There’s a reason Italian cuisine has conquered hearts worldwide—it’s simple, soulful, and deeply satisfying. Steak Pizzaiola is no exception. Imagine tender slices of beef, seared to perfection, then simmered in a rich, garlicky tomato sauce with sweet bell peppers and aromatic herbs. One bite, and you’re transported to a sunlit trattoria in Naples.
This isn’t just another steak recipe—it’s a 30-minute, one-pan wonder that delivers restaurant-quality flavor with minimal effort. Whether you’re cooking for a weeknight dinner or impressing guests, this authentic Steak Pizzaiola recipe is your ticket to a hearty, Italian-inspired meal.
Ready to bring a taste of Southern Italy to your kitchen? Let’s get cooking.
Table of Contents
What Is Steak Pizzaiola?
Steak Pizzaiola is a classic Italian dish where tender beef is seared and simmered in a rich, garlicky tomato sauce with bell peppers and herbs. The name comes from “pizzaiola” (pizza-maker’s style), reflecting its Neapolitan roots—think of it as a hearty, meaty cousin to pizza sauce.
It’s quick, flavorful, and versatile:
- Uses affordable cuts like flank or sirloin
- Ready in under 45 minutes
- Pairs perfectly with pasta, bread, or polenta
No fancy techniques—just bold, comforting Italian flavors made simple.
Ingredients for Authentic Steak Pizzaiola
To make this classic Italian dish, you’ll need simple, high-quality ingredients that pack big flavor. Here’s what you’ll need:
Steak Pizzaiola Ingredients Table
| Ingredient | Quantity | Key Notes |
| Beef steak | 1.5 lbs (700g) | Flank, sirloin, or ribeye work best – slice against the grain |
| San Marzano tomatoes | 1 can (28oz/800g) | The gold standard for Italian tomato sauces |
| Garlic | 4-5 cloves | Freshly minced for maximum flavor |
| Bell peppers | 1 large | Red or yellow for sweetness |
| Extra virgin olive oil | 3 tbsp | The foundation of Italian cooking |
| Dried oregano | 1 tsp | Or 1 tbsp fresh oregano |
| Red pepper flakes | ½ tsp (optional) | For a subtle kick |
| Fresh basil | For garnish | Adds freshness at the end |
Pro Ingredient Tips:
- Tomato choice matters: San Marzano DOP tomatoes have the perfect balance of sweetness and acidity
- Oil quality: A good EVOO makes all the difference in authentic Italian cooking
- Meat prep: Slice steak ½-inch thick against the grain for maximum tenderness
Optional Upgrades:
- ¼ cup pitted olives (for briny depth)
- 2 tbsp capers (adds brightness)
- ½ cup red wine (for deglazing)
This simple ingredient list proves you don’t need fancy items to make spectacular Italian food – just quality components treated with respect.
How to Make Steak Pizzaiola: A Simple Step-by-Step Guide
This foolproof method delivers tender beef in rich tomato sauce with authentic Italian flavors in just 30 minutes. Follow these easy steps for perfect results every time.
Prep Work (5 minutes)
- Prep the steak:
- Pat 1.5 lbs beef dry with paper towels
- Slice against the grain into ½-inch strips
- Season generously with salt and pepper
- Chop aromatics:
- Mince 4-5 garlic cloves
- Slice 1 bell pepper into thin strips
- Drain and crush canned tomatoes by hand
Cooking Instructions (25 minutes)
1. Sear the Steak (5 minutes)
- Heat 3 tbsp olive oil in large skillet over medium-high
- Working in batches, sear steak 2-3 minutes per side until browned
- Remove and set aside (steak will finish cooking later)
2. Build the Sauce (10 minutes)
- In same skillet, sauté:
→ Garlic (30 seconds until fragrant)
→ Bell peppers (3 minutes until softened) - Add:
→ 28oz crushed tomatoes
→ 1 tsp oregano
→ ½ tsp red pepper flakes (optional) - Simmer 5 minutes to blend flavors
3. Finish the Dish (5 minutes)
- Return steak to pan, nestling into sauce
- Cook 3-4 minutes until steak reaches desired doneness
- Stir in 2 tbsp chopped fresh basil
Pro Chef Tips for Perfection
🔥 Batch searing prevents steaming – cook steak in single layer
⏱ Don’t overcook – steak continues cooking in sauce
🍅 Taste and adjust – add pinch of sugar if tomatoes are acidic
Visual Doneness Guide
| Doneness | Internal Temp | Appearance |
| Medium-Rare | 130°F (54°C) | Bright pink center |
| Medium | 140°F (60°C) | Light pink center |
| Well | 160°F (71°C) | No pink |
How to Serve Steak Pizzaiola
Make your meal complete with these perfect pairings:
Best Ways to Serve:
- Over al dente pasta (pappardelle or rigatoni work great)
- With crusty bread for soaking up the delicious sauce
- On creamy polenta for a comforting twist
- Alongside roasted potatoes for a heartier meal
Perfect Add-Ons:
✔ Simple green salad with lemon vinaigrette
✔ Grilled vegetables like zucchini or eggplant
✔ Glass of Chianti or Sangiovese wine
Keep it authentic and let the rich flavors of the Steak Pizzaiola shine!
