Steak Pizzaola with The Works

Ingredients

• 28 ounce canned tomatoes crushed canned
• 0.3 cup cheese grated
• 0.5 cup cooking wine dry red
• 4 cloves garlic crushed
• 1  bell pepper green seeded sliced
• 12  mushrooms sliced
• 3 tablespoons olive oil extra-virgin
• 1 small onion sliced
• 1 teaspoon oregano dried fresh chopped
• 0.3 stick pepperoni chopped
• 1 teaspoon pepper flakes red crushed
• 24 ounce rib-eye steak 
• 2 servings salt and pepper 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over high heat. Season the steak with salt and pepper.
2. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove.
3. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high.
4. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet.
5. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well.
6. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.