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.
Steak Pizzaiola with Fettuccine Pasta
Equipment
- 1 Large skillet or frying pan
- 1 Medium saucepan
- 1 Large pot for pasta
- 1 Tongs or spatula
- 1 Strainer
- 1 Knife and cutting board
- 1 Ladle for serving
Ingredients
For the Steak Pizzaiola
- 1 Lb Ribeye or sirloin steak
- 2 Tbsp Olive oil
- 1 Small onion
- 3 Cloves Garlic
- 1 Can Crushed tomatoes
- 1 Tsp red pepper
- ½ Tsp dried oregano
- ½ Tsp Salt
- ½ Tsp Black pepper
- Fresh basil or parsley
For the Fettuccine
- 12 Oz Fettuccine pasta
- 1 Tbsp Olive oil
- Salt
Instructions
- Prepare the SteakHeat 2 tbsp of olive oil in a large skillet over medium-high heat.Season both sides of the steak with salt and black pepper.Sear the steak in the hot skillet for 2-3 minutes per side, creating a nice crust while keeping the inside tender. The steak should not be fully cooked yet.Remove the steak from the skillet and set it aside.
- Make the Pizzaiola SauceIn the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3 minutes, until softened.Add the minced garlic and cook for an additional minute until fragrant.Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Stir the sauce and let it simmer for 5 minutes.Slice the steak into strips and return it to the skillet.Cover the skillet and let the steak simmer in the sauce for 20-25 minutes on low heat, stirring occasionally, until the steak is tender and cooked to your liking.
- Cook the FettuccineWhile the steak is simmering, bring a large pot of salted water to a boil.Add the fettuccine and cook according to the package instructions (usually about 10-12 minutes) until al dente.Drain the pasta and toss it with 1 tbsp of olive oil to prevent it from sticking.
- Combine and ServeOnce the steak is tender and the sauce has thickened, taste and adjust seasoning if necessary.Serve the steak pizzaiola over the fettuccine, making sure to spoon plenty of sauce on top.Garnish with fresh basil or parsley for added flavor and a vibrant pop of color.
Video
Notes
Add Vegetables: Sauté bell peppers or mushrooms along with the onions for extra texture and nutrition.
Control the Heat: For a spicier dish, add more red pepper flakes. If you prefer a milder sauce, omit them entirely.
Pasta Alternatives: If you don’t have fettuccine, other long pasta like linguine or spaghetti works just as well.
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.
