Carne alla Pizzaiola is one of those classic Italian comfort dishes that brings together simple ingredients and bold Mediterranean flavors. Known in English as Steak Pizzaiola, it’s made with tender slices of beef or veal simmered in a fragrant tomato sauce with garlic, oregano, and olive oil.
The name “pizzaiola” literally means “in the style of the pizza maker” because the sauce is the same as the one used for traditional Marinara pizza - tomato, olive oil, garlic, and oregano. The result is a rich, savory sauce that perfectly complements the meat and fills your kitchen with the aromas of southern Italy.
Cooking the steak directly in the sauce makes it incredibly juicy and flavorful. The key is to choose thin, tender cuts of meat and not overcook them - just enough time for the flavors to come together while keeping the steak soft and succulent.
This Steak Pizzaiola recipe is quick to prepare, making it ideal for weeknight dinners but impressive enough to serve to guests. You can even toss some pasta in the same sauce for a complete Italian meal. And don’t forget a good homemade bread - because doing la scarpetta to soak up that delicious sauce is absolutely irresistible!
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Ingredients
Prep Time: 10 Min | Cook Time: 20 Min | Servings: 4
- 450 g (1 lb) veal or beef, sliced
- 400 g (about 2 cups) Tomato Passata or peeled tomatoes (San Marzano, cherry or grape), fresh or canned
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves
- ½ tablespoon dried oregano
- Salt, to taste
- 3-4 fresh basil leaves, for serving
Kitchen Tools and Equipment
Making Carne alla Pizzaiola is simple, but having the right tools will make the process even easier and more enjoyable. Here’s what you’ll need to prepare this classic Italian dish at home:
- Large Skillet or Frying Pan: to sauté the garlic and cook both the tomato sauce and the steak. Choose a heavy-bottomed pan for even heat distribution.
- Cutting Board: for preparing and pounding the meat slices. A sturdy wooden or plastic board works great.
- Meat Pounder: helps tenderize the steak and make it cook evenly.
- Sharp Knife: for trimming the meat and finely chopping the garlic. A high-quality chef’s knife makes a big difference.
- Kitchen Tongs: perfect for flipping the steak slices gently while they cook.
Instructions
BEFORE YOU START: first of all, to make steak pizzaiola, you need to make the tomato sauce. This sauce is virtually identical to Marinara Sauce. The term "Pizzaiola" refers to the sauce that is used to make Pizza alla Marinara.
Step 1) - Cut the garlic cloves into very small pieces. This way they will cook and be more digestible.
Heat the oil in a frying pan and add the garlic. Let it sauté on a low heat for 2 to 3 minutes.
Step 2) - Now pour in the tomato passata or peeled tomatoes. Cook for about 15 minutes on low heat.
When the sauce has reduced and the watery part has evaporated, you can add half a dose of oregano and a little salt to taste.
Step 3) - While the sauce is cooking, place the meat slices on a cutting board. Cover them with baking paper and use a meat pounder to beat them lightly to thin them a bit.
PLEASE NOTE: This step is not necessary if you are using very thin slices or you would risk breaking them.
If the meat slices have a border of connective tissue or fat around them, you make small cuts to prevent them from curling during cooking.
Step 4) - Now add the meat slices to the sauce. If they are too large you can cut them in half. Let them cook about 2 minutes per side. Salt them lightly and finish adding oregano.
Steak Pizzaiola is ready! Garnish with a few leaves of fresh basil and serve your steak alla pizzaiola hot with plenty of sauce.
Storage
You can keep steak pizzaiola in the refrigerator for up to 2 days in an airtight container. It can be reheated in a frying pan.
You can freeze and keep the pizzaiola steak in the freezer in a container for up to 3 months.
Certainly you can prepare the sauce ahead of time. Then heat the sauce in a skillet. Finally put the slices of meat and cook.
Tips
What’s the Best Cut of Meat?
Carne alla Pizzaiola is traditionally made with thin slices of veal or beef, usually sirloin or tenderloin, gently pounded to make them tender. You can also use flank or round steak, as long as the slices are thin. Some modern versions use pork or chicken, but these differ from the classic Italian recipe.