Steak Pizzaiola Nutrition Facts
Here’s what you’re getting in each hearty serving (based on 4 servings per recipe):
Nutritional Table
| Nutrient | Amount | % Daily Value* |
| Calories | 380 kcal | 19% |
| Protein | 32g | 64% |
| Total Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Carbohydrates | 14g | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | – |
| Sodium | 420mg | 18% |
*Based on a 2,000 calorie diet
Authentic Steak Pizzaiola (Pizzaiola alla Napoletana)
Equipment
- Large skillet
- Tongs
Ingredients
Group 1: Steak
- 1.5 lbs 700g flank or sirloin steak
- 1 tsp kosher salt
- ½ tsp black pepper
Group 2: Sauce
- 3 tbsp extra virgin olive oil
- 4 garlic cloves minced
- 1 large red bell pepper sliced
- 28 oz 800g San Marzano tomatoes, crushed
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
Group 3: Garnish
- ¼ cup fresh basil chopped
Instructions
- Prep Steak
- Pat steak dry, slice against grain into ½” strips
- Season with salt and pepper
- Sear Steak
- Heat oil in large skillet over medium-high
- Sear steak 2-3 min per side (work in batches) → Remove and set aside
- Make Sauce
- In same pan, sauté garlic 30 sec until fragrant
- Add bell peppers, cook 3 min until soft
- Stir in tomatoes, oregano, and pepper flakes
- Combine & Finish
- Simmer sauce 5 min
- Return steak to pan, cook 3-4 min until heated through
- Stir in fresh basil
Notes
| For best results: • Use San Marzano tomatoes • Don’t overcrowd pan when searing |
Steak Pizzaiola FAQs
1. Can I use chicken instead of beef?
Yes! Chicken pizzaiola works perfectly. Use boneless thighs for juicier results and adjust cooking time to 15-20 minutes.
2. How long does it keep in the fridge?
Store in an airtight container for 3-4 days. The flavors actually improve overnight!
3. What’s the best cut of beef to use?
Flank or sirloin are ideal – affordable and flavorful when sliced thin against the grain.
Conclusion – Mangia! Your Italian Feast Awaits
There you have it – the easiest path to authentic Italian flavor with this foolproof Steak Pizzaiola recipe. In just 30 minutes, you can create:
🍅 Tender beef swimming in garlicky tomato sauce
🧄 Restaurant-quality flavors from simple ingredients
🇮🇹 A taste of Naples right in your kitchen
This isn’t just dinner – it’s an experience. The rich aromas will fill your home, the vibrant colors will wow your family, and that first bite… pure comfort.
Your turn to cook! Whip up this classic dish tonight and:
👉 Tag us in your photos #MyPizzaiola
👉 Try the chicken version next week
👉 Bookmark this recipe – it’ll become your new staple
Hungry for more Italian classics? Check out our [Perfect Chicken Parmigiana] or [Homemade Pasta Sauce] next!
Author’s Top Picks for More Italian-Inspired Recipes
If you loved this Steak Pizzaiola, you’ll adore these other hearty and flavorful dishes:
🍖 Authentic Discada Recipe – A sizzling Mexican cowboy-style skillet dish packed with meats, peppers, and spices—perfect for outdoor cooking!
🍕 Easy Homemade Calzone Dough – A foolproof dough recipe for making crispy, golden calzones stuffed with your favorite fillings—just like an Italian pizzeria!
Both recipes bring bold flavors and simple techniques to your kitchen, just like this classic Steak Pizzaiola. Try them next for more delicious, crowd-pleasing meals!