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    Home » Recipes » Italian Recipes

    Steak Pizzaiola - Carne alla Pizzaiola

    Updated: Nov 2, 2024 · Published: Jan 20, 2023 by Andrea

    Jump to Recipe
    Authentic Italian steak pizzaiola.

    Steak pizzaiola or carne alla pizzaiola is a classic Italian dish featuring slices of beef or veal cooked in a delicious pizza sauce.

    You really can’t go wrong with having this authentic Italian steak pizzaiola as the headliner on your dinner menu for tonight.

    This classic Italian dish is quick enough to make on a weeknight yet restaurant-worthy enough for a dinner party.

    Not only is this recipe a classic, but it’s also easy to put together in just 20 minutes!

    In Italy, we make it on a regular basis, and every family has its own version.

    But today I'll keep it super simple and share the authentic traditional recipe.

    authentic Italian steak pizzaiola.
    Jump to:
    • What is Steak Pizzaiola?
    • Carne alla Pizzaiola Ingredients
    • How To Make Steak Pizzaiola The Traditional Way
    • Storage Tips
    • What To Serve With Steak Pizzaiola?
    • Recipe

    What is Steak Pizzaiola?

    Authentic steak pizzaiola is a traditional Neapolitan dish, the Italian name "carne alla pizzaiola" literally translates to "meat pizza-style".

    The pizzaiola sauce is simply the pizza tomato sauce traditionally made to top Neapolitan pizza, and it calls for just 4 simple ingredients: canned tomatoes, garlic, oregano and extra-virgin olive oil.

    Following the traditional recipe, the pizza-style meat or steak pizzaiola is just meat cooked in the pizzaiola sauce for a few minutes.

    Carne alla Pizzaiola Ingredients

    All you need is five ingredients to make an authentic steak pizzaiola:

    steak pizzaiola ingredients: beef steak, canned san marzano tomatoes, garlic, oregano, extra-virgin olive oil.
    • Tomatoes: I use canned whole San Marzano tomatoes, you can also opt for tomato passata.
    • Meat: Go for top-round steak or veal cutlets, and although it's not authentic, you can also use chicken, pork, or turkey cutlets.
    • Garlic: Keep it whole to add a subtle flavor that is not overpowering, you can also add it thinly sliced or finely chopped.
    • Extra-virgin olive oil: Use a good extra-virgin olive oil to add flavor to your sauce.
    • Oregano: If you can find it, use freshly-dried oregano sold in branches. You can also use fresh oregano.

    Additional ingredients:

    Whilst we love the traditional super basic recipe, here are a few additional ingredients that are often included:

    • Bell peppers: you can cut them into thin strips and add them together with the tomatoes.
    • Black or green olives: pitted olives add a nice layer of flavor.
    • Capers: I like to add salt-preserved capers every now and then, make sure you rinse them well before use!
    • Red pepper flakes: add a spicy kick to your pizzaiola with a pinch of red pepper flakes.

    VARIATIONS

    • Steak pizzaiola with cheese: When the meat is almost ready, arrange two thick slices of mozzarella cheese over the meat, cover with a lid and continue to cook until the cheese has melted.
    • Steak pizzaiola with potatoes: Boil 2 potatoes until half cooked, then peel them and chop them into cubes. Add them to the tomato sauce, followed by the meat, and continue to cook until the meat is done.
    steak pizzaiola.

    How To Make Steak Pizzaiola The Traditional Way

    This classic Italian dish is incredibly easy to way and takes barely 20 minutes from start to finish.

    Scroll until the end of the post for the full printable recipe.

    collage of four images showing the four steps on how to make steak pizzaiola.

    STEP 1. Heat the olive oil and garlic in a skillet over medium-low heat.

    STEP 2. Add the tomatoes and crush them gently with a wooden spoon. Season with oregano, cover with a lid, and cook for 10 minutes, stirring every now and then.

    STEP 3. Add the steak to the skillet and cook for 5 minutes (or more depending on the thickness of the meat).

    STEP 4. Turn the meat halfway through the cooking time. Once ready, remove from the heat, season with extra oregano, and serve.

    Italian carne alla pizzaiola.

