One-Pot Zesty Steak Pasta

One-Pot Zesty Steak Pasta is a bold, flavorful dish that combines tender slices of steak, zesty seasonings, and creamy pasta—all cooked in a single pot. It’s a satisfying, all-in-one meal that’s perfect for busy weeknights when I want big flavor with minimal cleanup.

Why You’ll Love This Recipe

I love how this recipe brings together the richness of steak with the comforting creaminess of pasta, all elevated by a zesty kick that makes every bite pop. The one-pot method means less time cleaning up and more time enjoying the meal. It’s a complete dish that’s hearty, vibrant, and ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin, flank, or ribeye), thinly sliced

• Pasta (penne, rotini, or fusilli work well)

• Garlic, minced

• Onion, chopped

• Bell peppers, sliced

• Crushed red pepper flakes (optional for heat)

• Zesty Italian seasoning or taco seasoning

• Beef broth

• Heavy cream or half-and-half

• Parmesan cheese, grated

• Olive oil

• Salt and black pepper

• Fresh parsley or green onions for garnish

Directions

1. I start by heating olive oil in a large pot or deep skillet over medium-high heat. I season the sliced steak with salt, pepper, and zesty seasoning, then sear it until browned but not fully cooked. I set the steak aside.

2. In the same pot, I sauté the onions, garlic, and bell peppers until softened and fragrant.

3. I pour in the beef broth and add the pasta, stirring occasionally to keep it from sticking. I let it simmer until the pasta is al dente, about 10–12 minutes.

4. Once the pasta is nearly done, I stir in the cream and return the steak to the pot. I cook everything together for another 2–3 minutes until the steak is fully cooked and the sauce thickens.

5. I finish by stirring in grated Parmesan cheese and adjusting the seasoning to taste. I garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I swap the steak for ground beef or leftover roast. If I want to lighten it up, I use half-and-half instead of cream and reduce the cheese. I also like to toss in spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture. For a smoky twist, I add a spoonful of chipotle in adobo to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth or cream to loosen the sauce. The microwave works too, though I stir halfway through to heat it evenly.

FAQs

What kind of steak works best?

I like using sirloin or flank steak—they’re flavorful, tender, and slice easily against the grain. Ribeye adds richness but is a bit fattier.

Can I use pre-cooked pasta?

I don’t recommend it for this recipe, since the pasta cooks in the broth and helps thicken the sauce as it absorbs flavor.

Is this dish spicy?

It has a bit of a zesty kick, especially with red pepper flakes or taco seasoning. I adjust the heat based on who I’m serving.

Can I make this dish ahead?

Yes, I often prep the steak and veggies ahead and store them in the fridge. When ready to cook, everything comes together quickly in one pot.

What can I serve with this?

It’s a full meal on its own, but I sometimes add a side of garlic bread or a crisp green salad for balance.

Conclusion

One-Pot Zesty Steak Pasta is one of those meals I can rely on when I want something comforting, quick, and packed with flavor. The steak adds richness, the pasta is creamy and satisfying, and the zesty spices make it exciting. It’s a one-pot wonder that makes dinner feel effortless and delicious every time.