Based on 0 reviews


  • Serves 4
  • |
  • prep time: 5 minute(s)
  • |
  • cook time: 10 minute(s)
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

  • Season steaks, if desired, with salt and ground black pepper.
  • 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.
  • 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.