One-Pot Zesty Steak Pasta: A Weeknight Marvel

This One-Pot Zesty Steak Pasta is an absolute game-changer for busy weeknights! It brings together tender, flavorful steak with al dente pasta and a vibrant, zesty tomato sauce, all in a single pot. This means less cleanup and more time to enjoy a deliciously satisfying meal that tastes like you spent hours in the kitchen. It’s comforting yet exciting, with a touch of spice and rich savory notes that will make it a new family favorite.

Detailed Ingredients

For the Steak & Sauté:

• 1 lb steak (such as sirloin, flank, or flat iron), thinly sliced against the grain
• 1 tablespoon olive oil (plus more if needed)
• Salt and freshly ground black pepper, to taste
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped

For the Sauce & Pasta:

• 1 can (14.5 oz) diced tomatoes with their juice (fire-roasted tomatoes add extra depth)
• 2 cups beef broth (low sodium preferred)
• 8 oz pasta (penne, fusilli, or rotini work exceptionally well in one-pot dishes)
• 1 teaspoon Italian seasoning
• ½ – 1 teaspoon red pepper flakes (adjust to your spice preference)
• Salt and freshly ground black pepper, to taste

For Finishing:

• 1 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

1. Sear the Steak: Heat 1 tablespoon of olive oil in a large (5-6 quart) pot or Dutch oven over medium-high heat. Add the thinly sliced steak in a single layer, season with salt and pepper, and sear until nicely browned on both sides, about 1-2 minutes per side. It doesn’t need to be cooked through, just seared to develop flavor. Remove the steak from the pot and set it aside on a plate. It will finish cooking with the pasta.
2. Sauté Vegetables: If needed, add a touch more olive oil to the pot. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté over medium heat, stirring occasionally, until the onion becomes translucent and the vegetables start to soften, about 3-5 minutes.
3. Add Liquids, Seasoning, and Pasta: Pour in the diced tomatoes with their juice and the beef broth. Stir in the Italian seasoning and red pepper flakes. Bring the mixture to a simmer. Once simmering, add the uncooked pasta directly to the pot, ensuring it is mostly submerged in the liquid. Stir well to prevent sticking.
4. Cook the Pasta: Reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or according to the pasta package directions, stirring occasionally to prevent the pasta from sticking and to ensure even cooking. The pasta should absorb most of the liquid and become al dente.
5. Return Steak & Finish: Once the pasta is nearly done and most of the liquid has been absorbed, return the seared steak (and any accumulated juices) to the pot. Stir gently to combine. Continue to cook for another 2-3 minutes, uncovered, allowing the steak to finish cooking through and the sauce to thicken slightly.
6. Stir in Cheese & Serve: Remove the pot from the heat. Stir in the grated Parmesan cheese until it melts and creates a creamy sauce. Taste and adjust seasoning with additional salt and pepper if necessary. Garnish with fresh chopped parsley, if desired. Serve immediately with extra Parmesan on the side.

Tips, Variations, and Storage

• Spice Level: If you love heat, feel free to increase the red pepper flakes. For a milder dish, reduce or omit them.
• Vegetable Boost: Add a handful of spinach or kale during the last few minutes of cooking for extra greens. Mushrooms or zucchini would also be delicious additions when sautéing the initial vegetables.
• Creamy Twist: For an even creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese along with the Parmesan.
• Cheese Alternatives: While Parmesan is classic, a blend of Italian cheeses or even a sharp cheddar could work well for a different flavor profile.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.

Pairings

• Wine: A medium-bodied red wine like a Merlot, Chianti, or a Zinfandel would complement the richness of the steak and tomato sauce beautifully.
• Sides: A simple green salad with a vinaigrette dressing provides a refreshing contrast. Garlic bread or crusty artisan bread is perfect for soaking up any extra sauce.
• Salads: A light cucumber and tomato salad or a classic Caesar salad would be excellent choices.

Quick Info

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Total time: 40-45 minutes
• Servings: 4
• Cuisine: Italian-American
• Course: Main Course