One-Pot Zesty Steak Pasta

I bring you a convenient and flavor-packed One-Pot Zesty Steak Pasta—tender steak strips cooked with pasta in a vibrant, zesty tomato-based sauce. It’s a satisfying, fuss-free dish with minimal cleanup and maximum taste.

Why You’ll Love This Recipe

I adore how all the flavors meld together in one pot. Juicy steak, zesty tomatoes, and pasta cook side by side, absorbing each other’s goodness. It’s hearty, bright, and perfect for a busy evening when I want something bold without the extra dishes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (such as sirloin or flank), cut into thin strips

• Salt and freshly ground black pepper

• Olive oil or butter

• Onion, finely diced

• Garlic cloves, minced

• Crushed red pepper flakes (optional, for heat)

• Pasta (penne, fusilli, or your favorite)

• Crushed tomatoes or tomato sauce

• Beef or chicken broth

• Italian seasoning or dried oregano

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmesan cheese (for serving)

directions

1. I season the steak strips with salt and pepper.

2. I heat olive oil in a large skillet or pot over medium-high heat, then sear the steak strips briefly—about 1–2 minutes—until browned but not fully cooked; then I remove them and set aside.

3. In the same pot, I add onion and sauté until softened, then stir in garlic and red pepper flakes and cook until fragrant.

4. I pour in crushed tomatoes, broth, and Italian seasoning, stirring to combine.

5. I bring the mixture to a simmer, then add the pasta, ensuring it’s submerged in liquid.

6. I cover and cook, stirring occasionally, until the pasta is nearly al dente and most liquid is absorbed—about 8–10 minutes (depending on pasta).

7. I return the steak to the pot, stirring in juices, and cook until the steak is cooked through and pasta is tender—another 2 minutes.

8. I taste and adjust seasoning with salt, pepper, or extra red pepper flakes.

9. I garnish with chopped parsley or basil and sprinkle with grated Parmesan before serving.

Servings and timing

• Servings: Serves 4

• Timing:

  • Prep: 10 minutes

  • Cook: 20 minutes

  • Total: about 30 minutes

Variations

• I swap the crushed tomatoes for a creamy sauce by stirring in a bit of cream or cream cheese at the end.

• I add sliced bell peppers or mushrooms with the onion for more vegetables.

• I use leftover cooked steak for an even quicker finish.

• I top with pepper flakes, lemon zest, or chopped olives for extra zing.

storage/reheating

• I store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat, I warm it gently in a skillet, adding a splash of broth or water to loosen the pasta and sauce.

• If the pasta dries out, I add a little broth or tomato sauce and heat until creamy again.

FAQs

Can I use a different cut of steak?

Absolutely—I often use skirt, strip, or even leftover grilled steak—all work well; just adjust cooking time to avoid overcooking.

What pasta works best for one-pot cooking?

I prefer shapes like penne, fusilli, or rigatoni—they cook evenly and hold the sauce nicely.

Can I make this gluten-free?

Yes—just use gluten-free pasta and ensure any broth or seasoning is gluten-free.

Do I need to cover the pot while pasta cooks?

Yes—that helps the pasta absorb the sauce and cook evenly. I stir every few minutes to prevent sticking.

Can I add vegetables?

Definitely—I stir in quick-cooking veggies like spinach, zucchini, or bell peppers partway through cooking for extra color and nutrients.

Conclusion

I find One-Pot Zesty Steak Pasta to be a delightful, no-fuss dinner that balances hearty steak, pasta, and zesty sauce—all in one pot. It delivers big flavor, minimal cleanup, and plenty of adaptability. It’s become a go-to recipe for busy nights or when I crave something comforting yet lively.