Steak Pizzaiola is a traditional Italian recipe featuring tender steaks simmered in a vibrant tomato sauce infused with garlic, herbs, and sometimes red wine. With roots in southern Italy, this dish blends rustic simplicity with bold, satisfying flavors. It has evolved over time, offering countless variations while remaining a beloved staple in Italian households.

Why I Love This Dish

Steak Pizzaiola captures everything I adore about Italian cooking—fresh, wholesome ingredients brought together in a way that feels effortless yet tastes exceptional. The rich tomato sauce complements the tender steak perfectly, creating a dish that’s comforting and versatile. Whether served over pasta, alongside crusty bread, or with a simple salad, this dish of Steak Pizzaiola never fails to impress.

The History of Steak Pizzaiola

Steak Pizzaiola, or Carne alla Pizzaiola, hails from southern Italy, particularly the Campania region, home to Naples. The dish’s name derives from the Italian word pizzaiolo, meaning “pizza maker,” as its sauce shares similarities with the classic flavors of pizza—tomatoes, garlic, oregano, and olive oil.

Historically, this dish was a way for Italian families to make tougher cuts of meat more tender and flavorful. By slowly simmering the steak in a rich tomato sauce, even inexpensive cuts would become succulent and delicious. This practical approach allowed households to maximize flavor while staying economical.

Over time, Steak Pizzaiola became a staple in Italian-American cuisine as immigrants brought their culinary traditions to the United States. Variations emerged, influenced by regional ingredients and personal tastes, but the essence of the dish—a hearty, tomato-based sauce paired with tender meat—remained unchanged.

Variations of Steak Pizzaiola

While the classic version uses basic ingredients, regional and modern adaptations have added unique twists:

1. Regional Variations in Italy:
   • Campania: The traditional version often includes minimal ingredients—tomatoes, garlic, oregano, and olive oil. It focuses on simplicity to let the natural flavors shine.
   • Sicily: Capers and olives are common additions, giving the sauce a briny, Mediterranean flair for the Sicilian Steak Pizzaiola.
   • Tuscany: Some versions incorporate red wine and rosemary for a more robust flavor profile.
2. Italian-American Adaptations:
   • Cheese lovers often top their Steak Pizzaiola with melted mozzarella or Parmesan, inspired by the popularity of Italian-American dishes like chicken Parmesan.
   • Serving the dish over spaghetti or linguine has become a common practice in the U.S., turning it into a pasta-centric meal.
3. Modern Twists:
   • Adding crushed red pepper flakes introduces a spicy kick for those who enjoy heat in their Steak Pizzaiola.
   • Vegetables like bell peppers, onions, or mushrooms can be sautéed and included in the sauce for added texture and flavor.
   • For a low-carb option, some prefer serving Steak Pizzaiola over zucchini noodles or cauliflower mash.

Steak Pizzaiola: A Timeless Italian Classic

Steak Pizzaiola combines the best of Italian cooking: simplicity, bold flavors, and heartwarming comfort. Juicy steak, simmered in a tomato sauce infused with garlic and herbs, makes for a dish that’s as easy to prepare as it is delicious.

The Process:

1. Sear the Steaks
   Begin by heating olive oil in a large skillet until shimmering. Meanwhile, season your steaks generously with salt and pepper. Add them to the pan, searing for 4–5 minutes per side until golden brown. Remove the steaks and set them aside.
2. Make the Sauce
   In the same skillet, sauté minced garlic in the remaining oil until fragrant. Add crushed tomatoes and a splash of red wine (if using), scraping up any browned bits from the pan for extra flavor.
3. Infuse with Herbs
   Sprinkle in oregano and basil, stirring well. Simmer the sauce for 5–7 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.
4. Simmer the Steaks
   Return the steaks to the skillet, nestling them into the sauce of your Steak Pizzaiola. Spoon sauce over the top and let them simmer for another 5–7 minutes, or until your desired doneness is achieved.
5. Serve and Garnish
   Finish with freshly chopped parsley for a burst of color and serve immediately.

Tips for Success

• For a creamier texture, swirl in a pat of butter or a splash of cream at the end.
• If using tougher cuts of meat, extend the simmering time to ensure tenderness in your Steak Pizzaiola.
• Adding fresh basil leaves at the end of cooking enhances the sauce’s aroma.

Why You’ll Love Steak Pizzaiola

Steak Pizzaiola celebrates the Italian philosophy that great meals don’t require complicated techniques or exotic ingredients. By combining pantry staples like tomatoes, garlic, and olive oil, this dish transforms into something extraordinary. Whether you’re recreating a traditional Italian meal or seeking a quick, hearty dinner, Steak Pizzaiola is a recipe worth savoring.

A Dish with Timeless Appeal

Steak Pizzaiola remains a testament to the enduring appeal of Italian cuisine. From its humble origins in Campania to its place on modern dining tables worldwide, this dish tells a story of resourcefulness, tradition, and love for food.

Try it for yourself and experience why Steak Pizzaiola has captured the hearts—and taste buds—of so many. Buon appetito!

