Name: Steak Pizzaiola with Tomato Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 slices of sirloin steak, ½ inch thick, 7 ounces each; Kosher salt, to taste; Ground black pepper, to taste; 2 to 3 tablespoons olive oil; 2 cloves crushed garlic; 2 tablespoons butter; 14 ounces canned crushed tomatoes; 1 small finely chopped onion (¼ cup); 3 cloves minced garlic; ¼ teaspoon dried basil; ½ teaspoon dried whole oregano; ¼ cup fresh basil, loosely packed, chopped

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If you’re craving a dish that’s comforting, flavorful, and deceptively simple, let me introduce you to my favorite Steak Pizzaiola with Tomato Sauce Recipe. This Italian-inspired classic combines tender sirloin steaks with a rich, herby tomato sauce that hits all the right notes. I love how it comes together quickly, making it perfect for a weeknight dinner, but it’s impressive enough to serve when you want to treat yourself (or your guests) without fuss.

What makes this Steak Pizzaiola with Tomato Sauce Recipe special to me is its balance of bold flavors and comforting textures. The steak is seared just right, offering a juicy bite under that vibrant tomato sauce infused with garlic and fresh basil. Plus, the sauce doubles as an irresistible gravy to pour over pasta or crusty bread. Trust me, once you try this, it’ll become your go-to whenever you want a hearty meal with a touch of Italian romance.

Ingredients You’ll Need

This recipe is all about simple, quality ingredients working together for maximum flavor. I always recommend picking good quality sirloin steak and fresh herbs if you can, but canned crushed tomatoes are perfectly fine and super convenient year-round.

Sirloin steak: Choose steaks about ½ inch thick for quick, even cooking and great texture.
Garlic (both crushed and minced): Using garlic twice brings layers of that classic pungent aroma to both the steak sear and the tomato sauce.
Butter: Adds richness and helps baste the meat, keeping it juicy and flavorful.
Kosher salt: Essential for seasoning steak properly and helping the flavor really come forward.
Ground black pepper: Freshly ground black pepper always does the best job seasoning meat without overpowering it.
Olive oil: The cooking base for both searing and sauce-making — pick a good quality extra virgin for the best taste.
Canned crushed tomatoes: Using crushed tomatoes keeps the sauce rustic and thick, perfect for clinging to the steak.
Onion: Finely chopped to soften and sweeten the sauce without any sharp bites.
Dried basil and oregano: Classic Italian herbs that bring depth and savory notes to the tomato sauce.
Fresh basil: A last-minute addition to brighten the sauce with herby freshness.

Variations

Personally, I like tweaking this recipe depending on what’s in season or what I’m craving. It’s so versatile that you can easily personalize it to suit your taste or dietary needs.

Variation: I sometimes swap sirloin for flank steak or skirt steak for a slightly stronger beef flavor and different texture — just adjust cooking time so it stays tender.
Dietary tweak: For a lighter option, use leaner cuts and reduce the butter, or substitute with olive oil altogether.
Flavor boost: Adding a splash of red wine to the sauce can deepen the flavors beautifully — I’ve done this on special occasions when I want extra richness.
Spice it up: If you love some heat, throw in a pinch of red pepper flakes while sautéing the garlic and onions.

How to Make Steak Pizzaiola with Tomato Sauce Recipe

Step 1: Season and Rest Your Steaks

Start by generously seasoning your sirloin steaks with kosher salt and freshly ground black pepper. Letting them rest at room temperature for 15 to 20 minutes is key—it helps the steak cook more evenly and keeps it tender. I’ve learned this the hard way by rushing in the past, so trust me on this step.

Step 2: Sear the Steaks with Garlic and Olive Oil

Heat your skillet over medium-high and add olive oil with crushed garlic cloves to infuse the oil. Sear each steak for about 30 seconds to 1 minute per side until you see a light golden crust. If your pan is large enough, you can do both at the same time. This quick sear locks in flavor and juices, which is the secret behind a juicy steak pizzaiola.

Step 3: Baste with Butter for Extra Flavor

Add butter to the skillet and tilt the pan, spooning the melted butter over the steaks. This step adds a luxurious richness to the steak. If cooking steaks one at a time, don’t forget to baste the second one too. The butter not only adds flavor but keeps the steak beautifully moist.

Step 4: Make the Tomato Sauce

Remove the steaks and set them aside to rest—this redistributes their juices so they stay tender. Keep half the fat in the skillet and discard the rest, then sauté finely chopped onions in that flavorful fat until translucent, about 3 to 4 minutes. Add minced garlic and cook just 30 seconds to a minute more to keep it from burning. Pour in crushed tomatoes, sprinkle dried basil and oregano, and season with salt and pepper. Let this simmer gently over low heat for 10 to 15 minutes to thicken and blend the flavors—you’re essentially building a sauce that sings with every bite.

