Source: dLife

New York strip steak topped with classic pizza toppings.

Servings

0.5 tsp kosher salt
0.5 tsp ground cayenne (red pepper)
1 lb Beef, porterhouse steak, lean, raw, 1/4" trim
2 tbsp olive oil , divided
1 medium red bell peppers , thinly sliced
1 medium fresh bell peppers , thinly sliced (yellow)
0.5 medium onions , chopped
2 tbsp garlic cloves, chopped , minced
5 roma tomatoes , seeded and finely chopped
4 oz fresh mushroom slices
0.67 cup Wine, red, Lemberger, 5 fl ounce serving (or beef broth)
1 tsp hot red pepper flakes
0.33 cup fresh basil , chopped

1 Sprinkle salt and pepper over the steak and rub with 1 tablespoon olive oil.
2 Brown steak on both sides in a lightly greased skillet over high heat for 5 minutes. Remove and cover with foil.
3 Sauté the peppers, onions, garlic, and remaining 1 tablespoon olive oil over medium heat for 5 minutes or until tender. Add the tomatoes, mushrooms, wine, and red pepper and bring to a boil. Simmer for 5 minutes. Add the steaks and cook for about five minutes more. Stir in the basil and stir immediately.

Make sure to sauté the vegetables for maximum flavor. Remember to make sure the pan and olive oil are hot before adding the vegetables so that they make a sizzling sound when they hit the pan.