Gluten Free Beef Pizzaiola
This is Italian-American comfort food at its most satisfying — tender cube steaks braised low and slow in a bold, herb-laced tomato sauce until they practically melt under your fork. The whole dish comes together in a single skillet, building layers of flavor from the seared beef fond, softened onion and red bell pepper, white wine, and a generous pour of crushed tomatoes. Kalamata olives and capers stirred in at the end give the sauce a briny, savory punch that takes it well beyond a basic weeknight dinner. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or stress over hidden thickeners — the sauce gets its body from a proper simmer, not from flour or starch. It serves four, making it an easy choice for a family dinner or a meal-prep situation where you want something that tastes even better the next day. Spoon it over polenta, rice, or gluten-free pasta and you've got a plate that looks and tastes like it took far more effort than it actually did.
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Learn more →Ingredients
4 servings
- 4 beef cube steaks or thin-cut round steaks (about 6 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ cup dry white wine broth or chicken broth
- 1 tsp dried oregano
- ½ tsp dried basil
- ⅓ cup pitted kalamata olives, halved
- 2 tbsp capers, drained
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the steaks dry with paper towels and season both sides with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the steaks in a single layer and sear for 2–3 minutes per side until deeply browned. Transfer to a plate and set aside — they will finish cooking in the sauce.
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