In a large skillet over medium-high heat, add a couple of tablespoons of olive oil. Once the oil is shimmering, carefully place the chuck steaks in the skillet. Brown each side for about 4-5 minutes until they develop a rich, golden color. Remove the steaks from the skillet and set them aside on a plate while you prepare the sauce.

Using the same skillet, reduce the heat to medium and add the sliced onion and minced garlic. Sauté for 3-5 minutes until the onions become translucent and the garlic is fragrant, stirring frequently to avoid burning.

If you’re using hot cherry peppers, add them to the onions and garlic in the skillet along with the tomato paste. Cook for an additional minute, stirring to combine everything well.

Pour in the canned peeled plum tomatoes, scraping the bottom of the skillet to release any browned bits for extra flavor. Add the bay leaf, oregano, salt, and dried basil. Stir well and bring the mixture to a gentle boil.

Gently return the browned steak to the skillet, nestling it into the simmering sauce. Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 1.5 hours.

After cooking, remove the bay leaf and check the steak for tenderness. Serve the rich Steak Pizzaiola over a bed of pasta, polenta, or alongside crusty bread.