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–+ servings
Steak Pizzaiola on a white platter.

Easy Steak Pizzaiola Recipe

Chef Ryan Littley
Our easy Steak pizzaiola will take an ordinary dinner night on a quick trip to Naples.  This classic Italian dish transforms tougher cuts of meat into tender steak that everyone will love. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree, Main Course
Cuisine Italian, Italian - American
Servings 4
Calories 375 kcal

Ingredients
  

  • 1 - 1.5 pound sirloin steak
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup sweet onion -chopped
  • 1 cup baby bella mushrooms -sliced
  • 2 tablespoons fresh oregano -chopped
  • 2 tablespoons fresh basil -chopped
  • ½ teaspoon red pepper flakes
  • 2 tablespoons garlic -finely minced
  • 2 ounces dry white wine -or dry red wine
  • 14 - 16 oz crushed tomatoes
  • 14 - 16 oz diced tomatoes

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Instructions
 

  • Remove the steak from the refrigerator 30 minutes before cooking to allow the beef to start to come to room temperature.
  • Pat the beef dry on both sides with a paper towel.
  • Season liberally on both sides with sea salt and black pepper.
  • Place a large skillet over medium heat. When the pan is hot, add the olive oil to the bottom of the pan.
  • Add the beef to the pan and sear it for 2 minutes.
  • Flip the meat over and sear the other side for 2 minutes.
    Remove the steak from the pan and place it on a plate, tented with aluminum foil.
  • Flip the steak over to the other side and cook for an additional 2 minutes
  • Add the butter to the same pan over medium heat.
  • Add the mushrooms, onions, salt, black pepper, and red pepper flakes to the pan. Stir to combine.
  • Sauté the onions and mushrooms until tender, about 5 minutes.
  • Add the garlic and cook for one to two minutes until fragrant.
  • Add the wine to deglaze the pan, scraping up all the browned bits from the bottom. Simmer over medium heat for 2 minutes.
  • Add the crushed tomatoes, fresh basil, and fresh oregano to the pan and stir until well combined.
  • Simmer the pizzaiola sauce over medium-high heat for 4-5 minutes.
  • Reduce the heat to medium and add the steak back into the pan. Simmer until the beef reaches an internal temperature of 145°F (medium-rare) or your desired temperature.
    Use an instant read thermometer to check the temperature.
  • Remove from the heat and add some of the pizzaiola sauce to a plate
  • Add a piece of the steak to the plate and top with more sauce.

Notes

Can I Make Adjustments to the Recipe?
Absolutely, we used fresh herbs for this recipe, but you can substitute dried herbs if you prefer. The rule of thumb is ⅓ dry seasonings to fresh. If you have a favorite Italian seasoning, you can use that instead as well.
Try adding a little Pecorino Romano or Parmesan cheese to the sauce for an added flavor boost.
If you prefer not to cook with wine, the sauce can be made without it. For a creamy version of the dish, add heavy cream or sour cream to the sauce as the last step before finishing simmering the sauce.
We used sirloin steak for this recipe; you can also use chuck roast, strip steak, London broil, ribeye, or flank steak. You can use tenderloin, but I wouldn't cook it in the sauce. Grill, pan-sear, or broil, then serve with the finished sauce.
Recipe Variations
  • Mediterranean twist: Add green olives, kalamata olives, and capers to the sauce.
  • Vegetable boost: Bell peppers, mushrooms, or zucchini simmer beautifully in the sauce.
  • Cheesy finish: Top with mozzarella or provolone and broil until bubbly.
 
Chef Tips
  • Sear the steak first for extra flavor. Don’t skip this step.
  • Deglaze with red wine for depth, or white wine for brightness.
 
Serving Suggestions
  • Spoon over spaghetti or rigatoni.
  • Serve with creamy polenta, mashed potatoes, or farro.
  • Pair with garlic bread or focaccia.
  • Add a simple green salad with vinaigrette to cut the richness.
 
How to Store and Reheat
Store the leftovers refrigerated in an airtight container for 2-3 days. Make sure to let the steak pizzaiola cool before covering. Freeze in sauce up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on stovetop; add a splash of broth or water if the sauce thickens too much.
To reheat, place a skillet over medium heat and add a tablespoon of olive oil. When the oil is hot, add the leftovers to the pan and simmer until the sauce reaches an internal temperature of 165°F.
 
What is steak pizzaiola?
A: Steak pizzaiola is an Italian classic where steak is simmered in a flavorful tomato sauce with garlic, herbs, and sometimes peppers or olives. The sauce is hearty and rustic, making it perfect to serve over pasta or with crusty bread.
Can I make this in a slow cooker?
Absolutely, we suggest searing the steak first and then adding all the ingredients to the slow cooker. And if you’re going to slow cook it, chuck roast is a less expensive alternative that will cook fall-apart tender. Cook on the low setting for 4 hours.
Can I use chicken or pork instead of steak?
Yes, our pizzaiola sauce is versatile. Chicken thighs, pork chops, or even veal cutlets all taste great cooked this way.
Can I make it ahead of time?
Absolutely. The flavors deepen as it rests, making it even better the next day. Just reheat gently on the stovetop.

Nutrition

Calories: 375kcalCarbohydrates: 20gProtein: 29gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 84mgSodium: 815mgPotassium: 1124mgFiber: 5gSugar: 10gVitamin A: 711IUVitamin C: 24mgCalcium: 167mgIron: 6mg
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