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    Home » Recipes » Italian Beef Recipes

    Carne Alla Pizzaiola

    Published: Oct 21, 2022 Modified: Oct 20, 2022 by Isabel Laessig

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    Carne Alla Pizzaiola, made with tender slices of steak and cooked in one pan with a flavorful, rich tomato sauce, is a delicious beef dinner your family will love! Ready in under 1 hour, this steak pizzaiola recipe uses simple ingredients and is so filling.

    Steak pizzaiola on a white platter with a serving spoon
    Jump to:
    • Steak Pizzaiola Recipe
    • Carne Pizzaiola FAQs
    • Carne Alla Pizzaiola Ingredients
    • How to Make Carne Alla Pizzaiola
    • Carne Pizzaiola Recipe Tips
    • How to Tenderize Steak for Pizzaiola
    • What to Serve with Carne Alla Pizzaiola
    • Storing Carne Alla Pizzaiola
    • More Steak Recipes
    • 📌 Pin it for later!
    • 📋 Recipe

    Steak Pizzaiola Recipe

    One of my favorite steak dinners to serve my family is this richly flavorful Carne alla Pizzaiola. It's made with tender, perfectly cooked slices of steak, and a rich, flavor-packed tomato sauce!

    Carne alla Pizzaiola is absolutely delicious - you will savor every flavorful bite! This dish is also very aromatic, leaving everyone asking what's for dinner (my favorite question!).

    This recipe for steak pizzaiola is cooked all in one pan, making an easy dinner and quick cleanup. Better yet, it's easy enough to serve up on busy weeknights and scrumptious enough to share at your next get-together!

    Carne Pizzaiola FAQs

    What kind of meat do you use for steak pizzaiola?

    You can use any cut of steak for this carne pizzaiola recipe, such as sirloin, tenderloin, flank steak, or round steak. Just make sure to not use a stewing meat as the texture won't be the same.

    Can carne pizzaiola be frozen?

    You can freeze leftover carne alla pizzaiola. Allow it to cool in the refrigerator, then add it to an air-tight container and store in the freezer for up to 3 months. Make sure to label with the freezing date.

    Steak pizzaiola on a white platter with French bread to the side

    Carne Alla Pizzaiola Ingredients

    • Steak
    • Salt
    • Pepper
    • Olive oil
    • Garlic
    • Onion
    • Bell peppers
    • Tomato sauce
    • Italian seasoning
    • Red pepper flakes
    • Water
    • Fresh parsley
    • Shredded cheese
    carne alla pizzaiola ingredients

    How to Make Carne Alla Pizzaiola

    1. Tenderize steak by pounding it out until thin with a meat mallet, then generously season with salt and pepper on both sides.Seasoned tenderized steak on a cutting board
    2. Place a large skillet over medium-high heat and add olive oil. Once hot, add the steak to the skillet and sear 3 minutes on each side until browned. Set steak aside on a plate.Browned steaks in a skillet for steak pizzaiola
    3. Add more oil to the pan along with minced garlic, onion, and bell peppers. Cook until they begin to soften.Bell peppers, onions, and garlic cooking in oil in a skillet
    4. Add tomato sauce, Italian seasoning, red pepper flakes, and water, and stir.Adding seasoning to steak pizzaiola sauce
    5. Bring to a simmer. Add steaks back to the skillet and simmer for 15 minutes on each side.Simmering steaks in steak pizzaiola sauce in a skillet
    6. Move steaks to a cutting board after simmering. Let them rest 5 minutes while your sauce continues to simmer and thicken.Steak pizzaiola sauce in the skillet
    7. Thinly slice the steak against the grain after resting. Top with pizzaiola sauce, parsley, and cheese if using. Serve and enjoy!Close up of steak pizzaiola in the skillet topped with cheese

    Carne Pizzaiola Recipe Tips

    • You can use any cut of steak for this recipe such as sirloin, tenderloin, flank steak, or round steak; just make sure it's not stewing meat.
    • Make sure to tenderize your steak before searing - this ensures your steak will be tender and juicy!

