Steak Pizzaiola

Steak pizzaiola or, “in the style of the pizza maker,” is an Italian-American family favorite. The version I grew up eating was a Sunday affair. A braise similar to beef braciole, it was slabs of chuck pounded into cutlets and slowly simmered with crushed tomatoes. While that version is undoubtedly delicious, it’s a time commitment. This streamlined version delivers the same combination of flavors in just 30 minutes!

By swapping the cut of beef and trading in marinara sauce, I make a weeknight-friendly version of the dish. A quick sear builds flavor, and a short simmer ensures the steak stays juicy rather than overcooked. It’s a flexible approach that works whether I serve it simply with bread or stretch it into a pasta dinner.

This recipe showcases how one can still enjoy steak in the Mediterranean Diet! This is a recipe designed for serving family style, a few slices of meat per person, paired with other elements to make a balanced meal. Prefer to avoid red meat? Try Pollo Alla Pizzaiola, a similar dish made with chicken instead, or Chickpea Marinara for a vegetarian version!

Key Ingredients

• Steak: Use a lean cut of steak, such as top round, filet mignon, or sirloin tip to keep the saturated fat in check. A quick sear to builds a nice crust and finishing simmer in the sauce helps prevent even lean steaks from drying out. Make a point to get thick-cut steaks so you can achieve nice browning without overcooking them! 
• Vegetables: Not all recipes for steak pizzaiola include vegetables, but I like adding a thinly sliced onion and bell pepper to add volume to the dish and sweetness to the sauce. Feel free to swap in any vegetables you like on a pizza instead! Sliced mushrooms are another great option. 
• Garlic: An essential Southern Italian flavor, garlic is a key seasoning for the sauce. Slicing the cloves instead of mincing them gives the dish a more diffuse, sweet garlic flavor. 
• Dried oregano: The hallmark ingredient of this dish, oregano, gives the sauce its familiar pizza–like aroma. The pizzaiolos of Naples would likely use Sicilian oregano, but this Greek oregano has become my go-to for its intense peppery green aroma. 
• Marinara sauce: Most recipes for steak pizzaiola start with canned tomatoes simmered down into a sauce, but when testing this recipe, I found my favorite store-bought marinara or this easy 30-minute marinara sauce a big time-saver. I call for 2 cups, which is enough for saucing the steak. Double it if you plan to serve it with pasta.

How to Make Steak Pizzaiola

• Prepare the steak: Pat 1 pound thick-cut (1-inch) lean steak (top round, sirloin tip, or similar) very dry. Lightly season the steak on both sides with salt and pepper. 
• Sear the steak: In a large Dutch oven, heat 1 to 2 tablespoons extra virgin olive oil over medium-high heat. Add the steak and sear 2 to 3 minutes per side, without moving. You want a good brown crust. Remove steak and set aside. The steak shouldn’t be cooked to temperature at this point. 
• Build the sauce: Reduce heat to medium. Add the remaining 1 to 2 tablespoons olive oil, if needed, then add the 1 small onion, very thinly sliced, and 1 thinly-sliced red bell pepper. Sauté until softened, about 5 to 7 minutes. Stir in 4 sliced garlic cloves, 1 teaspoon dried oregano, and, if you like, 1/4 teaspoon red pepper flakes and stir to combine. Cook for another minute until garlic is fragrant. 
• Add tomato sauce: Add 2 cups marinara sauce and bring to a gentle simmer. If you’d like to serve the steak pizzaiola with pasta, use 4 cups of marinara. 
• Finish steak in sauce: Return the seared steak to the pan, along with any accumulated juices, nestling them into the sauce so the sides are submerged. Reduce heat to medium-low and simmer 2 to 10 minutes, until the steak is cooked to your liking, using a thermometer to check the doneness of the steak. Rare may need hardly any time in the sauce (120–125°F), Medium-Rare (130-135°F) and Medium (140–145°F) will require a few minutes, and for Medium-Well (150–155°F) or Well-Done (160°F) you may need the full 10 minutes or more. 
• Finish and serve: Taste the sauce and adjust salt and pepper as needed. Transfer the steaks to a board, slice them, and serve immediately, topped with sauce, torn fresh basil or parsley leaves, and Parmesan cheese.

Make it Your Own

• Make it spicy: Steak pizzaiola is delicious using a spicy Arrabbiata sauce in place of the marinara. Adding a little Calabrian chili paste is another of my favorite ways to give the sauce a potent, lingering heat.
• Add a salty punch: Stir olives or capers into the sauce; their flavor plays well with garlic and oregano.
• Try a slow-simmered version: If you have the time, use a pound of chuck and let it braise gently in the sauce until fork-tender for a Sunday-style meal.
• Finish with cheese: Restaurant versions of steak pizzaiola often include sliced fresh mozzarella melted over top of the steak. It really drives home the connection between this dish and pizza!