This steak pizzaiola consists of tender beef cooked in a garlicky tomato sauce, making it an easy but tasty dish.
I'm a huge fan of traditional Italian dishes - from pasta alla Norcina to amaretto biscotti to Italian braciole.
But one of my favorites is steak pizzaiola. Its simplicity and abundance of flavor is hard to top.
Why This Recipe Works
- Simple - with just 8 ingredients, you can have this recipe ready for the dinner table in less than 45 minutes. But it really only requires 10 minutes of work on your part.
- Comforting - meat, tomato sauce and wine. What could be better?
- Flavorful - the steak shines but is complemented by the garlic, oregano and tomatoes.
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Ingredient Notes
- Beef - sirloin steaks work best. You pound thin so it cooks quickly and remains tender.
- Garlic - brings out some sweetness and the sauce and adds an amazing smell.
- Wine - dry white wine gives the sauce a slight fruity flavor.
- Tomatoes - I'm partial to San Marzano tomatoes for this recipe as they're known for their balanced flavor that combines a tomatoey flavor, sweetness, and the right amount of acid. The tomato paste helps thin the sauce but also adds a rich tomato flavor.
- Oregano - adds a slightly bitter/pungent flavor.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:
- While steak works great and is in the title, you can also use veal, pork or even rabbit. The key is to pound it thin.
- I like to use dry white wine for a more fruity flavor, but red wine can also be used if you want more richness.
- Oregano is my go-to herb, but basil is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pound the steaks until they are about ½ inch thick and then season both sides with salt and pepper.
Heat a large skillet over medium-high heat with olive oil. Add the steaks, searing 1 minute per side. Remove the steak and reduce the heat to medium.
Add the onion and cook until translucent before adding the garlic and cook for 30 seconds.
Deglaze with white wine, making sure to scrape up any brown bits.
Stir in the tomatoes, tomato paste and oregano before reducing to a simmer for 20 minutes.
Add the steaks and cook to desired doneness.
FAQs
Also called carne de pizzaiola, it translates to "meat style pizza." It originated from Naples cheap cuts of meat served in leftover pizza sauce.
Use quality dry white wine for the sauce. When adding wine to a sauce, it has to be something you're willing to drink. I usually go with Pinot Grigio or Chardonnay.
This all depends on your preference, but keep in mind since this is also cooked in a sauce, it is hard to get a rare steak. I'm partial to medium but use the below as a guideline:
• Rare: 120˚F to 125˚F
• Medium-rare: 130˚F to 135˚F
• Medium: 140˚F to 145˚F
• Medium-well: 150˚F to 155˚F
• Well-done: 160˚F to 165˚F
You can store the steak in the sauce for up to 3 days in the fridge or in the freezer for up to 3 months. If in the freezer, place in the fridge overnight for it to thaw out.
Add the steak and the sauce to a pan and cover. Cook on low heat for about 10 minutes or until warmed through.
Side Dish Options
There are plenty of side dishes that can soak up the sauce which go with this steak pizzaiola recipe. Some options include:
- Any type of pasta - penne, ziti, rigatoni
- Garlic Mashed Cauliflower
- Goat Cheese Polenta
- Crispy Roasted Potatoes
- Goat Cheese Risotto
Equipment
The equipment you use is important to how the steak pizzaiola turns out. What is needed is the following:
- Meat tenderizer - needed to pound the steak thin.
- Chef knife - you want a good quality knife so you can chop up everything.
- Skillet - you want a large, heavy bottom skillet like a cast iron.
Pro Tips/Recipe Notes
- While I use sirloin steaks, you can use any steak you prefer. Just don't use beef meant for stewing or slow cooking.
- Use a dry white wine you'd be willing to drink like Pinot Grigio or Chardonnay.
- If you don't have fresh oregano, you can use dried. Just use ⅓rd (2 tsp) of the amount since it is stronger.
- If you like some heat, add ¼ teaspoon of crushed red pepper flakes.
Other Italian Recipes
If you’ve tried this steak pizzaiola recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Steak Pizzaiola
Ingredients
- 2 (8 oz) sirloin steaks
- 3 tablespoon olive oil
- ½ sweet onion, diced (1 cup)
- 4 garlic cloves, minced
- ½ cup dry white wine
- 1 (28 oz can) San Marzano tomatoes
- 2 tablespoon tomato paste
- 2 tablespoon fresh oregano, chopped
- salt and pepper to taste
Instructions
- Place steak between 2 pieces of plastic wrap and pound until it is about ½ inch thick. Season both sides with salt and pepper.
- Add olive oil to large skillet over medium-high heat. Add the steaks and sear for about 1 minute per side. Remove the steaks and reduce heat to medium.
- Add the onion, cooking for about 5 minutes or until translucent. Add garlic, cooking for an additional 30 seconds. Deglaze with the white wine, scraping up any brown bits.
- Stir in the tomatoes, tomato paste and oregano. Reduce to simmer, cooking for 20 minutes. Season with salt and pepper.
- Add steaks, cooking to desired doneness, 6-10 minutes depending on your preference.
Notes
- While I use sirloin steaks, you can use any steak you prefer. Just don't use beef meant for stewing or slow cooking.
- Use a dry white wine you'd be willing to drink like Pinot Grigio or Chardonnay.
- If you don't have fresh oregano, you can use dried. Just use ⅓rd (2 tsp) of the amount since it is stronger.
- If you like some heat, add ¼ teaspoon of crushed red pepper flakes.
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