If you are craving a meal that brings hearty comfort and a burst of vibrant flavors all in one go, this One-Pot Zesty Steak Pasta Recipe is an absolute must-try. It combines tender, thinly sliced steak with perfectly cooked pasta soaking in a rich, spiced tomato broth. The ease of cooking it all in one pot means less time cleaning and more time enjoying a dish that feels indulgent yet surprisingly simple. Every bite satisfies with a wonderful blend of zesty heat, smoky undertones, and fresh herbaceous notes.
Ingredients You’ll Need
This is one of those recipes where the beauty really lies in the simplicity and quality of the ingredients. Each item plays a crucial role in layering textures and flavors, creating a balanced meal that’s as colorful in appearance as it is in taste.
- 1 lb flank or sirloin steak: Thinly sliced to cook quickly and stay tender throughout the process.
- 2 tablespoons olive oil: Essential for searing the steak and sautéing the aromatics.
- 1 small onion, diced: Adds a subtle sweetness and depth of flavor.
- 3 cloves garlic, minced: Infuses a fragrant warmth that enhances the entire dish.
- 1 can (14 oz) diced tomatoes: Brings acidity and fresh tomato flavor to the sauce base.
- 2 cups beef broth: Enriches the pasta with savory richness and helps create the cooking liquid.
- 8 oz pasta (penne, rigatoni, or your choice): Hearty shapes that hold onto the sauce well.
- 1 teaspoon crushed red pepper flakes: Provides the signature zesty kick that defines this recipe.
- 1 teaspoon dried oregano: Adds an herbaceous earthiness that balances the spice.
- 1/2 teaspoon smoked paprika: Introduces a smoky depth that complements the steak.
- Salt and black pepper, to taste: Perfect seasoning is key, so adjust according to preference.
- 1/4 cup grated Parmesan cheese (optional): A finishing touch for creamy, savory complexity.
- Fresh parsley, chopped (for garnish): Brightens the dish with a fresh, green burst.
How to Make One-Pot Zesty Steak Pasta Recipe
Step 1: Sear the Steak
Start by heating olive oil in a large skillet or pot over medium-high heat. This is where the magic begins as you add the thinly sliced steak, seasoned simply with salt and pepper. Cook it until nicely browned but not fully done, giving it that beautiful crust which locks in juices. Once browned, take the steak off the heat and set it aside—this pre-cooking ensures the steak stays tender later.
Step 2: Sauté Onion and Garlic
In the same pot, you’ll find flavor building starts with the softened onions. Cook them just until translucent, allowing their sweetness to mellow and enhance the base of your sauce. Then add in the garlic, cooking just a minute until it releases its aroma, creating that irresistible scent that will get your appetite going.
Step 3: Combine the Sauce Ingredients
Next, add the can of diced tomatoes along with beef broth, crushed red pepper flakes, oregano, smoked paprika, salt, and pepper. These together create a complex and savory sauce with the perfect hit of spice and smoky depth. Give everything a good stir to marry the flavors before you move on to the pasta.
Step 4: Cook the Pasta
Add your pasta right into the pot, stirring well to fully submerge it in the luscious liquid. Bring the mixture to a boil, then reduce the heat to a simmer, covering the pot. Let it cook for 10 to 12 minutes, stirring occasionally to keep the pasta from sticking. You want the noodles perfectly al dente, soaking up the sauce while some of the liquid reduces to create a creamy coating.
Step 5: Return Steak to the Pot
Once the pasta is just right, return the browned steak slices to the pot. Stir everything together so the steak warms through and melds with the pasta and sauce. This final step brings all the ingredients back together for a truly cohesive dish.
Step 6: Add Parmesan and Finish
Remove your pot from the heat and sprinkle in grated Parmesan cheese if you’re using it. This addition brings a sharp, creamy punch that elevates the dish to the next level and rounds out the flavors wonderfully.
Step 7: Garnish and Serve
Finish with a scattering of fresh parsley for a lovely pop of color and a fresh herbal note. Serve immediately while it’s warm and inviting.
How to Serve One-Pot Zesty Steak Pasta Recipe
Garnishes
Fresh parsley is a classic choice that livens up this dish visually and flavor-wise. You can also add a few lemon zest shavings or a drizzle of good-quality olive oil for extra brightness. If you like it cheesy, more Parmesan works beautifully as a final flourish.
