Steak Pizzaola with The Works

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1 24 ounce to 2 pound piece porterhouse or rib-eye steak

Salt and pepper

3 tablespoons extra-virgin olive oil, 3 turns of the pan

4 cloves garlic, crushed away from the skins

1 teaspoon crushed red pepper flakes

12 mushrooms, sliced

1 small onion, sliced

1 green bell pepper, seeded and sliced

1/3 stick pepperoni, casing removed, then chopped, optional

1/2 cup dry red wine, eyeball it

1 (28-ounce) can crushed tomatoes

1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves

1/4 cup grated cheese, Parmigiano or Romano