Steak Pizzaiola with Tomato Sauce Recipe

If you love bold, comforting Italian flavors but want something quick and truly satisfying, you’re going to adore this Steak Pizzaiola with Tomato Sauce Recipe. I absolutely love how tender sirloin steak pairs with a rich, garlicky tomato sauce—it’s like a warm hug on a plate. When I first tried making pizzaiola at home, the flavors surprised me in the best way, and I knew I had to share this with you. Stick around because this recipe is fan-freaking-tastic, super approachable, and perfect for a weeknight dinner or a cozy weekend meal.

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Ingredients You’ll Need

I’ve found that a combination of fresh and pantry ingredients really brings this Steak Pizzaiola with Tomato Sauce Recipe to life. Picking good quality sirloin steak and ripe garlic makes a big difference, so keep that in mind while shopping.

• Sirloin steak: Choose steaks about half an inch thick to cook evenly and stay juicy.
• Garlic: Fresh cloves crushed or minced for maximum aroma and flavor.
• Butter: Adds richness and helps baste the steak for a tender finish.
• Kosher salt: Enhances all the flavors without overpowering.
• Ground black pepper: Freshly ground for a nice peppery kick.
• Olive oil: Use good quality extra virgin olive oil for the sauce and searing.
• Canned crushed tomatoes: I recommend a quality brand with no added herbs for a clean tomato flavor that simmers down beautifully.
• Onion: Finely chopped yellow onion provides sweetness to balance acidity.
• Dried basil and oregano: Essential Italian herbs that build the classic pizzaiola taste.
• Fresh basil: Added at the end to brighten the dish with herbal freshness.

Variations

I love experimenting with this Steak Pizzaiola with Tomato Sauce Recipe depending on the season or what I have on hand. You should absolutely feel free to adapt this to your taste or dietary needs—it’s surprisingly flexible.

• Using Different Cuts: I sometimes swap sirloin for ribeye or flank steak for a bit more marbling and flavor.
• Herb Twists: Adding a pinch of red pepper flakes or fresh thyme can give it an exciting little twist I’ve enjoyed.
• Vegetarian Adaptation: I’ve made a version with grilled portobello mushrooms instead of steak, and it was equally delicious served with the tomato sauce.
• Extra Veggies: Throw in some sliced bell peppers or olives when you sauté the onions for a heartier sauce.

How to Make Steak Pizzaiola with Tomato Sauce Recipe

Step 1: Season and Rest Your Steaks

Start by seasoning your sirloin slices generously with kosher salt and freshly ground black pepper. I like to let them sit at room temperature for about 15 to 20 minutes; this not only helps the seasoning soak in but also promotes even cooking. Trust me, it’s a small step that makes a huge difference—you’ll notice juicier steak every time.

Step 2: Sear the Steaks to Golden Perfection

Heat 2 to 3 tablespoons of olive oil in a skillet until shimmering. Toss in a couple of crushed garlic cloves to infuse the oil—this will flavor your steaks beautifully. Place the steaks in the pan one at a time (or both if your skillet is large enough), searing for about 30 seconds to 1 minute on each side until you get a lovely golden-brown crust. Don’t crowd the pan or move them too soon; getting that crust is key.

Step 3: Butter Basting for Extra Juiciness

Once your steaks are seared, add a good knob of butter to the skillet and carefully tilt the pan to spoon the melted butter over the meat. I discovered this trick in a little cooking class, and honestly, it adds so much richness and helps lock in moisture. After basting, transfer the steaks to a plate and let them rest while you build the sauce. Resting is crucial—don’t skip it!

Step 4: Create the Tomato Sauce

With half of the oil and butter left in the skillet, sauté the finely chopped onion until it turns translucent—about 3 to 5 minutes. Then add minced garlic and cook for just 30 seconds to a minute, being careful not to burn it; burnt garlic tastes bitter, so keep an eye on the heat. Pour in your canned crushed tomatoes and sprinkle in dried basil and oregano, then season with salt and pepper to taste. Let this simmer gently over low heat for 10 to 15 minutes until it thickens and the flavors meld. Your kitchen will smell incredible at this point!

Step 5: Marry the Steak and Sauce

Now it’s time to nestle the rested steaks back into the skillet with the tomato sauce. Simmer together for about 30 seconds on each side to warm the meat through and let the flavors mingle. Right before you turn off the heat, scatter fresh, loosely packed basil over the top to give that vibrant, fresh finish that pizzaiola is known for.

Step 6: Serve and Enjoy!

This dish shines when served with some crusty bread to mop up all that sauce or piled over your favorite pasta. I’ve also enjoyed it with simple roasted potatoes on the side. Either way, it’s a comfort meal that’s sure to impress both your family and friends.

How to Serve Steak Pizzaiola with Tomato Sauce Recipe

Garnishes

I’m a big fan of topping the steak with freshly chopped basil because it adds such a fragrant lift. Sometimes I also sprinkle a little shaved Parmesan or drizzle a touch of extra virgin olive oil right before serving. It just feels like a little extra love on the plate.

Side Dishes

This recipe goes amazing with crusty Italian bread for dipping or a simple pasta like spaghetti aglio e olio to soak up all the tomato sauce. Roasted vegetables or a crisp green salad are also great for balancing the richness.

Creative Ways to Present

For a special occasion, I’ve served this Steak Pizzaiola over creamy polenta instead of pasta—everyone loved the comforting creaminess paired with the tangy tomato sauce. Another fun idea is to plate individual steaks with a swirl of sauce and finish with microgreens for a restaurant-style touch that’s simple to pull off at home.

Make Ahead and Storage

Storing Leftovers

I usually store leftover steaks and sauce separately in airtight containers in the fridge for up to 3 days. This helps keep the steak tender and prevents the sauce from soaking into the meat too much.

Freezing

This sauce freezes beautifully on its own. I freeze it in portions, then thaw it quickly on the stove for a quick weeknight dinner. I don’t freeze the cooked steak because it can get a bit tough after reheating, but you can freeze uncooked steaks seasoned and ready to go.

Reheating

When reheating, gently warm the sauce on the stovetop over low heat. For the steak, I prefer to reheat it in the sauce for just 30–45 seconds per side to prevent overcooking. This keeps it juicy and tender.

FAQs

Final Thoughts

Honestly, this Steak Pizzaiola with Tomato Sauce Recipe feels like one of those heritage dishes passed down through friendly kitchen chats. It’s rich, flavorful, and surprisingly simple. Once you try it, you’ll understand why it’s become a favorite in my household, and I hope it becomes a staple in yours too. So go ahead, gather your ingredients, and give it a whirl—you’ll be so glad you did!

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