Steak Pizzaiola

Ingredients

• 4 boneless sirloin or rib eye steaks (about 5 oz. ea.)
• 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 1 medium onion, thinly sliced
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup dry red wine or beef broth
• 2 cups Bertolli® Organic Olive Oil, Basil & Garlic Sauce
• 1 sprig fresh oregano leaves or 1/4 tsp. dried oregano leaves, crumbled
• 4 slices provolone or mozzarella cheese

Directions

1. Season steaks, if desired, with salt and ground black pepper.
2. Heat 1 tablespoon Olive Oil in 12-inch skillet over medium-high heat and cook steaks, turning once, 4 minutes or until desired doneness. Remove steaks and set aside.
3. Add remaining Olive Oil to same skillet and cook onion, stirring occasionally, 3 minutes. Add red pepper flakes and wine and cook 1 minute. Add Sauce and oregano. Cook, stirring occasionally, 5 minutes or until slightly thickened. Return steaks and juices to skillet, then top steaks with cheese. Simmer covered 2 minutes or until cheese is melted.