Steak Pizzaiola Magic: 7 Bold Secrets for Juicy Italian Steak

Name: Steak Pizzaiola Magic: 7 Bold Secrets for Juicy Italian Steak
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 thick ribeye steak (or strip steak, filet, sirloin); 28 oz whole peeled tomatoes (preferably San Marzano); 28 oz crushed tomatoes; 4 tbsp olive oil, divided; 1 medium onion, finely chopped; 5 cloves garlic, minced; 2 tbsp dried basil; 1 tbsp dried oregano; 1/8 tsp crushed red pepper flakes (optional); 1/2 tsp kosher salt (plus more to taste); 1/2 tsp freshly ground black pepper; 3 tbsp Pecorino Romano cheese, grated

by Jannet Lisa

28 de June de 2025

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If you want a dish that instantly transports you to a bustling Italian kitchen, Steak Pizzaiola is it. This rustic Italian steak—seared until golden, then simmered in a punchy tomato and garlic sauce—just bursts with flavor and comfort. The first time I made Steak Pizzaiola for my family, the smell alone had everyone hovering in the kitchen, drawn in by the sizzling garlic and bubbling tomatoes. It’s a recipe that’s been passed around Italian families for generations, and for good reason: it takes humble ingredients and turns them into something that feels like Sunday dinner at Nonna’s house. I’ve cooked my fair share of Italian classics, and nothing beats the way this dish makes your whole home smell like a real trattoria. Trust me, once you taste that tender steak with its herby, garlicky tomato sauce, you’ll see why it’s a keeper.

Steak Pizzaiola Ingredients List

Let’s get everything ready before you fire up that skillet! Here’s exactly what you’ll need to make classic Steak Pizzaiola at home. I always recommend measuring and prepping everything ahead so the cooking goes smoothly—plus, you’ll feel like a pro.

1 thick ribeye steak (about 1–1.5 inches thick; strip, filet, or sirloin also work)

28 oz can whole peeled tomatoes (San Marzano if you can find them—worth it!)
28 oz can crushed tomatoes
4 tbsp olive oil, divided (extra-virgin is my go-to for flavor)
1 medium onion, finely chopped
5 cloves garlic, minced (don’t be shy with the garlic!)

2 tbsp dried basil
1 tbsp dried oregano
1/8 tsp crushed red pepper flakes (optional, for a little kick)
1/2 tsp kosher salt (plus more to taste)
1/2 tsp freshly ground black pepper
3 tbsp Pecorino Romano cheese, grated (Parmigiano works too in a pinch)

That’s it—simple, bold ingredients that make this Italian tomato steak sing.

How to Make Steak Pizzaiola at Home

Let’s jump in—this is actually way easier than you’d think, and the payoff is huge. First, take your steak out of the fridge about 20 minutes before you start. This helps it cook evenly. Pat it dry with paper towels and season both sides with kosher salt and black pepper. Don’t be stingy here—seasoning is key for a flavorful crust.

Next, heat 2 tablespoons of olive oil in a big, deep skillet over medium-high. Wait until it’s shimmering (almost dancing in the pan). Carefully lay your steak in—stand back, it’ll sizzle! Sear without moving it for about 3–4 minutes. You want a rich, golden crust. Flip and sear the other side for another 2–3 minutes. The inside will still be rare, but don’t worry. That’s the magic of this recipe. Pop the steak onto a plate and set aside for now.

Turn the heat down to medium and add the rest of the olive oil and chopped onion. Sauté until it’s soft and fragrant, about 3–4 minutes. Toss in the garlic and cook just 30 seconds—don’t let it brown or turn bitter. Sprinkle in the basil, oregano, and a pinch of red pepper flakes if you like heat. Stir for a few seconds so the herbs wake up.

Pour in both cans of tomatoes (crush the whole tomatoes with your hands as they go in, if you want a chunkier sauce). Stir and bring to a gentle simmer. Let it bubble for 5 minutes—your kitchen will smell incredible. Nestle the steak back into the sauce. Spoon some sauce over the top. Lower the heat, cover, and simmer gently until the steak is done to your liking—usually 8–12 minutes for medium-rare, more if you like it well done. Flip the steak once for even cooking.

Take the steak out and let it rest a few minutes. This keeps it juicy! Slice it up, pile on the sauce, drizzle with a bit of olive oil, and shower with Pecorino Romano and a sprinkle of oregano. Serve right away. That’s it—Steak Pizzaiola, just like they do it in Italy.

Tips for Success with Steak Pizzaiola

Thicker steaks (at least 1 inch) stay juicy and won’t overcook in the sauce.

San Marzano tomatoes give a sweet, rich flavor—totally worth tracking down.
Use a heavy skillet or Dutch oven for the best sear and even simmering.
Don’t rush the simmer—let the sauce thicken and the steak soak up those flavors.

