Baked steak pizzaiola with sieved tomatoes

Baked steak pizzaiola with sieved tomatoes

Steak pizzaiola is a combination of flavorful tomato sauce and perfectly cooked steak.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium


  • 4 x Sirloin Steaks
  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 2 cloves garlic thinly sliced
  • 1/4 tsp dried chili flakes
  • 1 1/2 cups Mutti Passata
  • 1 tin Mutti Cherry Tomatoes
  • 3/4 cup fresh breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Fresh basil
  • Salt and pepper, to taste
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Baked steak pizzaiola with sieved tomatoes: Method

  1. Preheat oven to 180 degrees Celsius.
  2. Preheat a heavy cast iron pan over medium high heat with olive oil.
  3. Add the sirloin steaks and sear briefly on both sides until golden, then remove and set aside.
  4. Add onion, garlic and chili and sauté until onion is translucent.
  5. Add the Mutti Cherry Tomatoes and crush the tomatoes gently using a wooden spoon.
  6. Add the Mutti Passata, then season with salt and pepper and stir until combined. Bring to a boil then reduce heat and simmer for 15 minutes.
  7. Return the steaks to the pan immersing them in the sauce.
  8. Top with cheese, basil and breadcrumbs and place in the oven to bake for 12-15 minutes until the steaks are cooked to your liking.
  9. Serve the steak pizzaiola with sautéed cavolo nero.

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Also made with: Passata

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