Steak Pizzaiola – Classic Italian Tomato Sauce Steak

Kastra Recipes Staff

Tender steaks simmered in a rich, flavorful tomato sauce with garlic, herbs, and a touch of red wine. A rustic Italian dish that’s easy to make and delicious.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Equipment

• 1 14" Searing pan with lid (36 cm searing pan with lid)

Ingredients

  

• 4 boneless beef steaks preferably flank steak or a similar cut
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic thinly sliced
• 1 can 14 oz crushed tomatoes
• 1/2 cup dry red wine optional but recommended for depth
• 1 teaspoon dried oregano or 2 teaspoons fresh oregano
• 1 teaspoon dried basil or fresh basil
• 1 teaspoon capers optional, for added flavor
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon red pepper flakes optional, for a slight kick
• Fresh parsley chopped, for garnish

Instructions

 

Prepare the Steak

• Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat.
• Season the steaks generously with salt and black pepper.
• When the oil is hot, add the steaks and sear them for about 3-4 minutes per side, or until they develop a golden-brown crust. You don’t need to cook them fully at this stage, just sear to lock in the juices. Remove the steaks from the pan and set them aside.

Make the Sauce

• In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium.
• Add the sliced garlic and sauté for about 1-2 minutes, until it becomes fragrant, being careful not to burn it.
• Pour in the crushed tomatoes, stirring to combine with the garlic. Let the sauce simmer for about 5 minutes.

Add the Wine and Herbs

• Add the red wine (if using) to the skillet and let it reduce slightly for 2-3 minutes.
• Sprinkle in the oregano, basil, and capers (if using), stirring to combine. Taste and adjust the seasoning with salt, pepper, and red pepper flakes, if desired.

Simmer the Steaks

• Return the seared steaks to the skillet, placing them in the sauce.
• Spoon some of the sauce over the steaks and reduce the heat to low.
• Cover the pan and let the steaks simmer in the sauce for 1.5 to 3 hours, depending on your desired tenderness. The slow cooking will make the steaks tender and allow the flavors to meld together beautifully.

Serve

• Once the steaks are tender and infused with the flavors of the sauce, remove them from the skillet and place them on serving plates.
• Spoon the rich tomato sauce over the steaks and garnish with fresh parsley.
• Serve with crusty bread to soak up the delicious sauce, or alongside your favorite pasta.

Notes

Tips:

• For Extra Tenderness: Slow cook the steaks on low heat for 2-3 hours to achieve maximum tenderness, as this will help the meat break down and absorb the flavors of the sauce.
• Serving Variations: You can serve this dish with potatoes, rice, or sautéed vegetables for a complete meal.
• Wine Pairing: Pair with a bold red wine like Chianti or Nero d’Avola for a complementary experience.

Notes & Additions for Steak Pizzaiola:

1. Choosing the Right Cut of Steak:
   • Tough Cuts: If you use tougher cuts like flank, skirt, or round steak, the longer cooking time (1.5 to 3 hours) helps break down the fibers, making the meat tender and full of flavor.
   • Tender Cuts: For tender cuts like rib-eye, sirloin, or strip steak, a shorter cooking time (about 1.5 hours) will suffice. You can also skip searing if you prefer a more delicate texture.
2. Slow Cooker Option:
   • You can prepare this dish in a slow cooker to make it even more convenient. After searing the steaks, add them to the slow cooker with the tomato sauce, garlic, herbs, and wine. Set it on low for 4 to 6 hours, or on high for 2 to 3 hours, until the steaks are tender and infused with flavor.
3. Enhance the Sauce:
   • Olives: Adding a handful of green or black olives can introduce a briny contrast that complements the richness of the tomato sauce.
   • Capers: Another excellent addition for extra tang and saltiness is capers. Just stir in about 1-2 tablespoons during the simmering process.
   • Anchovies: For an extra umami kick, you can include anchovies. Simply dissolve 2-3 fillets in the oil before adding the garlic. It won’t make the dish fishy but will add depth to the sauce.
4. Wine Pairing:
   • Red Wine: If you use wine in the sauce, opt for a dry red wine like Chianti, Cabernet Sauvignon, or Sangiovese. These wines enhance the sauce with rich, tannic flavors that balance the tomatoes.
   • Non-Alcoholic Option: If you prefer not to use wine, substitute it with beef broth or even a splash of balsamic vinegar for a touch of acidity.
5. Flavor Variations:
   • Herb Substitutions: While oregano and basil are traditional, you can also try thyme, rosemary, or Italian seasoning for a different flavor profile.
   • Spicy Twist: For those who like spice, add a teaspoon of red pepper flakes to the sauce while it simmers. The heat will complement the rich tomato sauce and the savory meat.
6. Serving Suggestions:
   • Crusty Bread: The sauce from Steak Pizzaiola is perfect for dipping with crusty bread, which will soak up all the flavorful juices.
   • Pasta Pairing: Serve this dish with pasta like spaghetti, fettuccine, or penne. The tender steak and rich sauce will make the pasta even more satisfying.
   • Side Dishes: This dish pairs well with roasted vegetables, such as carrots, bell peppers, or zucchini, or a green salad to balance the richness of the steak and sauce.
7. Resting Time:
   • After searing the steaks, let them rest before adding them back to the sauce. This helps to preserve the juices inside the meat, ensuring each bite is flavorful and juicy.
8. Make-Ahead Tip:
   • This dish can be made a day ahead. The flavors deepen as it sits, making it even more delicious the next day. Reheat gently on the stovetop over low heat or in a slow cooker.

By incorporating some of these additions and notes, you can customize the Steak Pizzaiola to suit your tastes and create an even richer, more memorable dish.

Keyword Italian Steak, Southern Italian Cuisine,, Steak in Tomato Sauce, Steak Pizzaiola