Steak Pizzaiola (Fast Tender Flank Steak Recipe)

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Steak Pizzaiola is a classic Italian dish where steak is simmered in a rich tomato, garlic, and oregano sauce. My easy version, made with flank steak, delivers all the authentic flavor of the pizzaiola I grew up with—without the long cooking time. Smothered in a homemade tomato and onion sauce, this quick recipe is perfect for a weeknight dinner and still tastes like Nonna made it.

Steak in a pizzaiola sauce in a white rimmed plate.

Table of Contents

I grew up watching my mother make pizzaiola the old-fashioned way. She’d simmer a chuck roast or bone-in cut with peeled tomatoes, red wine, onions, and cheese until it was fall-apart tender. It was absolutely delicious—but it took hours, like my Brasato di Manza.

For my version, I made a few tweaks to her recipe and turned it into a quick 30-minute dish without losing that amazing flavor. By starting with tender, thinner cuts of steak, you skip the long braise and get all the rich, tomato-garlic goodness in a fraction of the time.

Steak Pizzaiola

Pizzaiola simply means that it is cooked pizza style, in a tomato sauce. The recipe is a little different depending on the region of Italy that you come from, but the basic elements are the same.

Pizzaiola originated in Naples many, many years ago when pizza began to become popular. The first pizzas were made with a thin tomato sauce using simple ingredients. The leftover pizza sauce was then used to cook a cheap cut of meat like a chuck roast. What a delicious way to flavor and tenderize meat at the same time.

Flank Steak Pizzaiola Ingredients

Ingredients for making steak pizzaiola,: flank steakm diced tomatoes, onion, garlic, white wine, olive oil and herbs.

Sauce ingredients:

Tomatoes: I used canned diced tomatoes in puree, but you can use canned whole tomatoes and crush them by hand.

White or Yellow Onions: Cut the onion into thin slices.

Garlic: Either dice the garlic or crush it in a garlic press.

White Wine: I like a Pinot Grigio or Sauvignon Blanc, but you can use a Chardonnay as well.

Dried Oregano and Basil for seasoning the sauce, but I like to add some fresh basil at the very end to add some bright herby flavor. If you would like to use fresh herbs in place of the dried, you will need to double the quantity.

Flank steak – I love flank steak because it is flavorful, tender and cooks quickly. Another good option would be a sirloin steak.

Step-by-Step Instructions

While the sauce is simmering, I cook the steak in a cast-iron skillet. The whole thing is done in less than half an hour, and it is delizioso!

Step 1. In a large skillet or sauté pan, heat olive oil and sauté the onion and garlic over medium heat.

Onions and chunky tomato sauce in a skillet.

Step 2. Add the tomatoes and their liquid or puree to the onion. Cook for a minute. Then add the wine and bring to a boil.

Tomato sauce with lots of onions sprinkled with seasonings.

Step 3. Lower the heat and add oregano, basil, salt, and pepper.

Step 4. Allow the sauce to simmer while you make the steak. About 10 minutes.

Flank Steak Pizzaiola in a serving platter topped with basil.

Step 7. Place the steak in the sauce and let it cook over medium-low heat for 2-3 minutes, allowing it to simmer in the sauce. Transfer the steak to a platter and spoon the sauce on top.

Steak Pizzaiola Variations

During my research, I came across literally hundreds of recipes for pizzaiola that used chicken, pork, veal, steak, and fish. You can take this basic pizzaiola sauce recipe and pair it with any dish of your choice.
Many recipes also include capers, mushrooms, or green peppers.
If you are looking for a version for your vegetarian friends, make this using eggplant or zucchini instead of steak! Yum!
You can spice up the sauce a bit by adding red pepper flakes.

Steak pizzaiola in a white bowl with basil leaves.

Cooking Methods and Cuts for Steak Pizzaiola

Stove Top or Grill

I have made this recipe in a cast-iron pan and on the grill. Either way, the steak is done in minutes, and the searing process adds a lot of flavor to the recipe.

Flank Steak or Tenderloin

Since I am cooking this steak quickly, a tender cut like Flank Steak or Tenderloin works great.

The steak will continue to cook in the sauce, so cook it in the pan or on the grill to about 10 degrees below the final temperature you want your steak to be. Use a digital or instant meat thermometer to check the internal temperature of the steak.

Here are the ultimate internal cooking temperatures to help cook the steak exactly to your liking:

Rare: 125 degrees F
Medium rare: 130-135 degrees F
Medium: 140-145 degrees F
Medium well: 150-155 degrees F
Well done: 160 degrees F

Sirloin Steak

Because sirloin is a bit tougher, you will need to pound it to about 1/2″ thick. This will tenderize the steak and allow it to cook quickly in the sauce.

Pan-sear or grill the steak over medium heat for about 4 minutes per side so that it gets nicely browned.
Remove it from the heat and let it rest while you prepare the sauce.
Then add it to the sauce and let it simmer for about 5 minutes.

Slow Cooker or Braised

Steak Pizzaiola prepared in a slow cooker or by braising it is amazing! The meat will simply fall apart because it is so tender from the slow and low cooking process. If you choose to use one of these cooking methods, you should select a cut that will benefit from the slow cooking process, such as a sirloin, chuck steak, or roast, and you can use a thicker cut of meat.

Chuck Roast or Sirloin Roast

In the Slow Cooker:

Season the roast with kosher salt and black pepper.
Pan-sear the meat until it is browned on both sides and transfer to your slow cooker.
Prepare the sauce following the stove-top method and pour it over the meat.
Cook on high for 4-5 hours or on low for 7-8 hours.

Braising in a Dutch Oven

Season the roast with kosher salt and black pepper.
Pan-sear the meat in the Dutch Oven until it is browned on both sides. Transfer the meat to a plate.
Prepare the sauce in the Dutch Oven as instructed above.
Add the meat back into the sauce, cover, and simmer for 1 1/2 – 2 hours or until the meat is fork-tender.

Slices of steak in a white bowl topped with a pizzaiola sauce and basil leaves.

Steak Pizzaiola FAQs:

What kind of steak should you use:

You can really use any type of steak you like. This would be fantastic made with rib eye, London broil, sirloin or chuck roast. If you choose a tender cut of meat, the cooking process will be quite short. If you select a cut such as a chuck roast then you will need to cook the meat longer in the sauce so that it tenderizes it. I decided to make this with flank steak as it is a tender cut of meat that can be cooked quickly.

How do you store and freeze this steak?

Leftovers can should be placed in an air-tight container and refrigerated. The flavors are even better the next day and they make a great steak sandwich! It freezes well. Just make sure to place it in an air-tight freezer-safe container and it will keep in the freezer for up to 2 months.

What can you serve with steak pizzaiola?

This recipe makes a simple steak dinner when paired with a crisp salad and a loaf of crusty bread to soak up the delicious sauce. You can also serve this over pasta, polenta or with mashed or roasted potatoes.