Carne alla Pizzaiola

If steak is a favorite dish in your home, you’re going to love this Carne alla Pizzaiola. A simple steak with a flavorful oregano-laced tomato sauce reminiscent of what you might find on a pizza, it’s guaranteed to be a crowd-pleaser!

Ingredients

These easy-to-find ingredients are all you need to whip up this quick meal. 

• Sirloin Steak – This cut of steak works best for this dish. Be sure to trim the fat to avoid excess grease in the pan. A ribeye or New York strip would be good swaps is you can’t find or don’t want to use sirloin.
• Coarse Kosher Salt – Salt brings out the flavor of the steak and vegetables. Be sure to pat it onto the steak when seasoning.
• Ground Black Pepper – This gives the steak just a gentle touch of heat. Freshly ground is, coarse, the best flavoring.
• Extra Virgin Olive Oil – Olive oil prevents the steak and veggies from sticking to the pan.
• White Mushrooms – These help to bulk the sauce up and give it an earthy flavor.
• White Onion – Onions add their own signature flavor to the sauce and sweeten slightly while cooking.
• Red and Green Bell Pepper – Bell peppers add texture to the sauce. The green peppers also add a pop of color. 
• Garlic – You can’t have an Italian red sauce without garlic! 
• White Wine – This is used to deglaze the pan. I recommend a dry white wine like Sauvignon Blanc.
• Crushed Tomatoes – These are the heart of the sauce, giving it a chunky texture. San Marzano tomatoes are typically a top choice, but you can choose your favorite, too.
• Dried Oregano – I use dried oregano because it’s always in my pantry! But if you have fresh oregano on hand, you can substitute it.
• Fresh Flat Parsley – Parsley adds fresh herbal flavor to the sauce.
• Balsamic Vinegar – Added to the sauce as a finishing touch toward the end of cooking, balsamic vinegar gives the sauce a complex flavor and sweetness.
• Crusty Bread – You can pick up your favorite loaf from the store or easily make homemade focaccia which is perfect for dipping in the sauce. It’s too good to waste!

Variations 

You can transform this recipe with all sorts of modifications or add-ins. 

• Meat – Swap out the beef for another kind of meat like chicken breast, pork chops, or veal. Or make a vegetarian version with portobello mushrooms or breaded eggplant, like eggplant parm.
• Cheese – Sprinkle some freshly grated parmesan or mozzarella over top. 
• Wine – Use red wine or broth instead of white wine to deglaze the pan. 
• Herbs – Use other herbs like fresh basil, thyme, or rosemary.
• Brininess – Add capers, black olives, or green olives to the sauce.
• Heat – For a spicy version, shake in some crushed red pepper flakes or sliced hot peppers.

How to Make Carne alla Pizzaiola

You only need one pan to make this Italian-style steak!

1. Season and cook steak. Sprinkle salt and pepper onto both sides of the steak. Pour olive oil into a large skillet and place the steak in it. Cook the steak briefly on both sides before transferring it to a plate. 
2. Sauté veggies. If needed, add more olive oil to the skillet before adding the mushrooms, onion, red bell peppers, and green bell peppers. Sauté the vegetables until they become tender. 
3. Add garlic and wine. Sprinkle in the garlic and continue to cook, briefly. Pour the white wine into the pan to deglaze it, using a wooden spoon to incorporate any brown bits in the pan. 
4. Add tomatoes and seasonings. Then, add the crushed tomatoes, oregano, and parsley and reduce the heat. 
5. Add steak to pan and cover with sauce. Transfer the steak to the skillet and spoon the tomato mixture over it. 
6. Allow the steak to continue to cook for the recommended time, flipping it halfway through. You may want to adjust the cooking time depending on the doneness you prefer.
7. Transfer steak to cutting board to rest. When the steak has reached the desired doneness, transfer it to a cutting board and allow it to rest briefly so that the meat can reabsorb its juices.
8. Add balsamic to sauce and simmer. Add the balsamic vinaigrette to the sauce and allow it to simmer.
9. Slice steak. Once the steak has rested, use a sharp knife to slice it against the grain into thin slices. 
10. Serve with crusty bread and enjoy. Place the beef slices on plates and spoon the sauce over top. Serve immediately with crusty bread. 

What to Serve With Carne alla Pizzaiola

While we love to serve crusty bread with this steak to sop up the sauce, there are lots of other options for side dishes, too. Try whipping up a simple side salad, roasted root vegetables, or cauliflower mashed potatoes. 

You can also add other starches on the side. Pasta, risotto, polenta, and mashed potatoes all work well! 

Storage and Freezing

Store this dish in the fridge or freezer for an easy meal you can heat up when you need it. Make Carne alla Pizzaiola and store it in individual containers to make meal prep a breeze for the week. 

How to Store Carne alla Pizzaiola

You can easily store leftovers in an airtight container for up to three to four days. 

Can I Freeze Carne alla Pizzaiola?

You sure can! Freeze this dish for two to three months in a freezer-safe container or freezer bag.

Common Questions about Carne alla Pizzaiola

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Carne alla Pizzaiola

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Carne alla Pizzaiola is a simple steak with a flavorful oregano-laced tomato sauce reminiscent of what you might find on a pizza!

Cook Time: 20 minutes mins

Rest Time: 5 minutes mins

Total Time: 25 minutes mins

Servings: 2

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Ingredients

• 1- 1.5 pounds sirloin steak , trimmed of fat
• ½ teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 cup white mushrooms , sliced
• 1 cup white onion , sliced
• 1 cup red bell pepper , sliced
• 1 cup green bell pepper , sliced
• 3-4 cloves garlic , minced
• ½ cup white wine
• 15 ounces crushed tomatoes
• ¼ teaspoon dried oregano
• 2 tablespoons fresh flat parsley , chopped
• 1 teaspoon balsamic vinegar
• Crusty bread or focaccia

Instructions

• Season both sides of the sirloin steak with the salt and pepper. Set aside.
• Heat the olive oil in a large skillet over medium high heat. Sear the steak on both sides, approximately 1 minute on each side until lightly browned. Remove to a plate and set aside.
• If the skillet is dry, add 1 teaspoon of additional olive oil. Add the mushrooms, onion, red and green bell peppers to the skillet, sauteing for 3-4 minutes or until they start to soften. Add the garlic, sauteing for another 1-2 minutes.
• Deglaze the pan with the white wine and stir in the crushed tomatoes, oregano and parsley. Reduce the heat to low.
• Return the steak to the skillet, covering with sauce. Cook on each side for an additional 3 minutes (6 minutes total). Remove the steak to a cutting board to rest for 5 minutes.
• Continue to simmer the sauce while the steak is resting, stirring in the balsamic vinegar.
• Slice the sirloin against the grain and plate on dishes. Top with the simmering sauce and serve with bread.

Nutrition

Calories: 1034 kcal, Carbohydrates: 37 g, Protein: 132 g, Fat: 34 g, Saturated Fat: 11 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 16 g, Cholesterol: 346 mg, Sodium: 1203 mg, Potassium: 3215 mg, Fiber: 9 g, Sugar: 20 g, Vitamin A: 3411 IU, Vitamin C: 188 mg, Calcium: 290 mg, Iron: 14 mg

Author: Jessica Formicola

Calories: 1034

Course: Main Course

Cuisine: American

Keyword: carne alla pizzaiola

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