Delicious One-Pot Steak Pasta: The Ultimate 30-Minute Dinner
By Jason Griffith
Let’s talk about a recipe that is a weeknight game-changer. This Delicious One-Pot Steak Pasta is exactly what it sounds like: a hearty, flavorful, and incredibly simple meal that all comes together in a single pot. No separate pots for boiling pasta, no endless dishes to wash—just pure, unadulterated comfort in a bowl. It’s the kind of dinner you can whip up after a long day when you want something satisfying without all the fuss.
The secret to this recipe’s success is the “one-pot” method. The pasta cooks directly in a savory broth made from diced tomatoes and beef broth, absorbing all those incredible flavors as it goes. This not only saves you a pot but also results in a deeper, more cohesive flavor profile that you just can’t get from boiling the pasta separately. The thinly sliced steak is seared to perfection, locking in its juices and creating a delicious base for the sauce. A final stir of Parmesan cheese melts into a creamy, luscious finish that ties everything together.
This isn’t just a steak and pasta dish; it’s a symphony of textures and flavors. The tender steak, the al dente pasta, the savory tomato and red pepper sauce, and a hint of spice from the red pepper flakes all come together in one truly satisfying bite.
Why I Love This Recipe
This recipe has become a staple in my home for so many reasons. The number one reason? The ease of it all. As a food writer, I’ve made countless dinners that require a dozen steps and a mountain of dishes. This one-pot wonder feels like a cheat code. The pasta cooks right in the sauce, infusing every noodle with the rich, savory flavor of the beef broth and tomatoes. It’s a method that consistently delivers a delicious result.
Beyond the convenience, the flavor is phenomenal. The red pepper flakes add a subtle warmth that complements the rich beef and tangy tomatoes without overpowering them. The Parmesan cheese at the end is a non-negotiable step—it melts into the sauce, making it creamy and luxurious. It’s a perfect balance of savory, spicy, and cheesy that makes every spoonful feel like a warm hug.
This recipe is also incredibly versatile. Just like my recipe for a Classic Spaghetti with Homemade Sauce, it’s a dish you can customize based on your mood or what you have in the fridge. It’s a great blank canvas for adding different vegetables or cheeses.
Ingredients
- 1 lb steak (such as sirloin or flank), thinly sliced
- 8 oz pasta (penne or fusilli work well)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes with juice
- 2 cups beef broth
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes (adjust for spice preference)
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Swaps & Notes
- Steak: Any cut of steak that cooks quickly and is easy to slice will work. Chicken breast or even sliced sausage can be used as a substitute.
- Pasta: While penne and fusilli are great because they hold the sauce well, you can use any short pasta shape. Just be mindful that cooking times may vary slightly.
- Veggies: Feel free to add more vegetables! Sliced mushrooms, spinach, or a handful of frozen peas would all be delicious additions.
- Spice: If you want more heat, you can add another teaspoon of red pepper flakes or even a dash of your favorite hot sauce. For a milder version, simply omit them.
- Cheese: Freshly grated Parmesan will melt more smoothly, but pre-grated will work in a pinch.
Instructions
- Sear the Steak: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced steak, season with a generous pinch of salt and pepper, and sear until browned on all sides, about 2-3 minutes. The steak doesn’t need to be cooked through completely at this point. Remove the steak from the pot and set it aside.
- Sauté the Aromatics: In the same pot, if needed, add a bit more olive oil. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté for 3-4 minutes, or until the onion becomes translucent and the peppers are slightly tender.
- Build the Sauce: Stir in the can of diced tomatoes with their juice, the beef broth, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Cook the Pasta: Add the uncooked pasta to the pot and stir well to make sure all the noodles are submerged in the liquid. Cover the pot and let it cook for 10-12 minutes, stirring occasionally to prevent sticking. The pasta is ready when it’s al dente and has absorbed most of the liquid.
- Finish the Dish: Return the seared steak to the pot and stir it in to heat through. Turn off the heat and stir in the grated Parmesan cheese until it has melted and created a creamy, luxurious sauce.
- Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley (if using) and serve immediately.
Tips for Success
- Don’t Overcook the Steak: By searing the steak quickly at the beginning, you ensure it stays tender and juicy when you add it back in at the end.
- Stir Occasionally: Make sure to stir the pasta every few minutes while it’s cooking to prevent it from clumping together or sticking to the bottom of the pot.
- Liquid Adjustment: If your pasta seems too dry before it’s fully cooked, you can add a splash more beef broth or water. If it’s too wet, just let it simmer uncovered for a few extra minutes to reduce the liquid.
- Fresh is Best: Freshly grated Parmesan cheese will melt into a smoother, creamier sauce than pre-shredded cheese.
Serving Suggestions and Pairings
This dish is a complete meal, but it pairs wonderfully with a simple green salad dressed with a light vinaigrette. A side of garlic bread would also be perfect for soaking up any leftover sauce. For a beverage pairing, a full-bodied red wine like Cabernet Sauvignon or Merlot would complement the richness of the steak and tomato sauce beautifully.
And if you’re a fan of comforting and crowd-pleasing dinners, you’ll love my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter—another great option for a hearty meal.
Nutritional Information Per Serving
(Approximation based on ingredients, serves 4)
- Calories: ~650
- Protein: ~45g
- Fat: ~30g
- Carbohydrates: ~50g
- Fiber: ~5g
Storage and Leftover Tips
Leftovers of this steak pasta store well in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or gently warm it in a skillet on the stovetop. You may need to add a splash of beef broth or water to help loosen the sauce and rehydrate the pasta.
More Recipes You Will Love
If you enjoyed this one-pot wonder, be sure to check out these other comforting and delicious recipes:
- This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast
- These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners
- This Cajun Chicken & Sausage Gumbo is My Favorite Bowl of Southern Comfort
Final Thoughts
This One-Pot Steak Pasta is proof that a delicious, homemade meal doesn’t have to be complicated. It’s hearty, flavorful, and incredibly satisfying, all while keeping your cleanup to a minimum. It’s a recipe I hope you add to your regular rotation, especially on those nights when you need a little culinary magic without all the work.
Have you tried cooking pasta directly in the sauce before? What’s your favorite one-pot meal? Let me know in the comments below!
Delicious One-Pot Steak Pasta: A Hearty Dinner for Busy Weeknights
Ingredients
- 1 lb steak (such as sirloin or flank)
- 8 oz pasta (penne or fusilli work well)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes (adjust for spice preference)
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Season the steak with Italian seasoning and red pepper flakes, then add it to the pot. Cook until browned, about 3-4 minutes.
- Remove the steak from the pot and set aside. In the same pot, add the pasta and enough water to cover it. Bring to a boil and cook according to package instructions until al dente.
- Once the pasta is cooked, drain any excess water, if necessary, and return the steak to the pot.
- Add the grated Parmesan cheese and stir until melted and combined.
- Garnish with fresh parsley and serve hot.
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