Craving Italian food? Steak Pizzaiola is prepared with perfectly seasoned seared steaks finished in a tomato sauce chock-full of onions, bell peppers, olives, and capers. It’s quick, easy, and SO delicious.
Homemade Carne Alla Pizzaiola Recipe
Savor the authentic flavors of Italy with our delicious Steak Pizzaiola recipe. Tender steak simmered in a rich tomato sauce! Perfect for a cozy, comforting meal!
There’s something about homemade Italian food that makes my heart sing. Simple ingredients. Simple recipes. Tons of flavor. This steak pizzaiola is the perfect example. In just 30 minutes, you will have an intensely flavorful, protein-packed entree that will have you searching the web for a plane ticket to the land of pizza, pasta, and this fabulous dish.
The seared steak is so juicy and tender, and the sauce is so delicious that you won’t be able to help yourself sopping up every last drop with your favorite loaf of bread. Mamma mia!
What is Steak Pizzaiola?
Steak Pizzaiola is a classic Italian meat dish, usually made with beef or veal. It consists of thin slices of meat simply seasoned, seared, and finished in a simple, garlicky tomato sauce. Often additions are made to the sauce to make it more dynamic. Common additions are onions, bell pepper, olives, and/or capers.
Here’s a list of ingredients needed to make this carne alla pizzaiola. Be sure to scroll to the recipe card below for exact measurements.
- Sirloin Steaks: Each steak should be about 1 inch thick. If you find yourself with slightly thicker steaks, go ahead and use a meat mallet to pound them to the proper thickness.
- Salt & Pepper
- Avocado Oil: Feel free to use another cooking oil with a high smoke point. Sunflower oil or canola oil work beautifully.
- Onions and Garlic
- Bell Peppers: Choose any color you like.
- White Wine: You can use chicken broth instead if you would prefer not to use alcohol.
- Canned Crushed Tomatoes
- Pitted Green Olives
How to Make Steak Pizzaiola
Ready to learn how to make this quick and easy steak dinner? Here’s how to do it.
Be sure to scroll to the recipe card below for more detailed instructions.
- Season the steak with salt and pepper. Let it sit for 10 minutes.
- Sear the steak. Heat some cooking oil in a large, heavy-bottomed skillet over medium-high heat. Sear the steak for 2 minutes on each side. Transfer to a plate and set aside.
- Cook the veggies. Heat some more oil in the pan. Add the onion and bell pepper, season with salt, and sauté until softened. Stir in the garlic and sauté until aromatic.
- Deglaze the pan. Add the wine. Stir to knock any brown bits off the bottom and sides of the pan and into the sauce. Cook until the wine evaporates.
- Make the sauce. Add the crushed tomatoes, olives, and capers. Bring the sauce to a boil. Reduce to a simmer.
- Finish the steak. Add the steak to the pan. Cook for 3 minutes on one side. Flip and cook for 2 more minutes.
- Serve: Remove from heat; plate it and serve it hot with crusty bread, pasta, and a salad.
Tips for Success
This is a relatively simple recipe. That being said, there are a few tips and tricks to remember if you want to end up with the best finished product possible.
- Select a thin cut. It is important that the fillets are close to 1 inch in thickness throughout. If they are slightly thicker (or have thicker parts), feel free to use a meat mallet to pound them to even thickness.
- Let the steak sit at room temperature. After seasoning the steak, let it sit at room temperature for about 10 minutes. Searing a cold piece of meat often produces a tough steak.
- Don’t crowd the pan. When searing the steak, it is important not to crowd the pan. The steak will not brown properly, will release excess moisture, and will likely end up tough and chewy. To avoid this, make sure each piece of steak has plenty of room to breathe in the pan. If you have a smaller pan, not to worry. Just brown the steaks in batches.
- Easy on the heat. When finishing the steak in the sauce. Cook over low heat. You want the sauce to be just simmering. Tomato-based sauces have a lot of natural sugars and run the risk of burning if cooked over too high a heat.
What to Serve with Steak Alla Pizzaiola
This delicious entree definitely calls for an equally delicious side dish or two. Here are some of my favorite ways to serve it.
How to Store & Reheat Leftovers
- Allow the dish to cool to room temperature before sealing it in an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat, allow the steak to thaw in the refrigerator (if applicable), add the leftovers to a large skillet, and cook over medium heat until heated through.
More Italian Recipes
Love Italian food? I hear you. It’s one of my favorite cuisines. The good news is that you don’t have to hop on a plane to satisfy that craving. ☺️ Here are a few simple Italian recipes you can easily make in your kitchen.
Season the steaks with salt and pepper on all sides; let the steaks sit at room temperature for about 10 minutes.
In a large, heavy-bottomed skillet, heat 2 tablespoons avocado oil over medium-high heat
Sear the steaks for 2 minutes. Flip and sear for 2 more minutes. Don’t crowd the skillet; cook the steaks in batches if your skillet isn’t big enough.
Remove the steaks from the pan and set aside on a plate; keep them covered.
Add the remainder of the avocado oil to the pan.
Add the onions and bell peppers to the pan. Season with salt and sauté until softened, about 5 minutes, frequently stirring.
Stir in the garlic and cook for 15 seconds or until fragrant.
Add the wine to the pan. Stir to scrape up any browned bits off the bottom and sides of the pan and into the sauce. Let the wine cook until it evaporates, about 30 seconds.
Add the crushed tomatoes, olives, and capers.
Bring the sauce to a boil; then reduce the heat to a steady simmer.
Add the steaks to the pan and cook for 3 minutes.
Flip the steaks and cook for an additional 2 minutes.
Remove from heat and transfer the steaks and sauce to a serving platter.
Serve hot with crusty bread, pasta, and/or a light salad.
- Sirloin Steaks: Each steak should be boneless and 1-inch thick, at the most, and weigh about 4 to 5 ounces each. If the steaks are thicker, use a meat mallet to pound them down.
- Refrain from crowding the pan when searing the steaks because the steaks will not sear properly and will likely be tough and chewy.
- Avocado Oil: I prefer using this oil for searing and sauteeing, but feel free to use vegetable oil, canola oil, or any other cooking oil with a high smoke point.
- White Wine: I suggest using your favorite drinking white wine. Pinot Grigio or Chardonnay are my favorite choices. If you don’t want to use wine, you can use chicken broth in its place.
- When finishing the steak in the tomato sauce, cook over medium-low to low heat. You want the sauce to be just simmering.
Serving: 8 ounces | Calories: 414 kcal | Carbohydrates: 26 g | Protein: 30 g | Fat: 22 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 69 mg | Sodium: 2714 mg | Potassium: 1218 mg | Fiber: 7 g | Sugar: 14 g | Vitamin A: 2432 IU | Vitamin C: 99 mg | Calcium: 144 mg | Iron: 5 mg | Net Carbs: 19 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.