Steak Pizzaiola That’s Worth Repeating

steak pizzaiola

Steak pizzaiola, a quick  and easy stove to table recipe, top quality in taste, a truly uncomplicated comfort food. It basically means meat in “pizza style”. The pizza style is referring to the sauce that the steak mingles in, which is not to be confused with a marinara.

This pizzaiola sauce uses fresh tomatoes, garlic and good oregano, I like to use the imported one from Sicily that’s still on the branches where you just shake off what you want, it has such a distinct earthy flavor and so delicious in this dish.

Even though it’s autumn here in my area I can always find fresh tasting cherry tomatoes even throughout the winter, so that’s what I use in this dish, I prefer not using any canned tomatoes, it’s so much better with fresh.

There are hundreds of ways to make steak pizzaiola, some add peppers, some top it with melted cheese. Also, the meat you use can vary, you could use a less tender cut of meat but then it would have to braise in the sauce longer. I much prefer using a tender thin cut, boneless steak like a rib eye or a strip steak, then just like I said in the beginning this will be a quick and easy stove to table recipe.

This dish can be perfect for mid week when you’re rushing around or fancy enough for a dinner party. Back in the day I experimented making pizzaiola quite a few different ways, but this is my favorite and so worth repeating!

This is an adaption from an old Gennaro Contaldo recipe, he added anchovies which I don’t think is necessary at all, ( but then I’m not fond of them either.)



steak pizzaiola

I promise you will love this as is, how can you not? Tender steak smothered with plumped tomatoes in a rich, zesty sauce spiced up with a few simple ingredients, it’s comfort food at it’s best.

You can serve it with pasta or polenta on the side or the way I did with a green vegetable and a few roasted potatoes, either way it’s amazing!

You can find me on Instagram to see what else I’m cooking up during the week.

Steak Pizzaiola
Adapted from Gennaro Contaldo
  • 2 thin cut boneless steaks, preferably a strip or ribeye, sometimes I buy one thick steak and have the butcher slice it in half horizontally, or you can buy 4 super thin steaks ( note: if it's thicker you just have to simmer it longer)
  • 2 pints, cherry tomatoes sliced in half
  • 3 large cloves of garlic, smashed and chopped
  • a good handful of capers, rinsed of brine
  • red pepper flakes, according to taste
  • ½ to 1 cup of white wine, depending on how much steak you're cooking
  • kalamata and cerignola olives, a good handful of each
  • 1 tablespoon or so, good quality oregano, dried
  • ½ cup water, Optional if sauce is too thick or if you think it's too thin add a few tablespoons of marinara
  • olive oil
  • parsley for garnish
  1. Season both sides of steak with salt and pepper.
  2. Add a drizzle of olive oil to your pan, place steaks in and brown each side but don't cook through.
  3. Remove steaks and set aside.
  4. Add another little drizzle of olive oil then add in the garlic, red pepper flakes and oregano along with the capers and olives.
  5. Deglaze with the wine and let it reduce a little.
  6. Add the sliced tomatoes.
  7. Add the steaks back in and let it simmer until the tomatoes burst and all the juices flow and thicken up a bit. Remember if too thick add a little water and if too thin add a couple tablespoons of marinara.
  8. Finished when steaks are fork tender.
  9. Place on a platter and garnish with chopped parsley, enjoy!