Easy Steak Pizzaiola Recipe
Updated Aug 15, 2025, Published Sep 18, 2023
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Steak Pizzaiola, or Carne alla Pizzaiola in Italian, is a quick and flavorful Italian classic that comes together in under 30 minutes. You can easily make it during the week, but it’s elegant enough to serve for a special occasion. Tender, thin-cut steak is seared and simmered in a vibrant tomato sauce with briny green olives and capers.
Like my steak marsala recipe, this rustic, pizza-style steak recipe delivers classic Mediterranean flavor with minimal effort. Buon appetito.
“The Pizzaiola recipe was superb. Made it tonight. Nice easy to follow instructions. The blend of flavours from the tomato sauce, the olives and the capers was outstanding. Will make this again. My husband loved it🥰”
– Rosemarie
Why you’ll love this Italian favorite!
This authentic steak pizzaiola recipe is great for a dinner party, a special occasion, or a simple weeknight meal for the whole family. It tastes like an Italian restaurant and is easy for any home cook to make.
Pizzaiola steak or Carne all Pizzaiola translates as “meat pizza style.” Originating from the region of Naples, it is usually made with a cheap cut of meat and served in a rich, garlicky tomato sauce with oregano and basil. It is a simple, humble, and irresistible dinner!
You will also like my Italian braciole and homemade marinara sauce!
Made With Amore,
Simple Ingredients
- Sirloin steaks: An affordable cut that cooks quickly, sears well, and tastes great! You want them on the thin side, about 1/4 inch thick.
- Crushed tomatoes: Crushed tomatoes create the perfect texture for our pizza-flavored sauce. When possible, use San Marzano-style tomatoes for the best flavor.
- Herbs and seasonings: You will need dried oregano, fresh basil, and some red pepper flakes for a bit of heat. Feel free to use fresh oregano if you prefer just be sure to add a bit more.
- Red wine: Adds some acidity and flavor to the sauce. It’s optional so if you decide to leave it out, you can use some broth or water instead.
- Briny flavors: Green olives and capers give our Italian-style steak the classic pizzaiola flavors. If you aren’t a fan, you can leave them out.
See the recipe card for quantities and the full printable recipe.
Substitutions & Variations
- Vegan or Vegetarian: Replace the steaks with portobello mushrooms, tofu, or seitan for a vegan or vegetarian version.
- Add More Vegetables: Add a variety of sautéed mushrooms, such as cremini, shiitake, or portobello, to the sauce for an earthy flavor, while diced red, green, and yellow bell peppers and garlic add extra sweetness and color. Try this creamy mushroom pasta too!
- Protein Substitutions: You can easily adapt the recipe to use other types of meat, such as chicken breasts (chicken pizzaiola), pork chops, or even fish. You will need to adjust the cooking times accordingly to ensure proper doneness.
- Spicier Kick: If you love spicy spaghetti sauce, increase the amount of red pepper flakes or add a pinch of chili powder for a spicier version.
- Creamy Twist: Stir in a touch of heavy cream or coconut milk at the end to create a creamy tomato sauce, like this pink sauce recipe!
- Balsamic Vinegar: Add a splash of balsamic vinegar to the sauce for a slightly tangy and complex flavor profile.
How to Make Steak Pizzaiola
After you sear the steak, it is stewed in a delicious tomato pizzaiola sauce! It is a great meal for any night of the week!
- Pat the steaks with clean paper towels to remove any excess moisture.
- Generously season the steak with salt and pepper on both sides.
- Sear the steaks in a hot skillet over medium-high heat with olive oil for about 30 seconds to 1 minute on each side, or until they are nicely browned. This step will give the steaks a nice crust. Remove the steaks from the skillet and set them aside.
- Add the minced garlic to the same skillet and sauté for about 1 minute, scraping the browned bits off the bottom of the pan. Pour in the crushed tomatoes, dried oregano, fresh basil, red pepper flakes, and red wine. Stir well to combine all the flavors.
- Stir in the green olives and capers.
Place the seared steaks back into the skillet, nestling them into the tomato sauce along with the olives and capers. Spoon some of the sauce over the steaks.
- Cook covered over low heat for about 15 minutes, or until the steaks are cooked to your desired level of doneness, and the flavors meld together. Remove the cooked steaks,
taste the sauce, and adjust the seasoning if needed. If the sauce is too thick, you can add a splash of water to thin it out. If it is too thin, add a tablespoon of tomato paste.
- Spoon the sauce, green olives, and capers over the steaks and garnish with fresh basil leaves. Serve steak in pizzaiola sauce while hot with a side of homemade ciabatta bread and a simple green salad.
My Pro Tip
Recipe Tip
- Choose the Right Steak. While you can use any steak you like for this steak pizzaiola recipe. Make sure to use a thin, quick-cooking steak. Avoid cuts that are thick or tough, such as beef stew meat.
- Don’t Skip the Sear. This step browns the meat, adding color and locking in the flavor. You are not cooking it all the way through, as it will finish cooking in the sauce later.
- Balance the Sauce Flavors. The sauce has bold and complex flavors from the garlic, oregano, briny olives, and capers. Taste before adding salt, since olives and capers can be salty.
Steak Pizzaiola Recipe FAQs
Pizzaiola refers to a cooking style inspired by the flavors used in pizza-making. It often involves tomatoes, garlic, herbs, capers, and olives, as seen in this Neapolitan pizzaiola with steak. You can even use leftover pizza sauce to make this delicious steak pizzaiola.
