Pizza Matambre – Beefy, Cheesy & Loaded with Pizza Flavor

Pizza Matambre, often called matambre a la pizza, is an Argentine-inspired dish that combines tender beef with everything people love about pizza: tomato sauce, oregano, melted mozzarella, and savory toppings.

Instead of pizza dough, a thin cut of beef becomes the base. The meat is cooked until tender, covered with seasoned tomato sauce and plenty of mozzarella, then finished under high heat until the cheese is bubbling and lightly browned. For a U.S. kitchen, flank steak is one of the easiest substitutes when traditional matambre isn't available.

It’s hearty enough for dinner but also fantastic sliced into smaller pieces for a game-day spread or backyard gathering.

Ingredients

For the Beef

• 2–2½ pounds (900g–1.1kg) matambre beef, or flank steak
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 tablespoon fresh lemon juice

For the Pizza Sauce

• 1 cup (240ml) crushed tomatoes or thick pizza sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes, optional
• ½ teaspoon sugar, optional
• Salt and black pepper, to taste

For the Pizza Topping

• 2½ cups (280g) freshly shredded low-moisture mozzarella
• ¼ cup (25g) freshly grated Parmesan
• 1 large tomato, thinly sliced
• ⅓ cup sliced green or black olives
• ½ teaspoon dried oregano

Optional Toppings

• Thinly sliced red bell pepper
• Sautéed mushrooms
• Thinly sliced onion
• Pepperoni
• Ham
• Fresh basil
• Crushed red pepper flakes

How to Make Pizza Matambre

Step 1 – Prepare the Beef

Place the beef on a cutting board and trim away any excessive surface fat or tough connective tissue.

If using flank steak and it's particularly thick, carefully butterfly it so you have a relatively thin, even piece.

Gently pound thicker areas with a meat mallet until the beef is roughly ½ inch thick.

Step 2 – Season

Combine the olive oil, garlic, salt, pepper, oregano, smoked paprika, garlic powder, and lemon juice.

Rub the mixture over both sides of the beef.

Let it rest for approximately 20–30 minutes while you prepare the sauce.

For deeper flavor, season it several hours ahead and refrigerate, then bring it closer to room temperature before cooking.

Make the Pizza Sauce

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat.

Add the garlic and cook for approximately 30 seconds.

Add the crushed tomatoes, oregano, basil, red pepper flakes, and optional sugar.

Season lightly with salt and pepper.

Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce becomes thick.

You don't want a watery sauce because it will release moisture over the beef and cheese.

Cook the Beef Until Tender

Traditional matambre is a relatively thin but sometimes tough cut, so it benefits from gentle cooking before the pizza toppings are added.

Preheat the oven to 350°F (175°C).

Place the seasoned beef in a large baking dish.

Add approximately ½ cup beef broth or water around—not directly over—the meat.

Cover the dish tightly with foil.

Bake for approximately 45–60 minutes, or until the meat is tender.

If using a tougher or thicker piece of traditional matambre, it may require additional time.

Remove from the oven and carefully drain any excess cooking liquid.

Increase the oven temperature to 425°F (220°C).

Turn the Matambre Into “Pizza”

Step 3 – Add the Sauce

Spread a generous layer of thick tomato sauce across the cooked beef, leaving a narrow border around the edges.

Step 4 – Add the Cheese

Cover the sauce with mozzarella.

Sprinkle Parmesan over the mozzarella.

Don't be shy with the cheese—the thick blanket of melted mozzarella is a defining part of the dish.

Step 5 – Add the Toppings

Arrange thin tomato slices over the cheese.

Add sliced olives and sprinkle generously with dried oregano.

Add any other pizza toppings you like, but avoid piling on too many wet ingredients.

Bake Until Bubbling

Return the uncovered beef to the 425°F (220°C) oven.

Bake for approximately 8–12 minutes, until the mozzarella is completely melted and bubbling.

For those irresistible browned cheese spots, switch the oven to broil for the final 1–2 minutes.

Watch closely while broiling.

Rest & Slice

Remove the Pizza Matambre from the oven and let it rest for approximately 5–10 minutes.

Finish with:

• Extra oregano
• Fresh basil or parsley
• Crushed red pepper, optional
• A drizzle of olive oil, optional

Slice the meat against the grain into strips or rectangular portions and serve hot.

