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–+ servings
pizzaiola sauce on a wooden spoon over pan with bell peppers

Pizzaiola Sauce

Isabel Laessig
This deeply flavorful pizzaiola sauce recipe pairs well with thin cuts of steak, veal, or chicken. Best of all, you can make carne alla pizzaiola on the stove, Instant Pot, or slow cooker - whichever you prefer!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Sauce
Cuisine American, Italian
Servings 2 cups or so
Calories 519 kcal

Equipment

  • 1 Skillet
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 plate

Ingredients
  

  • 4 steaks - or meat of choice; see notes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 Tablespoons olive oil divided
  • 1 teaspoon minced garlic or garlic paste
  • 1 onion sliced
  • 2 bell peppers sliced
  • 16 oz. tomato sauce two 8 ounce cans
  • 1 Tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ¾ cup water
  • 2 Tablespoons fresh parsley optional
  • 1 cup shredded cheese optional

Instructions
 

  • If using steak for pizzaiola sauce, first butterfly the steak by slicing it in half horizontally and stopping just before cutting all of the way through.
    4 steaks
    slicing a steak to butterfly it
  • Unfold the steak and pound it out with a meat tenderizer until it is flat but not overly thin. Cut away the silver skin if the steak has one. Generously season the steaks with salt and pepper.
    ½ teaspoon salt, ½ teaspoon pepper
    slicing silver skin away from a steak
  • Heat olive oil in a pan over medium-high heat and sear the steak until browned, 3 minutes on each side. Set the steak aside on a plate after browning.
    4 Tablespoons olive oil
    steaks searing in pan
  • In the same skillet, without cleaning, add more olive oil. Add garlic, onion, and bell peppers, and cook until they soften.
    1 teaspoon minced garlic, 1 onion, 2 bell peppers
    cooking peppers and onions for pizzaiola sauce in a pan
  • Add tomato sauce, red pepper flakes, Italian seasoning, and water. Stir.
    16 oz. tomato sauce, 1 Tablespoon Italian seasoning, ¼ teaspoon red pepper flakes, ¾ cup water
    seasonings added to pizzaiola sauce
  • Bring to a simmer, then add steaks back to the skillet. Simmer for 15 minutes on each side.
    pizzaiola sauce smothering steak in a pan
  • Transfer steaks to a cutting board and let them rest for 5 minutes. Allow the sauce to continue to simmer while the steaks rest, until it begins to thicken.
    pizzaiola sauce cooking in a pan with a wooden spoon
  • Slice steaks thinly against the grain and serve with sauce over top, along with parsley and cheese if desired.
    1 cup shredded cheese, 2 Tablespoons fresh parsley
    cheese added to pizzaiola sauce over steak

Video

Notes

  • Although this recipe calls for steak, chicken may also be used. Make sure to pound the chicken out thinly as you would with the steak. I recommend using boneless chicken breasts or boneless thighs.
  • The cook time may be different for chicken; use a meat thermometer to check for an internal temperature of at least 165℉ to 175℉.
  • No matter what protein or cooking method you use to serve pizzaiola sauce, sear the meat first, then begin cooking the sauce. This will add essential flavor to the sauce.
  • See post for Instant Pot and Slow Cooker instructions.
  • Nutritional calculator does not include steaks or steak seasoning, and accounts only for olive oil necessary for making the sauce.

Nutrition

Serving: 1cup or soCalories: 519kcalCarbohydrates: 48gProtein: 20gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 35mgSodium: 1311mgPotassium: 1238mgFiber: 12gSugar: 28gVitamin A: 6194IUVitamin C: 178mgCalcium: 791mgIron: 3mg
Keyword pizzaiola sauce, pizzaiola sauce recipe
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