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Classic Steak Pizzaiola (Carne alla Pizzaiola)

Two pieces of seared steak smothered in chunky tomato sauce and fresh parsley, ready to eat Steak Pizzaiola.
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Make this classic Italian Steak Pizzaiola, featuring tender beef simmered in a rich tomato, garlic, and herb sauce. It is a comforting, flavorful dish perfect for your weeknight Italian dinners.

Ingredients

Scale
  • 2 pounds sirloin steak or round steak, cut into 4 portions
  • 1 tablespoon olive oil
  • 1 medium 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
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Optional: 4 slices provolone or mozzarella cheese

Instructions

  1. Season the steak portions generously on both sides with salt and black pepper.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
  3. Sear the steak for 2 to 3 minutes per side until nicely browned. Remove the steak from the skillet and set it 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.
  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 steak to the skillet, nestling it into the sauce.
  9. Cover the skillet, reduce the heat to low, and let the steak simmer gently for 45 to 60 minutes, or until the steak is very tender. Flip the steak halfway through the simmering time.
  10. If you are using cheese, place a slice over each steak during the last 5 minutes of cooking and cover until melted.
  11. Remove the steak from the sauce. Taste the sauce and adjust seasoning if needed.
  12. Serve the steak immediately, spooning the savory tomato sauce over the top. Garnish with fresh parsley.

Notes

  • For the most tender result, use a cut like top round or sirloin and allow it to simmer slowly in the sauce.
  • Serve this authentic Italian steak pizzaiola over cooked pasta, creamy polenta, or with crusty bread to soak up the rich sauce.
  • If you do not use wine, substitute with 1/2 cup of beef broth or water.

Nutrition

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