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.
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.
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.
Very tasty. I used flank steak. Agree with the observation that the sauce causes the bread to get soggy, so will drain the tomatoes next time. Fresh mozzarella was a nice change up. DH loved it. We had a simple side salad to go with the meal.
This dish comes together very quickly, which is nice for those evenings when you don't have a lot of time. The flavor was very good. Only thing I would change next time is that I would not add in all the juice from the can of tomatoes. I was picturing a thicker tomato mixture, so next time I will only add about half of the juice to help prevent the bread from getting soggy so quickly.
Holy cow, this is GOOD!! Simple and good. I couldn't find the correct bread so bought a loaf of Italian, split it in half length wise and used that. It made quite a bit, plenty for my family of 4. You could also cook some green peppers and red onion and add that as well and even make sandwiches. Lots of options. Will make again.
The flavor was good, but the quantities listed didn't seem to add up (like other reviewers stated) and I will make changes in the future. For this time around I tried to stick closely to the recipe except for the previous suggestion about reducing meat. I used roughly 1/2+ lb of steak instead of a full pound and kept the sauce the same but let it simmer longer to thicken up (15 min) and added some basil directly into sauce after taking off heat. In the future, I think I will try adding some finely chopped onion and sauteing until soft before adding garlic. Also, I will chop up the steak after letting it cool a bit and before adding back into sauce. We found that the size of steak pieces was not convenient for eating pizza-style. With these adjustments I think this has potential to be a 4 star.