Recipe

Steak Pizzaiola

Deeply browned steak simmered in a garlicky tomato sauce with peppers, oregano, and a splash of wine. Bold, cozy, and weeknight doable.

By Matt Campbell

•

4.8

A cast iron skillet filled with steak pizzaiola, with seared steak pieces simmering in a chunky tomato sauce with sautéed peppers and onions, finished with fresh parsley on top

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Steak pizzaiola is what happens when steak night and pizza night share the same skillet and decide to be friends. You get deeply browned crust from a quick sear, then the steak finishes gently in a bright, garlicky tomato sauce that tastes like it has been working on itself all day. Spoiler: it has not.

This is the kind of dinner that makes the kitchen smell like an Italian restaurant in the best way, but it is still totally weeknight-friendly. If you can sear steak and open a can of tomatoes, you are in business.

A dinner plate with steak pizzaiola spooned over spaghetti, with extra tomato sauce and a sprinkle of chopped parsley, set on a simple wooden table

Why It Works

Fast flavor build: Searing the steak first leaves browned bits that turn into instant depth once you hit them with wine and tomatoes.
Tomato sauce that pops: Garlic, oregano, and a pinch of red pepper flakes give you that pizza shop vibe without tasting like jar sauce.
Tender steak, not sad steak: We finish the steak at a bare simmer just until done so it stays juicy instead of going chewy.
One skillet energy: Less mess, more sauce, and plenty of excuses to drag bread through the pan.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store steak and sauce together in an airtight container for up to 3 days.

Reheat (best way): Warm gently in a covered skillet over low heat with a splash of water or broth to loosen the sauce. Avoid blasting it on high or the steak can tighten up.

Microwave: Works fine. Use medium power in short bursts, stirring the sauce between rounds.

Freeze: You can freeze it, but steak texture is always a little hit or miss after thawing. If you do, freeze in a tight container for up to 2 months and thaw overnight in the fridge.

A glass meal prep container filled with leftover steak pizzaiola in tomato sauce, lid resting beside it on a kitchen counter

Common Questions

What cut of steak is best for pizzaiola?

Pizzaiola is often made with thinner, quicker-cooking cuts like sirloin or top round, though some versions lean into tougher cuts and a longer simmer. My favorite for home cooking is sirloin because it stays tender without being fussy. Ribeye also works if you want it extra rich.

Can I use chicken instead of steak?

Yes. Use thin chicken cutlets and sear them quickly, then simmer gently in the sauce until they hit 160 to 165°F. Pull them as soon as they are there and let them rest a few minutes so they stay juicy.

Do I have to use wine?

No. Wine adds a little lift and helps loosen the browned bits. If you skip it, use beef broth or water, then add a small squeeze of lemon at the end to brighten things up.

Why did my steak turn tough?

Usually one of two things: the pan was not hot enough to get a fast sear, or the steak simmered too long. Keep the sauce at a bare simmer and finish the steak just until done (a thermometer helps a lot).

What should I serve with steak pizzaiola?

Anything that grabs sauce. Think spaghetti, crusty bread, creamy polenta, or even mashed potatoes. A simple salad helps, too.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (cast iron or stainless steel), 12-inch is ideal
Tongs for flipping and moving steak
Cutting board and sharp knife
Measuring spoons
Instant-read thermometer (optional, but very helpful)

I love steak pizzaiola because it feels like a restaurant save, the kind where you realize halfway through cooking that the steak needs a little something and you pivot into sauce mode. The first time I made it, I was aiming for a simple sear-and-serve situation, but I had a can of tomatoes open from earlier and a bell pepper that was one day away from retirement. Ten minutes later, my kitchen smelled like garlic and oregano, and I was standing there tearing bread with my hands like I had no manners. That is how you know it is a keeper.

Steak Pizzaiola

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

A kitchen counter with raw sirloin steaks, canned crushed tomatoes, garlic, onion, bell pepper, capers, oregano, olive oil, and a small bowl of grated Parmesan

1 1/2 pounds sirloin steak (about 1 inch thick), cut into 4 pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 small yellow onion, thinly sliced
1 bell pepper (red or green), thinly sliced
4 cloves garlic, thinly sliced or minced
2 tablespoons tomato paste
1/2 cup dry red wine (or beef broth)
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
2 tablespoons capers, drained (optional but excellent)
1 tablespoon butter (optional, for a silkier finish)
2 tablespoons chopped fresh parsley or basil, for serving
Grated Parmesan, for serving (optional)

Instructions

Season the steak. Pat the steak dry. Season both sides with salt and pepper.
Sear for a browned crust. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the steak 2 to 3 minutes per side, just until deeply browned. Transfer to a plate. It does not need to be cooked through yet.
Sauté the aromatics. Lower heat to medium. Add the remaining 1 tablespoon olive oil, then add onion and bell pepper. Cook 5 to 7 minutes, stirring, until softened and starting to pick up color.
Garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste and stir for 1 minute to caramelize slightly.
Deglaze. Pour in the wine and scrape up the browned bits. Let it simmer 1 to 2 minutes to reduce a touch.
Build the sauce. Add crushed tomatoes, oregano, red pepper flakes, and capers (if using). Bring to a bare simmer. Taste the sauce and adjust salt.
Finish the steak in the sauce. Nestle the steak and any juices back into the skillet. Keep the sauce at a bare simmer and cook 5 to 10 minutes, flipping once, until the steak reaches your preferred doneness. Aim for 130 to 135°F for medium-rare, 140 to 145°F for medium, and remember carryover cooking is real, so you can pull it a few degrees early if you like.
Thickness note: If your steaks are thinner than 1 inch, start checking a couple minutes sooner. If they are thicker, give them a few extra minutes at that gentle simmer.
Optional finish, highly encouraged. Turn off the heat and swirl in butter for a glossier sauce.
Rest and serve. Let the steak rest in the skillet (off heat) for 3 to 5 minutes, then top with parsley or basil. Spoon plenty of sauce over everything and serve with pasta, bread, or polenta. Do not forget to mop the pan.