When cold weather rolls around, hearty meals like steak pizzaiola are just what you need. Old-country versions of the recipe can take hours, but this one comes together much more quickly.

Ingredients

• 4 beef top sirloin steak (6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 8 ounces sliced fresh mushrooms
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup beef broth
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon crushed red pepper flakes
• 3 tablespoons minced fresh parsley

Directions

1. Pat steak dry and season with salt and pepper on all sides.
2. Heat 2 tablespoons oil in a Dutch-oven over high heat. Place steak in skillet and cook until a golden brown crust forms, 2-3 minutes each side. Remove from skillet and set aside.
3. Reduce heat to medium. Add remaining 2 tablespoons oil, onion and bell pepper; cook until slightly soft, 2-3 minutes. Add mushrooms and cook until slightly soft, 3-4 minutes. Add garlic and cook 1 minute.
4. Add white wine and bring to a simmer, cooking until wine has dissipated, 2-3 minutes, stirring constantly. Add beef broth, tomatoes, salt, oregano, sugar and red pepper flakes.
5. Add steaks to the tomato sauce and simmer on medium-low heat until steaks are tender and sauce has reduced, 35-40 minutes, turning once. Top with parsley.