Side Dishes
The beauty of this One-Pot Zesty Steak Pasta Recipe is its richness that pairs well with crisp, simple sides. Think a green salad tossed with a light vinaigrette or some roasted vegetables like asparagus or broccoli that add texture contrast without overpowering the flavors.
Creative Ways to Present
For a cozy dinner, serve the pasta in deep bowls to catch every bit of the sauce. You can also portion it into smaller ramekins as an impressive individual serving when entertaining. A sprinkle of toasted pine nuts on top adds an unexpected crunch and a lovely hint of nuttiness.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for a delicious next-day meal that’s just as rewarding as freshly made.
Freezing
If you want to enjoy this One-Pot Zesty Steak Pasta Recipe at your convenience, it freezes well. Store it in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stove over low-medium heat, stirring occasionally. You might want to add a splash of water or broth to loosen the sauce as pasta tends to absorb liquids when cold. Microwave reheating works too, but be sure to stir halfway through for even warming.
FAQs
Can I use a different cut of steak?
Absolutely! While flank or sirloin steak works best for quick cooking and tenderness, you can experiment with ribeye or skirt steak if you prefer a fattier, more flavorful cut. Just slice thinly and adjust cooking times to avoid toughness.
What pasta types work best for this recipe?
Short, sturdy pasta shapes like penne, rigatoni, or even fusilli hold sauce well and cook evenly in one pot. Avoid very thin pasta like angel hair as it may overcook quickly in the sauce.
Can I make this recipe vegetarian?
You can, though it would no longer be a steak pasta! Try substituting the steak with sautéed mushrooms or plant-based meat alternatives and swap beef broth for vegetable broth to keep that savory depth.
Is this recipe very spicy?
This recipe has a moderate level of heat mostly from crushed red pepper flakes. You can easily adjust the amount to suit your palate by using less for a milder flavor or more if you love your dishes with a kick.
Can I prepare parts of this dish in advance?
Yes, you can slice the steak and chop the onions and garlic ahead of time. Just keep the steak refrigerated until you’re ready to cook. It helps speed up the cooking process, making it even easier to whip up when you’re short on time.
Final Thoughts
If you’re looking for a satisfying, flavorful dish that doesn’t demand hours in the kitchen or piles of pots, the One-Pot Zesty Steak Pasta Recipe is your new go-to comfort meal. It combines ease, taste, and that wonderful feeling of sharing something homemade and hearty. Give it a go—you won’t regret filling your kitchen with its irresistible aromas and surprising simplicity!
Print
One-Pot Zesty Steak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Zesty Steak Pasta is a quick and flavorful meal combining tender slices of steak with a zesty tomato and herb sauce, perfectly cooked pasta, and a hint of spice from red pepper flakes. Ideal for a hearty weeknight dinner, this dish comes together easily in a single pot, minimizing cleanup while delivering maximum taste.
Ingredients
Steak and Seasoning
- 1 lb flank or sirloin steak, thinly sliced
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Base
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
Pasta and Spices
- 8 oz pasta (penne, rigatoni, or your choice)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Finishing Touches
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Steak: Heat olive oil in a large skillet or pot over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned on the outside but not fully cooked through. Remove the steak from the pot and set aside to maintain tenderness.
- Sauté Aromatics: In the same pot, add diced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for another 1 minute until fragrant, stirring frequently to prevent burning.
- Add Liquids and Spices: Pour in the diced tomatoes and beef broth, then add crushed red pepper flakes, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine all ingredients into a flavorful base.
- Cook the Pasta: Add the pasta to the pot and stir to make sure it’s submerged in the liquid. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Combine Steak and Pasta: Return the browned steak slices to the pot. Stir to combine and allow the steak to warm through for 2-3 minutes, ensuring everything is evenly heated.
- Finish with Cheese: Remove the pot from heat and sprinkle grated Parmesan cheese over the pasta mixture if using, allowing it to melt slightly into the warm dish.
- Garnish and Serve: Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot for best flavor and texture.
Notes
- For less spice, reduce or omit crushed red pepper flakes.
- If you prefer, substitute beef broth with vegetable broth for a lighter flavor.
- For a creamier texture, stir in a splash of heavy cream after adding the steak back to the pot.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
