Recipes

Name: Pizza Steak
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs round steak (1 to 1¼" thick); 1 large can (28 oz / 798 ml) whole tomatoes, undrained; ½ tsp dried oregano; 1 tsp dried parsley; 1 garlic clove, minced; 1 tbsp minced onion; ¼ tsp salt; Dash freshly ground black pepper; 2 tbsp olive oil; 4 slices mozzarella cheese

Pizza Steak

Anthology of Crumbs
Sep 23
1 min read

A comforting baked steak dish made with tender round steak smothered in tomatoes, herbs, and garlic, then finished with melted mozzarella for a simple, wholesome family favorite.

Notes

Start heating oven to 350°F.

Arrange steak in baking dish. Mash tomatoes with spoon; spread evenly over steak.

Sprinkle with oregano, parsley, garlic, onion, salt, pepper, and oil.

Bake, uncovered, 1 ¼ hours.

Top steak with cheese. Bake 30 minutes or until tender.

Instructions

2 lbs round steak (1–1 ¼" thick)

1 large can (28 oz/798 ml) whole tomatoes (undrained)

½ tsp dried oregano

1 tsp dried parsley

1 garlic clove (minced)

1 Tbsp onion (minced)

¼ tsp salt

dash freshly ground black pepper

2 Tbsp olive oil

4 slices mozzarella cheese

Pizza Steak

Lorraine

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This classic baked steak dish is a nostalgic family favorite, featuring tender round steak simmered with tomatoes, garlic, and herbs for rich, wholesome flavor. Finished with melted mozzarella, it’s simple enough for weeknights yet hearty and comforting enough to bring back memories of home-cooked meals shared around the table.

Servings :

Calories:

Prep Time

10 min

Cooking Time

1 hr 30 min

Rest Time

Total Time

1 hr 40 min

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about me

I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

Basically: cook, taste, adjust, and repeat.

— A

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