Chef John's Steak Pizzaiola Recipe

Name: Chef John's Steak Pizzaiola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 pound beef tenderloin steaks, cut into 4 medallions; salt and pepper to taste; 1 tablespoon olive oil; 1 cup sliced fresh mushrooms; 2 teaspoons butter; 1 pinch salt; 1 cup sliced sweet and hot peppers; 4 cloves garlic, crushed; 0.5 cup white wine; 0.25 teaspoon dried oregano; 1 cup tomato concasse (see footnote for recipe link); 2 tablespoons chopped fresh oregano; 1 teaspoon balsamic vinegar; 1 pinch red pepper flakes; 1 pinch salt and ground black pepper to taste

Cook Time: 25 minutes

Ingredients

1 pound beef tenderloin steaks, cut into 4 medallions
Salt and pepper to taste
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 teaspoons butter
1 pinch salt
1 cup sliced sweet and hot peppers
4 cloves garlic, crushed
cup white wine
teaspoon dried oregano
1 cup tomato concass (see Recipe Tip for the link)
2 tablespoons chopped fresh oregano
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
1 pinch salt and ground black pepper to taste

Directions

Season the steak medallions with salt and black pepper on both sides.
Heat the olive oil in a large skillet over high heat. Add the steaks and cook until browned, about 2 minutes per side. Transfer the steaks to a plate and reserve the oil in the skillet.
Place the mushrooms and butter into the skillet. Season with a pinch of salt. Cook and stir for 5 to 6 minutes, or until the mushrooms are softened and starting to brown.
Reduce the heat to medium, then add the peppers. Cook and stir until softened, about 2 minutes.
Stir in the crushed garlic and cook for 1 minute.
Pour in the white wine and sprinkle in the dried oregano. Increase the heat to medium-high and cook for about 3 minutes, or until the wine is nearly evaporated.
Stir the tomato concass into the mushroom mixture and simmer for 3 to 4 minutes, until the tomatoes are softened.
Add the fresh oregano, balsamic vinegar, and red pepper flakes. Stir to combine and adjust salt and pepper to taste.
Return the steaks to the skillet with the mushroom mixture. Cook until the steaks are warmed through and cooked to your desired doneness, 4 to 10 minutes depending on thickness.

Recipe Tip

Use Chef John's recipe for tomato concass in this dish for the best results.

Nutrition Facts (per serving)

Calories	319
Total Fat	19g
Saturated Fat	7g
Cholesterol	63mg
Sodium	424mg
Total Carbohydrate	12g
Dietary Fiber	2g
Total Sugars	6g
Protein	19g
Vitamin C	45mg
Calcium	41mg
Iron	4mg
Potassium	698mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chef John's steak pizzaiola combines a mushroom, tomato, and hot pepper sauce with tender medallions of beef tenderloin and makes a memorable meal.

History of Steak Pizzaiola

Steak Pizzaiola is a classic Italian-American dish that is believed to have originated in Italy, although it has become a popular choice in American kitchens. The word pizzaiola refers to a cooking style that utilizes a sauce made with tomatoes, garlic, and herbs, which is also used in the making of pizza. The origins of steak pizzaiola are not entirely clear, but the dish is often associated with the southern Italian regions, particularly Campania and Naples, where tomatoes and fresh herbs are essential ingredients in local cuisine. The method of cooking the steak with a flavorful sauce quickly became a staple, especially in restaurants serving Italian-American fare.

Regional Variations

In Italy, steak pizzaiola is often made using different cuts of beef, and the sauce may vary based on regional preferences. In Naples, for instance, the sauce is typically more rustic with a chunkier texture, while in other parts of Italy, a smoother tomato sauce may be preferred. Some variations include the addition of olives or capers, giving the dish an extra layer of Mediterranean flavors. In the United States, the dish often incorporates bell peppers, mushrooms, and additional spices, adapting the recipe to local tastes. Its common to serve it with crusty bread, pasta, or even over rice, showcasing the dishs versatility.

