Steak Pizzaiola

Steak Pizzaiola is a delicious steak dinner recipe your family will love! Made with tender steak and a tasty tomato sauce, this is an easy dinner you'll want to make over and over again.

Course Main Course

Cuisine Italian

Keyword pizzaiola, recipe for steak pizzaiola, steak pizzaiola, steak pizzaiola recipe

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 758kcal

Author Isabel Laessig

Equipment

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.
4 steaks
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 ½ tsp. each salt and pepper on both sides.
½ tsp. salt, ½ tsp. pepper
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.
4 Tbsp. olive oil
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.
1 tsp. minced garlic, 1 onion, 2 bell peppers
Add 16 oz. tomato sauce, 1 Tbsp. Italian seasoning, and ¾ cup water. Stir well. Add red pepper if using.
16 oz. tomato sauce, 1 Tbsp. Italian seasoning, ¾ cup water, ¼ tsp. red pepper flakes
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!
2 Tbsp. fresh parsley, 1 cup shredded cheese

Video

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.

Nutrition