Steak Pizzaiola

Cold weather calls out for hearty, meaty dishes like steak pizzaiola. This is an Old World Italian dish (not that there’s anything wrong with Italian-American food), and it couldn’t be easier to make. You’ll just need a few minutes to sear the steaks and start the sauce, and from that point the beef just needs to simmer until it’s done.

What is steak pizzaiola?

It literally translates as steak (or beef in general) done “pizza style.” That doesn’t mean it’s served on a crust with lots of stringy mozzarella. Instead it means that the beef is cooked in marinara sauce, which is what was traditionally used on pizzas. Traditional recipes for steak pizzaiola called for slow-cooking a tough, inexpensive cut until it’s tender. Modern versions frequently use a tender cut because it’s ready sooner. That’s what we’ve done here.

Steak Pizzaiola Recipe Ingredients

• Top sirloin: Traditional recipes call for tough stewing cuts, while modern ones often use a high-end grilling steak. Top sirloin is a smart compromise, being budget-friendly but still reasonably tender.
• Olive oil: Any cooking oil would work, but olive oil is regionally appropriate and brings a subtle flavor to the finished dish.
• Onion: The onion brings a bold, savory flavor to the sauce along with a hint of sweetness.
• Red pepper: Chopped red pepper brings its sweetly fruity note to the sauce, helping mute the acidic tomato.
• Mushrooms: Mushrooms complement the beef and add a pleasing textural contrast. They’re also a great source of savory umami.
• Garlic: This recipe leans into the fresh garlic pretty heavily, but it’s a signature ingredient in both the dish and the region as a whole. Don’t worry, it mellows as the sauce simmer.
• White wine: A dry white wine contributes flavor to the sauce in its own right, and it also captures flavor molecules that are alcohol-soluble.
• Beef broth: Beef broth provides the sauce with a rich and savory base to complement the tomatoes and the beef.
• Crushed tomatoes: Italian recipes typically call for “passata,” a smooth tomato puree. Crushed tomatoes are a pretty close approximation, and make a good sauce.
• Oregano: Dried oregano plays beautifully with the tomatoes and the beef, giving a bright flavor note to the finished sauce.
• Sugar: The small quantity of granulated sugar in this sauce doesn’t make it noticeably sweet, but it does moderate the acidity in the tomatoes.
• Red pepper flakes: A pinch of crushed red pepper flakes doesn’t bring much heat to the sauce, but gives it just a hint of additional spiciness to complement the oregano and black pepper.
• Parsley: The chopped parsley makes a bold-colored garnish for the finished dish.

Directions

Step 1: Season

Pat the steaks dry on both sides with paper towels, then season them generously with salt and pepper.

Step 2: Brown the steaks

Heat 2 tablespoons of the olive oil in a Dutch oven or large, heavy-bottomed skillet over high heat. Place the steaks in the pan one or two at a time. Sear them for 2 to 3 minutes on each side, or until they form a golden brown crust. Remove them from the pan as they finish browning and set them aside.

Editor’s tip: If you crowd the steaks in the pan they won’t brown, but instead will steam in their own juices.

Step 3: Saute the vegetables

Reduce the heat to medium, and add the remaining oil to the pan. Cook the onion and bell pepper until they soften slightly, about 2 to 3 minutes. Then add the mushrooms and cook until they’re slightly soft, roughly another 3 to 4 minutes. Finally, add the garlic and cook for 1 more minute.

Step 4: Prepare the sauce

Add the white wine and cook, stirring constantly, for 2 to 3 minutes until the wine has almost all evaporated. Add the beef broth, tomatoes, salt, oregano, sugar and crushed red pepper flakes.

