One-Pot Zesty Steak Pasta

This one-pot zesty steak pasta combines tender beef sirloin with colorful bell peppers and perfectly cooked penne, all mingling in a savory tomato broth and topped with melty cheese. I created this recipe when my weeknight dinner routine needed a shake-up, and it's become our go-to for busy evenings when we crave something hearty but don't want to spend hours in the kitchen.

I first made this dish when hosting an impromptu dinner party with friends who stayed late. The combination of tender steak and cheesy pasta earned such rave reviews that I now keep the ingredients on hand for both special occasions and regular weeknight meals.

Ingredients

• Beef sirloin steak high quality protein that cooks quickly and stays tender. Look for well marbled pieces for best flavor
• Olive oil helps brown the steak beautifully and adds richness to the base
• Onion and garlic creates an aromatic foundation. Choose firm onions with tight skin
• Bell peppers add color, sweetness and texture. Select peppers that feel heavy for their size
• Diced tomatoes provides acidity and liquid. The undrained juice becomes part of the sauce
• Beef broth creates a rich pasta cooking liquid. Low sodium allows you to control saltiness
• Penne pasta holds up well in onepot cooking and captures sauce in its tubular shape
• Italian seasoning convenient blend of complementary herbs. Crush between fingers to release oils
• Red pepper flakes adds pleasant heat that balances the richness. Adjust to your preference
• Mozzarella and Parmesan creates that irresistible melty cheese pull. Freshly grated melts better than prepackaged

StepbyStep Instructions

Sear the Steak

Heat olive oil until it shimmers but doesnt smoke. Place thinly sliced steak in a single layer without overcrowding to achieve proper browning. The caramelization creates essential flavor compounds. Cook just until browned about 3 minutes as it will finish cooking later.

Create the Flavor Base

Using the same pot with all those wonderful beef drippings, sauté the onions until they become translucent and begin to soften. The moisture from the onions will help deglaze the bottom of the pot, incorporating all those browned bits back into your dish.

Add Aromatics and Vegetables

Introduce garlic and bell peppers, cooking just until fragrant and slightly softened. The garlic should become aromatic but not brown which would create bitterness. The peppers should retain some crispness as they will continue cooking later.

Build the Cooking Liquid

Pour in tomatoes with their juices and beef broth, scraping the bottom of the pot thoroughly. This liquid will both flavor and cook your pasta. The acidity from tomatoes balances the richness of the beef.

Cook the Pasta

Add dry pasta directly to the simmering liquid along with seasonings. Keep the heat at a gentle bubble not a rolling boil to prevent the pasta from becoming mushy. Stir occasionally to prevent sticking. The pasta will absorb the flavors as it cooks.

Reintroduce the Steak

Once pasta is al dente, return the steak and any accumulated juices to the pot. This prevents overcooking the beef while ensuring it warms through and shares its flavor with the dish.

Create the Cheese Topping

Sprinkle cheeses evenly across the top and cover to create a steam environment that melts the cheese perfectly. The residual heat will melt the cheese without overcooking the other ingredients.

Pin it

The key to this recipe's success is the layering of flavors. I particularly love the depth that comes from cooking the pasta directly in the tomato broth mixture rather than separately. My teenagers always hover around the kitchen when this is cooking, drawn by the irresistible aroma of searing steak and Italian herbs.

Make It Your Own

This recipe welcomes personalization. Try using chicken thighs instead of steak, or substitute Italian sausage for a different flavor profile. For a vegetarian version, replace the steak with portobello mushrooms and use vegetable broth instead of beef broth. The cooking method remains the same, but you'll create an entirely different experience.

Smart Storage

This pasta keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually develop and improve overnight. When reheating, add a splash of beef broth or water as the pasta will have absorbed much of the liquid. For best results, reheat gently on the stovetop rather than in the microwave to maintain the texture of the ingredients.

Perfect Pairings

This hearty pasta stands on its own as a complete meal, but pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a special occasion, serve with garlic bread to soak up every bit of the flavorful sauce. A medium-bodied red wine like Sangiovese or Merlot complements the beef and tomato flavors beautifully.

Frequently Asked Questions

→ Can I use a different cut of steak?

Yes, you can use flank steak, strip steak, or ribeye as alternatives. Just ensure they are thinly sliced for quick cooking.

→ Can I substitute the pasta type?

Absolutely! Use any short pasta like rotini, fusilli, or rigatoni. Just adjust the cooking time as needed.

→ Is it possible to make this dish spicier?

For extra heat, increase the red pepper flakes or add diced jalapeños during the cooking process.

→ Can this be made ahead of time?

Yes, but it's best served fresh. If making ahead, reheat gently with a splash of broth to keep the pasta from drying out.

→ What cheeses work well as substitutes?

You can substitute mozzarella with provolone or fontina, and Parmesan with pecorino romano for a similar cheesy flavor.

→ Can this be made vegetarian?

Yes, omit the steak and use plant-based protein or extra veggies like mushrooms or zucchini.