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Classic Steak Pizzaiola: Tender Italian Steak in Rich Tomato Sauce

Close-up of a perfectly cooked steak pizzaiola topped with chunky tomato sauce and fresh parsley.
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Make authentic Carne alla Pizzaiola easily tonight. This recipe features tender beef simmered in a flavorful tomato, garlic, and herb sauce, perfect for a hearty weeknight dinner.

Ingredients

Scale
  • 4 (6-ounce) beef steaks (sirloin or top round work well)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup beef broth
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season both sides of the steaks generously with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.
  3. Sear the steaks for 2 to 3 minutes per side until nicely browned. Remove the steaks from the skillet and set them aside.
  4. Reduce the heat to medium. Add the sliced onion to the skillet and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  6. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
  7. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Bring the sauce to a simmer.
  8. Return the seared steaks to the skillet. Pour the beef broth around the steaks.
  9. Reduce the heat to low, cover the skillet, and let the steaks simmer gently for 20 to 30 minutes, or until the beef reaches your desired tenderness.
  10. Taste the sauce and adjust seasoning with salt and pepper as needed.
  11. Serve the steak immediately, spooning the rich tomato garlic steak sauce generously over the top. Garnish with fresh parsley.

Notes

  • Serve this savory Italian meat dish over cooked pasta, creamy polenta, or with crusty bread to soak up the sauce.
  • For a richer flavor, use good quality canned tomatoes.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of simmering.

Nutrition

Find it online: https://purecookingjoy.com/steak-pizzaiola-recipe-italian-steak/

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