Neapolitan Steak Pizzaiola

Neapolitan Steak Pizzaiola is a traditional dish wherein a boneless cut of beef, is quickly seared and then braised in a pizza-style sauce, hence the name, until it is fork-tender.  Popular in restaurants, it is easy to prepare at home.  Neapolitan Steak Pizzaiola is usually served with pasta, polenta, mashed or roasted potatoes or roasted cauliflower and a simple green vegetable, our Broccoli al Limone or Simple Sautéed Snow Peas.  Pair Neapolitan Steak Pizzaiola with a dry red wine and enjoy.

Neapolitan Steak Pizzaiola

Prep Time: 20 minutes, Total Time: 1 hour, 25 minutes.  Serves 2.

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  • 1 lb boneless Sirloin or Rib Eye Steak
  • 4 Tbs Olive Oil
  • 1 cup diced Onion
  • 1 ½ Tbs minced Garlic
  • 4 Bell Peppers, red and green mixed, trimmed, cored, and cut into thin strips
  • ¼ tsp coarse Sea Salt
  • 1 ½ Tbs dried Oregano leaves
  • ½ tsp dried Thyme leaves
  • ½ tsp Crushed Red Pepper flakes
  • 28 oz Crushed Tomatoes, preferably no or low salt
  • 1 Bay Leaf
  • ½ cup dry Red Wine
  • 2 Tbs fresh Marjoram leaves; if unavailable substitute 1 tsp dried Oregano leaves
  • 1 Tbs fresh Basil leaves, cut into thin strips


  1. Trim any excess fat or gristle from the steak.
  2. Heat the olive oil in a deep frying pan over a high heat. Sear both sides of the steak in the hot oil, then remove the steak to a platter and cover with foil.
  3. Lower the heat to medium-high and add the onion, garlic, and peppers to the pan; sauté uncovered until the onion is golden brown.
  4. Add the sea salt, oregano, thyme, and red pepper flakes to the sautéed vegetables, stir to mix and cook uncovered for 1 minute.
  5. Add the crushed tomatoes, bay leaf and red wine to the pan, stir to mix with the vegetables and seasonings; cover and cook for 10 minutes then stir in the marjoram and basil.
  6. Return the steak and any juices to the pan, nestling the steak down under the sauce and vegetables; lower the heat to medium, cover and cook for 20 minutes or until the steak is tender.
  7. Carefully place the steaks on the previously used platter, spoon the sauce over them. Serve Neapolitan Steak Pizzaiola with roasted cauliflower or over pasta and accompanied by a dry red wine, Cabernet Sauvignon, Malbec, or Chianti come to mind.

Neapolitan Steak Pizzaiola


  • Save any excess sauce in a sealed container and refrigerate or freeze for future use; it’s great over pasta for an easy weeknight dinner.

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