Steak Pizzaiola

Why You’ll Love This Recipe

I love this Steak Pizzaiola recipe because it transforms a few straightforward ingredients into a flavorful, satisfying meal. The combination of juicy steak, tomatoes, garlic, oregano, and olive oil gives me classic Italian flavors without requiring an overly complicated cooking process.

I also appreciate how versatile the recipe is. I can change the cut of steak, make the tomato sauce spicy, add vegetables, or finish everything with cheese. The sauce is especially good with bread or pasta, so I never have to let any of it go to waste.

Another reason I make this dish is that everything comes together in one skillet. That means I get plenty of flavor while keeping cleanup relatively simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak

• 4 beef steaks, about 6 ounces each
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Pizzaiola Sauce

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced or minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, roughly chopped
• 2 tablespoons chopped fresh parsley

For Serving

• Grated Parmesan cheese, optional
• Fresh basil, optional
• Crusty Italian bread, pasta, or mashed potatoes

Directions

1. I remove the steaks from the refrigerator about 20–30 minutes before cooking. I pat them dry with paper towels and season both sides with salt and black pepper.
2. I heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, I add the steaks and sear them for about 2–3 minutes per side, depending on their thickness. I transfer the steaks to a plate before they are completely cooked because they will finish cooking in the sauce.
3. I reduce the heat to medium and add the remaining olive oil to the same skillet. I add the garlic and cook it briefly, just until fragrant. I make sure not to brown it too much because burnt garlic can make the sauce bitter.
4. I pour in the crushed tomatoes and add the oregano, dried basil, red pepper flakes, salt, and black pepper. I stir everything together while scraping the bottom of the skillet to incorporate the flavorful browned bits left by the steak.
5. I bring the tomato sauce to a gentle simmer and cook it for about 10 minutes, stirring occasionally, until it begins to thicken.
6. I return the steaks and any juices from the plate to the skillet. I spoon some tomato sauce over the steaks and let everything simmer gently for another 5–10 minutes, adjusting the cooking time depending on the thickness of the steaks and how well done I want them.
7. I check the steaks with an instant-read thermometer rather than relying only on cooking time. For food safety, I cook whole beef steaks to at least 145°F (63°C) and allow them to rest for at least 3 minutes.
8. I stir fresh basil and parsley into the sauce shortly before serving.
9. I spoon plenty of pizzaiola sauce over each steak and finish with Parmesan and additional fresh basil when I want an extra Italian-style touch.

Servings and Timing

I make this recipe for approximately 4 people, with one steak per serving. The exact cooking time can vary depending on the thickness and cut of beef I use.

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: About 40–45 minutes

Variations

For a spicy Steak Pizzaiola, I increase the red pepper flakes or add sliced hot peppers to the tomato sauce. I find that the extra heat works particularly well with the sweetness of the tomatoes.

When I want more vegetables, I sauté sliced bell peppers, mushrooms, or onions before adding the tomatoes. This makes the sauce heartier and gives me an easy way to add more vegetables to the meal.

For a cheesy variation, I place slices of mozzarella over the steaks during the final few minutes of cooking. I cover the skillet and let the cheese melt directly into the tomato sauce.

I can also change the cut of beef. Ribeye gives me a richer result, while sirloin is a leaner option. When I use a tougher cut, I prefer a longer, gentler simmer to help tenderize the meat.

For even more Mediterranean flavor, I sometimes add sliced olives or capers to the tomato sauce.

Storage/Reheating

I let leftover Steak Pizzaiola cool before transferring it to an airtight container. I store the steak together with plenty of tomato sauce so the meat does not dry out in the refrigerator.

I keep leftovers refrigerated for up to 3–4 days. For longer storage, I can freeze the steak and sauce in a freezer-safe container for about 2–3 months, although I find the texture of freshly cooked steak is always better.

To reheat it, I place the steak and sauce in a covered skillet over low to medium-low heat. I add a small splash of water if the sauce has become too thick and heat everything gently until thoroughly hot.

I avoid reheating the steak over very high heat because that can make it tougher. The tomato sauce helps protect the meat from drying out during gentle reheating.

FAQs

What is Steak Pizzaiola?

