Ingredients
- 1 lb steak (sirloin or flank), thinly sliced
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 8 oz pasta (penne, fusilli, etc.)
- 1 can (15 oz) crushed tomatoes or tomato sauce
- 2 cups beef or chicken broth
- 1 tsp Italian seasoning or dried oregano
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Season steak strips with salt and pepper.
- Heat olive oil in a large skillet or pot over medium-high heat. Sear steak for 1–2 minutes until browned but not fully cooked. Remove and set aside.
- In the same pot, sauté diced onion until softened. Stir in garlic and red pepper flakes; cook until fragrant.
- Add crushed tomatoes, broth, and Italian seasoning. Stir to combine and bring to a simmer.
- Add pasta, ensuring it’s submerged. Cover and cook, stirring occasionally, until pasta is nearly al dente (8–10 minutes).
- Return steak and juices to the pot. Cook another 2 minutes until steak is done and pasta is tender.
- Adjust seasoning with salt, pepper, or red pepper flakes. Garnish with parsley or basil and sprinkle with Parmesan before serving.
Notes
- Swap tomatoes for a creamy sauce by adding cream or cream cheese at the end.
- Add bell peppers or mushrooms for extra veggies.
- Use leftover steak to save time.
- Top with lemon zest, olives, or extra pepper flakes for more zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American-Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
