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Imagine juicy, tender steak simmered in a rich tomato sauce that’s bursting with the flavors of fresh herbs, garlic, and peppers. Sound amazing? That’s what Steak Pizzaiola is all about.
Steak Pizzaiola is a classic dish with Italian roots, and it feels both comforting and a little fancy at the same time.
This dish has an “old school” charm that makes you think of a cozy Italian home kitchen.
By the time it’s done, even these tougher cuts turn fall-apart tender, perfect for a great meal any day. It’s basically “pizza style” steak, and who can say no to pizza flavors with steak?
This recipe doesn’t break the bank! With simple ingredients like tomato sauce, tomato paste, and a special blend of seasonings, you can get that juicy backyard-grilled taste without firing up a grill.
Just grab a large skillet or cast iron skillet, add a little olive oil, and let medium heat and some marinara sauce magic do the trick.
Whether you’re cooking for a crowd, serving it over pasta, or making steak pizzaiola sandwich leftovers the next day, this dish will impress even the pickiest eaters.
Let’s explore how to make Steak Pizzaiola, understand why it works, and learn fun ways to customize it!
Some of our other favorite STEAK RECIPES we have on our site include: Homemade Steak Pasta Alfredo Recipe, Easy Slow Cooker Mississippi Steak Bites Recipe, and The BEST Slow Cooker Steak Bites (Easy Recipe!).
WHY THIS RECIPE WORKS:
- Simple but Tasty: It uses simple ingredients like fresh tomatoes, olive oil, and basic spices, so you get big flavor with minimal cost.
- Versatile Cooking Method: This cooking method can turn even an inexpensive cut of meat like chuck roast or round steak into a tender steak dish bursting with flavor.
- Pizza-Style Sauce: By mixing tomato sauce, tomato paste, and Italian seasoning, you get a “pizza style” flavor that pairs beautifully with the tender meat.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Boneless thin-sliced ribeye steaks
- Olive oil
- White wine
- Salt
- Black pepper
- Onion
- Red bell pepper
- Garlic cloves
- Red pepper flakes
- Sundried tomatoes
- Tomato paste
- Tomato sauce or puree
- Fresh basil
- Dried oregano
HOW TO MAKE STEAK PIZZAIOLA:
- Season steak with salt and pepper on both sides.
- Sear them in a skillet with 1 tablespoon of the olive oil, just until browned. Make sure your pan is hot before adding the steaks to achieve a nice crust. A quick sear on each side (about 2 minutes) is usually enough since the steak will finish cooking in the sauce. Set them aside.
- Add the remaining olive oil and sauté the onion and red bell pepper until softened. Add garlic and stir for a minute until fragrant.
- Pour the wine and stir until it evaporates. When adding the white wine, scrape the bottom of the pan to incorporate the caramelized bits left from searing the steak. This adds extra depth to the sauce.
- Add tomato sauce, sundried tomatoes, tomato paste, basil, oregano, pepper flakes, and salt.
- Stir and simmer for 15 minutes.
- Reincorporate seared steaks and simmer until the meat is tender and done.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF STEAK IS THE BEST TO USE?
You can use rib eye, strip steak, flank steak, or even a bone-in chuck steak.
If you want a more tender cut, choose a better quality steak, but if you don’t mind a long time simmer to get that fall-apart tender texture, a cheap cut of meat works too.
Different cuts of beef give you different flavors and textures, so feel free to experiment.
WHAT TO SERVE THIS WITH?
Serve it with pasta, polenta, mashed potatoes, or crusty bread for soaking up that pizzaiola sauce.
It’s also amazing with nice crusty bread for a steak pizzaiola sandwich.
Adding a side salad or some fresh herbs on top is a great way to round out the meal.
ANY ADDITIONS?
There is just soooo much flavor in this steak dish.
It’s one of those meals I could see myself eating every week.
- Green Bell Peppers: Swap red peppers with green bell peppers for a different color and taste.
- Cherry Tomatoes: Add halved cherry tomatoes for extra fresh tomato flavor.
- Italian Seasoning: A bit more dried Italian seasoning can boost the marinara sauce vibe.
- Capers: Add a salty pop by tossing in a handful of capers.
- Mushrooms: Sauté some mushrooms for a hearty addition.
- Red Wine: Replace white wine with red wine for a deeper flavor.
