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Steak Pizzaiola is a classic Italian dish made from simple ingredients. This hearty recipe makes both a comforting weeknight meal and a delicious, easy dish for entertaining.
Steak pizzaiola or carne alla pizzaiola is an Italian dish that "means meat in pizza style".
Inexpensive steaks are pounded thin, seared in olive oil, and then cooked in a tomato sauce with garlic and oregano. Some variations use white or red wine, fresh herbs, veggies, or cheese.
This traditional recipe is delicious served with braided pesto bread, creamy polenta with parmesan, or cacio e pepe.
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7 Ingredients You Will Need
- Beef - Whenever I want the most bang for my buck, sirloin steak is my go to. It's an inexpensive cut of steak that still has good flavor. Top round, bottom round, or eye of round are other options. If you want to upgrade the cut for a special occasion, try beef tenderloin, NY strip or ribeye.
- Tomatoes - I tested this recipe with both whole tomatoes and crushed tomatoes. I like the texture of the crushed tomatoes better, but if you like a chunkier sauce, use whole peeled. As they cook down, you can break them apart with your spoon, and it will be slightly thicker. You can also use leftover pizza sauce or marinara!
Variations to Try
- Veggies - Saute sliced onions, olives, bell peppers or mushrooms with the garlic for a heartier sauce.
- Cheese - After you finish the dish, sprinkle the top with shredded mozzarella, provolone, or fontina. Place it under the broiler to melt and broil the cheese and then you are good to go!
- Spicy - Sauted a big pinch or two of crushed red pepper flakes with the garlic.
- Meat - Instead of beef, you can use the same steps with veal, chicken or pork.
How to Make Steak alla Pizzaiola
Pound the Meat - Place the steaks in a zip top bag or between plastic wrap and pound them to ¼ - ½ inch thickness using a meat mallet or rolling pin.
Season the Steaks - Next, pat the steaks dry with a paper towel and season them with salt and pepper. Let them sit to rest for 15 minutes while you crush the garlic and heat the skillet.
Sear the Steaks - Heat a large skillet over medium-high heat on the stovetop and then add the extra virgin olive oil. Sear steaks in the olive oil until browned on both sides. Transfer steaks to a plate or cutting board to rest.
Start the Sauce - Add the crushed garlic cloves and dried oregano to the pan, cooking for 30-60 seconds until fragrant. Stir in the crushed tomatoes and a pinch of kosher salt and scrape the pan to remove any stuck on bits.
Finish the Dish - Reduce the temperature to medium-low heat and add the pan-fried steaks to the pan. Spoon a little bit of the pizzaiola sauce over the top of the steaks. Simmer for about 5-7 minutes until cooked through to the desired doneness.
Amanda's Expert Steak Tips
- Take the steaks out of the refrigerator 30 minutes before cooking so they are easy to pound.
- To get the best sear, pat the meat dry with paper towels to remove excess moisture.
- Cook the steaks to medium or about 145˚F.
Leftover Storage Instructions
- Keep leftovers in an airtight container in the refrigerator for 3-5 days. Reheat them in a microwave or in a sauté pan over low heat on the stovetop. Add a bit of broth or marinara sauce, if needed.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Easy Italian Dinner Recipes
If you loved this steak pizzaiola recipe, check out these other easy dinner recipes that I know you will love too!
- Pasta Fagioli - A hearty bean soup that is perfect for fall
- Baked Italian Meatballs - My famous recipe that tender and delicious
- Italian Chicken Cutlets - Great on their own or for salads and sandwiches
- Creamy Carbonara - A classic recipe that is both quick and easy
Recipe
Steak Pizzaiola
Video
Ingredients
- 4 medium sirloin steaks, approximately 1 ½ - 2 lbs
- 2 teaspoons kosher salt, plus a pinch for the sauce
- 1 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
- 3 large garlic cloves
- 28 ounces crushed tomatoes
- 2 teaspoons dried oregano
Instructions
- Pound the steaks in a zip-top bag or between plastic wrap until they are ¼ - ½ inch thick.
- Season the steaks on both sides with salt and pepper, then rest for 15 minutes.
- Crush the garlic cloves while the steaks are resting, and heat a large skillet over medium heat on the stovetop.
- Add the olive oil to the skillet, then sear the steaks for 1-2 minutes on each side. Remove and rest on a plate.
- Add the crushed garlic cloves and dried oregano to the skillet and saute for 30-60 seconds until fragrant.
- Add crushed tomatoes with a pinch of salt and scrape the bottom of the pan to remove any stuck-on bits.
- Add the steaks back into the sauce and lower the heat to medium-low. Spoon the sauce over the steaks and simmer for 5-7 minutes until 145˚F.
Notes
- Veggies - Sauté onions, olives, bell peppers, or mushrooms with the garlic.
- Cheese - Sprinkle mozzarella, provolone, or fontina over the finished dish and melt it under the broiler in the oven.
- Spicy - Sauté a big pinch or two of crushed red pepper flakes with the garlic.
- Meat - Substitute the steak with veal, chicken, or pork.
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