Steak Pizzaiola Recipe
Steak Pizzaiola is that glorious marriage of juicy seared steak and zesty, garlicky tomato sauce, all simmered together until the kitchen smells like a sun-drenched Italian trattoria. This recipe is the ultimate comfort food for anyone who loves bold flavors without fussing over complicated steps. Whether you’re in the mood for a quick weeknight dinner or want to impress guests with a classic Italian favorite, Steak Pizzaiola never disappoints. The combination of tender steak, punchy sauce, and plenty of fresh basil or parsley makes every bite unforgettable.
Ingredients You’ll Need
Ingredients You’ll Need
This dish shines with just a handful of pantry staples and fresh ingredients, each bringing its own magic to the pan. Every element, from good-quality steak to aromatic garlic, plays a role in building vibrant flavors and creating that signature, colorful sauce.
- Sirloin or Flank Steak: Opt for 1 ½ lbs, sliced into 1/2-inch pieces; these cuts stay tender and juicy after a quick simmer in the sauce.
- Olive Oil: Use 2 tablespoons to sear the meat and sauté your vegetables for a rich, silky base.
- Onion: One small onion (thinly sliced) brings a sweetness that balances the tomatoes and steak.
- Garlic: Four cloves, minced, are the heart of that classic pizzaiola aroma and depth.
- Crushed Tomatoes: One 14.5 oz can creates the bulk of your sauce—choose a brand with no added sugar for the freshest taste.
- Dried Oregano: One teaspoon adds herbal brightness and a familiar Italian flavor.
- Red Pepper Flakes: Just 1/2 teaspoon (optional) for a whisper of heat—skip or dial back if you want it milder.
- Salt and Black Pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper, the essential duo for seasoning every step.
- Dry Red Wine: 1/4 cup (optional) deepens the sauce’s richness—use a wine you’d enjoy sipping.
- Fresh Basil or Parsley: 1/4 cup chopped for a pop of freshness and color at the very end.
- Grated Parmesan: A final shower (optional) to lend a nutty, salty finish to every serving.
How to Make Steak Pizzaiola
Step 1: Sear the Steak
Start by heating your olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the steak slices in batches, making sure not to crowd the pan. Sear each piece for just 1–2 minutes per side—it’s all about getting a beautiful crust while keeping the inside juicy since it will finish cooking in the sauce.
Step 2: Sauté the Aromatics
Reduce the heat to medium, then toss in your thinly sliced onion. Let it soften for 3–4 minutes, scraping up any browned bits from the steak. Add the minced garlic and cook for another 30 seconds, just until fragrant. This step infuses your pan with that unbeatable base flavor, setting the stage for a standout Steak Pizzaiola sauce.
Step 3: Build the Sauce
Pour in your crushed tomatoes, oregano, red pepper flakes, salt, black pepper, and red wine if using. Stir everything together, then let the sauce simmer for 8–10 minutes. As it bubbles away, the flavors meld and reduce into a robust, slightly thickened sauce—perfect for steak to soak up.
Step 4: Simmer the Steak
Nestle the seared steak pieces back into the skillet, spooning a little sauce over each one. Cover the pan and let everything simmer for 5–7 minutes, just until the steak is tender and cooked through but still juicy. This perfectly timed simmer is what makes Steak Pizzaiola so irresistibly tender and flavorful.
Step 5: Finish and Serve
Turn off the heat and scatter your chopped fresh basil or parsley over the top. If you love a cheesy kick, add a generous sprinkle of grated Parmesan. Serve the Steak Pizzaiola piping hot, making sure to ladle extra sauce over each portion.
How to Serve Steak Pizzaiola
Garnishes
A shower of freshly chopped herbs—basil or parsley—is the quickest way to add brightness and visual appeal. Don’t skip the Parmesan if you crave that nutty, savory finish. A drizzle of your best olive oil over the top just before serving can also add a silky, peppery roundness to the Steak Pizzaiola.
Side Dishes
Steak Pizzaiola begs to be paired with something that sops up all that garlicky tomato sauce. Think buttered pasta (spaghetti or penne), creamy polenta, or hunks of crusty Italian bread. For something lighter, roast or steam up some green vegetables, or toss together a peppery arugula salad.
