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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
There’s something wonderfully retro about a good steak pizzaiola—it’s the kind of hearty, saucy dish that feels like it came straight out of a cozy kitchen, and honestly, that’s part of its charm. Tender steak simmers in a garlicky tomato sauce with herbs and a little kick of red pepper, creating a meal that’s simple, comforting, and full of bold taste.
It also happens to be a favorite around here. Ladd loves this recipe because it brings together two of his all-time favorite things: a good, juicy steak and classic Italian flavors. It’s the best of both worlds in one skillet, and it never fails to hit the spot after a long day.
Another reason to love steak pizzaiola is how versatile it is when it comes to serving. You can keep things simple with a loaf of crusty bread for dipping, or go a little heartier and add a side of pasta or pull-apart garlic bread to soak up every bit of that rich, savory sauce. Either way, it’s a satisfying, crowd-pleasing dinner that feels a little old-fashioned and a whole lot delicious.
What cut of steak works best for steak pizzaiola?
Cuts like sirloin, ribeye, or strip steak work well because they stay tender and flavorful while simmering in the sauce. Thinner cuts are especially good since they cook quickly and absorb more flavor.
How do you keep the steak tender in steak pizzaiola?
Avoid overcooking the steak—sear it first, then let it gently simmer in the sauce just until tender. Thin cuts and proper timing help keep the meat juicy.
Is steak pizzaiola spicy?
It can be, depending on how it’s made. Some versions include red pepper flakes for a little heat, but you can easily adjust the spice level to your taste.
Can you make steak pizzaiola ahead of time?
Yes, you can make it ahead and reheat it gently on the stove. The flavors deepen as it sits, making leftovers just as delicious—if not better.
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Ingredients
- 2 lb. sirloin steak
- 1 3/4 tsp. kosher salt
- 1 tsp. black pepper
- 1/4 cup olive oil
- (16-ounce) jar sliced roasted red peppers, drained
- 1 large yellow onion, thickly sliced
- 3/4 tsp. red pepper flakes
- 8 garlic cloves, thinly sliced
- 2 Tbsp. tomato paste
- 1/2 cup dry red wine
- (14.5-ounce) can stewed tomatoes
- (14.5-ounce) can tomato sauce
- 1/4 cup drained sliced pepperoncini
- 1 Tbsp. fresh oregano leaves
- 2 bunches broccolini (about 1 pound), trimmed
- Grated zest and juice of 1 lemon
- 1/4 cup grated parmesan cheese
- 2 Tbsp. chopped fresh parsley
- Crusty bread, for serving
Directions
- Step 1Heat a large cast-iron skillet over medium-high heat. Season the steaks all over with 1 teaspoon salt and ½ teaspoon black pepper. Add 2 tablespoons olive oil to the skillet, then add the steaks and cook until medium-rare, about 4 minutes per side. Remove to a cutting board and set aside to rest.
- Step 2Add the roasted peppers, onion, ½ teaspoon red pepper flakes and 6 sliced garlic cloves to the skillet. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring, until the onion starts to soften, about 3 minutes.
- Step 3Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon, about 30 more seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to a simmer and cook for a couple of minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
- Step 4Heat another large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the broccolini. Season with the remaining ¼ teaspoon each salt, black pepper and red pepper flakes. Cook, tossing, until the broccolini is bright green and tender, 4 to 6 minutes. Stir in the lemon zest and the remaining 2 garlic cloves and cook until the garlic is fragrant, 1 to 2 more minutes. Squeeze the lemon juice over the broccolini and sprinkle with 2 tablespoons parmesan.
- Step 5Slice the steak and shingle it over the sauce in the skillet. Sprinkle with the parsley and the remaining 2 tablespoons parmesan. Serve the steak and sauce with the broccolini and bread.
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