This Italian-inspired skillet supper brings bold flavors to your dinner table with minimal effort. The Pioneer Woman’s approach makes it accessible for home cooks.
Tender steak simmers in a rich tomato sauce with peppers and onions, creating a hearty one-pan meal. The sauce soaks into every bite, delivering authentic taste.
Ready in about 30 minutes, it’s perfect for weeknight dinners when you want something special. The skillet method ensures easy cleanup.
Serve with crusty bread or pasta to soak up every drop of the savory sauce. Here’s how to make it at home.
Ingredients for Steak Pizzaiola Recipe Pioneer Woman
Pantry staples plus a quick stop at the butcher. Ready for bold Italian flavors tonight.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against the grain |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for best flavor |
| Yellow Onion 🧅 | 1 whole | Thinly sliced into strips |
| Red Bell Pepper 🌶️ | 1 whole | Sliced into thin strips |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Canned Crushed Tomatoes 🍅 | 1 can | 28 oz can, San Marzano preferred |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Dry Red Wine 🍷 | ½ cup | Any bold variety works |
| Dried Oregano 🌿 | 1 tsp | Mediterranean oregano preferred |
| Dried Basil 🌿 | 1 tsp | For authentic Italian flavor |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust to taste preference |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal brand preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The steak is key here. Ribeye gives you that buttery richness, but sirloin works if you’re watching your budget. Look for good marbling at the butcher counter. Most grocery stores carry pre-sliced steak for stir-fry—perfect for this. I grab mine from Whole Foods when I want higher quality, but the regular Kroger stuff is fine for a weeknight dinner.
No red wine? Beef broth with a splash of red wine vinegar gets you 90% there. Fresh tomatoes can replace canned in a pinch (about 6-8 roma tomatoes, peeled and chopped). If you’re out of tomato paste, ketchup at half the amount works—just cut back on any added sugar. The herbs are flexible: fresh oregano or basil if you’ve got them, just triple the amount.
This tastes even better the next day. Keeps in the fridge for 4-5 days or freezes for 3 months. I always make extra sauce—it’s perfect over pasta or for dipping crusty bread. Just reheat gently on the stove.
Why You’ll Love This Recipe
- One Pan Wonder: I love how everything—ribeye, peppers, onions—cooks together in one skillet, so cleanup’s a breeze.
- Garlicky Heaven: The garlic cloves and olive oil create this rich, savory sauce that soaks right into the steak.
- Weeknight Hero: Honestly, it’s fancy enough for company but fast enough for a Tuesday dinner.
- Leftovers Win: The flavors taste even better the next day, so I always make extra for lunch.
Step-by-Step Instructions for Steak Pizzaiola
This Italian-inspired skillet supper comes together quickly with bold, savory flavors.
Step 1: Sear the Ribeye Slices
Pat the 1.5 lb ribeye steak dry and season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
Add the ribeye and sear for 2-3 minutes per side until it develops a deep brown crust. Work in batches if needed to avoid crowding the pan. Transfer the steak to a plate and set aside—it’s okay if it’s still a little pink inside, as it’ll finish cooking in the sauce later.
Step 2: Sauté the Vegetables
In the same skillet, reduce the heat to medium and add the 1 whole yellow onion (thinly sliced) and 1 whole red bell pepper (sliced into strips). Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and begin to caramelize around the edges.
Add the 4 cloves garlic cloves (minced) and cook for an additional 30 seconds until fragrant. Be careful not to let the garlic burn—it should be golden, not dark brown.
Step 3: Build the Pizzaiola Sauce
Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly to coat the vegetables. This step deepens the umami flavor of the sauce. Pour in the 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Let the wine simmer for 2 minutes until it reduces by half. Then add the 1 can canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 0.5 tsp red pepper flakes. Stir well and let the sauce simmer for 5 minutes until it thickens slightly.
Step 4: Finish with Steak and Garnish
Return the seared ribeye and any accumulated juices to the skillet. Spoon the sauce over the steak to coat it evenly. Reduce the heat to low and let it simmer for 3-4 minutes, just until the steak is heated through and the sauce clings to the meat.
Garnish with the 0.25 cup fresh parsley (chopped) and serve immediately. The steak should be tender and coated in a rich, tomato-based sauce with a slight kick from the red pepper flakes. This dish pairs perfectly with crusty bread or over a bed of pasta.
Pro Tips For Making Steak Pizzaiola Recipe Pioneer Woman
- Sear the Ribeye First: High heat for 2-3 minutes per side on the ribeye gives that crust before adding the peppers and onions—I learned this the hard way after ending up with gray, sad steak.
- Slice Thin, Cook Even: Cut the onion and bell pepper into thin, even strips so they soften at the same rate as the steak finishes cooking.
- Don’t Drown the Garlic: Add the minced garlic in the last 30 seconds of sautéing the veggies, or it’ll burn and turn bitter—after ruining two batches, I now set a timer.
- Use the Fond: After removing the steak, deglaze the pan with a splash of broth or wine to lift all those browned bits into the sauce—sounds like extra work, but it’s what makes the dish.
Health Benefits of steak pizzaiola recipe pioneer woman
Protein Powerhouse
This dish delivers 45 grams of protein per serving from the ribeye, supporting muscle repair and growth. The high-quality protein keeps you full and energized for hours. I find it’s perfect after a long day when I need a satisfying meal. 💪
Rich in Iron
Ribeye steak is packed with heme iron, the most easily absorbed form, providing about 20% of your daily needs per serving. This helps prevent fatigue and supports healthy blood circulation. The tomatoes boost iron absorption even more.
Lycopene Boost
The crushed tomatoes in this recipe are loaded with lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Cooking tomatoes actually increases lycopene availability, making this dish a nutritional win. 🍅
Vitamin C Source
Red bell peppers contribute a healthy dose of vitamin C—about 150% of your daily value per pepper. This vitamin supports immune function and helps your body absorb the iron from the steak more efficiently.
Low-Carb Option
With only 12 grams of carbs per serving (mostly from veggies), this is a great choice for those watching their carb intake. Skip the pasta and serve with a side salad for a complete low-carb meal.
Heart-Healthy Fats
Olive oil and ribeye provide monounsaturated fats that support heart health. The 2 tbsp olive oil adds good fats without overpowering the dish’s bold flavors.
Nutrition Facts
Frequently Asked Questions
What cut of steak works best for this dish?
Ribeye is ideal for its rich marbling, but sirloin or flank steak work too. Slice thinly against the grain for maximum tenderness. 1.5 lb serves 4 people generously.
Can I make this without wine?
Yes! Substitute 0.5 cup beef broth with 1 tbsp red wine vinegar. The acidity mimics wine’s depth while keeping the dish alcohol-free.
How do I prevent the sauce from being too watery?
Simmer the sauce uncovered for the full 5 minutes after adding tomatoes. This reduces excess liquid. If needed, cook 2-3 minutes longer.
What’s the best way to reheat leftovers?
Gently warm on the stove over low heat with a splash of water. Microwaving works but may dry the steak. Store in an airtight container for 4-5 days.
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