Steak alla Pizzaiola: Italian-Style Tomato and Herb Steak Recipe

The easiest Steak Pizzaiola recipe: juicy, perfectly cooked steak in a rich, flavour-packed tomato sauce with cherry tomatoes, olives, and capers. This quick stovetop dish is ready in under 30 minutes.

Steak Pizzaiola, or Carne alla Pizzaiola, literally means “meat pizza style.” From Naples, it was originally a way to make inexpensive cuts of meat sing by simmering them in a garlicky tomato sauce seasoned with oregano. This version is fast, simple, and ideal for quick weeknight dinners or an impressive yet effortless meal for guests.

Ingredients – What You Need

• Steak – Use quick-cook steaks such as sirloin, flat iron, skirt steak, or rib eye. Thinly cut sirloin works great and keeps the dish budget-friendly.
• Garlic – Fresh and finely sliced or chopped.
• Cherry tomatoes – Sweet and juicy; halved for this recipe.
• Tomato paste – Adds concentrated tomato flavour to the quick sauce.
• Vegetable or chicken stock – A good-quality stock gives the sauce depth.
• Olives & capers – Add salty, briny bite; green or black olives both work.
• Dried oregano – Traditional herb for pizzaiola.
• Fresh basil – For serving and brightness.

How to Make Steak Pizzaiola – Step by Step

Heat a tablespoon of olive oil in a large skillet over medium-high heat. When hot, sear the steaks to your preferred doneness — thin steaks take only 30 seconds to 1 minute per side. Remove the steaks and set aside on a plate.

Lower the heat to medium-low and add a little more olive oil. Add the garlic and fry briefly until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for about a minute.

Add the halved cherry tomatoes and simmer until their skins start to wrinkle, roughly 5 minutes.

Stir in the olives, capers, tomato paste, dried oregano and stock. Bring to a gentle simmer and cook the sauce for about 10 minutes so the flavours meld.

Return the steaks to the skillet and warm them in the sauce until heated through. Serve topped with fresh basil.

Serving Suggestions and Sides

This steak with rich tomato sauce pairs beautifully with roast potatoes, grilled vegetables and a crisp salad. Crusty bread is excellent for mopping up the sauce.

Top Tips for Making Steak Pizzaiola

• Don’t worry if the steaks cool while you make the sauce — they’ll warm through when returned to the pan.
• Use any quick-cook steak you prefer; avoid stewing cuts that need long braising.
• Either green or black olives work; adjust quantity to taste.
• To omit alcohol, replace the wine with extra stock.
• Swap steak for chicken or pork if desired—just cook through in the first step and reheat in the sauce.
• Store leftovers in a sealed container in the fridge for 2–3 days and reheat in a skillet until hot.
• Freeze for up to 3 months; thaw thoroughly before reheating.

Recipe Details