Enjoy the savory flavors of steak pizzaiola with this recipe made just for two. It simmers tender steaks in a rich tomato sauce with Italian herbs and spices. It's an easy way to bring classic Italian flavor to the table without making a large batch.

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When I want a hearty dinner without cooking a large batch, I like making this steak pizzaiola recipe sized for two. After testing it a few times, I found that simmering the steak briefly in the tomato sauce helps the meat stay tender while the sauce picks up all that savory flavor. It's the kind of dish that feels comforting and a little special but still comes together easily on a busy evening.

I usually serve it with a simple side so the sauce has something to soak into. A fresh chopped salad works well when I want something crisp to balance the rich sauce. And when I'm in the mood for a heartier plate, I add a side of air fryer garlic bread to scoop up every bit of the sauce. Having a few easy sides like these makes this two-serving dinner feel like a complete meal without much extra effort.

Ingredients

To make steak pizzaiola, you'll want to use high-quality ingredients for the best taste. Authentic recipes use San Marzano tomatoes so you may want to look for that variety when choosing a canned tomato.

These are the items used in this recipe:

sirloin steak
garlic
butter
salt and pepper
olive oil
canned crushed tomatoes
onion
dried basil
dried whole oregano
fresh basil

Scroll down to the recipe card for the quantities used.

Instructions

You'll want to start this steak recipe about an hour before serving time for the best results. This will allow plenty of time for the meat to rest.

Season sirloin steak with salt and black pepper. Allow to rest for 15 to 20 minutes.

Sear both sides of each steak until golden brown, about 1 to 2 minutes. Add butter, tilt the pan to baste each steak.

Transfer steaks to a plate and let rest.

In the same skillet, sauté onions until translucent. Then sauté garlic until fragrant.

Pour crushed tomatoes into the skillet.

Dried herbs added to top of tomato sauce.

Sprinkle dried basil and dried oregano. Season to taste. Simmer over low heat for 10 to 15 minutes.

Once thickened, add the steaks to sauce and cook for 30 seconds more.

Finished steak pizzaioli with wooden spoon in skillet.

Turn steaks then top with fresh basil. Turn off heat when steaks are warmed, about 30 seconds.

Tips

Pat the steak dry before seasoning. If the steak surface is damp, it won't brown as well. Blotting it with paper towels helps it sear faster and gives you better flavor from the browned crust.
Don't crowd the skillet when searing. If the pan is too full, the steaks will steam instead of sear. Cooking one at a time or leaving space between them keeps the heat high and helps form that golden crust.

Variations

You can easily adjust steak pizzaiola depending on the flavor you want.

Add a pinch of red pepper flakes if you like a little heat to balance the richness of the tomato sauce.
For a deeper, more developed flavor, deglaze the skillet with a splash of white wine before adding the tomatoes so it lifts the browned bits left from cooking the steak.

Steak pizzaiola on fork with meal in background.

Storage

If you plan on eating the leftovers within a few days, store the steak in the refrigerator. Make sure the container is sealed tightly.

If you plan to keep the steak pizzaiola longer than a few days, you can freeze it. Wrap it in plastic wrap or aluminum foil, or place it into an airtight freezer bag before placing it in the freezer.

Thaw overnight in the refrigerator if frozen before reheating. When ready to eat, reheat in a skillet over medium-high heat until thoroughly warmed.