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