Ingredients • 1 beef fillet • 1/2 small can of tomatoes • 1-2 cloves of garlic • Salt and pepper • A pinch of dried oregano • Olive oil Directions • If you are using tender, lean beef, then you want to opt for the quick version. In Italy, they sell thinnish (but not paper thin) slices of beef called fettine di manzo or just fettine. If you can't find anything like that, you can use boneless steaks (as pictured).

If they are any thicken than say, 2 cm (1/2 inch) then I would suggest that you cut them into half thicknesses. In either case, pound your slices with a meat pounder or the back of a heavy skillet. Pat each slice dry to ensure good browning.

• Add enough olive oil to nicely coat the bottom of a heavy skillet. Turn the heat to high and when the oil is very hot, quickly brown a clove or two of garlic (taking care that it does not burn) then add the beef slices and sear them quickly on each side. They should be just lightly caramelized. Don't crowd the slices which, as you probably know, would impede proper browning—you can do them in batches if need be. Chrishan Forever Album. Remove the slices as they brown.

Thin sliced steak pizzaoli - T giudice Find this Pin and more on teresa giudice house by hollsan12. Teresa giudice COOKING Teresa Giudice's Steak Pizzaiola.

• Add an ample amount of best-quality canned tomatoes, which you can simply crush with your hands, to the oil. (In the summer, if you have really good ripe fresh tomatoes, you can chop them up roughly and use them instead.) Lower the heat, season with salt, pepper and a nice sprinkling of dried oregano.