One-Pot Zesty Steak Pasta: A Flavorful Weeknight Hero

When the week gets busy and your taste buds crave something comforting yet bold, there’s nothing quite like One-Pot Zesty Steak Pasta to hit the spot. Imagine tender slices of seared steak mingling with perfectly cooked pasta, all coated in a zesty, creamy sauce — and best of all, made with just one pot to minimize cleanup. Whether you’re cooking for family, entertaining friends, or simply treating yourself to a hearty meal, this dish is your ticket to a satisfying and hassle-free dinner.

This recipe was inspired by a late-summer cookout when the grill was already hot, and the pantry was sparse. What started as a last-minute dinner idea became a household favorite. By combining steakhouse flair with weeknight practicality, this dish quickly found its place in our dinner rotation — and we’re confident it’ll do the same for you.

Why You’ll Love This One-Pot Zesty Steak Pasta

• Effortless Cooking: Everything is made in one pot — fewer dishes, less cleanup.

• Bold Flavors: The combination of zesty spices, creamy sauce, and savory steak is irresistible.

• Customizable: Use your favorite pasta, toss in extra veggies, or adjust the spice level to taste.

• Quick & Satisfying: From prep to plate in about 35 minutes — perfect for weeknights.

Ingredients You’ll Need

Here’s everything you’ll need to bring this dish to life:

For the Steak Marinade

• 1 lb (450g) sirloin or flank steak, thinly sliced against the grain

• 2 tbsp olive oil

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp chili flakes (optional, for extra heat)

• Salt and pepper to taste

For the Pasta

• 2 tbsp olive oil (for searing)

• 4 cloves garlic, minced

• 1 small red onion, finely chopped

• 1 red bell pepper, sliced thin

• 2 cups beef broth (low sodium preferred)

• 1 cup heavy cream

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• 8 oz (about 2½ cups) penne, rotini, or your favorite short pasta

• 1 cup grated Parmesan cheese

• Juice of ½ lemon (for zest)

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Marinate the Steak

Start by marinating the steak. In a bowl, combine sliced steak with olive oil, Worcestershire sauce, smoked paprika, garlic powder, onion powder, chili flakes (if using), and salt and pepper. Toss until the steak is well coated. Let it sit for 10-15 minutes while you prep other ingredients. You can also marinate it longer — up to 24 hours in the fridge for deeper flavor.

2. Sear the Steak

In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steak in a single layer. Sear for 2-3 minutes per side until nicely browned but not overcooked — it will cook a bit more later. Remove steak from the pot and set aside.

3. Sauté the Aromatics

Reduce heat to medium. In the same pot (don’t clean it — those brown bits add flavor!), add a little more oil if needed. Sauté garlic, onion, and bell pepper until softened and fragrant, about 3-4 minutes.

4. Add Liquids and Pasta

Pour in beef broth, heavy cream, Italian seasoning, and crushed red pepper flakes (if using). Stir to combine. Add dry pasta and bring to a gentle boil. Stir occasionally to prevent sticking.

5. Simmer and Cook

Cover the pot and reduce heat to a low simmer. Cook for about 12-14 minutes, or until the pasta is al dente. Stir every few minutes to keep things moving and creamy.

6. Add Cheese and Steak

Once the pasta is cooked and most of the liquid has been absorbed, stir in Parmesan cheese and squeeze in the lemon juice. The cheese will melt into a luscious, zesty sauce. Return the steak to the pot and stir everything together. Let it heat through for another minute or two.

7. Garnish and Serve

Turn off the heat, sprinkle fresh parsley over the top, and serve hot. Pair with a simple green salad or garlic bread for a complete meal.

Tips for Perfect One-Pot Zesty Steak Pasta

• Use the Right Cut: Sirloin and flank steak work best — tender and flavorful when sliced thin.

• Don’t Overcook the Steak: Searing is key. It’ll finish cooking in the pasta later.

• Balance the Heat: Adjust chili flakes to your preferred spice level.

• Make it Creamier: Add an extra splash of cream at the end if you like a saucier finish.

• Cheese Matters: Freshly grated Parmesan melts better and adds more flavor than pre-shredded varieties.

Recipe Variations to Try

This recipe is versatile — feel free to make it your own with these ideas:

1. Add Veggies

Try adding spinach, mushrooms, or zucchini for extra nutrition and flavor.

2. Try Different Pasta Shapes

Fusilli, bowties, or even fettuccine work well. Just adjust the cooking time as needed.

3. Make it Spicier

Add a diced jalapeño or a splash of hot sauce to the sauce for a fiery kick.

4. Use Chicken or Shrimp

No steak? No problem. Swap in sliced chicken breast or peeled shrimp — just adjust the searing time.

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Pairing Suggestions

This dish is hearty enough to stand alone, but if you want to round it out:

• Sides: Garlic bread, Caesar salad, or roasted vegetables.

• Drinks: A glass of bold red wine (like Zinfandel or Malbec) or a cold lager pairs beautifully.

• Dessert: Follow up with something light — think lemon sorbet or fresh berries with whipped cream.

Storing and Reheating Leftovers

This pasta keeps well in the fridge for up to 3 days. Store in an airtight container. To reheat, add a splash of cream or broth and warm over low heat on the stove or in the microwave in 1-minute bursts, stirring in between.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely. Chicken, pork, or even sausage would work well. Just adjust cooking times accordingly.

Is this dish freezer-friendly?

It’s best enjoyed fresh, but you can freeze it. Let it cool completely, portion into freezer-safe containers, and freeze for up to a month. Reheat with extra liquid to bring back the creamy texture.

Can I make this dairy-free?

Yes — substitute heavy cream with full-fat coconut milk and skip the Parmesan or use a dairy-free cheese alternative.

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