Step 5: Cook the steaks

Add the steaks to the tomato sauce. Simmer them on medium-low heat for 35 to 40 minutes, turning them once to ensure even cooking. Remove from the heat when the steaks are tender and the sauce is reduced and slightly thickened. Top the steaks and sauce with parsley before serving

Steak Pizzaiola Recipe Variations

• Use a tougher cut: Old-school steak pizzaiola recipes call for chuck and other tough cuts. These take longer, but you’ll have the deeper, richer flavors that come from braising. Prepare the sauce and the beef in exactly the same way, but simmer it under a lid for 2 to 3 hours or until the beef is fork-tender. Remove the lid for the last 45 minutes to an hour, so the sauce can thicken.
• Use your slow cooker: This is another option, if starting with a cheaper and tougher cut appeals to you. Follow the instructions given, then transfer the beef and sauce to your slow cooker once they’re prepared. A smaller 3- or 5-quart slow cooker is best, but a 6-quart will also work. Depending on its shape and the size of your steaks, you may need to add a bit more beef broth.
• Switch up the meat: Even in Italy, cooks occasionally swap out the beef for pork, chicken or other meats. Pork leg steaks or sirloin are a direct substitute for the top sirloin. Chicken breasts are faster-cooking, so don’t add those to the sauce until it has already simmered for 15 to 20 minutes. The breasts should be done by the time the sauce has reduced and thickened. To be absolutely sure, check them with an instant-read thermometer.

How to Store Steak Pizzaiola

Leftovers should be transferred to a non-reactive storage container with a tight-fitting lid. Those are made of glass, stainless steel, ceramic or plastic, none of which will react with the acidic sauce. Refrigerate the leftovers as soon as possible after the meal.

Can I make steak pizzaiola ahead of time?

Absolutely. Like most meat dishes simmered in a sauce, giving them an extra day or two for the flavors to fully develop actually makes it taste better.

How long does steak pizzaiola keep?

If you packed it into the refrigerator shortly after the meal, it should keep for 3 to 5 days in a food storage container with a tight-fitting lid.

Can I freeze steak pizzaiola?

You bet! Pack the leftovers in serving-sized portions into freezer-safe storage containers with tight-fitting lids. If the containers aren’t quite filled, press a piece of parchment or plastic film to the surface of the food to block out air. Once frozen the meals can be left in their original containers, or popped out of the containers and bagged for storage. The steak will last for 1 to 3 months in the fridge, depending on how well it’s wrapped.

Steak Pizzaiola Recipe Tips

Why did my leftover sauce turn dark?

If you used an aluminum or cast iron skillet or Dutch oven, that would do it. The sauce shouldn’t discolor much while it’s actively cooking, but if you leave it to cool in the pan you’ll definitely see that happen. It’s always best to avoid aluminum when you’re cooking with tomatoes or other acidic ingredients. Cast iron is less problematic, though discoloration can still be a factor if your pan isn’t as thoroughly seasoned as it might be. Avoid that unappealing dark color by scraping the sauce out of your pan with a spatula as soon as it’s cooked. Cast iron aficionados are divided on the question of whether acidity hurts your seasoning, but if you’re worried about it a quick scrub with baking soda will ease your mind.

Can I just use my favorite marinara sauce?

Of course you can. Make your own or buy a store-bought marinara sauce, if you’re pressed for time. Homemade marinara is a useful recipe to have in your repertoire, so if you haven’t made it before take a look at our recipe. We also have a big-batch marinara recipe that will put six quarts of sauce in your pantry, so you’ll be ready to make recipes like this at the drop of a hat.

Why does this recipe call for dried oregano instead of fresh?

The short answer is “because it’s going to simmer for a while.” Dried herbs release their flavors slowly, so they’re a better choice for recipes that need longer cooking. If you have a garden full of fresh oregano, you can mince some of that and add it at the end instead for a brighter, fresher flavor. Fresh herbs release their flavors quickly but they also cook away quickly, so don’t add the oregano until the last few minutes. You might even mince it with the parsley, so it becomes part of the garnish.

How should I serve steak pizzaiola?

You can be flexible in your choice of side dishes. The vegetables in the sauce mean it’s a nearly-complete meal in itself, so you could just serve it with a loaf of crusty bread (or garlic bread) and call it a day. If you want a more substantial meal, spoon the sauce over wide papardelle, egg noodles or chunky penne. Alternatively, instead of pasta, simmer up a pan of soft polenta and use that as a base for the meat and sauce. Other sides could include roasted vegetables, greens sauteed with garlic or a green salad.