Few dishes can match the bold flavors of Steak Pizzaiola with Fettuccine Pasta. Tender steak, seared to perfection, gets simmered in a rich, garlicky tomato sauce that bursts with Italian herbs. When paired with al dente fettuccine, it becomes a dish that combines the rustic charm of a home-cooked meal with the elegance of Italian cuisine.
The slow cooking process allows the steak to absorb all the flavors from the sauce, resulting in a deeply satisfying and flavorful experience. Perfect for family dinners or intimate evenings, it pairs well with a fresh side salad or some garlic bread to mop up the sauce.
Also, check out the recipe for Steak with Kimchi-Fried Rice.
With an easy-to-follow visual guide, even those new to cooking will have no trouble mastering this delicious recipe.
Recipe Information
- Prep time: 15 minutes
- Cook time: 45 minutes
- Course: Main Course
- Cuisine: Italian
- Servings: 4
- Calories: 750 kcal per serving
Equipment Needed
- Large skillet or frying pan
- Medium saucepan
- Tongs or spatula
- Large pot for pasta
- Strainer
- Knife and cutting board
- Ladle for serving
Ingredients
For the Steak Pizzaiola
- 1 lb (450g) ribeye or sirloin steak (boneless)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can of crushed tomatoes
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a bit of heat)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- Fresh basil or parsley for garnish (optional)
For the Fettuccine
- 12 oz (340g) fettuccine pasta
- 1 tbsp olive oil
- Salt for pasta water
Instructions
Step 1: Prepare the Steak
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Season the steak on both sides with salt and black pepper.
- Sear the steak in the hot skillet for about 2-3 minutes per side, until a nice crust forms. You want the steak to be browned but not fully cooked through yet.
- Remove the steak from the skillet and set aside.
Step 2: Make the Pizzaiola Sauce
- In the same skillet, lower the heat to medium and add the chopped onion. Sauté for about 3 minutes until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Stir well and let it simmer for 5 minutes, allowing the flavors to blend.
- Slice the steak into strips and return it to the skillet with the sauce.
- Cover and let the steak simmer in the sauce for about 20-25 minutes on low heat, until it’s tender and cooked to your liking. Stir occasionally.
Step 3: Cook the Fettuccine
- While the steak is simmering, bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to package instructions (usually about 10-12 minutes) until al dente.
- Drain the pasta and toss with 1 tbsp olive oil to keep it from sticking.
Step 4: Combine and Serve
- Once the steak is tender and the sauce has thickened, taste and adjust seasoning if needed.
- Serve the steak pizzaiola over the fettuccine, making sure to spoon plenty of sauce on top.
- Garnish with fresh basil or parsley for extra flavor and a pop of color.
Cooking Tips
- For extra flavor: Let the sauce simmer a bit longer to deepen the flavors. The steak will absorb more of the tomato and herb goodness the longer it cooks.
- Add vegetables: Bell peppers or mushrooms can be added to the sauce for additional texture and nutrition.
- Control the heat: If you like a bit of spice, add more red pepper flakes, but keep it mild for a more family-friendly dish.
- Pasta alternatives: If you don’t have fettuccine, any long pasta like linguine or spaghetti works well.
Nutritional Information (per serving)
- Calories: 750 kcal
- Carbohydrates: 72g
- Protein: 40g
- Fat: 30g
- Sodium: 920mg
- Fiber: 6g
Best Cuts of Steak for Pizzaiola
Choosing the right cut of steak can make all the difference in this dish.
Ribeye
- Known for its rich marbling, which melts into the meat as it cooks, making it extra juicy and flavorful.
- Ideal if you prefer a tender, succulent steak with a slightly higher fat content.
Sirloin
- A leaner cut compared to ribeye, but still tender when cooked properly.
- Offers a good balance of flavor and texture without being too fatty, perfect for a slightly lighter version of the dish.
Alternative Steak Cuts
- Flank Steak: A tougher cut that benefits from quick searing or medium-rare cooking. Great for those who like a more robust bite.
- New York Strip: Leaner than ribeye but still packs a lot of flavor, with a nice balance between tenderness and chew.
Wine Pairings for Steak Pizzaiola
Pairing your dish with the right wine enhances the dining experience.
Red Wine
- Chianti: A classic Italian wine that complements the acidity of the tomato sauce and the richness of the steak.
- Cabernet Sauvignon: Bold and full-bodied, this wine stands up well to the strong flavors of the dish.
White Wine
- Pinot Grigio: Crisp and light, it provides a nice contrast to the richness of the sauce.
- Chardonnay: A more buttery option that can work if you’re using a creamier variation of the sauce.
Side Dishes to Serve with Steak Pizzaiola
Enhance your meal by serving it with a few delicious sides.
- Garlic Bread: Perfect for mopping up the leftover sauce.
- Caprese Salad: A fresh and light option to balance the richness of the steak.
- Grilled Vegetables: Zucchini, bell peppers, and eggplant work wonderfully as a side, adding color and extra nutrition to the plate.
- Roasted Potatoes: Crisp and golden, they’re a great starchy addition if you want something other than pasta.
How to Store and Reheat Leftovers
Have some leftovers? Here’s how to store and enjoy them later.
Storage Tips
- Allow the steak and sauce to cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days.
Reheating
- Stovetop: Gently reheat the steak and sauce in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it thickened in the fridge.
- Microwave: Place in a microwave-safe dish, cover with a damp paper towel, and heat on medium power in short intervals to avoid overcooking the steak.
FAQs
Can I use chicken instead of steak for pizzaiola?
Yes, you can substitute chicken for steak in this recipe. Use boneless, skinless chicken breasts or thighs. Simply sear the chicken until browned on both sides, then simmer it in the sauce for about 20-25 minutes, or until fully cooked through. Chicken will give the dish a lighter flavor, but it will still pair beautifully with the pizzaiola sauce.
How do I thicken my pizzaiola sauce?
If your pizzaiola sauce is too thin, you can thicken it by simmering uncovered for an additional 5-10 minutes to let the excess liquid evaporate. Another option is to mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce and simmer until it thickens.
Can I add cheese to steak pizzaiola?
Absolutely! While it’s not traditional, adding cheese can give the dish a creamy, rich twist. Try sprinkling freshly grated Parmesan or mozzarella over the steak just before serving. For a melty finish, you can even broil the dish for a couple of minutes after adding the cheese.
What’s a good vegetarian alternative for steak pizzaiola?
To make a vegetarian version, replace the steak with thick slices of eggplant or portobello mushrooms. Sear them in olive oil until browned, then simmer in the pizzaiola sauce. These vegetables absorb the flavors beautifully, creating a hearty, meat-free version of the dish.
How do I keep my steak tender in pizzaiola?
To keep your steak tender, avoid overcooking it during the searing stage. Sear the steak quickly over high heat to develop a crust but keep the inside rare to medium-rare. Then, allow it to gently simmer in the sauce. The low and slow cooking will break down tougher fibers, keeping the steak juicy and tender.
Last Words
Steak Pizzaiola with Fettuccine Pasta brings bold, comforting flavors to the table, making it a perfect option for any occasion. The juicy steak, simmered in rich tomato sauce, paired with perfectly cooked pasta, creates a dish that’s both hearty and satisfying.
You can easily customize it to your taste by using different cuts of meat or even opting for a vegetarian twist.
