This One-Pot Zesty Steak Pasta is packed with tender steak, perfectly cooked pasta, and a rich, creamy tomato sauce with a hint of spice—all made in one pot for easy cleanup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

For the Steak

• 1 lb (450 g) sirloin steak, flank steak, or ribeye, cut into thin strips
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pasta

• 12 oz (340 g) penne or rotini pasta
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Garnish

• Chopped fresh parsley
• Extra Parmesan cheese
• Red pepper flakes (optional)

Instructions

1. Season the Steak

Toss the steak strips with garlic powder, smoked paprika, onion powder, Italian seasoning, salt, and black pepper.

2. Sear the Steak

• Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
• Sear the steak for 2–3 minutes, just until browned. Remove to a plate.

3. Sauté the Aromatics

In the same pot, cook the onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

4. Cook the Pasta

• Stir in the diced tomatoes, tomato paste, beef broth, heavy cream, Worcestershire sauce, Dijon mustard, crushed red pepper flakes (if using), and Italian seasoning.
• Bring to a gentle boil.
• Add the uncooked pasta, stir well, reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente.

5. Finish the Dish

• Return the steak and any accumulated juices to the pot.
• Stir in the mozzarella and Parmesan until melted and creamy.
• Cook for 2–3 minutes, until the steak is warmed through.

6. Serve

Garnish with fresh parsley, extra Parmesan, and a sprinkle of red pepper flakes if desired.

Optional Add-Ins

• Sliced mushrooms
• Baby spinach
• Bell peppers
• Sun-dried tomatoes
• Fresh basil
• Caramelized onions

Approximate Nutrition (Per Serving)

• Calories: 620
• Protein: 35 g
• Carbohydrates: 48 g
• Fat: 32 g
• Fiber: 3 g

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm gently on the stovetop or in the microwave with a splash of beef broth or cream to restore the sauce’s creamy consistency.

Tips for the Best One-Pot Steak Pasta

• Don’t overcook the steak. Sear it quickly and return it to the pot at the end to keep it tender.
• Stir the pasta occasionally while it cooks to prevent sticking and ensure even cooking.
• Freshly grate the cheese for the smoothest, creamiest sauce.
• Let the pasta rest for 5 minutes before serving to allow the sauce to thicken naturally.