Creative Ways to Present
Bring out individual cast iron skillets for a dramatic, restaurant-style presentation. Or, layer the steak and sauce over toasted crostini for a fun appetizer twist. For cozy family dinners, serve straight from the skillet at the center of the table and let everyone dig in—there’s something special and communal about Steak Pizzaiola served family-style.
Make Ahead and Storage
Storing Leftovers
Let any leftover Steak Pizzaiola cool to room temperature, then transfer to an airtight container. It’ll keep well in the refrigerator for up to 3 days, and the flavors will develop even more over time—making tomorrow’s lunch just as exciting.
Freezing
Pack cooled Steak Pizzaiola in freezer-safe containers, making sure the pieces are submerged in some sauce to prevent freezer burn. It will keep for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Warm Steak Pizzaiola gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much in the fridge. Alternatively, microwave individual portions in short bursts, stirring in between to ensure even heating without drying out the meat.
FAQs
Can I use a different cut of steak for Steak Pizzaiola?
Absolutely! While sirloin and flank steak are traditional for Steak Pizzaiola, ribeye, chuck steak, or even thinly sliced NY strip all work beautifully. Just be sure to adjust the simmering time if using a thicker or tougher cut—cook until the steak is fork-tender.
Is the red wine necessary in the recipe?
Not at all. While a splash of red wine adds lovely depth to the sauce, you can simply skip it or substitute with beef broth for a different layer of savory flavor. The dish will still capture the delicious heart of classic Steak Pizzaiola.
How spicy does Steak Pizzaiola get with red pepper flakes?
The 1/2 teaspoon of red pepper flakes provides gentle heat that lingers in the background without overwhelming the other flavors. If you prefer a milder sauce, just reduce the amount or leave it out. You can also set extra flakes on the table so spice-lovers can customize their plate.
Can I make Steak Pizzaiola ahead of time?
Definitely! The flavors of Steak Pizzaiola actually intensify after a night in the fridge, making it perfect for prepping in advance. Gently reheat before serving, and sprinkle with fresh herbs to revive its vibrant character.
What are the best sides for Steak Pizzaiola?
You really can’t go wrong with pasta, polenta, or warm crusty bread—they soak up the extraordinary sauce perfectly. For a veggie-forward meal, pair with grilled zucchini, steamed broccoli, or a crunchy salad. Anything that complements the robust flavors will work wonders.
Final Thoughts
Give Steak Pizzaiola a spot on your table and let its bold, saucy charm sweep you away to Italy, no passport required. Once you experience that luscious combination of steak and tomato sauce, you’ll want to make this dish again and again—whether for a weeknight dinner or a special feast. Enjoy every hearty, delicious bite!
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Steak Pizzaiola Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Steak Pizzaiola is a classic Italian dish featuring tender slices of steak cooked in a flavorful tomato-based sauce. This hearty and savory meal is perfect for a cozy dinner at home.
Ingredients
Steak:
- 1 ½ lbs sirloin or flank steak (sliced into 1/2-inch thick pieces)
Sauce:
- 2 tablespoons olive oil
- 1 small onion (thinly sliced)
- 4 garlic cloves (minced)
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry red wine (optional)
- 1/4 cup fresh basil or parsley (chopped)
- grated Parmesan for serving (optional)
Instructions
- Heat olive oil: In a large skillet over medium-high heat, sear steak slices for 1–2 minutes per side until browned but not fully cooked. Transfer to a plate.
- Cook onion and garlic: Reduce heat to medium, add sliced onion, cook for 3–4 minutes until soft. Add garlic, cook for another 30 seconds.
- Add sauce ingredients: Stir in crushed tomatoes, oregano, red pepper flakes, salt, black pepper, and wine if using. Simmer for 8–10 minutes.
- Simmer with steak: Return the steak to the skillet, cover, and simmer for another 5–7 minutes until tender.
- Garnish and serve: Garnish with herbs and Parmesan. Serve hot over pasta, polenta, or bread.
Notes
- For extra flavor, marinate the steak in olive oil, garlic, and herbs before cooking.
- Flank or sirloin works best, but ribeye or chuck steak can also be used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg
