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Steak pizzaiola recipe — tender beef simmered in rich Italian tomato sauce with garlic, basil, and oregano in a cast iron skillet

Steak Pizzaiola

Tender sirloin steak seared and simmered in a rich, garlicky Italian tomato sauce with red wine, fresh basil, and oregano. An authentic Neapolitan recipe ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 390 kcal

Equipment

  • Large Cast Iron Skillet
  • Sharp Knife & Cutting Board
  • Wooden spoon or spatula
  • Tongs
  • Meat thermometer

Ingredients
  

 Steak

  • 1.5 lb Sirloin Steak cut into portions, ¾ inch thick
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • ½ tsp Black Pepper freshly ground
  • 1 tsp Paprika

Pizzaiola Sauce

  • 1 can 28 oz Crushed San Marzano Tomatoes
  • 5 Cloves Fresh Garlic minced
  • 1 large Onion thinly sliced
  • ½ cup Dry Red Wine Chianti or Cabernet
  • 2 tbsp Tomato Paste
  • 2 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes
  • ½ tsp Black Pepper
  • 1 tbsp Fresh Basil Leaves
  • 1 tbsp Fresh Parsley chopped, for garnish
  • Parmesan Cheese freshly grated, for serving

Optional Add-ins

  • 1 Green Bell Pepper sliced
  • 1 cup Mushrooms sliced
  • 1 tsp Balsamic Vinegar

Instructions
 

  • Pat steaks dry. Season with salt, black pepper, and paprika.
  • Heat olive oil in a cast iron skillet over high heat. Sear steaks 2–3 minutes per side until golden-brown. Remove and set aside.
  • Reduce heat to medium. Sauté sliced onions for 3–4 minutes. Add minced garlic, cook 30 seconds.
  • Deglaze with red wine, scraping up brown bits. Simmer 2 minutes.
  • Add crushed tomatoes, tomato paste, oregano, red pepper flakes, and black pepper. Stir well.
  • Return steaks to the skillet, nestling into the sauce. Reduce to low heat, cover partially, and simmer 15–20 minutes.
  • Remove from heat. Add fresh basil. Garnish with parsley and grated Parmesan. Serve immediately.

Notes

  • Sear First: Always sear the steak at high heat before braising — this is the key to maximum flavor.
  • San Marzano Tomatoes: Use them for the most authentic, rich pizzaiola sauce.
  • Fresh Basil: Add only at the end — heat destroys its flavor.
  • Red Wine: Don't skip it — it adds incredible depth to the sauce.
  • Doneness: Use a meat thermometer for perfect results every time.
Nutrition Facts (Per Serving)
  Per Serving
Calories 390 kcal
Protein 42g
Carbohydrates 18g
Fat 16g
Saturated Fat 4g
Fiber 4g
Sodium 680mg
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