🥩🍝 One-Pot Zesty Steak Pasta
A bold, flavorful one-pot meal with tender steak strips, pasta, and a tangy, garlicky tomato sauce—all cooked together for easy cleanup and maximum flavor.
đź›’ Ingredients
- 300–400 g steak (sirloin, ribeye, or flank), thinly sliced
- 2 tbsp olive oil
- 1 small onion, sliced
- 3–4 garlic cloves, minced
- 2 cups uncooked pasta (penne or fusilli work best)
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp chili flakes (optional)
- 1 tsp paprika
- Salt & black pepper, to taste
- 1 tbsp Worcestershire sauce (adds depth)
- ½ cup grated Parmesan cheese
- Juice of ½ lemon (for “zesty” finish)
- Fresh parsley, chopped
👨‍🍳 Instructions
1. Sear the steak
- Heat olive oil in a large deep pan or pot
- Season steak with salt and pepper
- Sear quickly 1–2 minutes per side until browned (don’t fully cook yet)
- Remove and set aside
2. Build the base
- In the same pot, sauté onion until soft
- Add garlic and cook 30 seconds
- Stir in tomato paste, paprika, Italian seasoning, and chili flakes
3. Add liquids & pasta
- Pour in beef broth, diced tomatoes, and Worcestershire sauce
- Stir well, then add uncooked pasta
4. Cook everything together
- Bring to a simmer and cook 10–12 minutes, stirring occasionally
- Cook until pasta is tender and sauce thickens
5. Add steak back
- Return steak (and juices) to the pot
- Cook 2–3 more minutes until heated through
6. Finish
- Stir in Parmesan cheese
- Add lemon juice for brightness
- Garnish with fresh parsley
🍽️ Serving Ideas
- Serve with garlic bread 🥖
- Add a simple green salad 🥗
- Top with extra cheese or chili flakes
🔥 Tips
- Slice steak thin so it stays tender
- Don’t overcook steak during searing—it finishes in the sauce
- Stir pasta often to prevent sticking
- Add a splash of cream for a creamy version
🍝 Why it works
You get juicy steak, rich tomato sauce, and perfectly coated pasta—all in one pot, with a bright lemony kick that keeps it from feeling heavy