Steak Pizzaiola Tomato Sauce

Steak Pizzaiola with Tomato Sauce is my idea of comfort food that feels both rustic and celebratory at the same time. Searing juicy steaks and bathing them in a garlicky, herbed tomato sauce brings the best of Italian home cooking to your table with minimal fuss but maximum flavor. Every mouthful is tangy, savory, and deeply satisfying—an easy weeknight upgrade or a low-stress dinner for guests.

I remember making this the first winter after we moved into our home and it instantly became my way to celebrate small wins or bring everyone together after a long week.

What You'll Need

• Sirloin steak: Tenderness and pronounced beefy taste. Choose steaks around half an inch thick for perfect doneness
• Crushed tomatoes: This forms the backbone of the sauce. Opt for a quality Italian brand for best flavor
• Fresh and dried herbs: Dried oregano and basil add classic notes while fresh basil keeps it bright
• Garlic: Used in two ways to layer the flavor. Crushed to perfume the oil and minced into the sauce for extra savoriness
• Olive oil and butter: Combine for a balanced fat base that gives both golden sear and luscious mouthfeel
• A small onion: Provides natural sweetness to elevate the tomato sauce with a mellow aromatic base
• Kosher salt and black pepper: Make the flavors pop. Season before cooking for great steak results

How to Make It

Season the Steaks:

Pat the sirloin steaks dry with paper towels then generously sprinkle both sides with kosher salt and freshly ground black pepper. This locks in flavor and ensures a tasty crust.

Sear the Steaks:

Heat olive oil and butter together in a heavy skillet over medium-high heat. When the butter foams add the crushed garlic cloves and let them perfume the fat for about thirty seconds. Lay in the steaks and sear for about two minutes each side for medium rare letting the edges catch a golden hue. Remove the steaks to a plate and keep warm.

Start the Tomato Base:

Reduce heat to medium. Add the finely chopped onion and cook slowly until soft about four minutes. Let it get translucent for maximum sweetness. Stir in the minced garlic and cook just until fragrant about one minute.

Build the Sauce:

Pour in the crushed tomatoes along with dried oregano and dried basil. Bring the mixture up to a lively simmer scraping up any browned bits from the bottom of the pan. Simmer for about five minutes so the sauce thickens and the flavors meld.

Finish the Steak in Sauce:

Nestle the seared steaks into the bubbling sauce. Spoon some sauce over the top. Scatter chopped fresh basil all over. Cover and simmer gently for another two to three minutes until the steaks are warmed through and the sauce is aromatic and rich.

Serve:

Serve the steak pizzaiola hot with plenty of sauce over pasta or with thick slices of crusty bread for mopping. It is best enjoyed straight from the pan with family gathered around.

Watching fresh basil melt into the sauce just before serving always takes me back to summer in my grandmother’s kitchen where her only rule was use plenty of basil and never rush the simmer. The sauce always tasted even better the next day.

Storage Tips

Store leftovers in an airtight container in the fridge. They will keep for up to three days. To reheat gently simmer the steak in a pan with a splash of water until warmed through. I sometimes make a double batch so we have easy lunches.

Ingredient Substitutions

You can use ribeye or even thin pork chops in place of sirloin. For the tomato sauce try crushed fire roasted tomatoes for extra smokiness. If fresh basil is out of season flat leaf parsley works well.

Serving Suggestions

Serve steak pizzaiola on a bed of spaghetti or other favorite pasta. For a low carb option go for roasted vegetables on the side. I often put out warm Italian bread for dipping and a green salad for freshness.

Cultural Notes

Pizzaiola style means pizza maker in Italian and dates back to Naples. The combination of beef and tomato sauce is classic humble fare born of resourcefulness and flavor. Every family has their tweaks so do not be afraid to add olives or capers as they do in southern regions.

Seasonal Adaptations

Swap fresh basil for parsley during winter. Top with roasted cherry tomatoes in late summer for added sweetness. Add red pepper flakes for a warming kick in colder months.

Success Stories

A friend told me she made this with venison and her kids inhaled it. Another swears by using a splash of red wine in the sauce for depth. There are so many ways to make this dish yours.

Freezer Meal Conversion

Allow the finished steak and sauce to cool completely before freezing. Store in a tightly sealed container for up to one month. Thaw overnight in the fridge and reheat gently in a pan. It is a real gift to your future self on busy nights.

I learned early that what makes this dish shine besides a brilliant sauce is the patience to let those aromatics lightly caramelize in the pan. That is where the kitchen magic lives.

Recipe FAQs

→ What cut of steak works best for pizzaiola?

Sirloin steak is preferred for its tenderness and flavor, but ribeye or flank steak can also be used for similar results.

→ Can fresh tomatoes replace canned tomatoes?

Yes, ripe fresh tomatoes can be used instead of canned. Dice and simmer them longer to concentrate the flavors.

→ How do you keep steak tender while simmering?

Briefly sear the steak before simmering and avoid overcooking during the sauce stage to retain juiciness and tenderness.

→ What sides complement this dish?

Crusty bread, pasta, or a simple green salad pair wonderfully to soak up the savory tomato sauce and balance the richness.

→ Can the dish be customized with other herbs?

Absolutely. Try adding thyme, rosemary, or a pinch of chili flakes for extra depth and personalized flavor.