    Storage Tips

    Store leftover pizzaiola in an airtight container and refrigerate for up to 1 day. You can use any leftover pizzaiola sauce to serve it with pasta the next day.

    What To Serve With Steak Pizzaiola?

    Carne alla pizzaiola is a well-balanced meal and we often eat it simply with grilled ciabatta bread on the side.

    If you want to serve it with some extra veggies here are a few recommendations:

    • Potatoes: That's a classic combo. Serve steak pizzaiola with mashed potatoes, baked sweet potatoes, or roasted potatoes on the side.
    • Salad: For a well-balanced meal, serve with a green salad, a green bean and potato salad, or this quinoa salad.
    • Extra veggies: grilled zucchini, eggplant or bell peppers always make a great side dish. Sauteed veggies, such as sauteed broccolini, would also work great!

    More Italian Dinner Recipes To Try

    • Traditional Italian Pasta e Fagioli
    • Pollo alla Cacciatora (Chicken Cacciatore)
    • Ricotta Meatballs - Italian Recipe
    • Pumpkin Risotto
    • Traditional Bolognese Sauce- Beef Ragu'
    • Polpette - Italian Meatballs
    • Asparagus Risotto
    • Authentic Italian Potato Frittata
    • Ossobuco alla Milanese

    Did You Try This Recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    Recipe

    Italian steak pizzaiola.
    Print SaveSaved!
    5 from 3 votes

    Steak Pizzaiola - Carne alla Pizzaiola

    Prevent your screen from going dark
    Steak pizzaiola or carne alla pizzaiola is a classic Italian dish featuring slices of beef or veal cooked in a delicious pizza sauce.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: Italian
    Serving: 4
    Calories: 520kcal
    Author: Andrea Soranidis

    Ingredients

    • 2 tablespoon extra-virgin olive oil
    • 1 garlic clove
    • 8 whole canned tomatoes
    • 1 teaspoon oregano
    • 4 thinly sliced top round steak, about 4 oz (120 g) each

    Instructions

    • Heat the extra-virgin olive oil and garlic in a large skillet over medium-low heat.
    • Add the tomatoes and crush them gently with a wooden spoon. Season with oregano, cover with a lid, and cook for 10 minutes over low heat, stirring often.
    • Add the steaks to the skillet and cook for 5 minutes (or more depending on the thickness of the meat).
    • Turn the meat halfway through the cooking time. Once ready, remove the pan from the heat, discard the garlic, season your steak pizzaiola with extra oregano and extra-virgin olive oil if you like, and serve.

    Notes

    Meat: You can use round steak, thin-cut sirloin steak, or veal top round cutlets, remember to remove any fat in excess.  You can keep the meat thick (½-inch - 1,5 cm thick) or thin (pound the meat until until ¼-inch - 6-mm thick). Because the meat is cooked directly in the tomato sauce, I recommend thinly sliced meat.
    Tomatoes: You can use canned whole tomatoes, or tomato passata (pureed tomatoes).
    Storage: Store leftovers in an airtight container and refrigerate for up to 1 day. Store leftovers in a freezer-friendly container and freeze them for up to 1 month.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 520kcal | Carbohydrates: 33g | Protein: 58g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 142mg | Sodium: 1305mg | Potassium: 2350mg | Fiber: 8g | Sugar: 20g | Vitamin A: 970IU | Vitamin C: 77mg | Calcium: 309mg | Iron: 13mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Joseph says

      August 16, 2024 at 3:34 pm

      been trying to reach out but your email thepetitecook.com. does not go thru. don't know alll that other contact stuff 80 years old can you tell me how to write to you or email you thanks. oh knew James Beard in da 1970s. funny guy hated the smell of garlic on his fingers.

      Reply
    2. Joseph says

      November 16, 2023 at 2:00 pm

      5 stars
      Thank You for this, when I was a boy Mom made this recipe , Now Im 80 haven't had this in many many years . Mom used a Chuck steak. that is what we could afford I remember walking up da hilltop the Butcher shop and them cutting it on wa huge wood block on legs ,wow I can picture it now ,great stuff keep up those Memories through your recipes. YEAHHHHHHHH

      Reply
    5 from 3 votes (2 ratings without comment)

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    Andrea Soranidis, founder of The Petite Cook.


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