Bistecca Alla Pizzaiola (Steak With the Pizzaiolo’s Wife’s Sauce

"Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess."
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Ready In:




  • To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
  • Let garlic turn slightly golden but remove from pot before it becomes too brown.
  • Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
  • Set aside.
  • Season steaks on both sides with salt and pepper.
  • Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
  • Add garlic and saute for 1 minute then add steaks.
  • Quickly brown 1 minute on both sides then transfer to a plate.
  • Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
  • Add tomato sauce, stir then return steak to pan.
  • Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
  • Put steak on a serving dish and pour sauce over top.

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  1. We thoroughly enjoyed this recipe! The gravy was both quick and tasty. My Italian grandfather would be proud. We made two amendments. 1) We used petite sirloins, rather than T-Bones, as we tend to save the t-bones for the grill and special occasions. 2) We used red wine, instead of white, because it was open. I don't think the recipe suffered for it. The recipe comes together quickly, and is sutiable for a busy weeknight. Thanks for posting!



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