Step 5: Finish by Nestling the Steaks Back into the Sauce

Once your sauce has thickened, nestle the rested steaks back in and simmer gently for about 30 seconds per side. Right before you turn off the heat, sprinkle fresh chopped basil over the top to infuse a bright, fresh aroma and color. This final step warms the steaks perfectly without overcooking them and ties all the flavors together beautifully.

How to Serve Steak Pizzaiola with Tomato Sauce Recipe

The image shows three raw steak pieces stacked slightly overlapping each other on a white marbled surface in the middle. Near the top left are three cloves of garlic, one whole and two peeled, with a small round white bowl of golden olive oil just above the steaks to the right. A small white bowl of finely chopped white onions is positioned at the top right corner. Below the steaks, there is a small white bowl of mixed seasoning containing black, white, and red specks on the bottom left and a small white bowl of green dried herbs next to it. Just below these bowls is a small white bowl holding two rectangular yellow butter pieces. On the lower right corner, a bunch of fresh bright green basil leaves completes the arrangement. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this with a few fresh basil leaves or a sprinkle of freshly grated Parmesan cheese to add a little cheesy punch without overwhelming the tomato sauce. A drizzle of good-quality extra virgin olive oil right before serving is also a personal favorite finishing touch that adds silkiness and richness.

Side Dishes

Crusty Italian bread is perfect for soaking up every drop of that luscious sauce, but I also often serve this dish alongside simple pasta — spaghetti or pappardelle work wonderfully. Roasted or sautéed greens like spinach or broccolini add a nice fresh contrast, and sometimes I throw in a light salad to keep the meal balanced and satisfying.

Creative Ways to Present

For special occasions, I’ve plated this over creamy polenta instead of pasta for a comforting twist. A rustic wooden board presentation with fresh basil and lemon wedges nearby also makes for a charming, rustic vibe. You can even slice the steak pizzaiola and serve it open-faced on toasted baguette slices for a fun appetizer or light lunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover steak pizzaiola in an airtight container in the fridge for up to 3 days. Keeping the steak in the sauce really helps preserve its moisture and prevents it from drying out. Just be sure to cool it down before refrigerating.

Freezing

Freezing this dish is totally doable and saves you time on busy nights. I separate the steaks from the sauce before freezing them so they don’t overcook on reheating. Wrap the steaks tightly and freeze the sauce in a separate container. Both should keep well for 2 to 3 months.

Reheating

When reheating leftovers, I gently warm the sauce in a skillet over low heat and add the steak pieces at the end just to heat through quickly — you want to avoid toughening the meat. Alternatively, the microwave works fine if you cover the dish and heat in short bursts, stirring the sauce in between.

FAQs

What cut of steak is best for Steak Pizzaiola with Tomato Sauce Recipe?

Sirloin is a great choice because it’s tender yet flavorful and cooks quickly. You can also use flank, skirt, or ribeye depending on your preference and how much cooking time you want to invest. The key is to not overcook the steak so it stays juicy.
Can I use fresh tomatoes instead of canned crushed tomatoes?

You absolutely can! If using fresh tomatoes, peel and crush them well to replicate the texture of canned crushed tomatoes. Keep in mind you’ll want to simmer the sauce a bit longer to thicken it since fresh tomatoes contain more water.
How do I make sure the steak stays tender in the sauce?

Resting the steak before and after searing allows the juices to redistribute, keeping it tender. Also, only gently simmer the steak in the sauce for a short time at the end to warm it through without overcooking.
Can I make this recipe for more people?

Definitely! Just scale up the ingredients proportionally and cook the steaks in batches if your pan isn’t large enough. The sauce can easily be doubled or tripled and keeps well.
What’s the best way to serve leftover Steak Pizzaiola with Tomato Sauce Recipe?

Leftovers are fantastic reheated, served over pasta or even turned into a sandwich. Toast some crusty bread and pile the steak and sauce inside for a hearty lunch or dinner.

Final Thoughts

This Steak Pizzaiola with Tomato Sauce Recipe has become one of my all-time favorites because it’s straightforward yet packed with flavor — everything I love in a dish. It’s perfect for those moments you want a comforting, elegant meal without spending hours in the kitchen. I really hope you give it a try and enjoy it just as much as I do. Once you’ve made it, this recipe will likely become a staple in your repertoire too, just like it did for me.

Steak Pizzaiola with Tomato Sauce Recipe