Steak Pizzaiola Recipe – Italian Special
Steak Pizzaiola is a classic Italian-American dish that combines tender cuts of steak with a rich, flavorful tomato sauce, making it the perfect balance of savory and comforting. Inspired by the flavors of pizza, “pizzaiola” refers to the style of cooking with tomatoes, garlic, oregano, and olive oil—ingredients commonly found in pizza sauce. The steak is simmered in this robust tomato sauce, allowing it to absorb all the aromatic flavors while remaining juicy and tender. Whether served with pasta, crusty bread, or a simple side salad, Steak Pizzaiola is a hearty and satisfying meal that brings the taste of Italy right to your table.
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
Steak Pizzaiola Ingredients :
- 4 boneless sirloin steaks (or ribeye, flank, or top round)
- 2 tbsp olive oil (for searing)
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
- 1/2 cup red wine (optional but adds depth of flavor)
- 1 tsp dried oregano (or 2 tsp fresh oregano, chopped)
- 1 tsp dried basil (optional)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh mozzarella (optional, for melting on top)
How to make Steak Pizzaiola :
Prepare the Steaks:Season the steaks on both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the Steaks:Add the steaks to the skillet and sear them for 3-4 minutes per side (or until they reach your desired doneness). Remove the steaks from the pan and set them aside.
Make the Pizzaiola Sauce:In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).
Add the diced tomatoes (with their juices), red wine (if using), oregano, basil (if using), and red pepper flakes. Stir to combine.
Let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Simmer the Steaks:Return the steaks to the skillet, spooning some of the sauce over them. Reduce the heat to medium-low and let the steaks simmer in the sauce for about 5-8 minutes, depending on thickness, until the steak is tender and cooked through.
Optional: If you like, you can top each steak with a slice of fresh mozzarella during the last few minutes of cooking, allowing it to melt into the sauce.
Garnish and Serve:Once the steaks are done, remove them from the sauce and plate them.
Spoon the pizzaiola sauce over the top of the steaks, garnish with chopped fresh parsley, and serve immediately.
Recipe Notes :
Steak Cuts:This dish works well with various cuts of beef. Sirloin, ribeye, or flank steak are ideal, but you can use any steak that cooks quickly and stays tender. If using a tougher cut like round steak, you may want to simmer it longer for more tenderness.
Wine Option:Red wine adds depth to the sauce, but you can skip it or replace it with a splash of beef broth if you prefer a non-alcoholic version.
Serving Suggestions:Steak Pizzaiola is traditionally served with crusty bread to soak up the sauce, or over pasta (spaghetti, linguine, or even rigatoni). It can also be served with roasted vegetables or a simple green salad for a complete meal.
Cheese Option:Adding mozzarella or parmesan on top of the steak just before serving gives the dish a gooey, indulgent finish.
Make Ahead:The sauce can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it before adding the steaks.