Chef's Tips for the Best Pizza Matambre

• Don't skip tenderizing thicker beef. Matambre should be tender enough to cut easily underneath the toppings.
• Traditional matambre is ideal, but flank steak is easier to find in U.S. supermarkets.
• Butterfly thicker flank steak for more even cooking.
• Season the beef itself generously—the toppings shouldn't provide all the flavor.
• Make the tomato sauce relatively thick.
• Use low-moisture mozzarella to avoid a watery topping.
• Freshly shredded mozzarella melts better than many pre-shredded varieties.
• Thin tomato slices work better than thick ones.
• Don't overload the meat with wet vegetables.
• Broil briefly at the end for browned, blistered cheese.
• Always slice flank steak against the grain.

The Secret to Tender Pizza Matambre

The most important difference between Pizza Matambre and simply putting pizza toppings on a steak is how the beef is treated before the toppings go on.

The meat needs to become tender first.

Covering it and cooking it gently with a little liquid allows the connective tissue to soften without drying the meat excessively. Only after that should you add the sauce and cheese.

The final high-temperature bake isn't intended to cook a raw steak—it simply melts and browns the pizza topping.

The Secret to Real Pizza Flavor

Three ingredients do most of the work:

Tomato + mozzarella + oregano.

Don't treat oregano as an afterthought. Its aroma over melted mozzarella is one of the flavors that immediately makes the beef taste “a la pizza.”

A little Parmesan adds saltiness and depth, while olives bring a savory Argentine-style touch.

Grilled Pizza Matambre

This dish is also excellent on the grill.

Cook the seasoned beef over moderate heat until tender and properly cooked.

Move it to an area of indirect heat.

Spread tomato sauce over the top, then add mozzarella, Parmesan, tomato, olives, and oregano.

Close the grill lid and cook until the cheese melts.

This version adds a subtle smoky flavor that's especially good for summer cookouts.

Delicious Variations

Pepperoni Pizza Matambre

Add thin pepperoni slices over the mozzarella before the final bake.

Ham & Cheese

Top with sliced ham, mozzarella, tomato, and oregano.

Mushroom & Onion

Sauté mushrooms and onions before adding them so they don't release excess water onto the cheese.

Spicy Matambre

Add sliced jalapeños and crushed red pepper.

Four-Cheese Matambre

Use a combination of mozzarella, provolone, Parmesan, and a small amount of blue cheese.

Napolitana Style

Keep it simple with plenty of mozzarella, sliced fresh tomato, garlic, oregano, and olives.

What to Serve With Pizza Matambre

Because the beef and cheese are quite hearty, serve it with lighter sides such as:

• Simple green salad
• Tomato and onion salad
• Roasted vegetables
• Grilled peppers
• Crispy roasted potatoes
• French fries
• Garlic bread

For an Argentine-inspired meal, pair it with crispy potatoes and a fresh tomato-and-onion salad.

Make-Ahead Tips

The beef can be seasoned and cooked until tender one day ahead.

Cool it, cover, and refrigerate.

When you're ready to eat, place it in a baking dish, add the tomato sauce and toppings, and bake until the beef is heated through and the cheese is bubbling.

The tomato sauce can also be prepared several days ahead.

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days.

For best results, store larger pieces rather than cutting the entire matambre into small strips, which helps the meat retain moisture.

How to Reheat

Reheat in a 350°F (175°C) oven, loosely covered with foil, until warmed through.

Remove the foil for the final few minutes to refresh the melted cheese.

An air fryer also works well for individual portions.

Microwaving is convenient, but the cheese will be softer and the beef can become tougher if overheated.

Notes

• Makes approximately 6 servings.
• Traditional Argentine matambre and American flank steak aren't exactly the same cut, but flank steak is a practical U.S. substitute.
• Cooking time depends heavily on the thickness and exact cut of beef, so use tenderness rather than the clock alone as your guide.
• Avoid excessive liquid in the tomato sauce and toppings.
• If using vegetables such as mushrooms or onions, cook them first.
• For the classic presentation, serve the matambre as one large pizza-like slab of beef covered edge-to-edge with bubbling mozzarella, tomato slices, olives, and plenty of oregano, then slice it at the table.