The best steak to use for steak alla pizzaiola really depends on your taste and budget. Traditionally, this dish was made with more affordable cuts, and it still shines with those options today. Ribeye is a delicious choice if you’re looking for a rich, juicy result—its marbling brings incredible flavor to the tomato-based sauce. Sirloin is a bit leaner but still offers great taste and is often more budget-friendly. New York strip provides a nice balance of tenderness and bold beef flavor. Flat iron steak is another excellent option that’s tender, flavorful, and works beautifully with the briny, robust pizzaiola sauce. No matter which cut you choose, the key is thinly slicing the steak so it cooks quickly and soaks up all that savory, garlicky tomato goodness.
After it’s cooled, separate the steak from the sauce to preserve its texture. Place both components in airtight containers or resealable bags. Refrigerate the dish for 3-4 days. For long-term storage, freeze the steak and sauce separately in freezer-safe containers or bags for up to 3 months. Thaw the frozen sauce in the refrigerator before gently reheating the steak in the sauce on the stovetop.
Absolutely! I suggest using thin chicken cutlets for quick cooking, like I do in these breaded chicken cutlets. Prepare the recipe following the same steps, but the cooking time may need to be adjusted when using a different cut. For best results, use a thermometer and cook the chicken to 165°F.
Sure! It’s a quick cooking recipe, but if you need to speed things up, you can certainly cook it the day before. I find the flavors of the sauce even improve when it sits overnight. I suggest making no more than 1-2 days ahead for the best results. When reheating, be sure you heat it in a skillet just long enough to warm it up so the steak doesn’t dry out. If the sauce seems a bit thick, add a bit of broth or water to restore the consistency.
Serving Suggestions
Enjoy your steak with tomato sauce for a quick weeknight dinner with a plate of homemade parpardelle pasta, brown butter pasta, or spaghetti aglio e olio.
Turn it into an Italian feast with an Italian octopus salad or fregola sarda to start and Italian fruit salad or classic panna cotta for dessert.
If you prefer things simple make quick salad with creamy Italian dressing and some crusty Italian bread.
More Italian Main Dish Recipes
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Best Steak Pizzaiola Recipe
Equipment
Ingredients
- 4 boneless sirloin steaks, thin- about 1/4 inch thick
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 14-ounce can crushed tomatoes , (San Marzano)
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped
- ½ teaspoon red pepper flakes, adjust to your preferred level of spiciness
- ¼ cup red wine, or beef broth
- ¼ cup green olives, pitted and whole
- 2 tablespoons capers, drained
- Fresh basil leaves and oregano sprigs, for garnish
Instructions
- Pat steaks dry with clean paper towels to remove any excess moisture. Season the steaks generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear them for about 30 seconds to 1 minute on each side or until they are nicely browned. This step will give the steaks a nice crust. Once seared, remove the steaks from the skillet and set them aside.
- Add the minced garlic and sauté for about 1 minute in the same skillet until fragrant. Scrap the browned bits off the bottom of the pan.
- Pour in the crushed tomatoes, dried oregano, fresh basil, and red pepper flakes. If you’re using red wine, add it at this stage. Stir well to combine all the flavors.
- Stir in the green olives and capers.
- Place the seared steaks back into the skillet, nestling them into the tomato sauce along with the olives and capers. Spoon some of the sauce over the steaks.
- Reduce the heat to low, cover the skillet with a lid, and let the steaks simmer in the sauce for about 15 minutes, or until the steaks are cooked to your desired level of doneness, and the flavors meld together.
- Once the steaks are cooked, remove them from the skillet and place them on serving plates.
- Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, you can add a splash of water to thin it out. If it is too thin, you can add 1 tablespoon of tomato paste.
- Spoon the sauce, green olives, and capers over the steaks and garnish with fresh basil leaves. Serve the Steak Pizzaiola hot. It pairs well with a side of crusty bread.
Notes
- Use a thin, quick-cooking cut like sirloin, ribeye, or flat iron. Avoid thick or tough cuts like stew meat—they won’t cook evenly in the short simmer time.
- Searing the steak quickly on both sides adds rich flavor and beautiful color. You’re not cooking it through—just locking in juices before it finishes in the sauce.
- Taste before salting, as the ingredients already bring natural saltiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this was the best recipe I have used. everyone loved the olives and capers addition to the sauce. I used chuck steaks eye cut, it was amazing !
Yay! Happy they loved it!. I love that addition too.
The Pizzaiola recipe was superb. Made it tonight. Nice easy to follow instructions. The blend of flavours from the tomato sauce, the olives and the capers was outstanding. Will make this again. My husband loved it๐ฅฐ
Happy you loved this simple recipe!
I made this for the first time earlier this week. It was amazing! I’m making another batch tonight (prepping meals for the week), and adding mushrooms and a little balsamic vinegar this time. It was quick and easy, perfect for a busy weeknight.
I love your addition! Sounds amazing. It’s an yummy and easy recipe.
Excellent recipe. The sauce was very balanced and tasty. Will definitely make again!
Happy you loved it!
My family loved this super easy dish. I added a splash of good balsamic vinegar near the end of cooking which elevated the flavors even more.
Cosรญ buono!
Love your addition! Yum!