Steak Pizzaiola Recipe – Italian Special
Steak Pizzaiola features tender steak nestled in a savory tomato sauce infused with aromatic garlic and oregano—a deliciously rich dish inspired by pizza flavors. This Italian-American classic is simple to prepare yet profoundly satisfying, perfect for serving with pasta, crusty bread, or a crisp salad for a comforting and flavorful meal.
- 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 cut options: Choose sirloin, ribeye, flank, or top round; if using a tougher cut, cook longer until tender.
Wine substitution: Red wine adds depth, but it can be replaced with beef broth or a splash of vinegar for similar richness.
Cheese topping choices: Add fresh mozzarella or a sprinkle of parmesan just before serving for a melty, indulgent finish.
Make-ahead sauce: The sauce can be prepared in advance and refrigerated for up to three days—reheat it before adding the steaks for effortless prep.
