Delicious Italian dish made with seared tender sirloin steak, easy pizzaiola sauce (tomato sauce), and served over linguine. Make this dish at home and be proud that it’s so much better than going out to an Italian restaurant.

Don’t forget to sign up for email, so you won’t miss any new recipes.

CLICK HERE TO PIN THE RECIPE FOR LATER

Contents

Steak Pizzaiola Linguine: Your Ultimate Homemade Italian Steak and Pasta Dish

While chicken often graces our dinner tables, offering endless culinary possibilities, it’s refreshing to introduce a delicious alternative. Today, we’re taking a flavorful detour from the usual poultry routine to embrace the rich, satisfying world of steak. Specifically, we’re diving into an Italian classic that promises to become a staple in your recipe collection: Steak Pizzaiola Linguine. This dish transcends the ordinary, bringing the vibrant flavors of Italy right into your kitchen with remarkable ease.

Imagine tender, juicy sirloin steak, perfectly seared to lock in its savory essence, then simmered in a rustic, aromatic tomato sauce that bursts with fresh herbs and vegetables. All of this gloriousness is served over a bed of al dente linguine, creating a harmonious blend of textures and tastes. It’s a meal so comforting and deeply flavored, you’ll wonder why you ever bothered making reservations at an Italian restaurant. This isn’t just dinner; it’s an experience, a celebration of simple ingredients transformed into something extraordinary.

What is Steak Pizzaiola (Carne alla Pizzaiola)?

Steak Pizzaiola, or “Carne alla Pizzaiola” in Italian, literally translates to “meat in pizza style.” This doesn’t mean it tastes like pizza, but rather that it features a robust tomato sauce reminiscent of the classic Neapolitan pizza sauce. Originating from Southern Italy, particularly Naples, this dish embodies the region’s love affair with ripe tomatoes, fragrant garlic, and fresh herbs. It’s a quintessential example of “cucina povera” – peasant cooking – where humble ingredients are elevated through masterful technique and passion.

Unlike some elaborate Italian creations, Steak Pizzaiola prides itself on its simplicity and the quality of its components. It’s a dish that evokes the warmth and tradition of Italian home cooking, much like beloved classics such as Chicken Parmesan or Lasagna. The magic truly lies in how the seared steak absorbs the vibrant flavors of the tomato sauce, resulting in an incredibly tender and succulent main course.

Crafting the Perfect Steak: Tips for a Succulent Sirloin

The success of Steak Pizzaiola begins with the steak itself. While our recipe features sirloin, known for its balance of flavor and tenderness, you have options. Sirloin is a fantastic choice because it’s relatively lean but still boasts a rich, beefy flavor that stands up beautifully to the robust tomato sauce. Its texture becomes incredibly tender when seared quickly and then slow-simmered.

Choosing the Right Cut and Searing Technique

Sirloin Steak: This is a highly recommended cut for its flavor and tenderness, especially when cooked correctly. Look for good marbling, which indicates a juicier steak.
Ribeye Steak: If you prefer a richer, more heavily marbled steak, ribeye is an excellent alternative. It will offer an even more decadent texture.
Flank Steak: A leaner, more fibrous cut, flank steak works well if sliced against the grain after cooking. It absorbs flavors wonderfully, making it a great choice for soaking up the pizzaiola sauce.
Tenderloin Medallions: While small, tenderloin medallions are incredibly tender. Be mindful of their thickness, as they can cook faster. Use a meat thermometer to ensure they reach your desired doneness without overcooking.

Regardless of your chosen cut, the initial searing is crucial. This step creates a beautiful crust and locks in the natural juices, enhancing the steak’s flavor and texture before it’s immersed in the sauce. Always season your steak generously with salt and fresh cracked black pepper before searing. For precise doneness, especially with thicker cuts, a meat thermometer is your best friend. Aim for: rare (125-130°F), medium-rare (130-135°F), medium (135-140°F).

The Irresistible Pizzaiola Sauce: A Symphony of Italian Flavors

The pizzaiola sauce is the heart and soul of this dish. It’s an easy-to-make, yet deeply flavorful tomato sauce that marries beautifully with the steak. Our recipe calls for crushed tomatoes, which provide a fantastic base, but the freshness of the other ingredients truly makes it sing.

Aromatic Base: Thinly sliced yellow onions and red bell peppers are sautéed until softened, creating a sweet and savory foundation.
Garlic and Herbs: Freshly minced garlic, along with fragrant parsley and basil, infuse the sauce with quintessential Italian aromas. These fresh herbs are non-negotiable for that authentic taste.
Dried Spices: Dry oregano and thyme add depth and earthiness, complementing the brighter notes of the fresh herbs. A touch of red pepper flakes introduces a subtle warmth, which can be adjusted to your preference for a bit of a kick.
Optional Heat: For those who love a bit more spice, chopped canned hot pepperoncini peppers can be added to the sauce. They lend a delightful tang and gentle heat that elevates the overall flavor profile.

Simmering the sauce for about 10 minutes allows the flavors to meld and deepen, creating a rich and complex backdrop for the steak. Don’t forget to taste and adjust the salt as needed – a well-seasoned sauce is key to a truly outstanding dish.

Serving Suggestions: Beyond the Linguine

While linguine is a traditional and excellent choice for Steak Pizzaiola, its versatility means it can be served in many delightful ways. This dish is not just a meal; it’s a culinary canvas!

