Steak pizzaiola is a classic Italian dish made from simple ingredients. This hearty recipe is a comforting meal that is perfect for a weeknight meal or when you entertain guests!
🥩 What is steak pizzaiola?
Authentic Steak pizzaiola or carne alla pizzaiola comes from the region of Naples in Italy. Roughly translated, the phrase "means meat in pizza style".
Traditionally, less expensive cuts of beef are used for this recipe. They are pounded thin, seared in olive oil and then cooked in a tomato sauce with garlic and oregano. Variations of this recipe include white wine or red wine, fresh basil and sometimes vegetables.
This traditional steak pizzaiola recipe would be delicious served with braided pesto bread, fried polenta cakes or cacio e pepe.
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🍅 Ingredient notes
- Beef - A less expensive cut of beef, like sirloin steak is common. Top, bottom or eye of round steak are also less expensive options. Even though a cheap cut of meat is traditional for a steak pizzaiola recipe, you could certainly use a more expensive one. Beef tenderloin, NY strip or ribeye would be an excellent choice for a dinner party or special occasion.
- Tomatoes - Crushed tomatoes are what I typically use. Use whole peeled tomatoes for a chunkier sauce and tomato puree for a slightly thicker more rich sauce. You can even use leftover pizza sauce if you have some! You will need about 3-4 cups.
📋 Substitutions and variations
- Veggies - Onions, olives, bell peppers or mushrooms can be sautéed with the garlic.
- Cheese - Sprinkle your favorite cheese over the finished dish and melt it under the broiler in the oven. Mozzarella, provolone or fontina are great for this. Another option is to serve the finished pizzaiola garnished with a sprinkling of parmesan or pecorino cheese.
- Spicy - Add a big pinch or two of crushed red pepper flakes to the garlic.
- Meat - Instead of beef, make your own version of pizzaiola with veal, chicken or pork.
🔪 Step by step instructions
First, place the steaks in a zip top bag or between plastic wrap. Then, pound them to ¼ - ½ inch thickness using a meat mallet or rolling pin.
Next, pat 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.
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.
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.
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.
Serve this delicious steak pizzaiola over pasta or mashed potatoes, garnished with fresh herbs!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Take steaks out of the refrigerator 30 minutes before cooking so they are easy to pound out.
- Patting the meat dry with paper towels will help remove excess moisture. This is one of the best ways to create a good sear on the meat.
- Make sure to pound the steaks thin. This will make sure they cook quickly and help them become tender.
- Don't skip on letting the steaks rest after seasoning. This allows them time to fully absorb the seasoning to both flavor and tenderize them.
- Don't forget to scrape the bottom of the pan after adding in the tomatoes to remove any flavorful brown bits.
- Let the steak simmer in the sauce gently so it doesn't overcook and become dry. I recommend cooking them to medium or about 145˚ when checked with a kitchen thermometer.
- Use the extra sauce to toss with pasta, it's so delicious!
💭Frequently asked questions
Pizzaiola means “in the manner of a pizza-maker” and refers to how a dish is prepared. It typically refers to carne alla pizzaiola or meat in pizza style.
⏲️ Make ahead and storage instructions
- The steaks can be pounded out ahead of time to save on prep time. Store the thin slices of beef wrapped in plastic in the refrigerator until you are ready to cook.
- Leftovers of this steak recipe will keep 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.
🍝 More classic Italian recipes
If you loved this steak pizzaiola recipe, check out these other classic Italian recipes that I know you will love too!
📖 Recipe
Steak Pizzaiola
Ingredients
- 4 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
- First, place one or two steaks in a large zip top bag and pound to ¼ - ½ inch thickness using a meat mallet or a rolling pin. Repeat with the remaining steaks.
- Season the steaks on both sides with the salt and pepper and let them sit for 15 minutes to rest.
- While the steaks are resting, crush the garlic cloves and heat a large skillet over medium heat on the stovetop.
- Add the extra virgin olive oil to the hot skillet and sear them, working one or two at a time, for 1-2 minutes on each side till well browned. Remove the steaks to rest on a plate and repeat with the remaining pieces of meat.
- Add the crushed garlic cloves and dried oregano to the pan and saute for 30-60 seconds until fragrant.
- Stir in the crushed tomatoes and a pinch of salt and scrape the bottom of the pan to remove any stuck on bits.
- Add the steaks back to the skillet and reduce the heat to medium low. Spoon the sauce over the steaks so they are mostly covered and let the steaks simmer for 5-7 minutes until they reach the desired doneness.
Video
Notes
-
- Take steaks out of the refrigerator 30 minutes before cooking so they are easy to pound. Make sure to pound thinly so they cook quick and stay tender.
-
- Don't skip on letting the steaks rest as this allows time to season and tenderize.
-
- Pat steaks well paper towels to remove excess moisture and create a good sear.
-
- Scrape the bottom of the pan after adding in the tomatoes to remove any flavorful brown bits.
-
- Let the steak simmer in the sauce gently so it doesn't overcook and become dry. I recommend cooking them to medium or about 145˚ when checked with a kitchen thermometer.
-
- Use the extra sauce to toss with pasta, it's so delicious!
Substitutions and Variations
-
- Beef - A less expensive cut of beef, like sirloin steak is most common. Top, bottom or eye of round steak are also less expensive options. Beef tenderloin, NY strip or ribeye can also be used for something nicer.
-
- Tomatoes - Whole peeled tomatoes can be used for a chunkier sauce and tomato puree for a slightly thicker more rich sauce. Leftover pizza sauce can also be used. You will need about 3-4 cups.
- Veggies - Onions, olives, bell peppers or mushrooms can be sautéed with the garlic for extra veggies.
-
- Cheese - Sprinkle mozzarella, provolone or fontina over the finished dish and melt it under the broiler in the oven.. Another option is to serve the finished pizzaiola garnished with a sprinkling of parmesan or pecorino cheese.
-
- Spicy - Add a big pinch or two of crushed red pepper flakes to the garlic.
-
- Meat - Pizzaiola can be made with veal, chicken or pork.
Make Ahead and Storage Instructions
- Pound the steak out ahead of time to save on prep time. Store the thin slices of beef wrapped in plastic in the refrigerator until cooking time.
- Leftovers of this steak recipe will keep 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.
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