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Classic Italian Steak Pizzaiola Simmered in Rich Tomato Garlic Sauce

Close-up of tender steak pizzaiola smothered in a thick, herb-flecked red tomato sauce in a white bowl.
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You make this classic Italian Steak Pizzaiola in one pan. Tender beef steaks simmer in a flavorful tomato and garlic sauce, creating a comforting and high-protein dinner perfect for weeknights or special meals.

Ingredients

Scale
  • 2 pounds sirloin or flank steak, cut into 4 portions
  • 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 the steak portions 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 3 to 4 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.
  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.
  7. Stir in the crushed tomatoes, oregano, basil, red pepper flakes, and beef broth. Bring the sauce to a simmer.
  8. Return the seared steaks to the skillet, nestling them into the sauce.
  9. Cover the skillet, reduce the heat to low, and let the steak simmer for 20 to 30 minutes, or until the steak reaches your desired tenderness.
  10. Taste the sauce and adjust salt and pepper as needed.
  11. Serve the Steak Pizzaiola immediately, spooning the rich tomato garlic sauce over the beef. Garnish with fresh parsley.

Notes

  • Serve this flavorful steak with polenta, crusty bread to soak up the sauce, or your favorite pasta.
  • For a variation, you can add 4 ounces of fresh mozzarella slices over the steaks during the last 5 minutes of simmering.
  • If you do not use wine, substitute it with an equal amount of beef broth.

Nutrition

Find it online: https://cookingbycarla.com/steak-pizzaiola-recipe-carne-alla-pizzaiola/