Traditional Italian Steak alla Pizzaiola Recipe

Name: Traditional Italian Steak alla Pizzaiola Recipe (Neapolitan Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 steaks (680g) Beef sirloin or ribeye steaks (cut 3/4-inch thick); 800 g Canned San Marzano crushed tomatoes; 45 ml Extra virgin olive oil; 5 cloves Garlic cloves, thinly sliced; 10 g + 15g Dried Mediterranean oregano & briny capers; 20 g Fresh basil leaves, torn; 5 g Pinch of red pepper flakes, fine sea salt, and black pepper

Jump to Recipe Step-by-Step

What makes this Traditional Italian Steak alla Pizzaiola Recipe (Neapolitan Style) so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around beef sirloin or ribeye steaks, san marzano tomatoes and garlic , thinly, this dish comes together in just 30 min, filling your home with the inviting aroma of simmered aromatics and authentic Italian comfort.

Ingredients

4 servings

4 steaks (1.5 lbs) Beef sirloin or ribeye steaks (cut 3/4-inch thick)
1 can (28 oz) Canned San Marzano crushed tomatoes
3 tbsp Extra virgin olive oil
5 cloves Garlic cloves, thinly sliced
1 tbsp oregano, 1 tbsp capers Dried Mediterranean oregano & briny capers
1/2 cup packed Fresh basil leaves, torn
1 tsp salt, 1/4 tsp flakes Pinch of red pepper flakes, fine sea salt, and black pepper

Step-by-Step Instructions

Season steaks with salt and pepper. Heat 2 tbsp olive oil in a wide skillet over high heat; **sear steaks for 2 minutes per side** until browned. Transfer to a plate.

In the same pan, sauté sliced garlic, oregano, and red pepper flakes in 1 tbsp olive oil for **1 minute**. Add crushed San Marzano tomatoes and capers; **simmer for 8 minutes**.

Nestle seared steaks and their resting juices back into the simmering tomato sauce. Cover and **simmer on low heat for 5 minutes** until steak is tender and medium.

Stir in torn fresh basil leaves. Transfer steaks to warm plates, ladle rich pizzaiola sauce generously over top, and serve with crusty bread or pasta.

💡

Chef Amara’s Kitchen Secrets & Pro Tips

Use plenty of dried oregano; oregano is the signature herbal aroma of authentic Neapolitan Pizzaiola.
Serve with crusty Italian bread to mop up every drop of the rich garlic tomato sauce.

1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Use plenty of dried oregano; oregano is the signature herbal aroma of authentic Neapolitan Pizzaiola.

Chef’s Cooking Guide & FAQs

🛠️

Troubleshooting & Quick Fixes

▾

What if the Sauce for Traditional Italian Steak alla Pizzaiola Recipe (Neapolitan Style) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

❄️

Storage, Freezing & Reheating Guidelines

▾

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.

❓

Frequently Asked Questions

▾

Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.

Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.

Home Cook Community

Kitchen Notes & Discussion

Tried this Traditional Italian Steak alla Pizzaiola Recipe (Neapolitan Style)? Share your tips, substitutions, or question with fellow home cooks!

Leave a Kitchen Note

💬

Be the first to leave a Kitchen Note!

Have you made this Traditional Italian Steak alla Pizzaiola Recipe (Neapolitan Style)? Share your experience, cooking tips, or tweaks below.

Nutrition Facts

Per serving (1 of 4)

420 Calories

12g Carbs 4% DV

44g Protein 88% DV

22g Fat 28% DV

3g Fiber 11% DV

620mg Sodium 27% DV

Carbs 11% Protein 42% Fat 47%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Italian
Dietary High-Protein, Gluten-Free, Dairy-Free
Total Time 30 min
Yield 4 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Traditional Italian Steak alla Pizzaiola Recipe (Neapolitan Style)

Ingredients

Step-by-Step Instructions

Sear Steaks

Make Pizzaiola Sauce

Simmer Steaks in Sauce