Alternative Pastas: If linguine isn’t your preference, consider other pasta shapes like spaghetti, fettuccine, penne, or rigatoni. Shorter, heartier pastas can be great for capturing the rich sauce.
Creamy Alternatives: For a different experience, serve your Steak Pizzaiola over creamy polenta or a simple risotto. The richness of these bases pairs wonderfully with the savory steak and vibrant tomato sauce.
Crusty Bread: Don’t underestimate the power of a good piece of crusty Italian bread. It’s perfect for mopping up every last drop of that incredible pizzaiola sauce.
Vegetable Sides: Enhance your meal with additional vegetables. A simple green salad, steamed asparagus, roasted broccoli, or sautéed spinach would all complement the dish beautifully.
Steak Pizzaiola Hoagies: One of our absolute favorite ways to enjoy leftovers (if you have any!) is by transforming them into sensational hot steak sandwiches or hoagies. Simply warm the sliced steak and sauce, pile them onto a toasted roll, and add a sprinkle of provolone or mozzarella if you like. It’s an unforgettable lunch or casual dinner!

Reheating and Storage Tips for Leftovers

Properly storing and reheating your Steak Pizzaiola leftovers is crucial for maintaining its deliciousness. Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3-4 days.

When it comes to reheating, I highly recommend avoiding the microwave. Microwaves tend to aggressively cook meat, which can turn your beautifully tender steak tough and chewy. Instead, gently reheat the steak and sauce in a pre-heated cooking pan over medium heat. Add a splash of broth or water if the sauce seems too thick. This method ensures the steak remains tender and the sauce retains its luscious consistency.

It’s easy to KEEP UP with NEW recipes through my social media channels:

Steak Pizzaiola Linguine Recipe Card

Steak Pizzaiola Linguine

Delicious Italian dish made with seared tender sirloin steak, easy pizzaiola sauce (tomato sauce), and served over linguine.

Rated 5 out of 5 stars from 1 vote.

Print Recipe
Pin Recipe
Rate Recipe

Course:: Dinner, Main Course
Cuisine:: American
Prep Time:: 10 minutes
Cook Time:: 30 minutes
Total Time:: 40 minutes
Servings:: 4 servings
Calories:: 797 kcal
Author:: Lyuba Brooke

Ingredients

1-2 Tbsp olive oil (for searing steak)
1.25 lb sirloin steak
Salt, to taste
Fresh cracked black pepper, to taste
2 Tbsp olive oil (for sauce)
1 small yellow onion, thinly sliced
2 red bell peppers, thinly sliced
3-4 garlic cloves, minced
1 Tbsp minced fresh parsley
4-5 fresh basil leaves, minced
14.5 oz can crushed tomatoes
1 tsp dry oregano
1 tsp dry thyme
1/2 tsp red pepper flakes
*Optional: 2-3 canned hot pepperoncini peppers, chopped
1 (16 oz) package of linguine

Instructions

Preheat a large cooking pan over medium-high heat.
Season steak generously with salt and pepper on both sides.
Add 1-2 Tbsp olive oil to the hot pan and sear the steak for about 2 minutes on each side until a nice crust forms. Remove steak onto a plate and set aside. (As steak juices accumulate while resting, pour them into the sauce later.) Lower the heat in the pan to medium.
While preparing the sauce, cook the linguine according to package directions. Drain and set aside.
Add the remaining 2 Tbsp olive oil to the pan (if needed) and add the thinly sliced onions and bell peppers. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the softened vegetables. Stir and cook for another minute until fragrant.
Stir in the fresh parsley and basil, mixing well to combine.
Pour in the crushed tomatoes (with their juice), and add the dry oregano, thyme, red pepper flakes, and a pinch of salt. Mix thoroughly and taste, adjusting salt if necessary. (If using, stir in the chopped pepperoncini peppers now.) Bring the sauce to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.
Carefully place the seared steak back into the pan, nestled in the middle of the simmering sauce. Continue to cook until the steak reaches your desired doneness (e.g., medium, 135-140°F). Remember to flip the steak halfway through cooking in the sauce and stir the sauce occasionally.
Remove the steak from the pan and let it rest on a cutting board for a few minutes before slicing. Slice the steak against the grain into desired portions.
Divide the cooked linguine among serving plates. Top each portion with a generous spoonful of the pizzaiola sauce, then arrange the sliced steak over the pasta, and finish with an extra drizzle of sauce. Serve immediately.

Nutrition

Tried this recipe?

Mention @willcookforsmiles or tag #willcookforsmiles!

More Steak Inspiration from Around the Web

If you’re looking for more ways to enjoy steak, here are some fantastic recipes from other talented bloggers:

Grilled Steak Street Tacos from Joyful Healthy Eats
Marinated Skirt Steak Chimichurri from Grandbaby Cakes
Chicken Fried Steak from Spicy Southern Kitchen
Steak Gorgonzola Alfredo from Three Olives Branch

_________________________________________________________

Make sure you follow me through your favorite blog reader, subscribe to e-mail, or follow me through social media of your choice to keep up with the recipes!

_______________________________________________________

Discover More Delicious Steak Recipes

If you loved this Steak Pizzaiola, be sure to explore these other fantastic steak recipes from my kitchen:

Tips For Grilling A Perfect Steak

Steak and Onions Grilled Cheese

Fajita Steak Philly

Steak Enchiladas with Jalapeno Cilantro Cream Sauce

Steak Pizzaiola Linguine is more than just a recipe; it’s an invitation to experience the rich, comforting flavors of Italy in your own home. With tender steak, a vibrant homemade tomato sauce, and the satisfying chew of linguine, this dish is sure to impress. It’s a testament to how simple, quality ingredients can create a meal that feels both gourmet and deeply comforting. So, gather your ingredients, fire up your pan, and get ready to create an Italian masterpiece that will have everyone asking for seconds!