Description
A bold and creamy one-pot pasta dish featuring tender slices of steak, zesty lemon, and a rich tomato-cream sauce. Perfect for weeknights or casual dinner parties.
Ingredients
- Steak (sirloin or flank): 1 lb, thinly sliced
- Pasta (penne or rotini): 12 oz
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Red Bell Pepper: 1, thinly sliced
- Crushed Tomatoes: 1 cup
- Beef Broth: 2 cups
- Heavy Cream: 1 cup
- Zest and Juice of Lemon: 1
- Chili Flakes: 1 teaspoon
- Salt and Black Pepper: To taste
- Parmesan Cheese: ½ cup, freshly grated
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil.
- Combine Ingredients: Season sliced steak with salt and pepper. Sear in the hot pan for 2–3 minutes until browned. Remove and set aside.
- Prepare Your Cooking Vessel: In the same pan, add garlic and bell pepper. Sauté until fragrant, about 2 minutes. Deglaze with a splash of broth.
- Assemble the Dish: Add crushed tomatoes, remaining broth, pasta, chili flakes, and half the lemon zest. Stir to combine.
- Cook to Perfection: Bring to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is just al dente.
- Finishing Touches: Return steak to pan. Stir in cream, Parmesan, and remaining lemon zest and juice. Simmer uncovered for 3–5 minutes until thickened.
- Serve and Enjoy: Garnish with chopped parsley and extra Parmesan. Serve hot.
Notes
- Let the steak rest before slicing to retain its juices.
- Freshly grated Parmesan melts better and adds more flavor.
- Adjust chili flakes to your spice preference.
- A splash of broth when reheating keeps leftovers creamy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg