Delicious Italian dish made with seared tender sirloin steak, easy pizzaiola sauce (tomato sauce), and served over linguine. Make this dish at home and be proud that it’s so much better than going out to an Italian restaurant.

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Let’s step away from chicken for a moment. It’s been chicken everything around here lately and I need more. I know chicken is pretty much the most popular meat for people to cook and to eat but even with all of its possibilities, it can get redundant.

Steak is a wonderful option for a quick and flavorful dinner, whether you want to top off pasta with it or just serve it with a side of veggies. This steak pizzaiola, or Carne alla pizzaiola, is a great dinner that’s reminiscent of our favorite Italian flavors that are found in dishes like Chicken Parmesan and Lasagna. This dish is comprised of a juicy, tender sirloin steak that’s first seared and then cooked in a simple tomato sauce. The sauce is easily made with crushed tomatoes, veggies, and herbs. This really is a simple dinner that’s also quite comforting.

For this Steak Pizzaiola dish, you can use different cuts of beef. You can use ribeye steak, flank steak, or even tenderloin medallions. Just be mindful of the thickness of steaks. Some will cook faster than other. Tenderloins medallions, even though they are small, tend to be quite thick. So use a thermometer to check your meat temperature before taking it out.

You can also serve pizzaiola with additional veggies, over different types of pasta, or even as hot steak sandwiches. We had some steak and sauce leftover after dinner, so I made some fabulous steak pizzaiola hoagies the next day. When reheating the steak, I highly recommend that you don’t use the microwave because it will turn your steak chewy and most likely completely overcook it. You can best reheat the steak in a pre-heated cooking pan, over medium heat.

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Steak Pizzaiola Linguine

Delicious Italian dish made with seared tender sirloin steak, easy pizzaiola sauce (tomato sauce), and served over linguine.

Course dinner, Main Course

Cuisine American

Keyword Linguine, pizzaiola, Steak

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Author Lyuba Brooke

Ingredients

• 1-2 Tbsp olive oil
• 1.25 lb sirloin steak
• Salt
• Fresh cracked black pepper
• 2 Tbsp olive oil
• 1 small yellow onion thinly sliced
• 2 red bell peppers thinly sliced
• 3-4 garlic cloves
• 1 Tbsp minced parsley
• 4-5 basil leaves minced
• 14.5 oz can crushed tomatoes
• 1 tsp dry oregano
• 1 tsp dry thyme
• 1/2 tsp red pepper flakes
• *Optional: 2-3 canned hot pepperoncini peppers chopped
• 1 16 oz package of linguine

Instructions

1. Preheat a large cooking pan over medium-high heat.
2. Season steak with salt and pepper on both sides.
3. Add olive oil to the hot pan and sear the steak for about 2 minutes on each side. Take out steak onto a plate and set aside. (As steak juices come off while it's resting on the plate, pour the juices into the sauce.) Lower the heat to medium.
4. Cook linguine while preparing the sauce, drain and set aside.
5. Add some more olive oil to the pan and add sliced onions and peppers. Cook until veggies are softened.
6. Smash garlic and chop it. Add garlic to the veggies. Stir and cook until fragrant.
7. Add parsley and basil, stir well.
8. Add crushed tomatoes (with juice), oregano, thyme, red pepper flakes, and salt. Mix well and taste to see if you need more salt. (Add diced pepperoncini peppers if using.) Simmer the sauce for about 10 minutes.
9. Add steak back to the pan, in the middle of sauce. Cook until steak reaches medium donenness (or, your desired temperature.) Make sure to flip steak half way through and stir the sauce occasionally.
10. Take out the steak and let it rest for a few minutes on the cutting board. Slice steak against the grain.
11. Divide linguine along the plates. Add some sauce on top, then sliced steak and then, top it off with more sauce.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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