Sunday, May 21, 2017

BROOKLYN PIZZAIOLA STEAK SANDWICH

Philadelphia has its Philly cheese steak sandwich and Brooklyn has its pizzaiola steak sandwich.
They are similar but the pizzaiola has three cheeses and one extra ingredient—tomato sauce “gravy.” This sandwich is truly a meal in itself. Panino Grande!


2 (6 oz) boneless New York strip steaks or any steaks of your choice
1 T unsalted butter
2 T extra-light olive oil
1 (14 oz) can whole peeled Italian tomatoes
1 small yellow onion, diced
3 cloves garlic, pushed through a garlic press or finely minced
½ t red pepper flakes
1 (28 oz) can tomato sauce
1 T tomato paste
1 t  freeze-dried or chopped fresh basil
1 cup water
Salt and freshly ground black pepper

1 medium yellow onion, cut in half and sliced
2 bell peppers, sliced, any color you prefer
1 large loaf crusty Italian bread, cut into four (8-inch) pieces
Parmigiano-Reggiano cheese, grated
4 slices provolone cheese
4 slices mozzarella cheese

Slice both steaks in half lengthwise to make 4 thin pieces.
Place one of the pieces between layers of plastic wrap and pound it until it is about
¼-inch thick. Repeat with the other 3 pieces.

In a large pan over medium-high heat, melt the butter with the oil and brown each piece of beef about 5 minutes on each side. Remove and set aside.
Meanwhile pour the tomatoes in a bowl and hand-crush them. Alternatively, use an immersion blender to coarsely chop the tomatoes
Add the onion to the large pan and sauté for 10 minutes.

Add the garlic, red pepper flakes, crushed tomatoes, tomato sauce, tomato paste, basil, and water; season to taste with salt and pepper.
Simmer for 15 minutes.

Add the beef to the pan and cover completely with sauce. 
Simmer on very low heat, covered, for
 2 hours. The sauce will be thick.
Meanwhile, in a skillet, add a little oil and sauté the sliced onion and bell peppers until soft, about 15 minutes; set aside.

To make the sandwiches:

Slice bread in half lengthwise and brush with some olive oil.

Place under a broiler for a couple of minutes, until light golden.

Place steak slices on bottom halves of the rolls, spoon on some gravy, add some of the
onions and bell peppers, and sprinkle with some Parmigiano cheese.

Top with the provolone.

Place the mozzarella cheese on the top half of bread.
Keep sandwich open and place under the broiler again, broiling until the cheeses are
melted but not browned, about 1 to 2 minutes.

Cut each sandwich in half and serve.

Serves 4




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