This Steak Pizzaiola is a traditional Neapolitan recipe consisting of thinly cut pan-fried steaks that is then braised in a flavorful tomato sauce.
One of the best things about making this Italian steak recipe is that you can use any kind of steak you like. Therefore, it is an economical and delicious meal.
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This Steak Pizzaiola is best if you use the best and freshest ingredients because that is how you produce the most flavorful meal.
Serve this with my Perfect Risotto. It was a great pairing because the creaminess of the risotto balanced the robust flavor of the Pizzaiola. This would also be great on a sandwich.
If you’re looking for more Steak recipes, try these Grilled Steak Kabobs, Smothered Steak and Gravy, and Balsamic Steak and Veggie Rolls.
Why We Love This Steak a Pizzaiola Recipe
This dish was extremely flavorful too. Make sure you use a good red wine (one you would actually drink). As the liquid cooks down, the flavors are concentrated, so you want to make sure you use a good, flavorful wine.
- 30-Minute Meal: A quick and easy meal for any night of the week.
- Easy Ingredients: All found in the pantry or the fridge.
- Family Friendly: This recipe is a perfect family meal that everyone will love.
- Makes Great Leftovers: Use the leftovers for sandwiches served on Italian bread.
Ingredient Notes for Authentic Italian Steak Recipe
- Thinly Sliced Eye Round: Thin is the key to this dish.
- All Purpose Seasoning: Adds a lot of flavor.
- Red Wine: Something you like to drink.
- Tomato Paste: A concentrated punch of tomato flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Steak Pizzaiola Recipe
This sauce is very adaptable. Therefore, you can switch up a lot of the ingredients to make the perfect dish. Find out the history of this fantastic dish.
- Steak: Sirloin steak or chuck steak can be a great cut of meat in this dish.
- Wine: White wine is wonderful in this carne alla pizzaiola,
- Cooking variation: Easy to make the recipe for steak pizzaiola in the instant pot or the slow cooker,
How to Make Authentic Italian Steak Pizzaiola Recipe
This is the best steak dish as it takes only minutes per side so it takes a quick cook time. Remember that low heat is best for this beef recipe.
These are the basic steps for making Steak Pizzaiola. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Brown the Beef
First, season both sides of the meat with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the sliced garlic and stir it around to flavor the oil. Then add in the beef, in a single layer, and quickly sear on both sides. Remove the steak from the pan to a plate and reserve.
Step 2: Vegetables
Next, saute the onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes. Add the tomato paste, and cook for 1 minute, then add the wine, and then cook for another minute.
Step 3: Tomato Pizzaiola Sauce
Then stir in the stock and combine well. Slide the beef back into the pan and simmer to finish cooking the meat, about 2 minutes.
Step 4: Serve
Finally, arrange the beef and sauce on a serving platter and serve.
Recipe FAQs about Steak Pizzaiola Recipe
Expert Tips for Making This Authentic Steak Pizzaiola Recipe
- Add Cheese: Romano, Parmesan, or Mozzarella cheese.
- Fresh Finish Feel free to add fresh basil or fresh oregano.
- Variation tip: Veal or beef tenderloin is wonderful in this dish.
- Alternate ingredient: Use good quality tomatoes such as San Marzano tomatoes.
What to Serve with Steak Pizzaiola
Steak Pizzaiola
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Ingredients
- 1.5 pounds Eye Round, thinly sliced
- ½ teaspoon All Purpose Seasoning
- 2 tablespoons Olive oil
- 1 clove Garlic, thinly sliced
- 1 Onion, chopped
- 1 teaspoon Red pepper flakes
- 1 teaspoon Dried oregano
- ⅛ cup Tomato paste
- ½ cup Red wine
- 1 cup Chicken stock
Instructions
- Season both sides of meat with salt and pepper. Heat olive oil in large skillet over medium-high heat. Add the sliced garlic and stir it around to flavor the oil.
- Add in the beef, in a single layer, and quickly brown on both sides — it doesn’t need to be cooked all the way through. Remove the meat to a plate and reserve.
- Stir in the onions, red pepper flakes, and oregano.
- Reduce the heat and cook for 7 to 8 minutes.
- Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute.
- Stir in the stock and combine well.
- Slide the beef back into the pan and simmer to finish cooking the meat, about 2 to 3 minutes.
- Arrange the been and sauce on a serving platter and serve.
Christina’s Notes
- Add Cheese: Romano, Parmesan or Mozzarella cheese.
- Fresh Finish Feel free to add fresh basil or fresh oregano.
- Variation tip: Veal or beef tenderloin are wonderful in this dish.
- Alternate ingredient: Use good quality tomatoes such as san marzano tomatoes.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
I will try this.Im always looking for something different to make but im leaving the peppers out of it
I dont like anything hot
Let me know how you make out with it! 🙂
yummy. I think I am due for steak and that looks awesome! Have a Merry Christmas!