One-Pot Zesty Steak Pasta

One-Pot Zesty Steak Pasta is a bold, comforting dish loaded with tender strips of steak, pasta cooked right in the sauce, and a tangy, spicy kick that keeps things exciting. It’s the perfect balance of creamy, savory, and zesty, all made in one pot for a fast and filling meal. When I want steakhouse flavor with the ease of a weeknight dinner, this is what I make.

Why You’ll Love This Recipe

I love this recipe because it delivers full-on flavor with minimal cleanup. The steak is juicy and rich, and the sauce has a tangy zip from ingredients like Dijon mustard, hot sauce, or even a splash of vinegar. The pasta cooks right in the same pot, soaking up all those savory, spicy juices. It’s satisfying, quick, and hits that crave-worthy combo of steak and carbs every time.

Ingredients

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

• Steak (sirloin, flank, or NY strip), thinly sliced

• Olive oil or butter

• Garlic, minced

• Onion, diced

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

• Beef broth

• Dijon mustard

• Hot sauce or red pepper flakes (to taste)

• Worcestershire sauce

• Heavy cream or half-and-half

• Parmesan cheese, grated

• Salt and pepper

• Fresh parsley (optional for garnish)

Directions

1. I heat olive oil in a large pot or deep skillet over medium-high heat. I add the steak slices, season with salt and pepper, and sear them until browned. I remove the steak and set it aside.

2. In the same pot, I sauté the diced onion and garlic until soft and fragrant.

3. I stir in the pasta, beef broth, Dijon mustard, Worcestershire sauce, and hot sauce. I bring it all to a boil, then reduce the heat and simmer uncovered for about 12–15 minutes, stirring occasionally.

4. When the pasta is nearly done and most of the liquid is absorbed, I add the heavy cream and Parmesan cheese. I stir until creamy and smooth.

5. I return the steak to the pot and toss everything together. I let it simmer for 2–3 more minutes until everything is hot and well coated in the sauce.

6. I finish with a sprinkle of fresh parsley and extra cheese, then serve hot.

Servings and timing

This recipe serves 4 to 6 people and takes about 35 minutes from start to finish. It’s a perfect all-in-one dinner that’s ready in under an hour.

Variations

Sometimes I use spicy Italian sausage or grilled chicken instead of steak, depending on what I have on hand. For more veggies, I toss in spinach, mushrooms, or roasted red peppers during the last few minutes of cooking. If I want it extra zesty, I add a splash of pickle juice or vinegar at the end to brighten up the flavors.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them on the stove with a splash of broth or cream to loosen the sauce. The microwave works too — I just stir halfway through to heat evenly.

FAQs

What’s the best cut of steak for this recipe?

I like sirloin or flank steak — they’re tender, flavorful, and cook quickly when sliced thin. NY strip also works great if I want something richer.

Can I make this less spicy?

Yes! I just skip the hot sauce and red pepper flakes, or start with a very small amount. The Dijon adds flavor without heat.

What kind of pasta should I use?

I go with short pasta like penne or rigatoni. They hold the sauce well and cook evenly in one pot.

Do I have to cook the pasta separately?

Nope — that’s the beauty of this recipe. Everything cooks in the same pot, and the pasta soaks up all the flavor from the sauce.

Can I use milk instead of cream?

Yes, though the sauce will be thinner. I’ve used whole milk or half-and-half with good results. Just don’t let it boil too hard or it can curdle.

Conclusion

One-Pot Zesty Steak Pasta is the kind of meal that brings the heat, the comfort, and the satisfaction — all in one pot and under an hour. It’s rich, creamy, and packed with flavor from the steak to the zesty sauce. Whether I’m feeding a hungry family or just indulging in a pasta night for one, this dish always delivers bold, comforting goodness.

One-Pot Zesty Steak Pasta

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4–6
• Category: Main Dish
• Method: One-Pot
• Cuisine: American
• Diet: Halal

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Description

One-Pot Zesty Steak Pasta is a creamy, spicy, and savory dish featuring seared steak, pasta cooked in a tangy Dijon and hot sauce-infused broth, and a rich finish of cream and Parmesan — all in one pot for a hassle-free, flavor-packed dinner.

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Ingredients

• 1 lb steak (sirloin, flank, or NY strip), thinly sliced
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 small onion, diced
• 12 oz pasta (penne, rigatoni, or rotini)
• 3 cups beef broth
• 1 tbsp Dijon mustard
• 1–2 tsp hot sauce or 1/2 tsp red pepper flakes (to taste)
• 1 tbsp Worcestershire sauce
• 1/2 cup heavy cream or half-and-half
• 3/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear steak until browned, season with salt and pepper, then remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant.
3. Add pasta, beef broth, Dijon mustard, Worcestershire, and hot sauce. Stir and bring to a boil.
4. Reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is cooked and most liquid is absorbed.
5. Stir in cream and Parmesan until sauce is smooth and creamy.
6. Return steak to the pot and simmer 2–3 more minutes. Garnish with parsley and serve hot.

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Notes

• Substitute steak with spicy sausage or grilled chicken.
• Add spinach, mushrooms, or roasted red peppers for more veggies.
• Enhance zest with a splash of pickle juice or vinegar.
• Use milk for a lighter sauce, but avoid boiling to prevent curdling.

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 630
• Sugar: 4g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 115mg