- Crushed Tomatoes or Plum Tomatoes: Use crushed tomatoes or plum tomatoes for added texture in the sauce.
- Fresh Herbs: Extra fresh basil or parsley on top for brightness.
ANY SUBSTITUTIONS?
You know it! I’ve always got some options for you.
- Dry White Wine: Use chicken broth if you’re avoiding alcohol.
- Olive Oil: Any neutral oil like avocado oil works, but keep extra virgin olive oil for best flavor.
- Sundried Tomatoes: If you don’t have sundried tomatoes, try leftover pizza sauce or even canned crushed tomatoes.
- Fresh Basil: In a pinch, dried basil works, though fresh herbs yield the best flavor.
- Onion: Try shallots or green onions if you’re out of regular onions.
HOW TO STORE:
Refrigerator: Let it cool to room temperature, then store in an airtight container for up to 3 days.
Reheat over medium-low heat until warmed through.
Freezer: Freeze leftovers in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge and reheat gently, maybe adding a splash of water or broth if the sauce seems too thick.
DANA’S TIPS AND TRICKS:
- Pat Dry Steak: Make sure your steak is at room temperature and pat it dry with a paper towel to help it sear better.
- Brown Bits = Flavor: When you sear the steak, the brown bits left in the large skillet or frying pan are flavor gold! Deglaze with wine or broth to pick them up.
- Slow Cooking Process: Letting the sauce simmer at a low simmer helps tenderize tougher cuts. The longer, the more tender.
- Cut Steak into Smaller Pieces: If you have a tougher cut of meat, cutting it into smaller pieces before simmering helps it get fork tender.
- Use a Cast Iron or Dutch Oven: A cast iron skillet or dutch oven holds heat well, helping the sauce thicken and the steak become mouth tender.
- Taste as You Go: Always taste and adjust tsp salt or black pepper levels to suit your taste.
Steak Pizzaiola is more than just another Italian recipe; it’s a classic example of food done right—simple but deeply flavorful, a great recipe to keep in your rotation.
Give it a try, have fun experimenting with different ways to serve it, and buon appetito!
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Steak Pizzaiola
Ingredients
- 4 – 8 ounce thin sliced ribeye steaks
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 4 garlic cloves chopped
- ½ cup white wine
- 28 ounce can tomato sauce or tomato puree
- ⅓ cup sundried tomatoes chopped
- 2 tablespoons tomato paste
- 2 tablespoons fresh basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- Season steak with salt and pepper on both sides.4 – 8 ounce thin sliced ribeye steaks, ½ teaspoon salt, ½ teaspoon black pepper
- Sear them in a skillet with 1 tablespoon of the olive oil, just until browned. Make sure your pan is hot before adding the steaks to achieve a nice crust. A quick sear on each side (about 2 minutes) is usually enough since the steak will finish cooking in the sauce. Set them aside.2 tablespoons olive oil
- Add the remaining olive oil and sauté the onion and red bell pepper until softened. Add garlic and stir for a minute until fragrant.1 yellow onion, 1 red bell pepper, 4 garlic cloves
- Pour the wine and stir until it evaporates. When adding the white wine, scrape the bottom of the pan to incorporate the caramelized bits left from searing the steak. This adds extra depth to the sauce.½ cup white wine
- Add tomato sauce, sundried tomatoes, tomato paste, basil, oregano, pepper flakes, and salt.28 ounce can tomato sauce or tomato puree, ⅓ cup sundried tomatoes, 2 tablespoons tomato paste, 2 tablespoons fresh basil, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon salt
- Stir and simmer for 15 minutes.
- Reincorporate seared steaks and simmer until the meat is tender and done.
Notes
- Make sure your steak is at room temperature and pat it dry with a paper towel to help it sear better.
- When you sear the steak, the brown bits left in the large skillet or frying pan are flavor gold! Deglaze with wine or broth to pick them up.
- Letting the sauce simmer at a low simmer helps tenderize tougher cuts. The longer, the more tender.
- If you have a tougher cut of meat, cutting it into smaller pieces before simmering helps it get fork tender.
- A cast iron skillet or Dutch oven holds heat well, helping the sauce thicken and the steak become mouth tender.
- Always taste and adjust tsp salt or black pepper levels to suit your taste.
Nutrition
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