plate of cut steak
Photography, Stacey Brandford

One-Pot Steak and Beans Pizzaiola

A one-pot marvel perfect for dinner parties.

Don’t let what looks like a long list of ingredients dissuade you here – most of them are pantry staples. It’s the kind of recipe you’ll want in your back pocket for a last-minute dinner party. Serve with crusty sourdough or Italian-American-style garlic bread for mopping up the sauce.

A cast iron pot with steak, beans and leafy greens on a purple countertop

One-Pot Steak and Beans Pizzaiola

A surprisingly easy recipe for one-pot rib steak and cannellini beans, perfect for a dinner party.
Course Main Course
Cuisine Italian
Servings 4


  • 1 bone-in rib steak 500 g/1¼ inches thick
  • tsp salt divided
  • ½ tsp coarse ground black pepper
  • 3 tbsp olive oil divided
  • 5 cloves garlic thinly sliced
  • ¼ tsp hot pepper flakes
  • ½ cup dry white wine
  • 1 796 mL can tomatoes
  • ½ tsp dried oregano
  • 2 398 mL cans cannellini beans drained and rinsed

To Serve

  • 6 cups baby arugula
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ½ cup finely grated Parmigiano Reggiano


  • Sprinkle steak with ¾ tsp salt and the pepper. In large, heavy skillet, heat 1 tbsp of the olive oil over medium-high until shimmering. Add steak and cook until instant-read thermometer inserted in centre reads 145°F for medium-rare, about 4 minutes per side. Transfer to cutting board; tent with foil.
  • Immediately reduce heat to medium; add remaining oil and garlic and fry, stirring, until light golden, about 1 minute. Sprinkle in hot pepper flakes and cook until colour changes from red to burgundy, about 10 to 20 seconds. Stir in wine; cook and reduce by half.
  • Meanwhile, add tomatoes and juices to a bowl; using hands, crush tomatoes into chunks. Add ½ cup water into can and swirl before adding to tomato bowl. Carefully add tomato mixture into pan and stir in the remaining salt, oregano and cannellini beans. Bring to a low boil and cook for 10 minutes.
  • To serve, toss arugula with oil, lemon juice and salt in a large bowl. Cut steak into ½-inch thick slices. Keep snugly together and place over tomato and bean mixture. Arrange the arugula salad beside the steak and top with parmesan.
  • Serve family-style – in the pan with four shallow bowls – allowing diners to help themselves.
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