How Steak Pizzaiola Differs from Similar Dishes

While steak pizzaiola shares some similarities with other Italian meat-based dishes like "braciole" (rolled stuffed meat) or "ossobuco" (braised veal shanks), it stands out due to its quick cooking method and its use of a simple, fresh tomato-based sauce. Unlike "braciole," which requires slow cooking to tenderize the meat, steak pizzaiola is prepared by searing the beef quickly, which helps retain its juiciness. Additionally, while "ossobuco" is typically cooked with a rich broth, steak pizzaiola features a bright, tangy sauce that balances the richness of the beef.

Where is Steak Pizzaiola Typically Served?

Steak pizzaiola is a dish that can be found in both casual trattorias and more upscale Italian restaurants, especially in areas with significant Italian-American populations. It's a popular choice for a hearty family meal, often served as a dinner option along with a side of garlic bread or pasta. In Italy, this dish is more commonly found in home kitchens and is often prepared for Sunday meals or festive occasions. It can also be found on the menus of pizzerias that offer both pizza and meat dishes, as the name "pizzaiola" reflects the influence of pizza in the recipe.

Interesting Facts about Steak Pizzaiola

Despite being a beloved American-Italian dish, steak pizzaiola was likely never made in Italy exactly as it is prepared in the U.S. The use of bell peppers and a quick-cooked sauce is more aligned with American tastes.
The addition of balsamic vinegar, which Chef John includes in his version, is not traditional but adds a depth of flavor that complements the sweetness of the tomatoes and peppers.
Steak pizzaiola is a great example of how Italian-American cuisine has evolved, blending traditional Italian techniques with American ingredients and preferences.
The dish is quite flexible and can be adapted to different dietary needs by swapping beef for chicken or even a vegetarian alternative like portobello mushrooms.

FAQ about Chef John's Steak Pizzaiola Recipe

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. You can also freeze the steak and sauce mixture for up to 2-3 months, but keep in mind that the texture of the steak may change slightly upon reheating.

Yes, you can substitute the beef tenderloin with other cuts of beef, such as sirloin or ribeye. Some users have also successfully used leftover roast beef or even chicken for a variation of this recipe. The cooking times may vary depending on the meat you use.

If you cannot find or make tomato concassé, you can use canned diced tomatoes as a substitute. For a smoother texture, you can blend them before adding to the sauce. Alternatively, fresh chopped tomatoes can work if they are in season.

Yes, you can easily make a vegetarian version by substituting the beef with portobello mushrooms or another meaty vegetable. Many people have enjoyed the dish with portobello mushrooms as a meat alternative.

Chef John's Steak Pizzaiola is traditionally served over toasted bread, like garlic bread, or alongside pasta, mashed potatoes, or roasted vegetables. The sauce complements any carb-based side, soaking up the flavorful juices. You can also top it with fresh herbs like basil or Parmesan for extra flavor.

To adjust the spiciness, you can modify the amount of hot peppers used. If you prefer less heat, reduce or omit the hot peppers. Alternatively, for more heat, you can add extra red pepper flakes or use a hotter variety of pepper. Taste the sauce as you go to get the right balance.

Yes, you can prepare the sauce and vegetables ahead of time and store them in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and cook the steak fresh. This ensures that the steak remains tender and flavorful.

If the steak becomes tough, it may be due to overcooking or using a cut that's not as tender. Make sure to cook the steak to your desired level of doneness, and consider using a more tender cut like tenderloin or sirloin. If the steak is already cooked, you can slice it thinly against the grain to make it easier to chew.

Yes, you can use a variety of mushrooms such as cremini, shiitake, or even button mushrooms. Each type will bring a slightly different flavor, but all are suitable for this dish.

To reduce the oiliness, you can cut back on the amount of olive oil or butter used in the recipe. You can also use a leaner cut of steak, such as sirloin, which tends to release less fat while cooking.

Comments

GINAH1

10/06/2025 01:52:54 PM

This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome!

Rachael

09/01/2021 03:04:54 AM

Unbelievably delicious! Used a poblano pepper along with red bell pepper. Used NY Strips verses tenderloin due to outrageous costs of beef prices. Serve on sliced sourdough hoagie rolls. Used 400 degree oven for 12 minutes for perfect browning of rolls. Put mozzarella slices on rolls after taking out of oven. Did everything else exactly! Served Arugula tossed with lemon juice, good olive oil, salt & pepper and shaved Pecorino Romano cheese. Fabulous birthday dinner! Thanks Chef John for an extremely memorable meal! Will absolutely make again!