Always rest the steak before slicing so you don’t lose all those savory juices!

Ingredient Notes and Substitutions for Steak Pizzaiola

Don’t stress if you need to make a swap—Italian Tomato Steak is super forgiving! Here’s how I mix it up (and still get amazing results):

Steak cuts: Ribeye is my favorite, but strip, sirloin, or filet all work. Just make sure it’s thick.

Tomatoes: If you have gorgeous fresh tomatoes, chop and use about 5 cups instead of canned. Canned San Marzano is my weeknight go-to.
Cheese: Pecorino Romano brings a salty kick, but Parmigiano-Reggiano or even Grana Padano are great too.
Gluten-free & keto: This recipe is naturally gluten-free and keto-friendly (no flour, no sugar needed!).

Herbs: Fresh basil or oregano? Absolutely—just double the amount if swapping for dried.

Mix and match to your taste and what’s in your pantry!

Why You’ll Love This Italian Tomato Steak Recipe

This Steak Pizzaiola is the ultimate dinner hero—here’s why it’s a repeat favorite in my kitchen:

Ready in under an hour—weeknight-friendly but feels fancy.
One pan means less mess (and more time to relax!).
Big, bold tomato and garlic flavor—pure Italian comfort.
Totally gluten-free and naturally low-carb.
Easy to customize with your favorite steak or herbs.
Family-approved—even picky eaters love it.
Tastes like a trip to a cozy trattoria in Naples.

Steak Pizzaiola Variations

One of the best things about Steak alla Pizzaiola is how easy it is to riff on. Try tossing in sliced bell peppers or mushrooms when you sauté the onions for extra color and sweetness. Fresh basil or Italian parsley sprinkled on top adds a bright, fresh finish. Want some heat? Double up on the red pepper flakes or even add a pinch of Calabrian chili. You can swap Pecorino for mozzarella or provolone for a melty, cheesy topping. If you love a super tender steak, let everything simmer slowly for up to an hour—hello, tomato braised steak!

What to Serve with Steak Pizzaiola

Steak Pizzaiola is a saucy, hearty main, so you’ll want something to soak up all that incredible tomato goodness. Here’s what I reach for every time—no wrong answers, just pure comfort:

Buttery pasta—spaghetti or rigatoni work perfectly
Crusty Italian bread to mop up every drop of sauce
Creamy polenta for a cozy, rustic side
A crisp green salad with lemony vinaigrette
Oven-roasted veggies—zucchini, peppers, or eggplant are my go-tos

Mix and match to make your Italian tomato steak dinner totally your own!

Storage and Reheating Instructions for Steak Pizzaiola

If you’re lucky enough to have leftovers, Steak Pizzaiola keeps beautifully! Pop any extra steak and sauce into an airtight container and stash it in the fridge—it’ll stay fresh for up to 3 days. When you’re ready to reheat, gently warm everything in a covered skillet over low heat, spooning the sauce over the steak so it stays moist and tender. Avoid the microwave if you can—it tends to toughen the steak. Trust me, the flavors get even better the next day!

Steak Pizzaiola Nutrition Information

Here’s a quick look at the nutrition for one hearty serving of Steak Pizzaiola with sauce: about 670 calories, 38g fat, 58g protein, 22g carbs, 5g fiber, 145mg cholesterol, 1050mg sodium, and 12g sugar. These are typical estimates and can shift a bit depending on your steak cut or tomato brand.

Steak Pizzaiola FAQ

How do I know when my steak is done?
I aim for medium-rare—about 8–12 minutes simmering in the sauce, but it depends on thickness. Just press the steak; it should feel springy, not mushy. Use a thermometer if you want (130–135°F for medium-rare).

What’s the best cut for Steak alla Pizzaiola?
Ribeye, strip, sirloin, or filet all work great. Just go for a thick cut so it stays juicy in the sauce. Thin steaks can dry out fast.

Can I use fresh tomatoes instead of canned?
Absolutely! For a more rustic Italian steak, use about 5 cups of peeled, chopped fresh tomatoes. Let them cook down until thick and saucy.

How do I keep my steak tender?
Don’t overcook it! Sear quickly, then gently simmer in the tomato sauce. Always rest the steak before slicing so it stays juicy.

Can I make Steak Pizzaiola ahead?
Yes—this tomato braised steak only gets better as it sits. Reheat gently on the stovetop and spoon sauce over the steak to keep it tender.

Irresistible Steak Pizzaiola juicy tomato sauce family dinner

Life-changing Steak Pizzaiola you’ll crave

Share Your Steak Pizzaiola Experience

I’d love to hear how your Steak Pizzaiola turned out! Drop a comment below, rate the recipe, or share your own pizzaiola-style tips—nothing makes my day like seeing your kitchen wins. Snap a photo and tag me on social media, or ask any questions you have. I’m always here to help or swap stories!