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My Steak Pizzaiola is a guaranteed family favorite! Seasoned steak in a delicious tomato pizzaiola sauce makes this an irresistible dinner everyone at the table will love. Perfect for a weeknight meal or even special occasions! This is the best one-pan dinner recipe!
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Steak Pizzaiola Recipe
If you've watched The Sopranos, then you know this dish: they often made it for Sunday dinner, which is what gives it its claim to fame!
Authentic Steak Pizzaiola typically consists of meat, tomatoes, garlic, olive oil, and, if you like, white wine and onions. Cooking the meat in the pizzaiola sauce tenderizes it for a truly delicious dish! Many varieties of this simple dish exist, including chicken pizzaiola, veal pizzaiola and even pork chops alla pizzaiola, but our favorite is beef pizzaiola.
Our steak pizzaiola recipe uses simple ingredients and is so flavorful. Everyone at the table will love this dish: kids and adults alike! Plus, the ingredients are so simple, and it comes together in no time.
What is steak pizzaiola?
Steak pizzaiola, also called carne pizzaiola or carne alla pizzaiola, is a Classic Italian Dish, Neapolitan style. The name in Italy, essentially means "meat in pizza style". What makes this dish so tender is the slow-cook style of preparation.
Pizzaiola Ingredients
- tenderized steaks, your choice: we use eye round steak
- salt and pepper
- extra virgin olive oil
- cloves garlic, minced
- onion, sliced
- bell pepper, sliced
- canned tomato sauce
- Italian seasoning
- red pepper flakes
- water
- optional: chopped parsley, fresh basil, shredded mozzarella cheese
One of the best things about making this Italian steak recipe is that you can use any kind of steak you like.
You can use inexpensive steaks to make this a budget-friendly dinner recipe that's easy and delicious! Cooking it in tomato sauce ensures a tender, delicious steak every time, using any cut of your choice.
Recipe for Steak Pizzaiola
- Generously season tenderized steaks with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium high heat. Once hot, add the steak and sear until browned, approximately 3 minutes on each side. Then, set the steak aside on a plate.
- In the same skillet, add more oil, then add minced garlic, sliced onion, and sliced bell peppers. Cook for a few minutes until they begin to soften.
- Add tomato sauce, Italian seasoning, and water. Stir well.
Bring to a simmer, then add your steaks back into the skillet and simmer for 15 minutes on each side. - Transfer steaks to a cutting board. Let them rest for 5 minutes. In the meantime, allow your sauce to continue simmering until it starts to thicken.
- Thinly slice your steak against the grain. Top with pizzaiola sauce, plus parsley or basil and cheese if using. Serve over pasta. Enjoy!
Steak Pizzaiola Recipes Tips
- For the best results, always slice your steak against the grain. This applies to every steak recipe. The "grain" refers to the lines running through a cut of meat. By slicing against it, you will have the most tender cuts of steak.
- Make sure to pound the steak thin! Trust us, this will ensure a melt-in-your-mouth experience.
- Cooking the dish low and slow is key!
Steak Pizzaiola FAQs
Keep in an air-tight container in the refrigerator for 3-4 days.
Yes! Allow your steak dinner to cool in the refrigerator, then place it in an air-tight freezer-safe container and store it in the freezer for as long as 3 months. Make sure to label it with the freezing date!
To reheat this dish, add it to a skillet with the pizzaiola sauce over low heat, and cook for about 10 minutes or until heated through. If reheating from frozen, cook for slightly longer.
How to Tenderize Carne Pizzaiola
Follow our easy guide on How to Tenderize Steak for the best way to tenderize any cut of meat!
Recipes with Steak
Did you try this recipe? Let us know what you think below and with a rating! We would love to hear from you!
Steak Pizzaiola
Equipment
- Meat tenderizer
Ingredients
- 4 steaks - we used eye round steaks
- ½ tsp. salt
- ½ tsp. pepper
- 4 Tbsp. olive oil - divided to cook steak in batches
- 1 tsp. minced garlic
- 1 onion - sliced
- 2 bell peppers - sliced
- 16 oz. tomato sauce - (two 8 oz. cans)
- 1 Tbsp. Italian seasoning
- ¼ tsp. red pepper flakes
- ¾ cup water
- 2 Tbsp. fresh parsley - chopped (optional)
- 1 cup shredded cheese - optional
Instructions
How to Tenderize Steak
- If using a thick steak (such as eye round steaks), begin by slicing the steak in half. Do this by pressing down on the top of the steak with the palm of your hand, then carefully cutting the steak in half horizontally with the knife in your opposite hand. Do not cut all of the way through! Stop to butterfly, or fold out, the steak.
- Lay the steak flat and pound it thin with a meat tenderizer. If you don’t have a meat tenderizer, you can also place it under plastic wrap and roll it flat with a rolling pin. Do this on both sides.
- Cut away the silver skin by gently running the knife under it and cutting it carefully away from the steak. Tenderize again as necessary until your steak is nice and flat without being too thin.
How to Make Steak Pizzaiola
- Generously season tenderized steaks with ¼ tsp. each salt and pepper on both sides.
- Heat olive oil in a large skillet over medium high heat. Once hot, add the steak and sear until browned, approximately 3 minutes on each side. Then, set the steak aside on a plate.
- In the same skillet, add more oil, then add 1 tsp. minced garlic, 1 sliced onion, and 2 sliced bell peppers. Cook for a few minutes until they begin to soften.
- Add 16 oz. tomato sauce, 1 Tbsp. Italian seasoning, and ¾ cup water. Stir well.
- Bring to a simmer, then add your steaks back into the skillet and simmer for 15 minutes on each side.
- Transfer steaks to a cutting board. Let them rest for 5 minutes. In the meantime, allow your sauce to continue simmering until it starts to thicken.
- Thinly slice your steak against the grain. Top with pizzaiola sauce, plus parsley and cheese if using. Enjoy!
Notes
- For the best results, always slice your steak against the grain.
- Store for 3-4 days in an airtight container in the refrigerator or freeze for up to 3 months.
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