This Zesty Steak Pasta Skillet is a robust and flavorful dinner that brings hearty steak and tender pasta together in one pan. Featuring thin strips of seared beef, vibrant peppers, and a savory tomato broth, it’s a comforting meal with a spicy kick.
Finished with rich parmesan cheese and fresh herbs, this easy skillet dinner offers all the satisfaction of a slow-cooked meal in just 30 minutes.
Recipe Details
- Flavor Profile: A savory, umami-rich tomato and beef broth is brightened by Italian herbs and a zesty heat from red pepper flakes.
- Texture: Al dente pasta and tender steak strips are coated in a light, cheesy sauce, with soft bites of onion and red bell pepper.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It utilizes the one-pot pasta method for minimal cleanup.
What You’ll Need
To make this recipe, you will need a large pot or deep skillet to sear the meat and simmer the pasta. A sharp knife is essential for slicing the steak thinly against the grain. The ingredients rely on quick-cooking steak (like sirloin or flank), pantry staples like canned tomatoes and pasta, and aromatic vegetables.
Ingredient Notes
- Steak – Use 1 lb of steak, such as sirloin, flank, or skirt steak. Slicing it thinly ensures it remains tender and cooks quickly.
- Pasta – 8 oz of short pasta like penne or fusilli works best as these shapes hold onto the sauce and vegetable bits.
- Beef Broth – Cooking the pasta in beef broth instead of water infuses the noodles with deep, savory flavor.
- Diced Tomatoes – A 14 oz can of diced tomatoes (with juice) adds acidity and body to the sauce.
- Red Bell Pepper – Chopped red pepper adds sweetness and color to balance the savory beef.
- Parmesan Cheese – Grated parmesan melts into the liquid at the end to slightly thicken the sauce and add a salty finish.
- Red Pepper Flakes – This provides the “zest.” Adjust the amount based on your spice tolerance; 1 teaspoon packs a medium heat.
- Italian Seasoning – A blend of dried herbs that ties the flavors together.
Add-ins and Substitutions
- Vegetables – Sliced mushrooms or zucchini can be sautéed with the peppers for extra nutrition.
- Creaminess – For a richer version, stir in a splash of heavy cream before adding the cheese.
- Cheese – Pecorino Romano can be used in place of parmesan for a sharper flavor.
- Protein – This method works well with chicken breast or sausage if you want to switch up the meat.
How to Make Zesty Steak Pasta Skillet
- Sear the Steak: Heat olive oil in a large pot over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and sear until browned on both sides. Remove the steak from the pot and set aside on a plate to keep it tender.
- Sauté Aromatics: In the same pot, add a bit more oil if needed. Sauté the chopped onion, minced garlic, and red bell pepper until the onion becomes translucent and the peppers soften, about 3-4 minutes.
- Add Liquid and Spice: Stir in the diced tomatoes with their juice, beef broth, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer.
- Cook Pasta: Add the uncooked pasta to the pot and stir well. Cover and let it cook, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the liquid (about 10-12 minutes).
- Finish: Return the cooked steak (and any juices) to the pot to heat through. Stir in the grated parmesan cheese until melted and well combined. Adjust seasoning with more salt and pepper if needed.
- Serve: Sprinkle with fresh parsley before serving.
Pro Tip: Stir the pasta occasionally while it simmers covered! Since there is just enough liquid to cook the noodles, the starch concentrates and can cause sticking at the bottom of the pot if left unattended.
Recipe Tips
- Slicing Steak: To get very thin slices of steak, place the meat in the freezer for 20 minutes before cutting. Always slice against the grain for maximum tenderness.
- Don’t Overcook Pasta: Check the pasta a minute or two before the suggested cooking time. It will continue to cook slightly in the hot sauce when you add the cheese.
- Sauce Consistency: If the liquid evaporates before the pasta is tender, add a splash of water or extra broth. If it’s too soupy at the end, simmer uncovered for a minute or two.
FAQs
- Can I use ground beef? Yes, you can brown ground beef at the beginning instead of steak slices for a “hamburger helper” style meal.
- Is this spicy? With 1 teaspoon of red pepper flakes, it has a noticeable kick. Reduce to 1/4 or 1/2 teaspoon for a milder family-friendly version.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a little water to loosen the sauce.
Serving Suggestions
- Green Salad: A crisp Caesar salad or mixed greens with vinaigrette cuts through the savory richness.
- Bread: Garlic bread or breadsticks are perfect for soaking up the tomato-beef sauce.
- Vegetables: A side of steamed broccoli or roasted green beans adds extra greens to the meal.
Make This Recipe in Advance
- Prep: You can slice the steak and chop the vegetables a day in advance. Store them in the fridge.
- Reheating: This dish reheats well, though the pasta may absorb more sauce overnight. Add a splash of broth when reheating to bring back the saucy consistency.
Zesty Steak Pasta Skillet
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Zesty Steak Pasta Skillet is a robust and flavorful dinner that brings hearty steak and tender pasta together in one pan. Featuring thin strips of seared beef, vibrant peppers, and a savory tomato broth, it’s a comforting meal with a spicy kick. Finished with rich Parmesan cheese and fresh herbs, this easy skillet dinner offers all the satisfaction of a slow-cooked meal in just 30 minutes.
Ingredients
The Steak & Veggies
- 1 lb steak (Sirloin, Flank, or Skirt), thinly sliced against the grain
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- Salt and black pepper, to taste
The Pasta Base
- 8 oz short pasta (Penne or Fusilli)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust for spice preference)
The Finish
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Sear the Steak
Heat the olive oil in a large pot or deep skillet over medium-high heat. Season the steak strips with salt and pepper. Cook: Sear until browned on both sides. Remove the steak from the pot and set aside on a plate to keep it tender.
Sauté Aromatics
In the same pot, add a little more oil if dry. Add the chopped onion, minced garlic, and red bell pepper. Cook: Sauté for 3–4 minutes until the onion is translucent and peppers soften.
Add Liquid & Spice
Stir in the diced tomatoes (undrained), beef broth, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer.
Cook Pasta
Add the uncooked pasta to the pot and stir well. Cover: Cover the pot and let it cook for 10–12 minutes. Stir: Lift the lid and stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and has absorbed most of the liquid.
Finish
Return the cooked steak (and any juices on the plate) to the pot to heat through.
Cheesy
Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust salt and pepper.
Serve
Sprinkle with fresh chopped parsley and serve hot.
Notes
Slicing Tip: To get very thin slices of steak, place the meat in the freezer for 20 minutes before cutting. Always slice against the grain (perpendicular to the muscle fibers) for maximum tenderness.
Spice Level: With 1 teaspoon of red pepper flakes, this dish has a noticeable kick. Reduce to 1/4 or 1/2 teaspoon for a milder, kid-friendly version.
Stirring is Key: Since the pasta cooks in a limited amount of liquid, the starch concentrates quickly. Stirring occasionally while it simmers is essential to keep the noodles from clumping or burning on the bottom.
Sauce Consistency: If the liquid evaporates before the pasta is tender, add a splash of water or extra broth. If it looks too soupy at the end, simmer uncovered for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Skillet
- Method: Stovetop / One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of Skillet
- Calories: 540
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
Keywords: steak pasta skillet, one pot beef pasta, spicy pasta recipe, sirloin steak recipes, 30 minute dinner, penne pasta recipes, zesty beef noodles
