Zesty Pasta with Steak (Printable Version)
# What You’ll Need:
01 -
1 cup shredded mozzarella cheese
02 -
1/4 cup Parmesan, finely grated
03 -
1 tsp dried Italian herbs
04 -
1/2 tsp optional red chili flakes for heat
05 -
2 tbsp olive oil for cooking
06 -
1 lb thinly cut beef sirloin
07 -
1 can (14.5 oz) diced tomatoes with liquid
08 -
1 green bell pepper, cut into strips
09 -
1 red bell pepper, cut into strips
10 -
Salt and pepper as needed
11 -
1 small onion, diced small
12 -
3 garlic cloves, finely minced
13 -
2 cups of uncooked penne pasta
14 -
Fresh parsley, optional for serving
15 -
2 cups low-sodium beef broth
# Steps to Follow:
01 -
Warm olive oil in a sturdy pot or large skillet over medium-high heat. Sauté the sliced steak for about 3–4 minutes until it gets a golden color. Take the beef out of the pan and set it aside.
02 -
Using the same pan, toss in onions and sauté until they soften (around 2 minutes). Then add garlic, green bell pepper, and red bell pepper. Cook another 3–4 minutes while stirring occasionally.
03 -
Dump in the canned diced tomatoes, beef broth, and uncooked pasta. Add Italian seasoning, chili flakes if you want heat, plus some salt and pepper. Stir everything to mix well.
04 -
Turn the heat up to bring everything to a boil. Drop the heat to low, cover the pot, and let it gently cook for 12–15 minutes. Stir every few minutes so nothing sticks and keep an eye on the liquid level.
05 -
Return the cooked steak to the skillet, combining everything well. Sprinkle mozzarella and Parmesan over the top. Cover the pot for a couple of minutes until the cheese is gooey and melted.
06 -
Serve it up immediately. Optionally, scatter fresh parsley on top before digging in.