Name: One-Pot Zesty Steak Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb steak (sirloin, ribeye, or flank), thinly sliced; 12 oz pasta (penne, rigatoni, or fusilli); 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 3 cups beef broth or water; 1/2 cup heavy cream or half-and-half; 1/2 cup Parmesan cheese, grated; 1/2–1 tsp red pepper flakes or a dash of hot sauce (adjust to taste); Salt and black pepper, to taste; Fresh parsley or basil, for garnish (optional)

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This One-Pot Zesty Steak Pasta is a bold, comforting dish that I love making when I want something hearty and full of flavor—without a pile of dishes afterward. Tender slices of steak are seared and tossed with pasta in a zesty, creamy, slightly spicy sauce that clings to every bite. It’s rich, satisfying, and made completely in one pot from start to finish.

One-Pot Zesty Steak Pasta

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, comes together in about 30 minutes, and only uses one pot. That means less cleanup and more time enjoying a seriously good meal. The steak adds richness, the pasta is perfectly coated in a tangy and creamy sauce, and the slight kick from chili flakes or hot sauce brings the whole thing together. It’s perfect for busy weeknights or low-effort weekend dinners.

ingredients

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

Steak (sirloin, ribeye, or flank), thinly sliced
Pasta (penne, rigatoni, or fusilli)
Olive oil
Onion, finely chopped
Garlic, minced
Diced tomatoes (canned or fresh)
Tomato paste
Beef broth or water
Heavy cream or half-and-half
Parmesan cheese, grated
Red pepper flakes or hot sauce (adjust to taste)
Salt and black pepper
Fresh parsley or basil for garnish (optional)

directions

I heat a bit of olive oil in a large pot or deep skillet over medium-high heat. I add the sliced steak, season it with salt and pepper, and sear until browned on both sides (about 3–4 minutes). I remove it from the pot and set it aside.
In the same pot, I add a bit more oil and sauté the chopped onion until soft, about 4–5 minutes. I stir in the garlic and cook for another 30 seconds.
I add the tomato paste and let it cook for a minute to deepen the flavor, then stir in the diced tomatoes, beef broth, and pasta.
I bring it to a boil, then reduce the heat and let it simmer uncovered, stirring occasionally, until the pasta is tender and most of the liquid has reduced (about 12–15 minutes).
Once the pasta is cooked, I stir in the cream, Parmesan, and red pepper flakes or hot sauce. I return the steak to the pot and stir everything together until warmed through and coated in sauce.
I taste and adjust the seasoning, then garnish with fresh herbs before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: Around 30–35 minutes

Variations

Sometimes I add spinach or chopped kale at the end for a veggie boost. If I want a smoky flavor, I stir in a touch of smoked paprika. I’ve also made it with chicken or shrimp when I don’t have steak, and it still turns out great. For a lighter version, I use Greek yogurt instead of cream, and whole wheat pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. The microwave works too—just cover and stir halfway through. I don’t recommend freezing since the cream sauce can separate.

FAQs

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

I usually go with sirloin or flank steak because they cook quickly and stay tender when sliced thin. Ribeye works too for a richer flavor.

Can I use milk instead of cream?

Yes, but the sauce will be thinner. I’ve used whole milk and added a bit of cream cheese or extra Parmesan to thicken it up.

Do I need to cook the pasta separately?

Nope—everything cooks together in one pot. The pasta absorbs flavor from the sauce as it cooks, which makes it extra delicious.

Is this recipe spicy?

It has a mild kick, but I adjust it based on who I’m cooking for. I start with a pinch of red pepper flakes and add more if I want it bolder.

What kind of pasta works best?

I like short pasta like penne or rigatoni, but I’ve also used spaghetti or fettuccine. I just adjust the liquid and stirring as needed.

Conclusion

This One-Pot Zesty Steak Pasta is a flavorful, filling, and super easy dinner that checks all the boxes. It’s bold, creamy, a little spicy, and totally satisfying. Whether I’m cooking for family, friends, or just myself, it’s one of those recipes that delivers every single time—with minimal cleanup and maximum flavor.