Traditional recipes

Pan-Seared Steak with Pizzaiola

Pan-Seared Steak with Pizzaiola


  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons dried oregano, divided
  • 1/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon dried crushed red pepper
  • 2 large garlic cloves, pressed
  • 1 14- to 16-ounce can diced organic tomatoes in juice
  • 2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick

Recipe Preparation

  • Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.

  • Meanwhile, sprinkle steaks on both sides with and pepper, then crush 1/2 teaspoon oregano finely between fingertips and over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add rib-eye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.

  • Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon over steaks.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 536.1 %Calories from Fat 59.1 Fat (g) 35.2 Saturated Fat (g) 12.9 Cholesterol (mg) 109.6 Carbohydrates (g) 5.6 Dietary Fiber (g) 1.8 Total Sugars (g) 3.2 Net Carbs (g) 3.7 Protein (g) 46.4Reviews Section

Pan-Seared Steak with Pizzaiola Sauce

Stir the sliced peppers into a large pot of salted boiling water.

Return to a boil, cook 2 minutes, and drain.

Rinse with cold water and let cool.

Rub all sides of the steaks with 1 tablespoon of the olive oil and let them stand at room temperature while preparing the sauce.

Place a large, heavy skillet — cast iron is ideal — over low heat.

In a separate large skillet, heat the remaining 4 tablespoons olive oil over medium heat.

Whack the garlic with the flat side of a knife, add to the oil and cook, shaking the pan occasionally, until golden on all sides, about 3 minutes.

Stir in the mushrooms, season them lightly with salt and pepper, and stir until wilted and caramelized, about 6 minutes.

Pour in the tomatoes and stir in the red pepper flakes.

Bring to a boil, adjust the heat to simmering, and cook 8 minutes.

Stir in the sliced peppers and the basil.

Simmer, stirring occasionally, until the peppers are crisp-tender, about 2 minutes.

Remove garlic, if you like.

Cover the skillet to keep the sauce warm.

Raise the heat under the empty skillet to medium-high.

Add the steaks and cook until the undersides are well-browned, about 4 minutes.

Turn the steaks and cook 3 minutes for a medium-rare steak, longer for more well-done steaks.

Transfer the steaks to warm plates and spoon some of the sauce over each.

Recipe Notes for Steak Pizzaiola:

Serious about searing – Make sure you use an oil with a high smoke point in this recipe to ensure a quality sear.

I recommend either vegetable oil or canola so your oiled pan gets really hot before actually smoking. Definitely don’t crowd the pan, either, since too much steak will drop the temperature of the skillet significantly and leave you with sad, grey meat.

I only add 2 steaks at a time to my 12-inch skillet.

Bruised basil – Basil oxidizes just like apples do, and bruising (which is essentially what you’re doing when you chop it) speeds up that process.

For this reason, I usually chop mine right before I’m getting ready to serve this dish. There are a few tips, though, to keep it greener awhile longer.

Make sure your knife is sharp, and try using a technique called “chiffonade.” Stack the leaves on top of each other, roll them tightly into a long tube, then cut thin strips across the short side.

You can put these shreds into a bowl and cover them with a damp paper towel for a few hours.

Another trick is to spray or brush your knife with a little oil before chopping. This essentially covers the cut edges of the basil with a little oil to slow down the oxidizing process.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 713
  • Calories from Fat 439
  • Total Fat 49g 75 %
  • Saturated Fat 16g 80 %
  • Trans Fat 0.0g 0 %
  • Protein 49g 99 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 184mg 61 %
  • Sodium 1,903mg 79 % Potassium 0 0 % -->
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 5.0g 20 %
  • Sugars 7.6g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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I am Italian. My mother made Steak Pizzaiola. It was delicious. This recipe from the Mr. Food Test Kitchen is similar. It brings back wonderful memories.

This is really interesting. Change out the seasonings and swap regular diced tomatoes for the Italian style, and this becomes one of my Asian favorites, pepper steak. I honestly had never thought of taking the basic ingredients and making an Italian dish out of this by essentially just removing the basic sauce. I normally serve the Asian version over rice, and I wondering if this version would be good served with pasta, like fettuchini.

I added fresh sliced mushrooms, very good.

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Please whip out your cast iron skillet because that is the best tool for preparing a good steak.

