Steak Pizzaiola Recipe

If you’ve ever wished for a steak dish that pairs the hearty satisfaction of a well-cooked cut with a vibrant, comforting sauce, then you’re going to adore this Steak Pizzaiola Recipe. It’s an Italian-inspired classic that somehow manages to be rustic and elegant all at once, combining tender sirloin or ribeye steaks with a robust tomato sauce infused with garlic, oregano, and basil. Every bite bursts with flavor, from the garlicky, slightly spicy sauce to the tender, juicy steak soaking up those rich Mediterranean notes. Whether you’re cooking for a simple weeknight dinner or impressing guests, this dish feels like a warm hug on a plate.

Ingredients You’ll Need

For this Steak Pizzaiola Recipe, the ingredients are straightforward but each plays a crucial role in building depth and character. From the quality of the steak to the punch of the fresh basil, every element enhances the flavor, texture, or color in a meaningful way.

• 1 ½ pounds boneless sirloin or ribeye steaks: Choose well-marbled cuts for tenderness and flavor.
• 1 teaspoon salt: Essential for seasoning and bringing out the natural flavors of the steak.
• 1/2 teaspoon black pepper: Adds just the right amount of heat to complement the tomatoes.
• 2 tablespoons olive oil: For searing the steaks and sautéing the aromatics, imparting richness.
• 1 small onion, thinly sliced: Softens and sweetens the sauce base with a subtle crunch.
• 3 cloves garlic, minced: Infuses the sauce with its unmistakable bold aroma and flavor.
• 1 teaspoon dried oregano: Adds earthy Mediterranean depth to the sauce.
• 1/2 teaspoon red pepper flakes (optional): A touch of spice that wakes up the palate.
• 1/2 cup dry white wine: Perfect for deglazing the pan and adding tangy complexity.
• 1 (28-ounce) can crushed tomatoes: Forms the luscious, vibrant tomato base.
• 1/4 cup chopped fresh basil or 1 teaspoon dried basil: Provides bright herbal notes for freshness.
• 1 tablespoon capers (optional): Adds a briny pop that balances the sauce beautifully.
• Fresh parsley for garnish: A final touch of color and a mild herby lift.

How to Make Steak Pizzaiola Recipe

Step 1: Season and Sear the Steaks

Start by seasoning your steaks generously with salt and black pepper on both sides. This simple step is crucial because it creates a flavorful crust when seared. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the steaks. Sear them for 2 to 3 minutes on each side just until browned—you want that caramelized exterior, but the steaks should not be cooked through yet. Once golden, transfer them to a clean plate and set aside as we build the sauce.

Step 2: Develop the Sauce Base

Lower the heat to medium and toss in the thinly sliced onions. Let them cook gently for about 4 to 5 minutes until they’re wonderfully soft and slightly transparent. Next, add the minced garlic, dried oregano, and red pepper flakes, stirring everything for about 30 seconds so the garlic becomes fragrant but not burnt. This fragrant foundation is what makes the sauce truly irresistible.

Step 3: Deglaze and Add Tomatoes

Pour in the dry white wine, using a wooden spoon to scrape up all those flavorful brown bits stuck to the pan—this step is what truly elevates the sauce’s complexity. Allow the wine to simmer for two minutes, reducing slightly. Then, stir in the crushed tomatoes along with the fresh or dried basil. If you’re using capers, toss them in now for a subtle salty zing. This tomato mixture will become the rich, tangy heart of the dish.

Step 4: Simmer the Steaks in the Sauce

Nestle the seared steaks back into the skillet, making sure they are well covered by the saucy goodness. Cover the skillet and reduce the heat to low. Let everything simmer gently for 15 to 20 minutes. This slow simmer lets the steaks finish cooking while soaking in intense flavors and becoming tender enough to slice with ease. It’s pure magic in the making.

How to Serve Steak Pizzaiola Recipe

Garnishes

A sprinkle of fresh parsley adds a burst of color and a mild herbaceous note that brightens the dish. It’s the perfect finishing flourish that makes this rustic Italian meal feel restaurant-worthy. You can also consider a light drizzle of extra virgin olive oil for an added layer of silkiness.

Side Dishes

This Steak Pizzaiola Recipe pairs beautifully with a variety of sides. Classic mashed potatoes soak up the tomato sauce wonderfully, while pasta like spaghetti or pappardelle echoes the Italian roots of the dish. A crusty baguette or ciabatta also works like a charm for sopping up every last bit of the savory sauce—trust me, you won’t want to waste a single drop.

