One Pot Zesty Steak Pasta
A bold, one-pot pasta dish made with tender sirloin steak, rich tomato-cream sauce, and Italian spices. Perfect for busy weeknights with easy cleanup and tons of flavor.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Knife and cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
Main Ingredients
- 1 lb sirloin steak cut into bite-sized pieces, against the grain
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 large onion diced
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 can diced tomatoes with juice
- 2 cups beef broth
- 1 cup heavy cream
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- salt and black pepper to taste
- fresh parsley for garnish
- grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season steak with salt, pepper, and half the paprika.
- Sear steak for 2–3 minutes per side until browned but not fully cooked. Remove and set aside.
- In the same pot, add onion and bell pepper. Cook for 4–5 minutes until softened.
- Add garlic, Italian seasoning, remaining paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in diced tomatoes with juice and scrape up browned bits from bottom of pot.
- Add beef broth and bring to a boil. Stir in pasta and reduce heat to medium.
- Simmer for 12–15 minutes, stirring occasionally, until pasta is almost al dente and liquid is mostly absorbed.
- Return steak and any juices to the pot. Stir in heavy cream and simmer for 3–5 more minutes until steak is cooked and sauce thickens.
- Taste and adjust seasoning. Garnish with fresh parsley and Parmesan before serving.
Notes
Avoid overcooking the steak in the initial sear—let it finish cooking with the pasta for tender results. Customize spice level by adjusting red pepper flakes.