This easy to make Steak Pizzaiola recipe comes together with simple ingredients. Seared beef combined with olive oil, garlic and chopped tomatoes and a delicate oregano herb flavor.
If you like meat recipes, then you should try one of my other recipes like Veal Parmigiana, Pappardelle with Short Rib Ragu or my Tasty Three Meat Cannelloni.
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Origin of Steak Pizzaiola
Where does steak pizzaiola originate from? Originally from Naples, Italy when traditional recipes were made with simple inexpensive ingredients.
You'll notice that the word pizza is in pizzaiola and in older times, pizza topping were much simpler comprising of chopped tomatoes, garlic, grated cheese and herbs. Not like current pizza toppings.
Steak pizzaiola used those ingredients, plus some broth as a braising liquid as it braises to loosen any fibrous tissue. This results in a tender melt in your mouth steak.
The resulting sauce can also be used as a sauce to accompany your steak dish. And why wouldn't you pair this dish with pasta when a delicious sauce is already made for you!
Here's Why You'll Love this Dish
- simple ingredients are used to make this dish
- not complicated making it easy to make
- sauce is a great option to pair this meal with your favorite pasta
- hearty meal full of protein
- great tasting dish
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Ingredients
This recipe for steak pizzaiola uses few ingredients and include: beef steaks, olive oil, garlic, crushed tomatoes, beef stock, dry wine, herbs, seasoning and a few other optional ingredients.
For exact measurement details see recipe card...
How to Make Steak Pizzaiola
For this recipe get all of your ingredients ready. Tenderizing your steaks is a personal option, but I promise you that they will be more tender if they are tenderized with a mallet.
For a steak that's more tender, pound it with a mallet first. Dry off steaks and season with salt and pepper.
Heat garlic in olive oil on medium heat until fragrant.
Brown steaks on either side, remove from pan and set aside. Remove the garlic from the pan.
Deglaze pan with wine. Add sundried tomato, cut prosciutto and return the garlic to the pan.
Add crushed tomatoes and add dried oregano. Season with more salt if necessary.
Return steaks to the pan and cook for 5 to 6 minutes.
For a more tender steak, simmer on low for 30 minutes ensuring that the steaks are submerged in liquid. Add beef broth if necessary.
Garnish with parsley and serve with your favorite side dish.
Storage:
Any leftover steak can be stored in the fridge with its juices for 3 to 4 days.
Steak pizzaiola tastes good as a steak sandwich the next day in a kaiser bun or a thick slice of a French Stick, with leftover sauce drizzled all over.
To warm up, use the microwave or warm up on the stovetop.
You can also freeze this steak. Seal serving sizes with foil and in a sealed bag or in an airtight container. When ready to use, thaw out overnight and warm up as usual.
Top Tips
Pounding the steak with a mallet is a personal choice. Studies show that tenderizing with a mallet breaks down the connective tissue making the steak more tender.
Before setting your steaks to simmer, make sure that they are fully submerged in liquid in order for the braising process to work it's magic.
You can substitute fresh crushed or chopped tomatoes. In fact, they will probably taste better than canned.
To peel the skin off a tomato, cut and remove the stem out. Boil in water for about 60 seconds and then take it and place it in an ice bath for about 5 minutes. Peel and remove the skin, slice it on one side and squeeze the juice and seeds out.
Substitutions and Variations
When making this steak pizzaiola, you can make the following substitutions:
- crushed tomatoes - you can use fresh tomatoes, canned crushed tomatoes or whole peeled tomatoes
- Onion - you can add diced onion to this recipe for additional flavor
- Wine - you can use dry red or white wine which adds flavor, but it totally optional
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
To peel the skin off a tomato, cut and remove the stem out. Boil in water for about 60 seconds and then take it and place it in an ice bath for about 5 minutes. Peel and remove the skin, slice it on one side and squeeze the juice and seeds out.
Side Dishes to Try
Looking for other recipes like this? Try these:
Recipe Details
Steak Pizzaiola Recipe
https://easyhomemaderecipes.caIngredients
- 1½ lbs sirloin steaks fast fry OR regular steaks cut in half width wise (about 6 to 8 thin fillets)
- salt and pepper to taste
- ¼ cup olive oil
- 1 clove garlic sliced
- ¼ cup dry red wine optional
- 1 oz prosciutto optional, about 3 slices
- 8-10 sundried tomato optional
- 12 oz crushed tomato fresh or canned
- 1 pinch oregano
- 1 tbsp parsley chopped for garnish
- ¾ cup beef broth optional for braising, if needed
Instructions
- For a steak that's more tender, pound it with a mallet first. Dry off steaks and season with salt and pepper.1½ lbs sirloin steaks, salt and pepper
- Heat garlic in olive oil on medium heat until fragrant. Remove garlic and set aside.¼ cup olive oil, 1 clove garlic
- Brown steaks on either side, remove from pan and set aside.
- Deglaze pan with wine. Add sundried tomato, cut prosciutto and return the garlic to the pan.¼ cup dry red wine, 1 oz prosciutto, 8-10 sundried tomato
- Add crushed tomatoes and add dried oregano. Season with more salt if necessary.12 oz crushed tomato, 1 pinch oregano
- Return steaks to the pan and cook for 5 to 6 minutes. For a more tender steak, simmer on low for 30 minutes ensuring that the steaks are submerged in liquid. Add beef broth if necessary.
- Garnish with parsley and serve with your favorite side dish.1 tbsp parsley
Notes
Top Tips
Pounding the steak with a mallet is a personal choice. Studies show that tenderizing with a mallet breaks down the connective tissue making the steak more tender. Before setting your steaks to simmer, make sure that they are fully submerged in liquid in order for the braising process to work it's magic. You can substitute fresh crushed or chopped tomatoes. In fact, they will probably taste better than canned. To peel the skin off a tomato, cut and remove the stem out. Boil in water for about 60 seconds and then take it and place it in an ice bath for about 5 minutes. Peel and remove the skin, slice it on one side and squeeze the juice and seeds out.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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