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, chopped loosely packed

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I’m excited to share this Steak Pizzaiola with Tomato Sauce Recipe with you—it’s one of those dishes that feels both comforting and a little fancy at the same time. The magic here is in how the tender sirloin steak mingles with a vibrant, garlicky tomato sauce that’s packed with herbs. It’s like an Italian trattoria meal but made right in your own kitchen!

This recipe is perfect for when you want something flavorful without spending hours cooking. Whether you’re whipping it up for a cozy weeknight dinner or impressing friends with something special, this Steak Pizzaiola with Tomato Sauce Recipe never disappoints. Plus, it’s super straightforward, so even if you’re new to cooking steak or making sauces from scratch, I promise you’ll nail it.

Ingredients You’ll Need

These ingredients work together seamlessly—simple, fresh, and classic flavors that bring out the best in the steak and sauce. When shopping, opt for good quality sirloin and fresh basil for the best results.

Sirloin steak: Choose steaks about half an inch thick for perfect cooking; they cook evenly and stay juicy.
Garlic cloves: Both crushed and minced forms are used here—fresh garlic gives that sharp bite the sauce and steak crave.
Butter: Adds richness and helps create a luscious basting sauce for the steak.
Kosher salt: Essential for seasoning—don’t skimp, it really enhances the flavors.
Ground black pepper: Freshly ground is best for that peppery kick.
Olive oil: Use good quality extra virgin olive oil for sautéing and flavor.
Canned crushed tomatoes: The base of the sauce—makes it easy and consistent, no need for fresh tomatoes.
Onion: Finely chopped to add subtle sweetness and body to the sauce.
Dried basil: Adds warm herbal notes throughout the simmering sauce.
Dried oregano: Gives that classic Italian pizzaiola flavor.
Fresh basil: Added at the end for a burst of freshness and aroma.

Variations

I love customizing this Steak Pizzaiola with Tomato Sauce Recipe to fit what’s in my pantry or match the season. Don’t hesitate to make it yours by tweaking herbs or swapping proteins.

Variation: Sometimes I add a pinch of red chili flakes when sautéing the garlic for a subtle heat that livens up the sauce wonderfully.
Dietary modification: If you prefer something leaner, chicken breasts work surprisingly well with this sauce.
Seasonal twist: In summer, I like adding freshly chopped cherry tomatoes alongside the canned ones, giving the sauce a brighter, chunkier texture.

How to Make Steak Pizzaiola with Tomato Sauce Recipe

Step 1: Season and Rest Your Steaks

Start by seasoning your sirloin steaks generously with kosher salt and freshly ground black pepper. Letting them sit at room temperature for 15-20 minutes makes a big difference—this lets the seasoning soak in and ensures more even cooking. I always prep this part first so the steak can rest while I get other ingredients ready.

Step 2: Sear the Steaks to Lock in Juices

Heat a skillet over medium-high heat, and pour in 2 to 3 tablespoons of olive oil along with the crushed garlic cloves. The smell here? Absolutely mouthwatering already! Place your steaks in the hot skillet and sear each side for 30 seconds to a minute—the goal is a light golden crust, not fully cooked through. If your pan’s large enough, sear both steaks at once to save time.

Step 3: Butter Baste for Extra Flavor

Now, toss in 2 tablespoons of butter, tilt the pan, and spoon that melted goodness over the steaks. This basting adds richness and keeps the meat juicy and flavorful. It’s one of my favorite tricks when cooking steak—it really amps up the flavor without extra effort. If cooking steaks individually, repeat this step for each one.

Step 4: Let the Steaks Rest

Once seared, remove the steaks and set them on a plate to rest. Resting is key—it lets the juices redistribute so the meat stays tender and moist when you bite in. While the steaks rest, you can move on to building that luscious tomato sauce right in the same skillet.

Step 5: Build Your Tomato Sauce

Carefully pour out about half the butter and oil from the skillet—leaving enough to sauté the onions. Add your finely chopped onion, cooking over medium heat until they’re translucent—about 3 to 4 minutes. Then add the minced garlic and sauté for just 30 seconds to a minute to avoid burning it.

Pour in your canned crushed tomatoes, then sprinkle in dried basil and dried oregano. Season with salt and pepper to taste, reduce heat to low, and let it all simmer gently for 10 to 15 minutes. This slow simmer lets the sauce thicken and the flavors meld beautifully.

