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This Crockpot Steak Italiano is an easy and healthy recipe your whole family will love!

Crockpot Steak Italiano MarinaraMy favorite way to cook is to use up all of the random ingredients in our refrigerator/freezer/pantry. Our family has created a lot of great recipes using this method. We always manage to make something out of nothing!

We recently had several rounds of house guests. We depleted our freezer meals, ordered pizzas and had many nights of munchie foods…there’s nothing like olives & cheese! Once everyone left, our house settled, and we got back into our normal routine, I realized our pickins’ were slim! My next round of freezer meals were scheduled for later in the week, so I decided to see what I could come up with for dinner without going to the grocery store.

The result…perfection! This Healthy Steak Italiano Marinara is so easy and so delicious. The steak literally melts in your mouth. The flavors are so simple, yet so good! The best part, it can be eaten several ways. The first night, we ate it on leftover mashed potatoes. The next day, the boys had it over pasta for lunch. This is definitely a new favorite in our house. I hope it will be in yours too!

Crockpot Steak Italiano Marinara

Easy and Healthy Crockpot Steak Italiano Marinara

Yields 6 serving

Ingredients

  • 2 pounds boneless sirloin tip steak, cubed
  • 1 small yellow onion, diced (one cup)
  • 2oz fresh baby spinach
  • 4 cloves garlic, minced
  • 28oz can crushed tomatoes*
  • 1 tablespoon Italian seasoning
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes

*Tip: If making fresh, pour half of crushed tomatoes into crockpot and then stir seasonings into remaining crushed tomatoes in can.  Then, pour into crockpot.  It will save you from having to mix the sauce in a bowl that you have to wash!

Directions

  1. Combine all ingredients in crockpot.
  2. Cover and cook on “low” for 6-8 hours.

To Freeze

Label your freezer bag. Add all ingredients to bag. Remove as much air as possible, seal, and lay flat in your freezer for up to three months. When ready to cook, thaw overnight in refrigerator.  Pour the contents of freezer bag into crockpot and cook on “low” setting for 6-8 hours.

Serve over egg noodles or zucchini “noodles” with a fresh garden salad.


Jill Petrush Rogers is an artist and former bookbuyer/seller. Jill recently moved back to her hometown of Pittsburgh, PA with her husband, Tom, and their two energy-filled boys. Jill loves to channel her creativity by coming up with recipes as a contributing writer for New Leaf Wellness.

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Noreen
Noreen
5 years ago

Hi! What do you think of other cuts of meat with this? I have a London broil in the freezer, and I’ve never been able to make one that was tender. Thanks!

Kelly McNelis
Admin
5 years ago
Reply to  Noreen

I’m not sure. I am really, really, REALLY picky about cuts of meat. The beef in this recipe turns out so tender that it melts in your mouth – delicious! I don’t normally buy London broil, so I’d be nervous to recommend it. If you try it please report back though!

Noreen Ridings
Noreen Ridings
5 years ago
Reply to  Kelly McNelis

Yep, it’s kind of tough and a bit dry. But, I managed to forget to cube the meat, lol, so that may have helped!

CJ
CJ
5 years ago
Reply to  Noreen

You could use shoe leather and it would probably be tasty and tender!! The long cooking time in the crock with the acidity of the tomatoes should tenderize the meat completely. I’ve never had tough meat from the crock if cooked with an acid like this. It’s very forgiving for those iffy kind of cuts.

Kati
Kati
4 years ago
Reply to  Noreen

London broil is sirloin.

Claudia
Claudia
3 years ago
Reply to  Noreen

With London Broil, marinate in Itailan Dressing, it will help making it tender. I even wrap in foil and leave some in the foil and grill over low heat. Also, remember to cut across the grain.

Ashlyn
Ashlyn
3 months ago
Reply to  Noreen

I cooked mine for 25 minutes and then did a natural release for 15 and didn’t have any problems.

Gina
5 years ago

Yum! Had some tough steaks to use up….I knew the crockpot could work it’s wonders on them, but didn’t want to go with the typical winter stew. This fit the bill for a July day just right! Oh, and no one even noticed the spinach….muhahahaha!

Kelly McNelis
Admin
5 years ago
Reply to  Gina

Hahaha. Great job, Gina.

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[…] also snuck spinach into New Leaf Wellness’ Crockpot Steak Italiano Marinara.  Actually, it was called for in this recipe, so I wasn’t that sneaky.  The point is, no one […]

Katie Romero
Katie Romero
5 years ago

I never come back to blogs to comment – ever. But I just made this for dinner tonight, instead of zucchini I’m serving it over spiralized sweet potatoes. i genuinely think this is my new favorite meal, I am picky and like loads of flavor, so I added a bit more seasonings and a bit more salt (I had 3lbs of meat instead of 2lbs) and it turned out so perfect and tender! Thank you for sharing it!

Kelly McNelis
Admin
5 years ago
Reply to  Katie Romero

Yay! Thanks so much for taking the time to comment, Katie.

Sg
Sg
5 years ago

Making this now but ran out of Italian seasoning. Help! I have all other spices- what can I sub?
Thanks!

Kelly McNelis
Admin
5 years ago
Reply to  Sg

My favorite sub for Italian seasoning is equal parts basil, oregano, and thyme.

trackback

[…] Easy and Healthy Crock Pot Steak Italiano by New Leaf […]

Kat
Kat
1 year ago

Should I sauté the steak prior to freezing it or just cube it raw and throw it in the bag?

Thomas Helen
Admin
8 months ago
Reply to  Kat

Just cube and put it in the bag, no pre-cooking necessary!