This Italian-inspired skillet steak delivers bold flavor with every bite. Tender beef simmers in a rich tomato sauce with peppers and onions, creating a dish that’s both hearty and comforting.
Perfect for a weeknight dinner, it comes together quickly in one pan. The sauce soaks into the steak, making it irresistibly juicy and flavorful.
Ingredients for Steak Pizzaiola Recipe Everybody Loves Raymond
Tender beef and bold Italian flavors come together in this one-pan skillet dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Round Steak 🥩 | 1 ½ lb | Cut into thin strips |
| Olive Oil 🫒 | 2 tbsp | Divided for cooking |
| Yellow Onion 🧅 | 1 whole | Thinly sliced |
| Green Bell Pepper 🌶️ | 1 whole | Sliced into strips |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Crushed Tomatoes 🍅 | 1 can | 28 oz can preferred |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Dried Oregano 🌿 | 1 tsp | Or use fresh if available |
| Dried Basil 🍃 | 1 tsp | Crushed between fingers |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Sea Salt 🧂 | 1 tsp | Divided for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Beef Broth 🍲 | ½ cup | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The beef is key here. Round steak stays tender when sliced thin—flank or sirloin work too. Look for good marbling at the store, and slice against the grain for maximum tenderness. Most supermarkets carry pre-cut steak for stir-fry, which saves time. Costco has great options if you’re cooking for a crowd.
No fresh parsley? Dried works at half the amount. Out of crushed tomatoes? Whole San Marzano tomatoes crushed by hand are even better. Don’t have beef broth? Water with a bouillon cube does the trick. The bell pepper can be red or yellow if you prefer (or whatever’s on sale).
This tastes even better the next day. Store in an airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat gently on the stove with a splash of water to refresh the sauce.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything—steak, onions, peppers—cooks together in one skillet with just olive oil and garlic.
- Ridiculously Good: The beef soaks up the sweet onions and earthy bell peppers in a way that makes every bite crave-worthy.
- Weeknight Hero: Honestly, this works as a quick dinner or a hearty weekend meal for the family.
- Budget Stretcher: A round steak is affordable, and the veggies bulk it up so it feeds more without breaking the bank.
Step-by-Step Instructions for Steak Pizzaiola
This Italian-inspired skillet dish comes together with simple, bold flavors and perfect timing.
Step 1: Sear the Beef Round Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Pat the 1.5 lb beef round steak strips dry and season with half the 1 teaspoon sea salt and all the 0.5 teaspoon black pepper. The dry surface ensures a proper sear.
Add the beef in a single layer and cook for 2-3 minutes per side until browned but not fully cooked through. Transfer to a plate and set aside. The steak will finish cooking in the sauce later, so don’t overcook it now.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon olive oil. Add the thinly sliced yellow onion and sliced green bell pepper, cooking over medium heat for 5 minutes until softened and just beginning to brown.
Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to burn the garlic—it should turn golden, not dark brown. This builds the aromatic base for the sauce.
Step 3: Build the Pizzaiola Sauce
Add the 2 tablespoons tomato paste to the skillet and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the 1 can crushed tomatoes, 0.5 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 0.5 teaspoon red pepper flakes. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5 minutes until the sauce thickens slightly. Taste and adjust seasoning with the remaining sea salt if needed.
Step 4: Finish with the Steak and Garnish
Return the beef and any accumulated juices to the skillet, nestling the strips into the sauce. Simmer over low heat for 5-7 minutes until the beef is fully cooked and tender. The sauce should coat the steak beautifully and reduce to a rich, thick consistency.
Remove from heat and let it rest for 2 minutes. Sprinkle with the 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright, fresh contrast to the rich tomato sauce.
Pro Tips For Making Steak Pizzaiola Recipe Everybody Loves Raymond
- Pound the Steak: Use a meat mallet on the beef round steak to about ¼-inch thickness—this tenderizes the tougher cut and guarantees even cooking, especially important for a dish that simmers.
- Sear First, Simmer Later: I learned this the hard way: don’t skip searing the steak in olive oil until browned before adding onions and peppers. It locks in flavor and keeps the meat from turning chewy in the sauce.
- Slice Against Grain: After cooking, slice the steak against the grain into thin strips—sounds small, but it actually changes the outcome, making each bite tender instead of stringy.
- Bloom the Garlic: Add the minced garlic to the pan after the onions and peppers soften, not before. About 30 seconds in hot oil pulls out its sweetness without turning it bitter.
Pro Cooking Tips for steak pizzaiola recipe everybody loves raymond
Perfect Searing
Pat the beef round steak completely dry with paper towels before seasoning. This ensures a deep, flavorful crust forms in 2-3 minutes per side over medium-high heat. I use a cast iron skillet for even heat distribution.
Sauce Depth
Cook the tomato paste for a full 1 minute before adding liquids. This caramelizes the sugars and removes any raw taste. The sauce thickens beautifully when simmered for 5 minutes before returning the beef.
Low and Slow Finish
Return the beef to the sauce and simmer on low heat for 5-7 minutes. This gentle cooking allows the steak to absorb the tomato flavor without becoming tough. The sauce should reduce to coat the beef perfectly.
Resting Time
Let the dish rest for 2 minutes off the heat before serving. This allows the juices to redistribute throughout the steak. I always garnish with fresh parsley right before plating for a pop of color. 💡
Skillet Choice
A heavy-bottomed skillet prevents hot spots that can burn the sauce. I prefer my 12-inch Lodge cast iron for this recipe. Avoid nonstick pans—they don’t develop the same depth of flavor.
Heat Control
Adjust your burner to maintain a gentle simmer once the sauce is built. Too high heat can cause the tomatoes to splatter. The beef broth helps balance the acidity of the tomatoes beautifully. 🔥
Frequently Asked Questions
What kind of steak works best?
Round steak is traditional, but flank or sirloin are great too. Slice thinly against the grain for maximum tenderness.
Can I make this ahead of time?
The flavors deepen overnight. Store in an airtight container for up to 4 days in the fridge. Reheat gently on the stove.
How do I adjust the spice level?
Control heat with the red pepper flakes. Start with 0.25 teaspoon for mild, or add 1 teaspoon for extra kick.
What if my sauce is too thin?
Simmer uncovered for 2-3 extra minutes. If still thin, mix 1 teaspoon cornstarch with water and stir in.
Nutrition Facts
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