Slow Cooker Steak Pizzaiola

My slow cooker is hands-down my kitchen MVP, especially when it comes to juggling the chaos of mom life. It’s my secret weapon for getting a delicious dinner on the table with minimal effort. One of its superpowers? Transforming tougher cuts of meat into melt-in-your-mouth masterpieces. My Slow Cooker Pot Roast is a great example of this magic, but honestly, this steak pizzaiola might take the crown.

This hearty slow cooker dish combines tender London broil with a tangy tomato sauce, subtly sweet bell peppers, and a simple seasoning of salt and pepper for a rich, savory meal that tastes like you’ve been cooking all day. With just 10 minutes of prep, simply toss the ingredients into the crock pot, set it, and forget it. By dinnertime, you’ll come home to a perfectly cooked dinner and a house that smells incredible!

This Steak Pizzaiola Is Big on Flavor, Low on Effort

Get ready to fall in love with this easy, heartwarming steak pizzaiola! Here’s what makes it so fabulous:

• Rich and flavorful. Who knew such a simple recipe could deliver such big flavor? The tangy tomato sauce perfectly complements the rich, savory flavor of the London broil, while the subtle, simple seasoning lets the rest of the ingredients shine. And that slight, earthy sweetness from the bell peppers? Sign me up!
• Insanely easy. This recipe requires just 10 minutes of prep time and only six ingredients (plus water). It’s a perfect last-minute dinner. Simply load up the slow cooker, walk away for 6-8 hours, and come back to a ready-to-eat meal.
• Perfect for leftovers. This dish tastes even better the next day, as the flavors have more time to meld together. So, make a double batch, enjoy half today, and go crazy with the leftovers tomorrow. Pizzaiola sandwiches, anyone!?

What You’ll Need

You’ll only need six ingredients (plus water) to make this savory main. Here they are (you’ll find exact measurements in the recipe card below):

• London Broil – You can also use flank steak or skirt steak.
• Seasoning – Just a simple smattering of salt and pepper. Sometimes I will throw in some dried basil, oregano, and/or parsley to ramp up the Italian feel.
• Veggies – Traditionally, this recipe calls for sliced onion and bell peppers. I like using yellow onions and red, orange, and yellow bell peppers for visual appeal. That said, red onions will also work (so will shallots), and you can really use any color/s of bell pepper you’d like.
• Pasta sauce – Any jarred or homemade tomato sauce will do. My Homemade Marinara is pretty amazing!
• Water – Or beef broth if you want an extra flavorful jus.

How to Make Steak Pizzaiola

Ready to load up your slow cooker and let it work its magic!? Here’s a quick look at how to make steak pizzaiola. You’ll find more detailed instructions in the recipe card below.

• Season. Place a London Broil in the slow cooker and season with salt and pepper.
• Load the slow cooker. Scatter the veggies over the meat, and pour the pasta sauce and water over it all.

• Cook. Cook on low for 6-8 hours, flipping once or twice if you can.

Tips for Success

It’s pretty hard to mess this recipe up, but I threw together some simple tips and tricks nonetheless to help you get it just the way you want it:

• Season thoroughly. When seasoning the London broil, make sure you get every bit of the meat (both sides) with a hearty dose of salt and pepper. Otherwise, you’ll end up with bland bites.
• Consider searing the meat. I did not add this step to the recipe because it isn’t totally necessary. That said, if you have the time, I highly encourage you to sear the London broil in a hot pan with a little olive oil (just after seasoning it). This quick step adds a beautiful caramelization to the meat and helps lock in the juices, resulting in more flavorful and satisfying bites.
• Flip halfway through. If you find yourself near the kitchen as the steak pizzaiola cooks away, flip the meat once or twice within the 6-8 hours of cooking time. This will help ensure even cooking and distribution of flavor.

Variation Ideas

There’s a lot you can do with this simple recipe! Here are a few ideas to get you thinking:

• Try a different cut of meat. Not a London broil person? Flank steak is a great choice here as well. Skirt steak would also be fabulous. Honestly, it would be hard to find a cut of beef that wouldn’t work for this recipe. The slow cooker does such a good job of tenderizing anything you throw at it.
• Consider a different protein. You can 100% turn this into a chicken pizzaiola recipe. Just replace the beef with chicken breasts or thighs (I’d go with skinless cuts), and cook just as you normally would. Pork tenderloin or pork shoulder would also work.
• Add more veggies. Feel free to load this dish up with veggies. Mushrooms would be good, so would carrots and/or potatoes. For more delicate, quicker cooking veggies, consider adding them halfway through the cooking process so they don’t get mushy.

How to Store and Reheat Extras

• Refrigerator. Once the steak pizzaiola has cooled to room temperature, seal any leftovers (juices included) in an airtight container. You can store them in the fridge for up to 3 days.
• Freezer. Seal any fully cooled leftovers in an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Allow the steak pizzaiola to thaw in the fridge before reheating.
• To reheat. Spread the leftover steak pizzaiola in a baking dish and pour the juices over the top. Cover with aluminum foil and bake at 350°F for 10 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.

More Steak Recipes to Try

In a meat-eating mood? I get it! Here are a few other exciting ways to satisfy your craving:

• Balsamic Marinated Flank Steak
• Easy Steak Bites
• Gluten Free Cube Steak with Gravy
• Black and Blue NY Strip Steaks
• Grilled Steak Salad Recipe