Creative Ways to Present

For a special touch, serve the steaks sliced thinly over a bed of creamy polenta, letting the sauce pool around it for truly indulgent comfort food vibes. Another idea is plating the whole steak atop a vibrant arugula salad dressed in lemon and olive oil, offering a fresh, peppery contrast to the rich sauce. Either way, the presentation is sure to wow your guests and bring smiles all around.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Steak Pizzaiola Recipe should be stored in an airtight container in the refrigerator within two hours of cooking. The sauce helps keep the steak moist, and flavors often deepen overnight, making the next day’s meal even better. Consume within 3 to 4 days for best quality and safety.

Freezing

If you want to freeze leftovers, allow the steak and sauce to cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating to maintain texture and flavor.

Reheating

Reheat gently on the stovetop over low heat or in the microwave at medium power to avoid drying out the steak. Adding a splash of water or more olive oil to loosen the sauce can help maintain its luscious texture. Stir occasionally until heated through, and enjoy as if freshly made.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! While sirloin or ribeye is ideal for their tenderness and flavor, tougher cuts like chuck or round can be used as well. Just plan on simmering the sauce and steaks a bit longer to ensure the meat becomes tender.

Is there a substitute for white wine in the sauce?

If you prefer not to use white wine, you can substitute with beef broth or a splash of white grape juice mixed with a little vinegar. This will still help deglaze the pan and add acidity to balance the tomatoes.

Can I add other vegetables to the Steak Pizzaiola Recipe?

Definitely. Sliced bell peppers, mushrooms, or even olives can be great additions that introduce extra texture and layers of flavor. Add them along with the onions so they cook down nicely.

How spicy is this dish with red pepper flakes?

The red pepper flakes provide a gentle warmth rather than intense heat. You can adjust the quantity or leave them out entirely depending on your spice preference.

What’s the best way to serve leftovers?

Leftover Steak Pizzaiola is delicious served cold over a salad or reheated and paired with fresh crusty bread. It also makes a fantastic filling for sandwiches or wraps for a quick lunch option.

Final Thoughts

There’s something truly special about the way this Steak Pizzaiola Recipe brings together simple ingredients to create a dish bursting with Italian charm and comforting flavors. Whether it’s the seared steak absorbing that rich tomato sauce or the aromatic herbs dancing on your taste buds, every bite feels like a celebration. I can’t recommend enough giving this recipe a try—it’s destined to become one of your favorite go-to meals that feels both effortless and impressively delicious.

Steak Pizzaiola Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 50 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Steak Pizzaiola is a classic Italian dish featuring tender seared steaks simmered in a flavorful tomato sauce infused with garlic, oregano, and white wine. This stovetop recipe combines juicy sirloin or ribeye steaks with a rich, aromatic sauce made from crushed tomatoes, fresh basil, and optional capers, creating a hearty main course perfect for serving with pasta, mashed potatoes, or crusty bread.

---

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 1 ½ pounds boneless sirloin or ribeye steaks
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Sauce

• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• ¼ cup chopped fresh basil or 1 teaspoon dried basil
• 1 tablespoon capers (optional)

Garnish

• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season the steaks: Sprinkle both sides of the steaks evenly with salt and black pepper to enhance flavor before cooking.
2. Sear the steaks: Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 2–3 minutes per side until browned on the outside but not fully cooked through. Remove steaks from skillet and set aside on a plate.
3. Sauté the aromatics: Lower the heat to medium and add sliced onion to the same skillet. Cook for 4–5 minutes until softened. Add minced garlic, dried oregano, and red pepper flakes (if using), stirring for 30 seconds until fragrant.
4. Deglaze the pan: Pour in the dry white wine and simmer for about 2 minutes, scraping the bottom of the skillet to release any browned bits.
5. Add tomato sauce and basil: Stir in the crushed tomatoes and basil. If using, add capers to the sauce.
6. Simmer with steaks: Nestle the seared steaks back into the sauce. Cover the skillet and let it simmer on low heat for 15–20 minutes, or until steaks are tender and cooked to your liking.
7. Garnish and serve: Sprinkle fresh parsley over the dish before serving. Serve hot alongside pasta, mashed potatoes, or crusty bread.

Notes

• You can substitute tougher cuts like chuck or round steak, but increase simmer time to tenderize the meat.
• For extra texture and flavor, add sliced bell peppers or mushrooms to the sauce.
• This dish tastes even better the next day as the flavors have more time to meld.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian