Best Steak Pizzaiola Recipe Easy Italian Classic!

Have you ever tasted a dish that instantly transports you to the sun-drenched villages of Southern Italy? That’s exactly what happens with a perfectly prepared steak pizzaiola recipe. This rustic Italian classic combines tender cuts of beef with a vibrant, aromatic tomato sauce that’s bursting with Mediterranean flavors. Whether you’re an experienced home cook or just beginning your culinary journey, this easy steak pizzaiola recipe will become a treasured addition to your repertoire of comfort foods. Today, I’m sharing my favorite traditional steak pizzaiola recipe that celebrates the authentic Italian roots of this beloved dish while keeping it accessible for weeknight dinners.

What is Steak Pizzaiola?

Steak pizzaiola (pronounced “peet-sah-YOH-lah”) is a classic Southern Italian dish that originated in Naples. The term “pizzaiola” translates to “pizza-style,” referring to the flavorful tomato sauce similar to what you’d find on a Neapolitan pizza. Historically, this dish was created by Italian home cooks as a way to tenderize and elevate less expensive cuts of meat through slow cooking in a rich tomato sauce.

What makes steak pizzaiola so special is its perfect balance of simplicity and bold flavors. At its core, this dish combines thinly sliced or pounded beef with a sauce made from tomatoes, garlic, olive oil, and herbs like oregano and basil—all ingredients common in Italian pizza preparation. The meat absorbs the rich flavors of the sauce while becoming incredibly tender during cooking. Unlike many elaborate Italian-American restaurant creations, authentic steak pizzaiola represents the true spirit of Italian home cooking: transforming humble ingredients into something extraordinary through thoughtful preparation.

Ingredients for the Perfect Steak Pizzaiola

For the Steak:

• 2 pounds (about 900g) of beef steaks (sirloin, ribeye, or round steak work well)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Pizzaiola Sauce:

• 1 large onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• 1 can (28 ounces/800g) San Marzano whole peeled tomatoes, crushed by hand
• 1/2 cup dry red wine (such as Chianti)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 1/4 cup fresh basil leaves, torn)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Pro Tip on Ingredients:

For the most authentic steak pizzaiola recipe, always opt for San Marzano tomatoes if available—these Italian plum tomatoes have a perfect balance of sweetness and acidity. When selecting your beef, look for good marbling, which will contribute to a more flavorful and tender result. If you can’t find San Marzano tomatoes, any high-quality whole peeled tomatoes will work well.

Step-by-Step Instructions for Steak Pizzaiola

1. Prepare the Steaks

• If using thicker cuts, pound the steaks to about 1/2-inch thickness using a meat mallet. This stage guarantees even cooking and aids in tenderizing the meat.
• Pat the steaks dry with paper towels. This is essential to getting a nice sear.
• Add a good amount of salt and freshly ground black pepper on both sides.
• Before cooking, let the steaks sit at room temperature for approximately half an hour.

2. Sear the Steaks

• Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
• Once the oil is hot, carefully add the steaks to the pan (work in batches if necessary to avoid overcrowding).
• Sear for 2-3 minutes on each side until nicely browned but not fully cooked through.
• Transfer the steaks to a plate and set aside. Later, they will complete their cooking in the sauce.

3. Prepare the Pizzaiola Sauce

• Add the final tablespoon of olive oil to the same pan.
• Add the diced onions and cook for 3-4 minutes until they become translucent.
• Be cautious not to burn it when you add the minced garlic and heat for an additional 30 seconds until aromatic.
• Add the sliced bell peppers and cook for another 2-3 minutes until they begin to soften.
• Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan (this is where so much flavor lives!).
• Give the wine two to three minutes to decrease by half.
• Add the hand-crushed tomatoes, tomato paste, dried oregano, basil, red pepper flakes, salt, and pepper.
• Stir well to combine all ingredients and bring the sauce to a gentle simmer.

4. Combine and Simmer

• Return the seared steaks to the pan, nestling them into the sauce.
• Reduce heat to low, cover the pan, and simmer for 45-60 minutes until the meat is tender. For thinner cuts, check after 30 minutes.
• If the sauce becomes too thick during cooking, add a splash of water or beef broth.
• Occasionally spoon the sauce over the steaks to ensure they’re well-coated and absorbing the flavors.

5. Finish and Serve

• Once the steaks are tender, taste the sauce and adjust seasoning if necessary.
• If using fresh basil, stir it in during the last 5 minutes of cooking.
• Before serving, take off the heat and allow it to rest for five minutes.
• Garnish with fresh chopped parsley.
• Serve hot with your choice of side dishes.

Recipe Variations to Try

One of the beauties of this classic steak pizzaiola recipe is its versatility. This are a few mouthwatering options to try:

Different Cuts of Steak:

• Ribeye: For a more luxurious version with excellent marbling and rich flavor.
• Sirloin: Offers a great balance of tenderness and flavor at a more moderate price point.
• Flank or Skirt Steak: These cuts absorb the sauce beautifully and become tender when sliced against the grain after cooking.
• Chuck Steak: An economical option that becomes wonderfully tender with the longer cooking time of this recipe.

Cheese Variations:

• Fresh Mozzarella: Add thin slices during the last 5 minutes of cooking for a gooey, melty topping.
• Provolone: More assertive than mozzarella, it adds a tangy dimension to the dish.
• Parmesan or Pecorino Romano: Grate over the finished dish for a salty, umami boost.

Spice Level Adjustments:

• Leave off the red pepper flakes completely for a softer version.
• For those who enjoy heat, double the red pepper flakes or add a finely chopped fresh chili pepper to the sauce.
• Consider adding a pinch of smoked paprika for a subtle smoky dimension.

Vegetarian Option:

• Replace the steak with thick slices of eggplant or large portobello mushroom caps.
• Sear the vegetables as you would the steak, then simmer in the sauce for 20-30 minutes.
• The meaty texture of these vegetables works wonderfully with the robust pizzaiola sauce.

Serving Suggestions

Transform your steak pizzaiola into a complete meal with these perfect pairings:

Pasta Pairings:

• Spaghetti: The classic choice that allows you to twirl the pasta and scoop up the delicious sauce.
• Linguine: Slightly wider than spaghetti, it stands up well to the robust sauce.
• Penne: The tube shape captures pockets of the savory sauce.

Vegetable Sides:

• Roasted Potatoes: Crispy on the outside, fluffy inside, and seasoned with rosemary and garlic.
• Sautéed Broccolini: With garlic and a squeeze of lemon for brightness.
• Roasted Asparagus: topped with parmesan and drizzled with olive oil.
• Grilled Zucchini: Lightly charred for a smoky complement to the tomato sauce.

Bread Options:

• Ciabatta: Its airy structure is perfect for soaking up the flavorful sauce.
• Crusty Italian Bread: Warmed in the oven and served alongside for dipping.
• Garlic Bread: For an extra layer of flavor that complements the tomato sauce.

Wine Pairings:

For the authentic Italian experience, pair your steak pizzaiola with one of these wines:

• Chianti Classico: Its acidity balances the richness of the tomato sauce.
• Sangiovese: The fruit-forward profile complements the herbs in the dish.
• Primitivo: Offers bold flavors that stand up to the robust sauce.
• Montepulciano d’Abruzzo: An affordable option with dark fruit notes that pair beautifully with beef.

Tips and Tricks for Perfect Steak Pizzaiola

Selecting the Best Steak:

• Look for steaks with good marbling—these thin streaks of fat will melt during cooking, adding flavor and juiciness.
• For economy, choose chuck steak or top round; for a special occasion, splurge on ribeye or New York strip.
• Uniform thickness ensures even cooking, so either select evenly cut steaks or pound them to an even thickness.

Achieving the Perfect Sear:

• Make sure your pan is very hot before adding the steaks—you should hear an immediate sizzle.
• Pat the steaks completely dry before seasoning and cooking to prevent steaming instead of searing.
• Resist the urge to move the steaks around; let them develop a nice crust before flipping.
• Don’t overcrowd the pan—cook in batches if necessary to maintain high heat.

Mastering the Pizzaiola Sauce:

• Take your time with the onions and garlic to build a flavor foundation.
• The deglazing step with wine is crucial—those browned bits from searing the steak contain tremendous flavor.
• For a smoother sauce, blend the tomatoes before adding, or use an immersion blender at the end.
• Let the sauce reduce enough to intensify the flavors, but not so much that it becomes too thick.

Storage and Reheating:

• Steak pizzaiola actually tastes even better the next day after the flavors have had time to meld.
• Store leftovers in an airtight jar in the refrigerator for up to three days.
• To reheat, place in a covered skillet over low heat with a splash of water or broth to prevent drying out.
• For meal prep, you can freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Per Serving, Based on 4 Servings)

• Calories: Approximately 450-500 calories
• Protein: 40-45g
• Fat: 25-30g
• Carbohydrates: 12-15g
• Fiber: 3-4g
• Sodium: 800-900mg (varies based on salt added)

Note: These values are estimates and will vary based on the specific cuts of meat used and any adjustments to the recipe.

Conclusion

There’s something truly magical about the way a simple steak pizzaiola recipe ltalian brings together humble ingredients to create such a satisfying meal. The tender beef bathed in that aromatic, herb-infused tomato sauce represents everything we love about Italian cooking—it’s unpretentious, flavor-forward, and absolutely comforting. Whether you’re cooking for a quiet weeknight dinner or a special gathering with loved ones, this classic dish delivers both impressive flavor and that wonderful sense of rustic elegance.

I encourage you to try this easy steak pizzaiola recipe and make it your own. Perhaps you’ll prefer it with a particular cut of meat or discover that a little extra garlic is just right for your taste. That’s the beauty of Italian home cooking—there’s always room for personal touches while honoring the traditional techniques.

Have you tried making steak pizzaiola before? I’d love to hear about your experience in the comments below! Share your tips, variations, or even your family’s traditional approach to this Italian classic. And if you enjoy this recipe, don’t forget to subscribe to our newsletter for more delicious Italian recipes delivered straight to your inbox.

Frequently Asked Questions About Steak Pizzaiola

Can I use canned tomatoes for steak pizzaiola?

Absolutely! In fact, high-quality canned whole peeled tomatoes (especially San Marzano) are preferred for this dish, as they provide consistent flavor year-round. Fresh tomatoes can be substituted during peak summer season when they’re at their most flavorful.

What’s the best cut of beef for steak pizzaiola?

Traditional steak pizzaiola often uses economical cuts like round steak or chuck steak, which become tender during the long simmer. However, sirloin, ribeye, or strip steak will yield excellent results with slightly less cooking time. The key is to adjust your cooking time based on the cut you choose.

Can I use a slow cooker to prepare steak pizzaiola?

Yes! This dish adapts beautifully to slow cooking. Sear the steaks and prepare the sauce as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the meat is fork-tender.

Is steak pizzaiola gluten-free?

The traditional recipe is naturally gluten-free, but always check your specific ingredients, particularly the tomato paste and canned tomatoes, to ensure they don’t contain any gluten additives.

Can I freeze steak pizzaiola?

This dish freezes exceptionally well. Once fully cooled, refrigerate for up to three months in sealed containers. Thaw overnight in the refrigerator and reheat gently on the stovetop for best results.

What’s the best way to reheat leftover steak pizzaiola?

For the best texture, reheat slowly in a covered skillet over medium-low heat, adding a splash of beef broth or water if needed to loosen the sauce. Steer clear of the microwave if you can since it might toughen the meat.

Can I add mushrooms to steak pizzaiola?

While not traditional, mushrooms make an excellent addition! Sauté sliced cremini or portobello mushrooms after the onions until they release their moisture and begin to brown, then proceed with the recipe as written.

How spicy is traditional steak pizzaiola?

Authentic steak pizzaiola has a mild to moderate heat from red pepper flakes. You can easily adjust this to your preference by increasing, decreasing, or omitting the red pepper flakes entirely.