Fast or Slow Cooking?
Steak Pizzaiola is typically a quick and easy dish. Thin, tender cuts cook in just a few minutes per side, keeping the meat juicy and perfect for a flavorful tomato sauce.
In the past, however, Italian grandmothers often used tougher, cheaper cuts of meat and simmered them slowly in the sauce for 1–2 hours until meltingly tender.
Choose your method based on the meat you have: quick cooking for lean, tender steaks and a lighter sauce, or slow cooking for a richer, more traditional flavor.
Variations
Steak Pizzaiola is a classic of Italian home cooking, and while every family has its own version, a few things should never be missing: tender meat, garlic, and oregano.
The key is choosing a soft cut of beef or veal and adjusting the cooking time so the meat stays juicy and flavorful.
Across Italy, there are several delicious variations of this dish:
- In Sicily, it’s common to add olives and capers for a bold Mediterranean touch.
- Some versions include a slice of mozzarella melted on top for a creamy, cheesy finish.
- You can lightly flour the meat before cooking to thicken the sauce and give it more body.
- For a little heat, add fresh or dried chili flakes to the tomato sauce.
Each version keeps the spirit of Carne alla Pizzaiola - simple, rustic, and full of authentic Italian flavor.
More Italian Meat Recipes You'll Love
If you enjoyed Carne alla Pizzaiola, discover more classic Italian meat recipes packed with authentic flavor and traditional charm. From tender veal dishes to rich, slow-cooked stews, these recipes bring the taste of Italy straight to your table:
- Veal Saltimbocca alla Romana: thin veal slices with prosciutto and sage, cooked in butter and white wine - a Roman classic.
- Italian Veal Stew with Potatoes: hearty and comforting, this rustic stew is perfect for cozy family dinners.
- Veal Milanese recipe: crispy breaded veal cutlets fried to golden perfection - simple and irresistible.
- Lemon Veal Scallopini Recipe: delicate veal slices in a tangy lemon and butter sauce, quick and elegant.
- Brasato al Barolo: a luxurious Piedmontese beef stew slow-cooked in red wine.
- Braciole alla Napoletana: tender beef rolls filled with cheese and herbs, simmered in rich tomato sauce.
FAQs
Yes, you can make a similar dish with chicken or pork slices, but it won’t be the traditional Carne alla Pizzaiola. The authentic Italian recipe calls for veal or beef cooked in tomato, garlic, and oregano sauce.
Use thin, high-quality slices of meat and avoid overcooking. Two to three minutes per side is usually enough. Cooking the steak directly in the sauce also helps keep it juicy and flavorful.
Yes! Prepare the sauce in advance and store it in the fridge for up to two days. Reheat gently, then cook the steak just before serving for the best texture and taste.
Recipe Card
Carne alla Pizzaiola (Steak Pizzaiola Recipe)
Ingredients
- 450 g beef or veal, sliced - 1 lb
- 400 g tomato passata or peeled tomatoes (San Marzano, cherry or grape), fresh or canned - 2 cups
- 4 tablespoons extra virgin olive oil
- 2 clove garlic
- ½ tablespoon dried oregano
- salt - to taste
- 4 fresh basil leaves - for serving
Instructions
- Cut the garlic cloves into very small pieces. This way they will cook and be more digestible. Heat the oil in a frying pan and add the garlic. Let it sauté on a low heat for 2 to 3 minutes.
- Pour in the tomato passata or peeled tomatoes. Cook for about 15 minutes on low heat. When the sauce has reduced and the watery part has evaporated, you can add half a dose of oregano and a little salt to taste.
- While the sauce is cooking, place the meat slices on a cutting board. Cover them with baking paper and use a meat pounder to beat them lightly to thin them a bit. If the meat slices have a border of connective tissue or fat around them, you make small cuts to prevent them from curling during cooking.
- Add the meat slices to the sauce. If they are too large you can cut them in half. Let them cook about 2 minutes per side. Salt them lightly and finish adding oregano.
- Steak Pizzaiola is ready! Garnish with a few leaves of fresh basil and serve your steak alla pizzaiola hot with plenty of sauce.
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