I appreciate this recipe because it’s incredibly simple yet full of bold, classic Italian flavors. I only need a handful of ingredients, and the entire dish comes together in about 30 minutes. I enjoy how the tomato sauce tenderizes the steak while giving me a savory, rustic finish that pairs beautifully with pasta, rice, or a crusty piece of bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs sirloin steak (or rib eye steak) 3 tbsp extra virgin olive oil 1 cup onion (1 small onion), thinly sliced 4 cloves garlic, chopped 28 oz canned crushed tomatoes with juice (or diced tomatoes with juice) 1 tsp Italian seasoning Salt and pepper to taste
Directions
I heat olive oil in a deep skillet over high heat and sauté the chopped garlic. I season both sides of the steak with salt and pepper, then sear each side for 2–3 minutes until nicely browned. I remove the steak and set it aside.
I add the sliced onions to the skillet and cook them for two minutes. Then I return the steak to the skillet, sprinkle in the Italian seasoning, and pour the tomatoes over the top. I cover the pan and let everything simmer for about 25 minutes, allowing the flavors to meld and the steak to become tender.
Sometimes I add sliced bell peppers for extra sweetness. I also like adding crushed red pepper flakes when I want a bit of heat. If I’m making this dish for guests, I finish the sauce with a splash of red wine for richness. I also enjoy using bone-in ribeye or even thin-cut steaks when I want a quicker cook time.
Storage/Reheating
I store leftovers in the refrigerator for 3–4 days. When reheating, I warm the steak gently in a covered skillet over low heat so it stays tender and doesn’t dry out. A microwave works in a pinch, but I reheat in short intervals to keep the sauce from splattering and the meat from overcooking.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, I sometimes use fresh tomatoes in the summer. I chop them and cook them down longer to create a rich sauce.
What cut of steak works best?
I love using sirloin or ribeye because they stay tender, but thin-cut steaks also work well when I want a faster version.
Can I add cheese to this dish?
I occasionally sprinkle Parmesan on top before serving. It melts into the tomato sauce and adds extra flavor.
What should I serve with steak alla pizzaiola?
I enjoy serving it with pasta, mashed potatoes, rice, or crusty bread to soak up the sauce.
Can I make this ahead?
Yes, I often make it a day earlier. The flavors deepen overnight, making it even more delicious the next day.
Conclusion
I love cooking steak alla pizzaiola because it gives me big Italian flavor with very little effort. The tender steak, aromatic garlic, and rich tomato sauce create a satisfying, comforting meal that I can rely on any night of the week. Whether I serve it alone or over pasta, this dish always brings warmth and rustic charm to my table.
