Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.

Carefully add 3 lbs of chuck steak to the skillet and sear for 4-5 minutes on each side until golden-brown.

In the same skillet, add the sliced onion and minced garlic; cook for about 5 minutes until translucent.

If using, add optional hot cherry peppers and 2 tablespoons of tomato paste; stir for 1 minute.

Pour in the 28 oz can of peeled plum tomatoes, bay leaf, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon dried basil; bring to a boil.

Return the browned steak to the skillet, cover, and reduce heat to low; simmer for 1.5 hours.

Once tender, taste the sauce and adjust seasoning if needed; remove bay leaf and serve over pasta or with crusty bread.