Step 6: Finish With Steaks and Fresh Basil

Once your sauce has thickened, nestle the rested steaks right into the skillet. Let them warm through over low heat for about 30 seconds on each side. Just before turning off the heat, sprinkle fresh chopped basil over the top to bring that fresh herbal aroma at the end. That final fresh basil touch always feels like the finishing flourish.

How to Serve Steak Pizzaiola with Tomato Sauce Recipe

The image shows three raw red steaks with white marbling layers stacked slightly overlapping at the center on a white marbled surface. Around the steaks are several small white bowls: one with yellow olive oil at the top right, one with chopped white onions to the far right, one with mixed pepper and salt seasoning at the bottom left, one with green dried herbs below the seasoning, and one with pale yellow butter cubes below the steaks. A whole white garlic bulb and two garlic cloves sit near the top left. A bunch of fresh green basil leaves is placed at the bottom right corner. All elements are arranged neatly with a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with an extra sprinkle of fresh basil or a few torn basil leaves. Sometimes I add a light drizzle of good quality olive oil right before serving—it adds a nice shine and richness. If I’m feeling playful, a few shavings of Parmesan cheese never disappoint!

Side Dishes

This Steak Pizzaiola with Tomato Sauce Recipe pairs beautifully with crusty Italian bread—perfect for mopping up every last drop of that fragrant sauce. Alternatively, I often serve it with pasta like spaghetti or linguine for a truly filling meal. A side of sautéed greens or roasted vegetables balances the plate nicely too.

Creative Ways to Present

For special occasions, I like serving the steak on a large platter with the sauce spooned over the top, fresh basil sprinkled all around, and slices of lemon on the side to brighten the flavors. You can even use individual mini skillets to bring a rustic, restaurant-style touch right to your table, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I find it best to keep the steak and sauce together because the flavors continue to meld, making the dish even tastier the next day. Just make sure to cool the food before sealing the container to prevent sogginess.

Freezing

If you want to freeze the Steak Pizzaiola with Tomato Sauce Recipe, portion it into freezer-safe containers. It holds up nicely frozen for about 2 months. When freezing, I skip adding fresh basil until reheating to keep it tasting fresh.

Reheating

To reheat, gently warm the leftovers over low heat on the stove, stirring occasionally. This helps maintain the steak’s tenderness and prevents the sauce from drying out. Adding a splash of water or broth if the sauce thickens too much brings it back to that perfect consistency.

FAQs

Can I use other cuts of steak for this Steak Pizzaiola with Tomato Sauce Recipe?

Absolutely! While sirloin works well because it cooks quickly and remains tender, other cuts like ribeye, strip steak, or even flank steak can be used. Just adjust cooking times to avoid overcooking tougher cuts.
Is it better to use fresh or canned tomatoes for the sauce?

Canned crushed tomatoes are a great choice here because they provide consistent texture and flavor, plus they’re convenient. You can add fresh tomatoes if you like a chunkier sauce, but be prepared to cook a bit longer to thicken it properly.
How can I make this recipe gluten-free?

This recipe is naturally gluten-free, as it uses just steak, fresh ingredients, and simple seasonings. Just be sure any side dishes you serve alongside, like bread or pasta, are gluten-free if you need to avoid gluten completely.
Can I prepare the sauce ahead of time?

Yes, the tomato sauce can be made a day ahead and refrigerated. When ready to serve, gently reheat the sauce and then add freshly cooked or reheated steak. This can save time and make your dinner prep easier.
What’s the best way to reheat leftovers without overcooking the steak?

Reheat leftovers slowly over low heat on the stove with a little splash of water or broth to keep the sauce loose. Avoid microwaving on high, which tends to make steak rubbery. Gentle reheating helps keep the steak tender.

Final Thoughts

This Steak Pizzaiola with Tomato Sauce Recipe holds a special place in my kitchen because it captures the warmth and simplicity of classic Italian cooking—without the fuss. I love how you can make it anytime you want a comforting meal that feels like a celebration. I encourage you to give it a try and see how easy it is to impress yourself and your loved ones with just a handful of ingredients and a bit of love in the kitchen.