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Skip the extra pans! For this all-in-one steak pasta, you'll toss juicy beef and sweet peppers with penne, bubbling away in a tangy tomato broth. Melted cheese brings it all together for a dinner that's fast, filling, and super satisfying. I whipped this up on a hectic weeknight when our usual dinners felt boring, and now my family begs to have it on repeat when we don't want to spend all night cooking.
I came up with this one when a last-minute hangout turned into a late-night dinner with friends. Everyone raved about the steak and cheesy pasta combo. Now I keep these ingredients around for both regular weeknights and those “company’s coming” situations.
Tasty Ingredients
- Italian seasoning gives it lots of flavor and is super handy. Rub it between your fingers before tossing in.
- Diced tomatoes (with all their juice) for that tangy base and the sauce’s liquid
- Penne pasta soaks up the flavors in every bite while holding its shape
- Beef broth makes everything rich. Pick low sodium if you want more control over salt
- Red pepper flakes spice things up just a bit. Toss in as much or as little as you want
- Onion and garlic are always good together. Grab firm onions with papery skins
- Mozzarella and Parmesan freshly grated melts smoother and gives those gooey cheese pulls
- Bell peppers are for crunch and color. Choose the heaviest ones for their size
- Olive oil for browning the steak and giving the whole mix a nice richness
- Beef sirloin steak slices up buttery soft. Look for steaks with good marbling
Easy Instructions
- Cheese It Up
- Top everything with a generous layer of cheeses after the pasta’s cooked. Put a lid on it for a few minutes. The cheese melts easily with just the heat from the pot so nothing overcooks.
- Add Steak Back In
- Once your noodles are perfect, slide the browned beef and all those tasty juices right back in so it'll finish gently. That keeps the steak juicy and lets it blend in with all the flavors.
- Get the Pasta Going
- Pour dry penne straight into your simmering liquid with seasonings. Keep it at a steady simmer—not a full boil—so it cooks but doesn't go mushy. Stir now and then so nothing gets stuck.
- Make It Saucy
- Tip in the beef broth and all the tomatoes. Be sure to scrape up every crusty bit off the bottom. All that flavor melts into the sauce while the acidity of the tomatoes balances everything out.
- Toss In Peppers & Garlic
- Add the garlic and sliced peppers to your pot. Cook until they’re giving off good smells and are just softening up. Garlic should not brown—just get fragrant.
- Start the Base
- Use the same pan to sauté onion in those beefy juices. Get them soft and glassy, which also helps pull up the browned steak bits stuck to the bottom.
- Brown the Steak
- Get the olive oil nice and hot but not smoking, then put your steak slices in without crowding. Let them sear for a couple minutes till golden, then pull them out. They’ll finish later in the sauce.
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What makes this dish awesome is how each ingredient gets cooked right in the same pan, layering those flavors. I’m a fan of skipping the step where you cook pasta separate and use the tomato broth for both flavor and cooking. No lie, my kids come downstairs early just to sniff the steak and garlicky herbs as it bubbles away.
Switch It Up
You can change things up easily! Try swapping the sirloin for chicken or go for Italian sausage if you're craving different flavors. Want it meatless? Use portobello mushrooms. Grab veggie broth in place of beef. Keep the same process, and you’ll end up with a completely new twist.
Simple Storage
Toss leftovers in an airtight container—they’ll keep in the fridge up to three days. Flavors just get better overnight. Add a splash of broth or water when reheating since the pasta soaks up extra sauce. For best texture, warm gently on the stove instead of zapping it in the microwave.
Top Pairings
This dish is cozy and filling just by itself, but it's pretty great with a crisp green salad with lemon dressing to balance the richness. For parties, try garlic bread on the side to scoop up all that saucy goodness. And if you want wine, a mellow red like Merlot or Sangiovese works wonders with the beef and tomato flavors.
Common Queries
- → Are there alternatives to steak for this dish?
Definitely! Flank, ribeye, or even strip steak work here. Just slice them thin so they cook fast.
- → Can I choose a different type of pasta?
Of course! Try rotini, rigatoni, or fusilli. Adjust cooking time to match the type you pick.
- → How can I make this spicier?
If you want a kick, toss in diced jalapeños or just use more red pepper flakes while cooking.
- → Can I prepare this in advance?
You can, but the flavors shine best when fresh. If reheating, add some broth to keep it moist.
- → What cheeses can I swap with?
Switch mozzarella for provolone or fontina, and use pecorino romano instead of Parmesan if you'd like.
- → Is there a vegetarian option for this dish?
Sure thing. Just skip the steak and add plant-based proteins or veggies like zucchini or mushrooms.