There is just something magical about rustic Italian cooking, isn’t there? It’s cozy, flavorful, and tastes like it simmered all day, even when it didn’t! That’s exactly what excited me when I first cracked the code on the perfect weeknight Steak Pizzaiola. Forget fussy techniques; this recipe is all about packing punchy flavor into simple ingredients.
I remember the first time—the sauce was too thin, or maybe the oregano was overpowering the tomatoes. But after a few test runs, I nailed that balance of savory steak with tangy, herby tomato sauce. Now, this dish is my go-to when I need restaurant-quality flavor on the table ASAP. Trust me, you are going to absolutely love how easy this traditional dish becomes!
Why This Steak Pizzaiola Recipe Stands Out (Experience & Authority)
Honestly, you should trust this recipe because it skips all the unnecessary fuss. We want flavor, not complexity! This is how you get that deep Italian-American taste without needing to spend your whole evening in the kitchen.
- Quick Prep for Weeknight Steak Pizzaiola: Seriously, all the chopping and seasoning takes less than 10 minutes. That’s faster than ordering delivery! For more quick ideas, you might check out this recipe for onion and pepper steak.
- Authentic Tomato Sauce Flavor in Steak Pizzaiola: We rely on quality pantry staples—good diced tomatoes and the right herbs. Too many cooks load this up, but the simple mix of oregano and basil sings with the steak. It’s pure comfort food magic!
Essential Ingredients for Perfect Steak Pizzaiola
Sometimes the best recipes use the simplest things you probably already have in the cupboard. For our classic Steak Pizzaiola, we aren’t messing around with a dozen exotic spices. We only need a few key players to build that rustic tomato base. When you shop, remember quality matters because there aren’t many places for mediocre ingredients to hide!
You’ll need two nice 8-ounce beef steaks—about an inch thick is perfect for searing and simmering. Then it’s all about the sauce aromatics. Make sure you’ve got your onion sliced nicely and your garlic minced super fine so it melts into the sauce. If you love that rich, garlicky depth, you might want to check out my recipe for those savory garlic steak and potatoes too!
Here’s what you’ll grab:
- Two 8-ounce beef steaks (I prefer sirloin here!)
- Just a tablespoon of good olive oil.
- One medium onion, sliced thin.
- Two cloves of garlic, minced—don’t be shy!
- One 14.5 ounce can of diced tomatoes, and yes, you use the juice!
- Dried seasonings: one teaspoon of oregano and half a teaspoon of basil.
- Salt and pepper to taste, plus a little water to thin the sauce just right.
Expert Tips for Searing Your Steak for Steak Pizzaiola
Okay, this part—the sear—is non-negotiable if you want that restaurant-quality depth in your Steak Pizzaiola. Seriously, grab a paper towel and pat those steaks bone-dry. If they’re wet, they steam, and we aren’t making pot roast here; we want a gorgeous, brown crust!
Get your skillet smoking hot before the oil even goes in, then add the tablespoon of oil. Wait until that oil shimmers, then lay the steak down away from you—it’s going to sizzle aggressively, so be ready! We only want about three to four minutes per side here. You’re locking in all that beautiful beef flavor before we let it bathe in the tomato sauce later. If you want to see another variation on getting that perfect crust, check out my guide on pan-seared ribeye!
Choosing the Right Cut for Steak Pizzaiola
Since these steaks aren’t just grilled but actually simmered in the sauce for a bit, you don’t need the super-expensive cuts. Flank steak or sirloin—those are your best friends for this recipe. They have great texture and, honestly, the gentle simmering in the tomato broth really tenderizes them up perfectly. If you tried to simmer a filet mignon for ten minutes, you’d be sad, but these heartier cuts soak up that herb flavor beautifully!
Step-by-Step Instructions for Making Steak Pizzaiola
Now for the fun part—putting everything together! I know searing can feel intense, but stick with me here. Remember we seasoned those steaks really well? Go ahead and heat your large skillet over medium-high heat until it’s nice and hot. Add that olive oil, wait for it to shimmer, and lay those seasoned steaks down. Seriously, listen for that aggressive sizzle!
For medium-rare, aim for about three to four minutes per side. You’re looking for a deep brown crust, not black, mind you! Once they look perfectly seared, pull those beauties out and park them on a clean plate to rest for a minute. This is crucial!
Next, we move to the aromatic base. Keep that skillet right where it is; don’t clean it out! Dump in your sliced onion and let it soften up—that takes about five minutes. Once the onions are looking translucent, toss in that minced garlic. You only cook the garlic for about 60 seconds here. If it burns, the whole sauce tastes bitter, so watch it closely!
Time for the sauce magic! Stir in your can of diced tomatoes (don’t drain them, we need that liquid!), the oregano, the basil, salt, pepper, and that quarter cup of water. Bring this glorious, bubbly mixture up to a simmer. Once it’s bubbling gently, nestle those steaks right back into the pan. Turn the heat way down to low, cover it up, and let everything marry together for about five to ten minutes. Those ten minutes let the steak soak up all that amazing tomato flavor. They will be tender and unbelievably flavorful. If you need a reminder on getting super-easy steak readiness, I have a guide on making crazy easy steak that might help keep your timing locked in!
Flavor Variations to Customize Your Steak Pizzaiola
The beauty of Steak Pizzaiola is that it’s robust enough to handle a little tinkering! While the classic recipe is fantastic, I love mixing things up when I have an extra five minutes. My absolute favorite add-in is sliced mushrooms, stirred right in with the onions. They soak up that tomato juice and get so savory!
