Treat yourself to this tasty Steak Pizzaiola with perfectly seasoned seared steaks simmered in a robust tomato sauce with onions, bell peppers, olives, and capers. This dish is easy to make and incredibly delicious, offering a fantastic meal with a touch of gourmet flair.
Experience authentic Italian cuisine with our Steak Pizzaiola recipe, aka Carne Alla Pizzaiola. This dish features tender steak simmered in a flavorful tomato sauce, creating a cozy and comforting meal. Simple to prepare, it combines juicy, seared steak with a delicious sauce that pairs perfectly with bread and salad. Ready in just 30 minutes, this protein-packed entree captures the essence of Italian cooking and is sure to satisfy your cravings for an Italian feast.
What Is Steak Pizzaiola?
Steak Pizzaiola is a classic Italian dish typically featuring beef or veal. The meat is seared and then simmered in a garlic-infused tomato sauce. To enhance the sauce’s flavor, common ingredients like onions, bell peppers, olives, and capers are often added, creating a more complex and dynamic taste.
- Sirloin Steaks: Each steak should be about 1 inch thick. If you find yourself with slightly thicker steaks, 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 prefer not to use alcohol.
- Canned Crushed Tomatoes
- Pitted Green Olives
How to Make Steak Pizzaiola
- 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.
- 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.
This delicious entree of Carne Alla Pizzaiola calls for an equally delicious side dish or two. I love dipping No-Knead Skillet Olive Bread, this Rosemary and Garlic No-Knead Skillet Bread, or my Whole Wheat Focaccia Bread into the tomato sauce. Toss together some fresh greens with this Homemade Italian Salad Dressing, or whip up my Green Goddess Salad. Enjoy this delicious entree with Crispy Air Fryer Potatoes, Lemon Garlic Oven-Roasted Potatoes, or even these Garlic Butter Hasselback Potatoes. Keep it Italian and serve Steak pizzaiola with Creamy Asparagus Pasta, Olive Pesto Pasta, or this Creamy Tomato One Pot Pasta.
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
- Italian Wedding Soup
- Italian Sausage Soup with Kale and Beans
- One Pot Italian Chicken Tortellini Recipe
- Roasted Italian Mushrooms Recipe
- Italian Chicken and Vegetables In Foil
- Italian Sausage Stuffed Onions Recipe
- 4 boneless sirloin steaks, about 1-inch thick
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons avocado oil, divided
- 2 small yellow onions, thinly sliced
- 2 bell peppers, any color will do, thinly sliced
- 1 teaspoon sea salt
- 4 cloves garlic, thinly sliced
- ¼ cup white wine, or chicken broth if you would prefer not to use alcohol
- 28 ounces canned crushed tomatoes
- 1 cup pitted green olives
- 2 tablespoons capers
- Season the steaks with salt and pepper on all sides; let the steaks sit at room temperature for 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 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 they will not sear properly and will likely be tough and chewy.
- I prefer using avocado oil for searing and sauteeing, but you can use vegetable oil, canola oil, or any other cooking oil with a high smoke point.
- 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.
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.