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Classic Steak Pizzaiola – An Italian Favorite You Need to Try!
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May 13, 2025
Today we're making Steak Pizzaiola — tender steak simmered in a rich tomato sauce with garlic, oregano, and bell peppers. It’s bold, hearty, and straight from the Italian kitchen! Serve it with crusty bread or over pasta. Watch the full video for step-by-step instructions and tips from Chef Pasquale!
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0:00
Hello everybody. Today we make steak pizzaiola. For the ingredients we got
0:05
ribeye steak, flour, black pepper, tomato. This is my tomato from my garden. I got
0:13
garlic, basil, oregano. This every year I make my own oregano. Salt, set still
0:22
seven stars. This is my wine. Okay, now the steak, we need salt and black pepper
0:30
And for the flour, we need salt and black pepper. Let's do the flour a little bit
0:37
Add the black pepper. Okay, now we do the steak. Salt. This I use it's a sea salt
0:49
And now black pepper. Now we turn the steak and we put on the other side the
0:57
same thing, salt and black pepper. Now we put flour. Now I use the flour for the
1:05
steak because when you cook this, it makes a beautiful color and it don't lose too much
1:12
juice. I do all the time like this with the flour. Okay now I got this big
1:23
garlic. What I do I core only and a half like this. I want to use it for the
1:30
steak when I add the steak. This other one I gotta do for the sauce. I gotta
1:39
chopped a little more thin like that and we cut it and the garlic is ready And we put it right over here on this little dish
1:53
And this little dish, everybody make fun of me, because this is a monkey dish
2:00
Okay, now we put the oil. This part over here, it's for the steak
2:05
And this one, it's for the sauce. All right, now, for the steak
2:10
I got the garlic right over here. and I cut it a little big
2:16
Okay, if this is for the sauce, I got the garlic over here
2:22
and I chop a little more thin. Now make sure Pascual does not burn the garlic
2:33
because here burn the garlic, it's not good because you got no taste
2:37
And same thing as this, you see the garlic starts to jam around
2:41
and we load the gas. First, we put over here the tomato. Okay. The tomato we leave
2:57
cooked nice enough. Okay now, we put right over here. All right, we raise a
3:06
a little bit more of the flame. All right. You got to make this a beautiful color
3:21
It fits just right on this pot. Oh, look how nice. It's really good
3:28
Okay now for the tomato we put salt I use sea salt black pepper I got oregano this is my oregano this is really really good
3:51
All right, and we got the basil and the basil I put the leaves like this
4:03
Okay, give a really good taste. The pizzaiola. All right and now we leave it cooked on low
4:12
Okay, now we did it on one side, three to four minutes and now we turn the other way
4:18
and look at beautiful color regard. Look at that, look so good
4:33
All right, now we leave it cooked on this other side, three to four minutes. Wow, the
4:40
tomatoes smell really really good. It's a shame now, almost done my tomatoes
4:48
but I cook a lot of time on my tomato. It's really delicious. Look at this, look how beautiful my tomato
4:55
It's really nice. The smell of oregano, the garlic, the basil, every other tomato
5:04
It's really good. Wait one of the steak, it got to be inside over here with a nice little glass of wine inside
5:12
Now let's take both sides. It's done. But make sure you pass a lot of gas
6:06
Let's put every place in there. Now we got to leave it cooked for 10-15 minutes. After
6:23
we take out, I want to taste my steak pizzaiola. Now I want to put one for me
6:30
and put a little sauce in the top. Okay good. Oh look it come apart it's so tender. Look at that. mmm
6:50
it's so good really thirsty I hope somebody make this steak pizzaiola
7:00
it's delicious with a nice glass of wine cin cin salute everybody
7:06
and we'll see you next time cin cin ah
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