You can certainly toss in some sliced bell peppers, too—red or green works great for color and a little fresh crunch. But if you want to brighten the whole dish up right at the end, skip the extra salt and reach for a tiny splash—maybe half a teaspoon—of red wine vinegar just before simmering. It wakes the tomatoes right up, trust me!
Serving Suggestions for Steak Pizzaiola
So you’ve made this amazing, saucy Steak Pizzaiola—now what do you serve it with? You absolutely cannot let that incredible herby tomato sauce go to waste! My favorite way is right over a bed of creamy polenta; the cornmeal catches every drop of sauce perfectly. It feels so comforting and authentic.
Of course, pasta is always a winner! I usually go with something long like linguine or spaghetti, but honestly, nothing beats just having a big chunk of crusty Italian bread nearby. You need something sturdy to mop up every last bit of sauce from the plate. Speaking of bread, if you’re looking to round out the meal, you have to check out this recipe for delicious garlic breadsticks. You won’t regret it!
Storage and Reheating Steak Pizzaiola
Don’t you hate when perfectly cooked steak gets tough when you reheat it? It happens, especially with thinner cuts, but luckily, the sauce here acts like a little shield for our Steak Pizzaiola!
If you have leftovers—and you probably will, unless you’re making this just for one—you need to store them properly. Keep the steak packed right in the sauce. That liquid is going to keep the beef nice and tender for a few days. Pop it into an airtight container and place it in the fridge. It stays good for about three to four days, tops. Don’t leave it sitting on the counter!
The Best Way to Reheat for Tenderness
Never, ever microwave this steak if you can avoid it; that high direct heat is what makes it rubbery. The best way to reheat your Steak Pizzaiola is the slow and low method right back on the stovetop. Pour the steak and all that tomato sauce into a small pan.
Set the heat to low—super important! You want to cover it loosely and let it warm up slowly until it’s steaming through. The sauce heats up gently, and that liquid helps steam the steak back to tenderness instead of drying it out. It takes about 8 to 10 minutes, but your patience pays off with a steak that tastes almost as good as fresh!
Frequently Asked Questions About Steak Pizzaiola
I get so many great questions about getting this Steak Pizzaiola just right, which tells me you all are serious about delicious dinners! It’s easy to worry about timing, especially when searing beef, but don’t stress. This Italian-American classic is very forgiving once you have that sauce balance down. If you’re looking for even more ideas beyond sirloin when you’ve run out of staples, definitely sneak a peek at my post covering ten delicious thin steak dinner ideas!
Can I make the Steak Pizzaiola sauce ahead of time?
Oh, absolutely! I highly recommend it, actually. The flavors meld together so much better overnight. You can totally cook the entire sauce—onions, garlic, tomatoes, and herbs—and let it cool completely before storing it in the fridge. When it’s dinner time, just bring the sauce up to that gentle simmer, pat your steaks dry, sear them quickly, and then let them finish simmering in the pre-made sauce. Way less hands-on time when that clock is ticking!
How do I prevent the steak from becoming tough?
This is the key to luscious, tender Steak Pizzaiola! You have to be careful during that final simmering stage. After you sear the steak, reduce the heat to low—and I mean *low*—before you cover the pan. Simmering gently for just five to ten minutes is usually perfect for medium-rare to medium. If you let it boil or simmer furiously, you’ll lose all the moisture you worked so hard to keep in during the sear. Slow and gentle wins this race every time!
What if my canned tomatoes seem too watery?
That’s why we add the water last! If you open your can of diced tomatoes and it looks exceptionally juicy, just hold back a tablespoon or two of the added water in step 6. You want a sauce that coats the back of a spoon, not a thin soup. The simmering process will thicken it slightly, but if it looks soupy right away, go light on that extra water; the sauce will concentrate nicely around the beef.
Estimated Nutritional Data for Steak Pizzaiola
Now, I always tell people that while this Steak Pizzaiola is packed with comfort food flavor, it’s surprisingly light! We aren’t deep-frying anything here, so you get tons of protein without the heaviness. Remember, these numbers can shift a bit depending on the leanness of your steak cut or exactly how much oil you use when searing, but this is a great ballpark figure for a standard serving size.
This information is calculated based on the standard ingredients listed, serving two people, so remember to adjust if you’re doubling up the recipe! It’s great knowing you’re getting high protein while keeping the carb count pretty reasonable.
Here is the estimated data:
- Serving Size: 1 steak with sauce
- Calories: 350
- Protein: 35g
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
- Sodium: 450mg
- Cholesterol: 90mg
See? A fantastic, flavor-forward dinner that keeps things feeling balanced. It’s proof that Italian-American cooking doesn’t have to mean heavy cream sauces every single night!
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Steak Pizzaiola
- Total Time: 35 min
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A simple recipe for steak cooked in a tomato, garlic, and herb sauce.
Ingredients
- 2 (8 ounce) beef steaks, about 1 inch thick
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup water
Instructions
- Season both sides of the steaks with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear steaks for 3 to 4 minutes per side for medium-rare, or to your desired doneness. Remove steaks and set aside.
- Add onion to the same skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes, oregano, basil, salt, pepper, and water. Bring the sauce to a simmer.
- Return the steaks to the skillet. Reduce heat to low, cover, and simmer for 5 to 10 minutes, allowing the steaks to absorb the sauce flavors.
- Serve the steaks topped with the sauce.
Notes
- Use flank steak or sirloin for this recipe.
- You can add sliced mushrooms or bell peppers with the onions for extra flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Keywords: steak, pizzaiola, beef, tomato sauce, Italian, quick dinner