• Veal slices 500 grams
  • Peeled tomatoes 500 grams
  • Pitted black olives as much as is needed
  • Capers as much as is needed
  • Garlic 2 cloves
  • Oregano as much as is needed
  • Extra virgin olive oil as much as is needed

Steak Pizzaiola (meat with tomato sauce) is a tasty and quick second course to prepare, which brings together the aromas and flavors of the Mediterranean tradition in a single recipe. A sauce with tomato, capers and olives that wraps the slices of meat and that can be deliciously eaten with a bit of bread. A simple and fast dish, well-seasoned, which always unites everyone at the table.

How to make Steak Pizzaiola

Pour a drizzle of extra virgin olive oil into a large pan (1) and put two cloves of garlic to fry for a few minutes. Add the tomato and add a glass of water. Let the sauce cook for about 30 minutes (2). Meanwhile desalt the capers and set them aside (3).

Drain the olives from the brine and dry them lightly with kitchen paper (4). Add the capers to the olives and finely chop everything with the help of a knife (5). When the mince is ready, add it to the tomato sauce (6).

Cook the sauce (7). Take the slices of meat and beat them with a meat tenderizer (8). When you have beaten all the slices, dip the meat in the sauce for a few minutes leaving the fire still on. Turn them so that they cook evenly on both sides. When the meat is ready, turn off the heat and season with a generous sprinkling of oregano (9).


Steak Pizzaiola with Baked Mozzarella

The steak pizzaiola variant with baked mozzarella is even tastier than the original pizzaiola meat recipe. Prepare the sauce as in the recipe above, but take care to use a pan that can be used to bake the meat in the oven. When the sauce is ready add the slices of meat and let them cook only for two or three minutes. On each slice of meat then place a slice of mozzarella and put in the oven for about 10 minutes at 180° C. In this way the mozzarella will be stringy and the slices of meat cooked to perfection.


To obtain the perfect browning of the meat, pour a drizzle of oil into the pan and add two cloves of garlic. Brown the slices of meat on both sides, season with salt and then put them on a plate covered with aluminum. At this point, start preparing the tomato sauce. Add the meat to the sauce only a few minutes before the end of cooking so that it regains heat but does not cook further.

For even tastier meat, choose veal slices over beef.

If you want to further enrich this dish you can add a handful of peas to the sauce during cooking.

You can also use tomato puree for this type of preparation, but the use of peeled tomatoes will give a special characteristic to the dish.

If you have time and you want the meat to be incredibly tender and soft, when the sauce is ready, add a glass of hot water and add the slices of meat. At this point, cook for about an hour.