Steak Pizzaiola
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Steak Pizzaiola – tender steak simmered in garlicky tomato sauce with peppers, mushrooms, onions, and wine. A rustic Italian classic made weeknight doable.
Saucy, Tender, and Totally Worth Simmering for
So here’s what happened: I made this Steak Pizzaiola one night because I had steak in the fridge, a can of tomatoes on the shelf, and zero interest in making anything fancy. I figured, simmer it low and slow in a garlicky tomato sauce, throw in some mushrooms, onions and peppers, and we’ll call it dinner.
Well. Remo took one bite, looked up from his plate like he just had a religious experience, and now it’s a full on weekly request in our house. As in, “Jo, are you making that steak saucy thing again this week?” Yes, yes I am.
It’s cozy, it’s rich, it’s got that rustic Italian feel without being fussy, and the sauce? Let’s just say you’re going to want bread nearby. Or pasta. Or honestly, just a spoon.
Why You’ll Love This Steak Pizzaiola
- Old-School Comfort, No Fuss: This is rustic, saucy Italian style cooking at its best, nothing fancy, just big flavor done right.
- That Steak Is Fork Tender: Simmered low and slow in the sauce until it basically falls apart. You won’t need a steak knife.
- The Sauce Is Everything: Tomatoes, garlic, red wine, peppers… it’s bold, rich, and practically begs for a hunk of bread or a pile of mashed potatoes.
- Flexible & Forgiving: Use the steak cut you love (or have), swap in mushrooms or skip the wine, it still works.
- Perfect for Sunday Dinner or a Tuesday Night: Feels like a special meal, but it’s actually simple enough to pull off midweek.
Before You Start: Tips & Ingredient Notes
- Pick your steak, any steak: This isn’t a fancy cut kind of recipe. Flank, sirloin, even round or chuck, anything that’ll hold up to a slow simmer works. Just give it a good pound to ½ inch so it cooks evenly and gets nice and tender in that sauce.
- Sear like you mean it: A good sear is non-negotiable. That deep golden crust? It’s flavor, baby. Don’t crowd the pan and let it sizzle without flipping every 30 seconds.
- Tomatoes: crushed is best! Crushed tomatoes give the sauce a nice consistency, not too chunky, not too thin. But if all you’ve got is whole or diced, blend them up and carry on.
- Red wine = depth: It gives the sauce a rich backbone. Pinot noir or cab works, or skip it and use all broth if needed. Just don’t sub in sweet wine, this isn’t dessert.
- Taste your sauce: This is one of those “let it simmer and adjust” sauces. If it tastes too sharp, add a pinch of sugar. Too thick? Splash of broth. Too thin? Simmer uncovered a few minutes.
- Make it yours: No mushrooms? Leave ’em out. Hate peppers? Skip ’em. Want to throw in olives or capers? Honestly, go wild, this recipe’s as flexible as your weeknight schedule.
What To Serve With Steak Pizzaiola
This saucy steak is just begging for something to soak up all that rich tomato goodness. Here are a few sides I love serving it with:
Brown Butter Mashed Potatoes
No Knead Bread
Jasmine Rice
Creamy Polenta
Frequently Asked Questions
What does “pizzaiola” mean?
“Pizzaiola” basically means “pizza-style” in Italian. It refers to cooking meat, usually beef or veal, in a tomato based sauce with herbs, garlic, olive oil, and sometimes a little heat. Think of it as a saucy, rustic dish that tastes like your favorite slice…but in steak form.
Can I use a different cut of beef?
Totally. This recipe is super forgiving. Flank, sirloin, round, chuck, they’ll all work. Just pound the steak to about ½ inch thick for even cooking and tenderness. No need for fancy cuts here.
What if I don’t want to use wine?
No problem! Just sub in extra beef broth or even water. You’ll still get a rich, flavorful sauce. But if you do use wine, go for something dry (like pinot noir or cab) for the best flavor.
Can I make this ahead of time?
Absolutely. In fact, it might taste even better the next day once all those flavors have had time to mingle. Just reheat gently on the stove with a splash of broth to loosen up the sauce if needed.
Is this dish spicy?
Only if you want it to be. The red pepper flakes are totally optional. Feel free to leave them out, or double them up if you’re feeling bold.
Storage
Leftovers? Lucky you. Just pop everything into an airtight container and store in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
You can also freeze it, sauce and steak together, for up to 3 months. Thaw overnight in the fridge and reheat low and slow until warmed through.
Try These Favorite Italian Recipes Next
- Chicken Scarpariello
- Chicken Vesuvio
- The Ultimate Beef Lasagna
- One Pot Beef Ragu Pasta
- Fall-Apart Tender Osso Buco
- Italian Style Hamburger Steak
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Steak Pizzaiola
Video
Ingredients
For the Steak:
- 1 pound beef steaks (sirloin, flank, or your favorite cut, (2 8 ounce steaks or 4 smaller ones))
- salt and pepper (to taste)
- 2 tablespoons olive oil (extra virgin)
For the Sauce:
- 1 medium onion (thinly sliced)
- 1 medium red bell pepper (thinly sliced)
- 1 cup mushrooms (cremini or baby bella, sliced)
- 3-4 cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup dry red wine (such as pinot noir)
- 14.5 ounce crushed tomatoes (1 can)
- ½ cup beef broth (low sodium or no sodium added, or water)
- 1 teaspoon sugar (optional, to balance acidity)
For Garnish:
- fresh basil leaves (torn)
- grated Parmesan (optional)
- a drizzle of extra virgin olive oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Pound the steak to ½-inch thickness for even cooking and tenderness. Pat the steak dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a deep skillet or braiser over medium-high heat. Sear the steak for 3–4 minutes per side until a deep golden crust forms. Remove from the pan and set aside.
- In the same pan, lower the heat to medium and add the onion, red bell pepper, and mushrooms. Sauté for 5–6 minutes, stirring occasionally, until softened and slightly caramelized.
- Stir in the garlic, red pepper flakes, oregano, and basil, cooking for 30 seconds until fragrant.
- Pour in the red wine and scrape up any browned bits from the pan. Let it simmer for 1 minute.
- Stir in the crushed tomatoes, beef broth, and sugar (if using). Bring to a gentle simmer.
- Return the steak to the pan, nestling it into the sauce. Spoon some sauce over the top. Cover and simmer on low heat for 45–60 minutes, or until the steak is fork-tender. If the sauce thickens too much, add a splash of water or broth. If it’s too thin, uncover and simmer for a few minutes to reduce.
- Once the steak is tender, remove from heat and let rest for 5 minutes. Garnish with fresh basil and, if desired, a sprinkle of grated Parmesan.
- Serve with crusty bread, pasta, or over creamy polenta to soak up that rich sauce.
Equipment
Notes
- Use what you’ve got: Sirloin, flank, round, even chuck. As long as it’s pounded thin and seared well, it’ll melt right into the sauce.
- No wine? No problem: Just use more broth. But if you do use wine, make sure it’s dry, not sweet.
- Low and slow wins: Don’t rush the simmer. Give it time and the steak gets buttery soft while the sauce turns rich and velvety.
- Make it your own: Hate mushrooms? Skip ’em. Love olives? Toss ’em in. This dish is flexible like that.
- Even better the next day: Save some for lunch. Or don’t. No judgment if the pan’s wiped clean by dinner.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
