Let me tell you about the first time I had Steak Pizzaiola. It was at a tiny red-checkered-tablecloth joint in Brooklyn, where the sauce was so good I shamelessly sopped up every last drop with a hunk of Crusty Bread. That’s the magic of this dish—simple ingredients, bold flavors, and the kind of soul-warming satisfaction that makes you close your eyes and sigh.
At its core, Steak Pizzaiola is a love letter to Italian-American cooking. It takes an affordable cut of beef—think flank or skirt steak—and bathes it in a garlicky, herb-kissed tomato sauce so vibrant it could make a cardboard box taste good. The name? It’s a nod to pizza makers (“pizzaiola” means “in the style of the pizza maker”), but trust me, this is way more than just pizza toppings on steak. It’s a one-pan wonder that’s perfect for weeknights but fancy enough for company.
Why This Recipe Works
- Budget-friendly brilliance: Flank or skirt steak is your best friend here—tough when raw, but after a slow simmer in that sauce? Like butter.
- Sauce for days: This isn’t just a topping; it’s the star. Garlic, oregano, sweet peppers, and crushed tomatoes come together in a symphony you’ll want to bottle.
- Meal prep MVP: Tastes even better the next day, so make extra. Your future self will thank you.
Essential Ingredients & Tools
Ingredients for the Steak
- 1.5 lbs flank or skirt steak: These cuts are like sponges for flavor. If you’re feeling fancy, ribeye works too, but save the filet for another night—it’ll dry out here.
- 1 tsp kosher salt: Enhances natural meat flavor and draws out moisture for a better sear.
- ½ tsp black pepper: Adds mild heat and depth.
- 2 tbsp olive oil: Ensures a good sear; avocado oil works for higher heat.
Ingredients for the Pizzaiola Sauce
- 1 yellow onion, diced: Adds sweetness; red onion can substitute for sharper flavor.
- 4 garlic cloves, minced: Essential for aromatic depth.
- 1 red bell pepper, sliced: Adds color and slight sweetness; green pepper for a sharper taste.
- 28 oz canned crushed tomatoes: Provides thick, rich texture; fresh tomatoes require longer cooking.
- 1 tsp dried oregano: Classic Italian herb; fresh oregano can be used for brightness.
- ½ tsp red pepper flakes: Optional; adds heat.
- ½ cup beef or chicken stock: Balances acidity; water can substitute in a pinch.
Tools You’ll Need
- Heavy-bottomed skillet or Dutch oven: Retains even heat for searing and simmering. No Dutch oven? A deep, sturdy frying pan works.
- Tongs: For flipping steak without piercing, keeping juices intact.
- Wooden spoon: Prevents scratching pans while stirring sauce.
- Meat thermometer: Ensures steak reaches 135°F for medium-rare before simmering. No thermometer? Press the steak—if it springs back slightly, it’s medium-rare.
Serves: 4 | Prep: 15 min | Cook: 35 min | Total: 50 min
How to Make Steak Pizzaiola
- Dry That Steak Like It Owes You Money
Pat the 1.5 lbs flank or skirt steak down with paper towels. Moisture is the enemy of a good sear—it’ll steam instead of brown. Season generously with 1 tsp kosher salt and ½ tsp black pepper, then let it sit for 5 minutes. This isn’t just for flavor; it pulls moisture to the surface so it evaporates faster when it hits the pan. - Sear Like a Pro
Heat 2 tbsp olive oil in your skillet until it shimmers. Lay the steak in gently (away from you, unless you enjoy oil tattoos). Don’t touch it for 3–4 minutes. That crust? That’s the Maillard reaction—science speak for “flavor bomb.” Flip, repeat, then move the steak to a plate. It’ll keep cooking a bit (carryover cooking is real), so don’t panic if it’s shy of done. - Build the Sauce
In the same pan (those brown bits are flavor gold), sauté 1 diced yellow onion until soft. Add 4 minced garlic cloves and 1 sliced red bell pepper—just until fragrant. Burnt garlic is bitter, and nobody wants that. Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, ½ tsp red pepper flakes, and ½ cup beef or chicken stock. Let it simmer for 10 minutes. Want it smoother? Blend half with an immersion blender. - Reunite Steak & Sauce
Nestle the steak back in, spoon sauce over it, cover, and simmer on low for 15–20 minutes. This is where the magic happens—the collagen melts into gelatin, turning tough meat tender. - Rest, Slice, Serve
Let the steak rest for 5 minutes (juices redistribute, promise). Slice against the grain—those long muscle fibers need a perpendicular cut to stay tender. Pile it high with extra sauce and fresh herbs.
Chef’s Wisdom
The Sear
- Dry meat + hot pan + patience = crust nirvana.
- No crowding—steam needs space to escape.
Sauce Depth
- Deglaze with a splash of red wine if you’re feeling fancy.
- Simmer uncovered for thicker sauce; covered for more broth-like vibes.
Cut Wisdom
- Flank/skirt = budget-friendly tenderness.
- Ribeye = richer, but shorten simmer time to avoid overcooking.
Perfect Pairings
Complementary Dishes
- Creamy Polenta: Its mild, buttery texture balances the tangy sauce. Opt for coarse-ground polenta for a rustic feel.
- Garlic Bread: Ideal for soaking up every drop of sauce. Toast with a mix of butter and olive oil for crispness.
Drinks
- Chianti: This medium-bodied Italian red wine has high acidity to cut through the dish’s richness.
- Sparkling Water with Lemon: A refreshing palate cleanser between bites.
Something Sweet
- Tiramisu: The coffee and mascarpone flavors contrast the savory steak.
- Panna Cotta: Its silky texture and vanilla notes provide a light finish.
Storage & Freshness Guide
- Fridge: 3 days in an airtight container. Reheat with a splash of water to loosen the sauce.
- Freezer: 3 months. Thaw in the fridge overnight.
Steak Pizzaiola: The Italian-American Comfort Dish That’ll Steal Your Heart
Recipe Controls
Make this irresistible Steak Pizzaiola—tender beef in a bold tomato sauce. Perfect for weeknights or impressing guests. Get the recipe now!
Ingredients
For the Steak:
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1.5 lbs flank or skirt steak
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1 tsp kosher salt
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0.5 tsp black pepper
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2 tbsp olive oil
For the Pizzaiola Sauce:
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1 yellow onion (diced)
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4 garlic cloves (minced)
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1 red bell pepper (sliced)
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28 oz canned crushed tomatoes
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1 tsp dried oregano
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0.5 tsp red pepper flakes
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0.5 cup beef or chicken stock
Instructions
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Pat the 1.5 lbs flank or skirt steak dry with paper towels. Season with 1 tsp kosher salt and ½ tsp black pepper and let sit for 5 minutes.01
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Heat 2 tbsp olive oil in a heavy skillet over medium-high heat. Sear steak for 3–4 minutes per side, then transfer to a plate.02
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In the same pan, sauté 1 diced yellow onion until soft. Add 4 minced garlic cloves and 1 sliced red bell pepper, cooking until fragrant.03
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Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, ½ tsp red pepper flakes, and ½ cup beef or chicken stock. Simmer for 10 minutes.04
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Return steak to the pan, spoon sauce over it, cover, and simmer on low for 15–20 minutes.05
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Let steak rest for 5 minutes, then slice against the grain and serve with extra sauce.06
