Steak Pasta

My Steak Pasta is a hearty complete meal that is perfect for any weeknight. I often make it when I have leftover steak in the fridge, but it’s so good that I will gladly cook up a fresh steak just to make it.

I’m always ready for a good pasta. And this steak pasta has become a regularly occurring meal on our table. While it’s quick and simple, the steak gives it a quality that makes it feel a bit special.

Which Cut of Steak to Use

This is really up to what you prefer. I usually cook either ribeye or flank steak (which I am using today). Other great options are New York strip or sirloin.

It’s also one of my go-to meals when I have leftover steak in the fridge. I simply thinly slice it, cover it with a damp paper towel on a plate, and give it a quick zap in the microwave. The time will depend on the strength of your microwave, but about 30 seconds does it for me. The goal is to just warm the steak, without further cooking it.

Ingredients

• Steak – This goes without saying.
• Pasta – Though long shapes are usually my favorites, this dish pairs best with something short and tubular like rigatoni, penne or paccheri.
• Veggies – Mushrooms, bell peppers, cherry tomatoes and frozen peas.
• Seasonings – Garlic, oregano, thyme, parsley and crushed red pepper flakes. And of course, salt and pepper.
• Parmesan cheese – Freshly shredded.

Steak Pasta Recipe

First, the steak. I pat it dry with paper towels and season generously with salt and pepper. Then, I heat oil in a skillet over medium-high heat until hot, add the steak to the skillet, cook for 2 minutes. I flip the steak over and continue flipping every 1 minute until the internal temperature reaches around 130°F for medium-rare (see doneness chart in the recipe card to find your desired temperature). I remove the steak to a plate and allow it to rest while I prep the rest of the dish.

Next, I bring a large pot of salted water (about 1 Tbsp salt per 4 quarts of water) to a boil, add the pasta and cook until it’s al dente. Before draining, I reserve 1 cups of the pasta water.

While the pasta is cooking, I heat extra virgin olive oil in a large skillet over medium high heat. I add the mushrooms and sauté for about 5 minutes, then add in sliced bell peppers and cook for 5 more minutes. After that, I add garlic and herbs, stir for a minute, then add cherry tomatoes and peas. I mix everything well and cook for 2 minutes.

Almost done! I stir in the cooked pasta, then gradually stir in parmesan cheese and about ½ cup of reserved pasta water. At this point, I taste and adjust for salt and pepper.

Finally, I thinly slice the steak (about ¼ inch thick) and add it to the pasta. I cook it for just a minute or two, then serve immediately, garnished with freshly shredded parmesan cheese.

Variations

• Sometimes I make it creamy. I simply stir in a cup of heavy whipping cream and give the pan a stir to deglaze it before adding the tomatoes and peas.
• The creamy version also makes a great base for experimenting with flavors. Try replacing the thyme and oregano with Creole Seasoning, Montreal Seasoning, or even Fajita Seasoning. Just add them in a few minutes before the cream, and keep stirring, to allow the spices to bloom.
• To give it a surf and turf theme, swap out half of the steak for half a pound of shrimp.
• For a bit of a different theme, I omit the herbs and stir in a few tablespoons of Chimichurri. It adds some great fresh, tangy flavors, and I highly recommend it.
• You can always add in other veggies. Some top picks are zucchini, artichoke hearts and olives.

There you go. My easy steak pasta is the perfect solution when you don’t know what to cook for dinner. Be sure to try the variations, they’re also amazing.

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Steak Pasta, on our Gypsy Plate… enjoy!

More Steak Recipes:
Skillet Ribeye
Churrasco
Steak Flatbread
Steak Gyros
Crying Tiger
Grilled Flank Steak
Steak Pizzaiola

Steak Pasta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

My Steak Pasta is a hearty complete meal that is perfect for any weeknight. I often make it when I have leftover steak in the fridge, but it's so good that I will gladly cook up a fresh steak just to make it.

Print

Ingredients

• 1 pound steak (ribeye, flank, New York strip or sirloin)
• salt, to taste
• pepper, to taste
• 2 Tbsp vegetable oil
• 8oz dried pasta
• 2 Tbsp extra virgin olive oil
• 8oz mushrooms, sliced
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 Tbsp fresh parsley, chopped
• 8oz cherry tomatoes, quartered
• ½ cup frozen peas, thawed
• ½ freshly shredded parmesan cheese + more for serving

Instructions

1. Pat the steak dry with paper towels and season generously with salt and pepper.
2. Heat oil in a skillet over medium-high heat until hot. Add the steak to the skillet, cook for 2 minutes. Flip the steak over and continue flipping every 1 minute until the internal temperature reaches your desired doneness (see doneness temperature chart in notes). Remove to a plate and allow to rest while you prep the rest of the dish.
3. Bring a large pot of salted water (about 1 Tbsp salt per 4 quarts of water) to a boil. Add pasta and cook until al dente. Before draining, reserve 1 cups of the pasta water.
4. While the pasta is cooking, heat extra virgin olive oil in a large skillet over medium high heat. Add mushrooms and sauté for about 5 minutes.
5. Next, add in sliced bell peppers and cook for 5 more minutes.
6. Add garlic and herbs, stir for a minute, then add cherry tomatoes and peas. Mix well and cook for 2 minutes.
7. Stir in pasta. Gradually stir in parmesan cheese and about ½ cup of reserved pasta water. Taste and adjust for salt and pepper.
8. Thinly slice steak (about ¼ inch thick) and add it to the pasta. Cook for just a minute or two, then serve immediately, garnished with more freshly shredded parmesan cheese.

Notes

1. Monitor the internal temperature by inserting an instant read thermometer into the steak. Remove the steak when it has reached your desired doneness based on the following temperatures:
   - Rare: 120-125°F
   - Medium-Rare: 130-135°F (recommended)
   - Medium: 140-145°F
   - Medium-Well: 150-155°F
   - Well Done: 160-165°F
2. If you are using leftover steak, thinly slice it, cover it with a damp paper towel on a plate, and give it a quick zap in the microwave. The time will depend on the strength of your microwave, but about 30 seconds does it for me. The goal is to just warm the steak, without further cooking it.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 528Total Fat 29gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 110mgSodium 236mgCarbohydrates 30gFiber 5gSugar 5gProtein 37g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.