Get ready to transform your weeknight dinners with this incredible One-Pot Steak Pasta. This recipe delivers a restaurant-quality meal with tender steak, perfectly cooked pasta, and a rich, creamy tomato sauce, all made in a single skillet. If you’re looking for a dish that’s big on flavor but short on cleanup, you’ve found your new go-to. It’s the ultimate comfort food solution that feels gourmet but is surprisingly simple to prepare.
Why This One-Pot Steak Pasta Recipe is a Weeknight Winner
This isn’t just another pasta dish; it’s a game-changer for busy evenings. The magic of a one-pot meal means the pasta cooks directly in the sauce, absorbing all the savory flavors from the steak, garlic, and seasonings. This method not only deepens the flavor but also saves you from washing multiple pots and pans. It’s a complete meal that combines protein, carbs, and a creamy sauce into one satisfying skillet, ready in about 30 minutes flat. For another amazing one-pot meal, check out our Garlic Butter Chicken Pasta.
This recipe is designed for flexibility. Whether you have sirloin, ribeye, or flank steak on hand, you can create a delicious meal. The creamy tomato sauce is perfectly balanced, rich but not too heavy, making it a crowd-pleaser for the whole family.
The Secret to Perfect Pasta: Choosing Your Steak
The star of this one-pot steak pasta is, of course, the steak. Selecting the right cut and preparing it properly is key to achieving those tender, juicy bites throughout the dish.
Best Cuts of Steak for Pasta
You want a cut that is tender and flavorful, one that cooks quickly. Here are the top choices:
- Sirloin Steak: This is my top recommendation. It’s relatively affordable, lean, and has a great beefy flavor that becomes incredibly tender when sliced thin and cooked quickly.
- Ribeye: For a more decadent and rich flavor, ribeye is an excellent choice. Its beautiful marbling adds a ton of flavor to the sauce.
- Flank Steak: While leaner, flank steak is also a great option. Be sure to slice it thinly against the grain to ensure it stays tender.
How to Cut Your Steak
For the best texture, slice your steak into thin, bite-sized strips against the grain. This shortens the muscle fibers, making the meat much more tender and easier to chew. Partially freezing the steak for about 15-20 minutes can make it much easier to slice thinly and evenly.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its incredible flavor. Here’s what you’ll need:
- Steak: Sirloin is preferred, but ribeye or flank work well.
- Pasta: A short, sturdy pasta like rigatoni, penne, or rotini is perfect for grabbing the creamy sauce.
- Aromatics: Yellow onion and fresh garlic form the flavor base.
- Liquids: Beef broth, heavy cream, and canned crushed tomatoes create the luscious sauce.
- Seasonings: Italian seasoning, red pepper flakes, salt, and black pepper.
- Cheese: Grated Parmesan cheese melts beautifully into the sauce, adding a nutty, salty finish.
- Oil & Butter: For searing the steak and sautéeing the aromatics.
Step-by-Step Instructions for Your One-Pot Meal
Follow these simple steps to create your creamy one-pot steak pasta:
- Sear the Steak: Season the steak strips generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; work in batches if necessary. Remove the steak and set it aside.
- Sauté Aromatics: Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
- Build the Sauce: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the crushed tomatoes, heavy cream, and Italian seasoning. Bring the mixture to a simmer.
- Cook the Pasta: Add the uncooked pasta to the skillet. Stir well to combine, ensuring the pasta is mostly submerged in the liquid. Let it simmer, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and the sauce has thickened.
- Combine and Finish: Stir in the grated Parmesan cheese until it has melted into the sauce. Return the seared steak to the skillet and stir everything together to heat through. Garnish with fresh parsley and serve immediately.
If you love steak, our Fall Steak Salad is another fantastic way to enjoy it.
Pro Tips for a Flawless One-Pot Steak Pasta
- Don’t Overcook the Steak: The initial sear is just to get color and flavor. The steak will finish cooking when you add it back to the pasta, so undercook it slightly at the beginning.
- Use Quality Beef Broth: A good quality beef broth will add significant depth of flavor to your sauce.
- Adjust Sauce Consistency: If your sauce becomes too thick before the pasta is cooked, add a splash more beef broth or water.
- Let it Rest: After cooking, let the pasta sit for a couple of minutes off the heat. This allows the sauce to thicken slightly and cling to the pasta perfectly.
Delicious Variations to Try
While this one-pot steak pasta is fantastic as is, you can easily customize it to your liking.
Make it Spicy
Increase the red pepper flakes to your desired heat level, or add a diced jalapeño along with the onion for an extra kick. A spicy sausage pasta like our Spicy Honey BBQ Sausage Pasta can also be a great source of inspiration.
Add More Veggies
Feel free to stir in a few handfuls of fresh spinach at the end until it wilts. Sautéed mushrooms or bell peppers can also be added with the onions for more texture and nutrients.
Different Cheese Options
Swap the Parmesan for Pecorino Romano for a sharper flavor, or stir in some shredded mozzarella or provolone at the end for an extra cheesy, gooey finish.
What to Serve with Steak Pasta
This creamy one-pot steak pasta is a hearty meal on its own, but it pairs wonderfully with a simple side dish. A light, crisp salad like a Cucumber Mozzarella Salad can provide a refreshing contrast. Garlic bread is also a must-have for soaking up every last bit of the delicious sauce.
Frequently Asked Questions
Yes, you can make this dish dairy-free. For a creamy alternative, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream substitute. You can also use a cornstarch slurry with the beef broth to thicken the sauce, though it will have a different texture.
Store leftover One-Pot Steak Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or beef broth to loosen the sauce and gently warm it on the stovetop or in the microwave.
To prevent tough steak, slice it thinly against the grain and be careful not to overcook it. Sear it quickly at the beginning to get color, then remove it from the pan. Add it back at the very end just to heat through.
The best cut of steak for this One-Pot Steak Pasta is sirloin. It’s affordable, flavorful, and becomes very tender when sliced thin and cooked quickly. Ribeye and flank steak are also excellent alternatives.
This recipe is very versatile! You can add sautéed mushrooms, bell peppers, or onions. Fresh spinach or kale can be stirred in at the end until wilted. Broccoli florets or peas are also great additions.
More Delicious Dinner Recipes
If you enjoyed this easy dinner, you’ll love exploring more of our simple and satisfying recipes. From comforting casseroles like our Cheesy Hamburger Casserole to other amazing pasta dishes, we have something for every craving.
We hope you love this One-Pot Steak Pasta recipe! It’s a true testament to how simple ingredients can come together to create something truly special. If you make it, please leave a comment and let us know how it turned out. Don’t forget to share your creations on Pinterest!
One-Pot Steak Pasta Recipe
One-Pot Steak Pasta (Creamy & Ready in 30 Minutes!)
Ingredients
Equipment
Method
- Season the steak strips generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; work in batches if necessary. Remove the steak and set it aside.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the crushed tomatoes, heavy cream, and Italian seasoning. Bring the mixture to a simmer.
- Add the uncooked pasta to the skillet. Stir well to combine, ensuring the pasta is mostly submerged in the liquid. Let it simmer, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and the sauce has thickened.
- Stir in the grated Parmesan cheese until it has melted into the sauce. Return the seared steak to the skillet and stir everything together to heat through. Garnish with fresh parsley and serve immediately.
Notes
Tip 2: If the sauce gets too thick while the pasta is cooking, add a small splash of beef broth to reach your desired consistency.
Tip 3: For easier slicing, place the steak in the freezer for 15-20 minutes before cutting.