  • We’re going to salt our steaks and let them sit for about 20 minutes. When ready to get started, fire up the stovetop and set your cast iron skillet over the heat.
  • Rub the steaks with dijon mustard on both sides and add to the skillet, two steaks at a time, and a tablespoon of butter.
  • In the meantime, put together the bourbon sauce by combining soy sauce, light brown sugar, bourbon, and dried herbs in a mixing bowl.
  • Remove steaks from the pan and deglaze the skillet with the bourbon sauce.
  • Stir in half & half or light cream and continue to cook for 1 to 2 more minutes, or until sauce has slightly thickened.
  • Remove skillet from heat, place steaks back in skillet and turn to coat with the sauce.

Authentic Italian Steak Pizzaiola Recipe

  • 1/1/4 pounds boneless sirloin steak
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 5 garlic cloves (chopped)
  • 1 white onion (chopped)
  • 2 bell peppers (sliced)
  • 4 peperoncini, from a jar (drained and sliced)
  • 15 ounces crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/8 tsp red pepper flakes
  • 2 tbsp fresh parsley (chopped)

Season the steak by rubbing each side with the salt.

Add the olive oil to a sauté pan and sear the steak over high heat for 2 minutes on each side. Remove the steak from the pan and set aside.

Add the onions to the pan and cook over medium heat until translucent.

Add the bell pepper slices and cook for another 4 minutes.

Add the garlic and stir, cooking for one more minute.

Add the pepperocini, crushed tomatoes, oregano, basil, 1 cup water and pepper flakes and stir together.

Add the steak back to the pan along with the sauce. Cover and cook for 20 minutes over low heat.

Flip the steak in the pan and cook for another 15 minutes.

Serve over pasta, as a sandwich or alone garnished with parsley.

Extra tip: use a crock pot like the one below for extra soft meat.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6 Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Pan Seared Chuck-Eye Steaks

Known among chefs as &ldquothe poor man&rsquos ribeye,&rdquo chuck-eye steak is a common and incredibly inexpensive (our recipe developer purchased two organic chuck eye steaks for less than $8) cut of beef readily available at most supermarkets. While chuck-eye is often purchased as a roast&mdashdestined to cook for hours in a slow cooker in order to become tender enough to enjoy&mdashwhat many home cooks don&rsquot know is that in steak form, chuck-eye holds the potential to be one of the most succulent cuts you&rsquoll ever cook. In other words, you can serve what tastes like a luxurious steak dinner at a fraction of the cost if you opt for chuck-eye. There are a few details of this recipe that are key to your steak success for one, salting the beef and letting it rest uncovered in the fridge draws moisture from the surface of the meat, which is what will allow you to achieve an incredible crispy sear. Your next essential step is basting. This technique is one often overlooked by home cooks however, continually spooning that rich mixture of the steak&rsquos drippings, melted butter, and aromatics over the beef is crucial to yielding a tender, juicy steak. Finally, be sure to allow your steaks a full 5 minutes to rest (yes, this will test the boundaries of your self control) before thinly slicing against the grain.

Italian Pizzaiola Sauce Recipe

Searching for Italian Pizzaiola Sauce Recipe information? You are in the right place. At you can find everything you want to know about Italian Pizzaiola Sauce Recipe. And of cause you can order a tasty pizza! So find info and order pizza online!

Authentic Italian Sauce (Pizzaiola) MmGood
    Jan 26, 2013 · I only put this sauce on spaghetti as it really compliments the pasta best and I will say that I would not change that part of the recipe. For the spice, I leave that upto you as I like my pizzaiola to be a bit more spicy. You can start off with 1/8-1/2 …

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Steak with pizzaiola sauce recipe BBC Good Food
    Sep 01, 2005 · Rubbish recipe - has nothing to do with a proper pizzaiola sauce except for the tomatoes and the oregano, but you need a lot more than a teeny pinch of it and marjoram does not work. I do not understand why whoever wrote this recipe could not be bothered to look it up on google italia.2.8/5(5)

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    Jun 02, 2018 · Authentic Steak Pizzaiola Recipe. The ingredients in steak pizzaiola may vary from place to place, even from one Italian family to the next as everyone has their own version. Pizzaiola is, after all, tomato sauce based and therefore every Italian must have their own secret pizzaiola sauce recipe! Basic components do however stay the same.

Reader Interactions


Hi. I’m on a low carb diet. This sounds like it would be low carb, but could you give me (if you can) a rough estamate of the number of carbs, sugars, and calories please. I would REALLY like to try this. Thanks!


[…] sometimes I use cube steak with my Bistecca all Pizziola recipe, and then sometimes when I don’t feel like messing around with all the egg and the […]

[…] infrequently we use brick beef with my Bistecca all Pizziola recipe, and then sometimes when we don’t feel like messing around with all a egg and a flour, […]

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