Steak Pizzaiola on Ciabatta

Steak Pizzaiola on CiabattaRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr


Kids--and adults--will enjoy the classic pizza flavors found in this hearty dish.


Serves 4 (serving size: 1 topped bread slice)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Fat 15.8 g
Satfat 4.8 g
Monofat 8.1 g
Polyfat 1.1 g
Protein 32.9 g
Carbohydrate 28.7 g
Fiber 2.8 g
Cholesterol 84 mg
Iron 5.7 mg
Sodium 663 mg
Calcium 189 mg


1 pound boneless sirloin steak, trimmed and cut into 1/4-inch slices
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons minced fresh garlic
1 tablespoon fresh oregano
1 (28-ounce) can unsalted whole tomatoes, undrained
4 (1-inch-thick) slices ciabatta bread (about 5 ounces)
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
1/2 cup torn basil leaves


1. Preheat broiler to high.

2. Heat a large skillet over high heat. Combine steak and 1 teaspoon oil in a large bowl; toss to coat. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 2 minutes or until browned, stirring occasionally. Remove steak from pan.

3. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds. Add oregano, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tomatoes. Reduce heat, and simmer 6 minutes, mashing tomato mixture with a potato masher. Return steak to pan, and toss to coat.

4. Place bread on a baking sheet; broil 1 minute or until lightly toasted. Spoon tomato mixture evenly over bread slices; sprinkle evenly with cheese. Broil 2 minutes or until cheese begins to brown. Sprinkle with basil.