    How to Tenderize Steak for Pizzaiola

    1. If using a thick steak such as eye round steaks, slice the steak in half by pressing down on the steak with the palm of your hand, then carefully cutting horizonally through the steak using a sharp knife. Do not cut all of the way through - stop just before you reach the end of the steak and fold it out to butterfly it.
    2. Lay the steak flat, then pound it using a meat tenderizer until thin. If you don't have a meat tenderizer, you can use a rolling pin over plastic wrap. Do this on both sides so the steak is thin.
    3. Finally, cut the silver skin away from the steak by gently running a knife under it. Cut it away and then tenderize again as necessary until the steak is flat without being overly thin.

    What to Serve with Carne Alla Pizzaiola

    I love pairing this carne alla pizzaiola recipe with roasted potatoes, a simple side salad, or pasta. Some nice, crusty Italian bread is always a must as well to clear every last drop of sauce!

    Storing Carne Alla Pizzaiola

    • Refrigerator: Store any leftover carne alla pizzaiola in an airtight container for up to 2-3 days. You can reheat in a skillet until warmed through.
    • Freezer: Store carne pizzaiola in a freezer-safe airtight container for up to 3 months. Thaw completely overnight in the refrigerator before reheating in a skillet.

    More Steak Recipes

    • Air Fryer Steak
    • Steak Bites
    • Milanesa Steak
    • Pan Seared Steak
    • Stuffed Flank Steak

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    📋 Recipe

    Steak pizzaiola on a white platter with a serving spoon
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    5 from 2 votes

    Carne Alla Pizzaiola

    Learn how to make Carne Alla Pizzaiola made with tender slices of steak, cooked in one pan with a flavorful, rich tomato sauce.
    Prep Time5 mins
    Cook Time50 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: carne alla pizzaiola, steak pizzaiola
    Servings: 4
    Calories: 738kcal
    Author: Isabel Laessig

    Equipment

    • Large skillet

    Ingredients

    • 4 steaks we used eye round steaks
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 4 tablespoon olive oil divided to cook steak in batches
    • 1 teaspoon minced garlic
    • 1 medium onion sliced
    • 2 medium bell peppers sliced
    • 16 oz. tomato sauce two 8 oz. cans
    • 1 tablespoon Italian seasoning
    • ¼ teaspoon red pepper flakes
    • ¾ cup water
    • 2 tablespoon fresh parsley chopped, optional
    • 1 cup shredded cheese optional

    See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

    Instructions

    • Tenderize steak by pounding it out until thin with a meat mallet, then generously season with salt and pepper on both sides.
      4 steaks, ½ teaspoon salt, ½ teaspoon pepper
      Seasoned tenderized steak on a cutting board
    • Place a large skillet over medium-high heat and add olive oil. Once hot, add the steak to the skillet and sear 3 minutes on each side until browned. Set steak aside on a plate.
      4 tablespoon olive oil, 4 steaks
      Browned steaks in a skillet for steak pizzaiola
    • Add more oil to the pan along with minced garlic, onion, and bell peppers. Cook until they begin to soften.
      4 tablespoon olive oil, 1 teaspoon minced garlic, 1 medium onion, 2 medium bell peppers
      Bell peppers, onions, and garlic cooking in oil in a skillet
    • Add tomato sauce, Italian seasoning, red pepper flakes, and water, and stir.
      16 oz. tomato sauce, 1 tablespoon Italian seasoning, ¾ cup water, ¼ teaspoon red pepper flakes
      Adding seasoning to steak pizzaiola sauce
    • Bring to a simmer. Add steaks back to the skillet and simmer for 15 minutes on each side.
      4 steaks
      Simmering steaks in steak pizzaiola sauce in a skillet
    • Move steaks to a cutting board after simmering. Let them rest 5 minutes while your sauce continues to simmer and thicken.
      4 steaks
      Steak pizzaiola sauce in the skillet
    • Thinly slice the steak against the grain after resting. Top with pizzaiola sauce, parsley, and cheese if using. Serve and enjoy!
      2 tablespoon fresh parsley, 1 cup shredded cheese
      Close up of steak pizzaiola in the skillet topped with cheese

    Video

    Notes

    • You can use any cut of steak for this recipe like sirloin, tenderloin, flank steak, or round steak, just make sure it's not stewing meat.
    • Make sure to tenderize your steak before searing, this ensures your steak will be tender and juicy!

    Nutrition

    Serving: 1g | Calories: 738kcal | Carbohydrates: 14g | Protein: 54g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 160mg | Sodium: 1131mg | Potassium: 1165mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2806IU | Vitamin C: 89mg | Calcium: 211mg | Iron: 6mg

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and makes regular television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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