Steak Pizzaiola is an Italian-style preparation in which I cook beef with a tomato-based sauce typically flavored with garlic, oregano, olive oil, and other Mediterranean ingredients. The name comes from the pizza-like combination of tomato, garlic, and oregano rather than from the dish containing pizza dough.

What cut of steak is best for Steak Pizzaiola?

I like using sirloin, strip steak, or ribeye. Sirloin gives me a good balance between tenderness and affordability, while ribeye produces a richer dish because of its higher fat content.

Can I make Steak Pizzaiola ahead of time?

Yes. I can prepare the tomato sauce ahead of time and refrigerate it until needed. For the best steak texture, I prefer searing and finishing the beef in the sauce shortly before serving rather than repeatedly reheating it.

Can I add mozzarella to Steak Pizzaiola?

Yes. I sometimes add sliced or shredded mozzarella during the last few minutes of cooking. I cover the skillet until the cheese melts, creating a richer variation with even more pizza-inspired flavor.

What should I serve with Steak Pizzaiola?

I like serving Steak Pizzaiola with pasta, mashed potatoes, polenta, roasted vegetables, or crusty Italian bread. Bread is one of my favorite choices because I can use it to soak up the extra tomato and garlic sauce.

Conclusion

Steak Pizzaiola is one of those meals I turn to when I want a hearty steak dinner with plenty of Italian flavor. The combination of seared beef, tomatoes, garlic, oregano, olive oil, and fresh herbs creates a rich sauce without requiring a long list of complicated ingredients.

I especially enjoy serving this dish with crusty bread or pasta so I can make the most of every spoonful of pizzaiola sauce. Whether I keep the recipe traditional or add peppers, mushrooms, mozzarella, or a little extra heat, I can easily adapt Steak Pizzaiola into a satisfying dinner that feels both rustic and comforting.

Steak Pizzaiola

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Steak Pizzaiola features tender seared steaks simmered in a rich tomato sauce with garlic, oregano, basil, and olive oil. This hearty Italian-inspired one-skillet dinner is perfect with crusty bread, pasta, or mashed potatoes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

• 4 beef steaks, about 6 ounces each
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced or minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, roughly chopped
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese, optional
• Fresh basil, optional
• Crusty Italian bread, pasta, or mashed potatoes, for serving

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Instructions

1. Remove the steaks from the refrigerator 20–30 minutes before cooking. Pat them dry with paper towels and season both sides with salt and black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks for about 2–3 minutes per side, depending on thickness. Transfer them to a plate before they are completely cooked.
3. Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the garlic and cook briefly until fragrant without allowing it to burn.
4. Add the crushed tomatoes, oregano, dried basil, optional red pepper flakes, salt, and black pepper. Stir well, scraping up the browned bits from the bottom of the skillet.
5. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
6. Return the steaks and their accumulated juices to the skillet. Spoon sauce over the steaks and simmer gently for another 5–10 minutes, or until they reach the desired doneness.
7. Check the steaks with an instant-read thermometer. For food safety, cook whole beef steaks to at least 145°F (63°C), followed by a 3-minute rest.
8. Stir the fresh basil and parsley into the tomato sauce shortly before serving.
9. Serve each steak with plenty of pizzaiola sauce. Garnish with optional Parmesan cheese and additional fresh basil.

Notes

• Sirloin, strip steak, or ribeye all work well. Tougher cuts benefit from a longer, gentler simmer.
• For a spicier sauce, increase the red pepper flakes or add sliced hot peppers.
• Sliced bell peppers, mushrooms, or onions can be sautéed before adding the tomatoes for a heartier sauce.
• For a cheesy variation, top the steaks with mozzarella during the final few minutes of cooking, cover the skillet, and cook until melted.
• Sliced olives or capers can be added for additional Mediterranean flavor.
• Serve with pasta, mashed potatoes, polenta, roasted vegetables, or crusty Italian bread.
• Refrigerate leftovers with plenty of sauce in an airtight container for up to 3–4 days or freeze for about 2–3 months.
• Reheat gently in a covered skillet over low to medium-low heat, adding a splash of water if the sauce becomes too thick.

Nutrition

• Serving Size: 1 steak with sauce
• Calories: 490 kcal
• Sugar: 8 g
• Sodium: 1050 mg
• Fat: 29 g
• Saturated Fat: 8 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.5 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 43 g
• Cholesterol: 105 mg