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.
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)
Instructions
- 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.
- In the same pot, sauté onion and garlic until fragrant.
- Add pasta, beef broth, Dijon mustard, Worcestershire, and hot sauce. Stir and bring to a boil.
- Reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is cooked and most liquid is absorbed.
- Stir in cream and Parmesan until sauce is smooth and creamy.
- Return steak to the pot and simmer 2–3 more minutes. Garnish with parsley and serve hot.
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.
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
