from a slow cooker and is the best steak pizzaiola I've ever had. There's also almost no prep time required - you don't even need to brown the meat! Just throw everything in and come back to one of the most mouth-watering dishes ever.
This steak pizzaiola is delicious as is, but if you have leftovers (and that's a big if!) it's also very good wrapped in a tortilla along with the peppers and mushrooms. Two meals in one that require no effort whatsoever? How does it get any better than that?
Kate Elliott
Super Simple Slow Cooker Steak Pizzaiola
10 minutes
8 hours
8 hours, 10 minutes
1 flank steak, 2.5 to 3 pounds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (680 ml) tomato sauce
1/2 cup red wine
1 tablespoon dried oregano
1 tablespoon dried basil
Pinch of salt
1 bell pepper (any color), thinly sliced
1/2 cup thinly sliced mushrooms
1 onion, thinly sliced
3 cloves garlic, minced
Using a sharp knife, score the flank steak across the grain on one side only and generously season both sides with the salt and pepper. Place in the bottom of a 6-quart slow cooker.
In a bowl combine the tomato sauce, red wine, dried oregano and basil, and a pinch of salt. Pour over the flank steak. Pile the peppers, mushrooms, onion, and garlic onto the steak.
Place lid on slow cooker and cook on low for 8 hours or on high for 4 hours.
Remove flank steak from slow cooker and shred with two forks. Mix in the tomato sauce and vegetables and serve on a large platter.
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This adaptation uses your slow cooker, so you won't be standing over a hot wok frying after a long day.
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