Bob Seale

01/05/2017 07:04:09 PM

We had left over sliced beef tenderloin from a catered buffet. I made this as written but added the tenderloin slices last to warm them without cooking them further. This was served over toast with shredded cheddar cheese because that's all that was on hand. The dish was amazingly wonderful. Everyone loved it. Think you could substitute most any meat for the beef fillet.

pattyshaw

09/16/2018 03:16:56 AM

This was wonderful! I subbed a can of dice tomatoes for the concasse and top sirloin for the tenderloin. I increased all the other sauce ingredients to match the amount of tomatoes. I served it over garlic toast. Since there were only two of us, we had leftovers for a second meal a couple of nights later and it reheated well. Also, we topped it with shredded Parmesan cheese instead of mozzarella. Delicious both times!

Kevinphny

04/27/2020 04:15:21 AM

Added 12oz chopped tomatoes and a few slices of onions to extend the sauce. Hot peppers gave it sufficient heat so left out the red pepper flakes. Served it all over spaghetti.

Donna Gaspich

09/03/2018 11:30:16 AM

The whole family loved it. I made it exactly as written with the tomato concase, mash potatoes and beans. What a terrific meal. The recipe is a keeper. The only thing I would do differently next time is to double the tomato mixture. Yum!

zombie

03/06/2014 05:39:40 PM

I made this for my boyfriend, and a vegetarian version of it (using large portobello caps instead of steak) for myself and it's my new favorite dinner. I couldn't believe how perfect it came out. Thank you for such a great recipe.

Licia

08/19/2020 06:38:30 PM

Your recipe is delicious and easy to make. I made an adjustment not because I didn't like the recipe, only because my hunny likes his steak with a little more spice. I added a few jarred whole pepperoncini peppers and a splash of the juice from the bottle for a little extra kick. He loved the dish very much. If I am making for myself, I do exactly as you do in the video. Your recipes rock, thank you

Debbie DeMaio Savo

03/18/2020 12:17:24 PM

I left out the fresh oregano and used whole can of San Marzano tomatoes so we always have plenty of extra sauce.

WyoRanch

07/22/2016 09:25:39 PM

This was delicious and so are the left-overs (there's only 2 of us). I upped the ingredients to have a bit more toppings for personal preference and used top sirloin. Served with sliced fresh mozzarella on toasted Italian bread with steamed broccoli and the rest of the bottle of a most pleasant Chardonnay!

RonGoings

04/20/2019 12:04:01 AM

Didn't peel the tomatoes , used a touch of ketchup, used canned mushrooms instead of fresh

Virginia Carter

08/03/2024 06:02:22 PM

Can’t believe I waited so long to try it!

GiftedMint5377

08/28/2022 11:55:19 AM

This was friggin AWESOME! I’m an aspiring “cook” (hah! Chef.. maybe another lifetime). Chef John has a way to relate to the average home cook/chef and easily explains his process. I have only made this and his concassee, but has given me the confidence to try other recipes. I HIGHLY recommend this and his other videos. Cheers! Mike

fruitdog

08/24/2022 04:52:52 PM

This turned out really delicious. The hubs greatly enjoyed the steak and the wonderful taste of the sauce. I think it was the video that said hot and sweet peppers, so I used jalapeno and bell other than that everything was the same. Will make again because it was pretty easy. Thank you Chef!

Kenny Adkins

07/15/2021 10:46:42 PM

The only change I made was more crushed red pepper

tmbasile

03/02/2021 03:52:15 PM

Made this and it was amazing! My whole family loved this recipe. Thank you!

Deb

02/23/2021 05:41:41 AM

We liked the veggies but the steak came out a little tough cooking it like this. I followed the directions exactly. I might try to find a recipe for this dish using a slow cooker to cook the meat so it will be more tender. I will probably make this again but with changes.

Tom

04/30/2019 10:42:08 PM

Add this one to the rotation. Quick and easy to make, didn't deviate from the recipe. The whole family enjoyed it very much and like Chef John explains at the end of the video, we look really good stealing his recipes and techniques.

Samantha P

04/24/2019 03:17:37 AM

Delicious. Next time I'll measure the oregano, I added to dry. It was still good even my mistake