Steak alla Pizzaiola Recipe: Tender Beef in Tomato-Herb Sauce

This simple steak pizzaiola features seared beef simmered in a garlicky, herb-scented tomato sauce. It’s perfect spooned over pasta, polenta, or crusty bread for a hearty, restaurant-quality meal made at home.

I love traditional Italian dishes, and steak pizzaiola is a classic. Originating in Naples, the dish braises thin, pan-fried steaks in a tomato-forward sauce infused with garlic and oregano. It’s economical, comforting, and simple to prepare.

The sauce is similar to pizza sauce and was traditionally made by resourceful home cooks who used leftover tomato mixtures to braise meat. The slow simmer tenderizes the beef and concentrates the tomato and herb flavors, making this a satisfying family meal.

Why You Will Love This Recipe

• Simple: With just a handful of ingredients, you can have dinner on the table in under 45 minutes and only about 10 minutes of hands-on prep.
• Versatile: Works with many cuts of beef — sirloin, ribeye, flank — and pairs well with pasta, polenta, or crusty bread.
• One-pan: Everything cooks in a single skillet, concentrating flavor and making cleanup easy.

Ingredient Notes

• Sirloin steaks: Tender and flavorful. Pound thin so they cook quickly and stay juicy.
• Tomatoes: Canned whole or crushed tomatoes make the base of the sauce. San Marzano-style tomatoes are ideal for balanced sweetness and acidity, and tomato paste deepens the tomato flavor.
• Garlic: Minced garlic gives the sauce its classic aromatic backbone.
• Wine: A dry white wine deglazes the pan and adds brightness; choose one you’d enjoy drinking, such as Sauvignon Blanc or Unoaked Chardonnay.
• Oregano: Fresh oregano adds an herbaceous, slightly peppery note that complements the tomato sauce.

See the recipe card below for the full ingredient list and exact amounts.

Ingredient Swaps

Feel free to adapt the recipe to what you have on hand:

• Substitute veal, pork, chicken, or rabbit for beef — just pound the meat thin for even cooking.
• Use red wine for a richer sauce if preferred, or stick to dry white wine for brightness.
• Swap crushed or diced canned tomatoes if you can’t find San Marzano-style tomatoes.
• Replace fresh oregano with basil or use dried herbs (use about one third the quantity of dried herbs compared to fresh).

How to Make Steak Pizzaiola

The full ingredient list and step-by-step instructions are available in the recipe card below.

Step 1: Place steak between plastic and pound to about ½-inch thickness. Season with salt and pepper.

Step 2: Heat olive oil in a skillet over medium-high and sear the steaks about 1 minute per side. Remove and set aside; reduce heat to medium.

Step 3: Sauté diced onion until translucent, then add garlic and cook 30 seconds more.

Step 4: Deglaze the pan with wine, scraping up browned bits for extra flavor.

Step 5: Stir in tomatoes, tomato paste, and oregano. Simmer gently for about 20 minutes, then taste and season with salt and pepper.

Step 6: Nestle the steaks into the sauce and cook 6–10 minutes, depending on your desired doneness. Let the meat rest briefly before serving with the sauce.

Slow Cooker Option

For a hands-off approach, sear the seasoned beef first and deglaze the pan with wine. Transfer everything except fresh oregano, salt, and pepper to the slow cooker; use dried oregano if needed. Cook on low for 7–8 hours or high for 4–5 hours. Stir in fresh oregano and adjust seasoning before serving.

Recipe FAQs

Make-Ahead and Storage

Make-Ahead: Best served fresh, but you can keep it warm on low heat for up to an hour before serving.

Storage: Refrigerate covered in sauce for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm the steaks and sauce gently in a covered pan over low heat until heated through, about 10–12 minutes.

Pro Tips / Recipe Notes

• Pound steaks thin for quick, even cooking. Thicker or tougher cuts need longer simmering.
• Use a dry white wine you enjoy drinking; it enhances the sauce and lifts browned bits from the pan.
• If fresh oregano isn’t available, substitute 2 teaspoons dried oregano (about one-third the fresh amount).
• Taste the sauce and adjust salt, pepper, and herbs before returning the steaks to the pan.
• For a touch of heat, add ¼ teaspoon crushed red pepper flakes to the sauce.

Other Recommended Italian Recipes

If you’ve tried this steak pizzaiola, please let me know how it turned out in the comments below!

Steak Pizzaiola

Ryan Beck