Steak Pizzaiola

Steak Pizzaiola is what happens when steak decides to dress up as pizza and crash your pasta night. Think: quick-seared beef lounging in a garlicky, oregano-kissed tomato sauce with a little chili heat, maybe some capers and olives if you’re feeling your Mediterranean main-character moment. It’s the love child of weeknight speed and restaurant swagger—simmered just long enough to make your kitchen smell like you have plans. Bonus: if someone asks what’s for dinner, you get to say “Steak Pizzaiola” and watch them pretend not to be impressed.

Last time I made this, my husband wandered in wielding a pizza cutter like it was Excalibur, insisting we “slice the steak like slices of pie so the kids will eat it.” The kids then accused me of false advertising—“Where’s the cheese?!”—so I grated a blizzard of Parmesan on top and declared it “traditional-adjacent.” Meanwhile, I used a pan that was absolutely too small (yes, I saw it, no, I did not change pans, I’m not wimpy) and created the most dramatic stovetop splatter pattern of 2025. Worth it. Would do again. Will I wash fewer dishes next time? Absolutely not.

Time-Saving Hacks

– Use jarred marinara and pretend it’s Nonna’s secret. Add a smashed garlic clove so you can lie convincingly.
– Thin steaks (sirloin, flank) = faster sear + quicker simmer. Math I like.
– Skip chopping onions and just use shallot paste or onion powder. I will not be judged.
– Deglaze with whatever is open: red wine, white wine, chicken stock, or that half-empty box you found hiding behind the oat milk.
– Line your splatter zone with parchment like a crime scene. Toss it after. No evidence, no dishes.
– Pre-slice the steak after a short rest and finish it in the sauce—cheats the cook time and everyone thinks you planned it.

Serving Ideas

– Toss with al dente spaghetti and finish with a swoop of butter because we’re living deliciously.
– Crusty bread for dunking—because forks are for quitters.
– A peppery arugula salad so you can say “balance” while eating steak in tomato butter.
– Red wine if the kids drove you nuts. Sparkling water if you still have emails to answer. Both if you’re me.
– Polenta if you want comfort. Mashed potatoes if you want a nap. Garlic knots if you want new friends.

What to Serve It With

– Garlicky spaghetti or bucatini, tossed with olive oil, parsley, and a shower of Parmesan.
– Roasted peppers and onions—slide them right into the sauce like you totally planned it.
– Creamy polenta or crispy polenta cakes for the fancy voice in your head.
– A simple cucumber-tomato salad with red wine vinegar to cut the richness.
– For dessert: anything chocolate. Or just more bread. I don’t make the rules.

✔Tips & Mistakes

– Sear hard and fast. Grey steak is a crime. Get the pan ripping hot and don’t poke it.
– Don’t drown it early. Add tomatoes after the sear so the meat keeps its confidence (and crust).
– Salt the sauce in layers: steak, then sauce, then taste. Oversalting once is my brand; learn from me.
– Add a pat of butter at the end. It’s a small spa day for your sauce.
– If using capers or olives, add near the end so the sauce doesn’t turn into a salt lick.
– Rest the steak before slicing or you’ll weep into a puddle of lost juices. Been there.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3 days, reheats like a dream over low heat. Add a splash of water or stock to loosen.
– Slice before storing so you don’t overcook it when reheating.
– Freezes fine if the steak is on the thicker side; thinner cuts can go mealy. Still edible. Still joy.

✔Variations and Substitutions

– Steak choice: sirloin, strip, flank, or ribeye. Thinner = quicker; thicker = juicier.
– Add-ins: mushrooms, roasted red peppers, a pinch of chili flakes, or a handful of olives.
– Herbs: oregano is classic; basil at the end keeps things bright; thyme if you’re feeling cottage-core.
– Dairy: finish with butter, or a splash of cream for “creamy pizzaiola” which is not a thing but should be.
– Swap tomatoes: crushed, passata, or canned cherry tomatoes. Use what your pantry offers without judgment.
– No wine? Use stock and a teaspoon of balsamic. Same vibe, fewer decisions.
– Going lighter: chicken cutlets or turkey work; tofu if you’re adventurous—press it, sear it, sauce it, brag.

Steak Pizzaiola

Juicy seared steaks simmered in a garlicky tomato, oregano, and caper sauce, finished with fresh basil and parsley. A classic Italian-American favorite perfect with crusty bread or pasta.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 lb boneless sirloin or strip steaks (4 pieces, about 1 inch thick)
• ▢ 2 tsp kosher salt divided
• ▢ 1 tsp black pepper freshly ground
• ▢ 2 tbsp olive oil divided
• ▢ 1 medium yellow onion, thinly sliced
• ▢ 4 cloves garlic, minced
• ▢ 0.5 tsp red pepper flakes
• ▢ 0.5 cup dry white wine
• ▢ 28 oz crushed tomatoes canned
• ▢ 1 tsp dried oregano
• ▢ 2 tbsp capers drained and rinsed
• ▢ 0.5 cup fresh basil, torn
• ▢ 0.25 cup fresh parsley, chopped
• ▢ 1 tbsp unsalted butter optional, for richness

Instructions

Preparation Steps

• Pat the steaks dry. Season all over with 1.0 tsp kosher salt and the black pepper.
• Heat 1.0 tbsp olive oil in a large skillet over medium-high heat. Sear the steaks until well browned, about 2 to 3 minutes per side. Transfer to a plate; they will finish cooking in the sauce.
• Reduce heat to medium. Add the remaining 1.0 tbsp olive oil and the sliced onion. Cook, stirring, until softened and lightly golden, about 3 to 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Pour in the white wine and simmer, scraping up browned bits, until reduced by about half, 2 to 3 minutes.
• Stir in the crushed tomatoes, dried oregano, capers, and the remaining 1.0 tsp kosher salt. Simmer gently until the sauce thickens slightly, 8 to 10 minutes.
• Return the steaks and any juices to the pan, nestling them into the sauce. Spoon sauce over the top and cook over medium-low heat to desired doneness, about 3 to 6 minutes more (130 F for medium-rare).
• Off the heat, swirl in the butter (if using). Stir in the basil and parsley. Taste and adjust seasoning.
• Let rest 5 minutes, then serve the steaks with plenty of pizzaiola sauce. Great with crusty bread or over pasta.

Notes

For extra depth, add 0.25 cup pitted olives with the capers. Swap white wine with beef broth if preferred. If using thinner steaks, reduce searing and finishing time to avoid overcooking.