Daily Meal Journal

Steak Pizzaiola

This retro steak pizzaiola simmers tender steak in a garlicky tomato sauce for a cozy, Italian-inspired dinner perfect with bread or pasta.

By Ree Drummond   Published: Apr 6, 2026

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Steak Pizzaiola
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins

Ryan LiebeYields: 6 serving(s)Prep Time: 30 minsTotal Time: 45 minsSavePrintThere’s something wonderfully retro about a good steak pizzaiola—it’s the kind of hearty, saucy dish that feels like it came straight out of a cozy kitchen, and honestly, that’s part of its charm. Tender steak simmers in a garlicky tomato sauce with herbs and a little kick of red pepper, creating a meal that’s simple, comforting, and full of bold taste.

It also happens to be a favorite around here. Ladd loves this recipe because it brings together two of his all-time favorite things: a good, juicy steak and classic Italian flavors. It’s the best of both worlds in one skillet, and it never fails to hit the spot after a long day.

Another reason to love steak pizzaiola is how versatile it is when it comes to serving. You can keep things simple with a loaf of crusty bread for dipping, or go a little heartier and add a side of pasta or pull-apart garlic bread to soak up every bit of that rich, savory sauce. Either way, it’s a satisfying, crowd-pleasing dinner that feels a little old-fashioned and a whole lot delicious.

Ingredients

Directions

  1. 1Heat a large cast-iron skillet over medium-high heat. Season the steaks all over with 1 teaspoon salt and ½ teaspoon black pepper. Add 2 tablespoons olive oil to the skillet, then add the steaks and cook until medium-rare, about 4 minutes per side. Remove to a cutting board and set aside to rest.
  2. 2Add the roasted peppers, onion, ½ teaspoon red pepper flakes and 6 sliced garlic cloves to the skillet. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring, until the onion starts to soften, about 3 minutes.
  3. 3Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon, about 30 more seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to a simmer and cook for a couple of minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
  4. 4Heat another large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the broccolini. Season with the remaining ¼ teaspoon each salt, black pepper and red pepper flakes. Cook, tossing, until the broccolini is bright green and tender, 4 to 6 minutes. Stir in the lemon zest and the remaining 2 garlic cloves and cook until the garlic is fragrant, 1 to 2 more minutes. Squeeze the lemon juice over the broccolini and sprinkle with 2 tablespoons parmesan.
  5. 5Slice the steak and shingle it over the sauce in the skillet. Sprinkle with the parsley and the remaining 2 tablespoons parmesan. Serve the steak and sauce with the broccolini and bread.