There is absolutely no shortage of fantastic meals dreamed up by the biggest names in the entertainment industry. From Elton John’s classic cheese and tomato sandwich to Paul McCartney’s unusual hummus-marmite-pickle bagel, there is a virtually endless assortment of celebrity-inspired recipes to test out in your home kitchen.
However, one of the greatest culinary secrets from the golden era of Hollywood is the supposed go-to order of the “King of Cool” himself, Dean Martin. The legendary Rat Pack singer was known for his lifelong love of home-cooked Italian cuisine, and his rumored favorite sandwich is surprisingly easy to recreate at home.
The History of Carne alla Pizzaiola
According to Las Vegas lore, Martin frequently requested a hearty sandwich version of a dish known as Carne alla Pizzaiola whenever he performed on the Strip throughout the late 1940s and 1950s. Originating in Naples, Pizzaiola roughly translates to “meat in pizza style.” It traditionally consists of a steak filet simmered slowly in a zesty tomato, garlic, onion, and bell pepper sauce. It was such a comforting, flavorful Italian-American staple that it was apparently a heavy favorite of fellow crooner Frank Sinatra, too.
The Science of the Pan Sauce
Traditionally, the steak and its rich tomato sauce are served plated over pasta or rice. However, Martin preferred his smothered in melted Provolone cheese and wedged between two thick pieces of bread.
To achieve the ultimate depth of flavor for this sandwich, the technique relies on the Maillard reaction. By searing the steak in the pan first and then cooking the onions and peppers in the residual beef fat, you build an incredibly savory foundation. When you pour in the canned tomatoes, the acidic liquid deglazes the pan, lifting all those caramelized, browned bits of steak into the sauce for a truly restaurant-quality finish!
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Dean Martin’s Alleged Favorite Sandwich: The Steak Pizzaiola
1 large
servings10
minutes26
minutes380
kcalIngredients
The Steak:
2 pieces thin-cut steak (sirloin, round, or skirt steak)
1 tbsp olive oil
Kosher salt and freshly ground black pepper, to taste
The Pizzaiola Sauce:
1/2 cup white onion, diced
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1 (14.5-ounce) can chopped tomatoes
The Sandwich Build:
2 pieces thick-cut crusty bread (like Italian or sourdough)
2 to 4 slices provolone cheese
Directions
- Sear the Steak: Generously season both sides of the thin-cut steak pieces with kosher salt and black pepper. Heat the olive oil in a skillet over medium-high heat. After about three minutes, add your steak to the hot oil. Cook evenly for 2 to 3 minutes per side, or until they reach your desired level of doneness. Remove the steak from the pan and set aside.
- Sauté the Aromatics: Reduce the stovetop heat to medium. To the same pan (do not wipe it out!), add the diced onions and chopped green peppers. Cook until the vegetables begin to soften and pick up the browned bits from the beef, about 4 to 5 minutes.
- Build the Sauce: Add the minced garlic and the can of chopped tomatoes (including their juices) to the skillet. Stir well to combine.
- Simmer: Return your cooked steak pieces to the pan, nestling them deep into the tomato sauce so they are fully covered. Reduce the heat to low and let the mixture simmer gently for 5 to 10 minutes, stirring occasionally.
- Assemble the Sandwich: Carefully transfer the steak pieces, along with a generous scoop of the peppers, onions, and sauce, onto the bottom piece of your thick-cut bread. Layer the provolone cheese slices evenly over the hot, saucy meat.
- Melt and Serve: If you have a kitchen torch handy, use it to quickly blister and melt the provolone cheese. Otherwise, simply place the top piece of bread on the sandwich and let the residual heat of the steak melt the cheese. Cut the sandwich in half, serve warm, and sing That’s Amore!
