Servings: 2 | Yield: 2 Servings | Preparation Time: 10 min. | Start to finish: 2 hrs 20 min.
This stovetop version is easy and loaded with flavor. A quick tomato sauce recipe spiced up with Pepperoncinis gives this mozzarella topped steak a little kick but it’s the combination of flavors that throw the punch.
2 Each Eye Round Steaks (any Cut Will Work, but Will Cause Cooking Times to Vary. More Economical Steaks Will Need to Cook Longer and slower than Ribeyes, or Ny Strip Steaks). If you like your meat on the rare side go with a ribeye or NY strip steak and use cooking temperatures below.
1 Can Tomato Sauce (15 Oz.)
1 Can Petite Diced Tomatoes (14.5 Oz.), undrained
1/4 Cup Onion, diced
1 Clove Garlic, minced
1/4 Cup Pepperoncini Peppers, drained, seeds removed and chopped
1 1/2 Teaspoons Italian Seasoning
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Sugar
2 Tablespoons Fresh Parsley, chopped, or 1/4 teaspoon dried
1/2 Each Bay Leaf, broken into small bits
4 Each Thin Slices of Mozzarella Cheese
2 Tablespoons Oil
2 Tablespoons Water
_________________
1. In deep dish skillet heat oil on medium heat. When hot add garlic and saute until golden on edges. Then sear steaks on both sides about 1-2 minutes until lightly browned. Remove and set aside.
2. Add water and stir scraping up the bits on the bottom of pan. Add onion and saute for about 2 minutes until onion are translucent.
3. Lower heat. Add tomato sauce and diced tomatoes. Stir to combine.
4. Add in pepperoncinis, italian seasoning, garlic powder, sugar and bay leaf. Stir until well blended. Cover and simmer 5 minutes, stirring frequently.
5. **In this recipe we used a braising cut of steak, so we used a diffuser to lower the flame/temperature a little more for longer cooking to minimize burning. *If using rib eye or NY strip do not use the diffuser. You do not need to braise your beef. Refer to temperatures below**
6. Transfer steaks into the skillet and cover with sauce. Replace lid and simmer stirring frequently let cook for 1.5 – 2 hours. Stir frequently to avoid burning and flip steak at least halfway through cooking time.
7. At end of cooking time turn off head and add cheese 2 slices to each steak replace cover and let sit until cheese is melted.
Serving suggestion: Serve with pasta of your choice and top with sauce.
If using Ribeye or NY Strip: For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
