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Steak Pizzaiola is a cozy Italian-American classic of tender ribeye simmered in a garlicky tomato sauce with sweet peppers and onions. I learned to make it watching my family cook Sunday dinner, and one bite takes me right back, much like a big plate of our homemade meatballs.
If you want a restaurant-worthy steak dinner that is secretly simple, this is the recipe for you.
Steak Pizzaiola Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 277kcal
- 🌶️ Flavor Profile: Savory and garlicky with tender steak in a rich tomato sauce
- ✋ Difficulty: Easy, on par with our homemade Italian meatballs
Quick Answer
To make Steak Pizzaiola, season thin ribeye steaks and sear them just until browned, then set aside. Saute sliced onion and red bell pepper with garlic, deglaze the pan with white wine, and stir in tomato sauce, sundried tomatoes, tomato paste, and Italian herbs. Simmer the sauce for 15 minutes, then return the steaks and cook until tender. Serve over pasta or with crusty bread.
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Why This Recipe Works
Click to see the technique science
- Searing builds flavor. Browning the steaks first creates a savory crust and leaves flavorful bits in the pan that flavor the whole sauce.
- Deglazing with wine. A splash of white wine lifts the caramelized bits off the pan and adds depth to the tomato sauce.
- Layered tomato flavor. Tomato sauce, sundried tomatoes, and tomato paste give the sauce a rich, concentrated tomato taste.
- Thin ribeye stays tender. Thin-sliced ribeye cooks quickly and turns meltingly tender as it simmers in the sauce.
- One skillet, big payoff. Everything comes together in a single pan, so it tastes like Sunday dinner without all the dishes.
Why You’ll Love This Recipe
- It tastes like an Italian restaurant dinner but comes together in one skillet at home.
- Tender, saucy steak with sweet peppers and onions is comfort food at its finest.
- It is a hearty, satisfying meal right alongside a plate of spaghetti aglio e olio to soak up the sauce.
Key Ingredients
Here is what gives this Steak Pizzaiola its rich, savory flavor. See the recipe card below for exact measurements.
- Ribeye Steaks: Thin-sliced ribeye sears quickly and turns tender as it simmers in the sauce.
- Tomato Sauce and Paste: Together they form a rich, concentrated base for the pizzaiola sauce.
- Sundried Tomatoes: They add a sweet, intense tomato flavor you cannot get from sauce alone.
- Peppers, Onion, and Garlic: The classic aromatics that give the sauce its savory backbone.
- White Wine and Italian Herbs: Wine deglazes the pan while basil, oregano, and red pepper flakes bring it all together, just like our Italian lemon chicken.
See recipe card for exact quantities.
Variations and Substitutions
This Steak Pizzaiola is easy to adapt to what you have on hand.
- Different cuts: Use sirloin, flank, or even chicken cutlets in place of the ribeye.
- Skip the wine: Substitute beef broth and a splash of red wine vinegar for the white wine.
- Add mushrooms: Saute sliced mushrooms with the peppers for an earthy twist.
- Make it cheesy: Top the steaks with mozzarella to melt, or serve over our chicken alfredo bake style pasta.
How to Make Steak Pizzaiola
- Season both sides of the thin ribeye steaks with salt and pepper.
- Sear the steaks in a hot skillet with a tablespoon of olive oil just until browned, then set them aside.
- Add the remaining olive oil and saute the onion and red bell pepper until softened, then add the garlic and cook until fragrant.
- Pour in the white wine and stir, scraping up the browned bits, until it evaporates. Add the tomato sauce, sundried tomatoes, and tomato paste.
- Stir in the basil, oregano, red pepper flakes, and salt, then simmer the sauce for 15 minutes.
- Return the seared steaks to the skillet and simmer until the meat is tender and cooked through, then serve.
Recipe Tips & Tricks
- Get the pan hot first. A ripping-hot skillet gives the steaks a good sear instead of steaming them.
- Do not fully cook the steaks when searing. They finish cooking in the sauce, so just brown them at first.
- Scrape up the browned bits. Those bits in the pan are pure flavor, so deglaze well when you add the wine.
- Use thin-sliced ribeye. Thicker steaks need a longer simmer to turn tender in the sauce.
- Simmer low and slow. A gentle simmer keeps the steaks tender and lets the sauce thicken and develop.
- Taste before serving. Adjust the salt and red pepper flakes at the end to suit your family.
Serving Ideas and Suggestions
This Steak Pizzaiola is fantastic spooned over pasta, so the noodles catch all that rich sauce, much like our spaghetti aglio e olio.
Serve it with crusty Italian bread or garlic bread to mop up the sauce, and add a simple green salad on the side. It is also delicious next to our parmesan chicken tenders for a bigger Italian spread.
Round out the meal with more Italian comfort food like a sheet pan pizza or our chicken alfredo bake for a feast the whole family will love.
Steak Pizzaiola FAQs
Steak Pizzaiola is a classic Italian-American dish of steak simmered in a tomato sauce with peppers, onions, garlic, and herbs. Pizzaiola means in the style of the pizza maker, referring to the tomato-and-herb sauce.
Thin-sliced ribeye is ideal because it sears fast and turns tender in the sauce. Sirloin, flank, or round steak also work well.
Yes. Substitute beef broth with a splash of red wine vinegar or balsamic vinegar to deglaze the pan and add depth.
It is delicious over pasta, with crusty bread to soak up the sauce, or alongside roasted potatoes and a green salad.
Store leftover Steak Pizzaiola in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop so the steak stays tender.
Yes, and it tastes even better the next day. Make the sauce and steaks, cool, and refrigerate, then reheat gently before serving.
Hungry for more Italian comfort food? Try our homemade meatballs or a cozy chicken alfredo bake next.
Easy 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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