Pasta with Steak and Sizzling Peppers

It’s 6pm and you need a satisfying dinner fast. If you’re craving something hearty and comforting, this is the one. This Steak and Pepper Pasta delivers restaurant-quality flavor without the stress.

This recipe is built for busy people. It is fast, filling, and uses simple ingredients. You will have a complete meal on the table in just 35 minutes.

Why You’ll Make This Again

This Steak and Pepper Pasta is a total lifesaver for Fall evenings. It feels like a fancy steakhouse meal but works for a Tuesday. The protein-packed steak keeps everyone full and happy.

You will love how the juices from the meat create a natural sauce. It is a reliable weeknight staple that never fails. Your family will definitely ask for seconds of this one.

How This Comes Together

The secret here is using one large skillet for everything. You sear the steak quickly to keep it tender. Then, you char the peppers in the same flavorful oil. Tossing it all together creates an effortless, glossy sauce.

What You’ll Need

• 450g flank steak, sliced into 1cm strips
• 340g penne or rigatoni pasta
• 2 large bell peppers (one red, one yellow), julienned
• 1 medium red onion, thinly sliced
• 3 cloves garlic, finely minced
• 60ml extra virgin olive oil
• 2g red pepper flakes
• 5g kosher salt
• 2g cracked black pepper
• 30g Parmesan cheese, finely grated
• 15g fresh flat-leaf parsley, chopped

Step-By-Step Directions

1. Bring 4 liters of water to a rolling boil with 10g of salt.
2. Cook pasta until al dente, approximately 10 to 12 minutes.
3. Season steak strips with salt and black pepper.
4. Heat 30ml olive oil in a heavy-bottomed skillet over high heat until it reaches smoking point.
5. Sear steak strips in batches for 2 minutes per side until browned; remove and set aside.
6. Add remaining 30ml olive oil to the same skillet over medium-high heat.
7. Sauté bell peppers and red onion for 6 minutes until edges are charred and vegetables are tender-crisp.
8. Incorporate minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
9. Deglaze the skillet with 60ml of reserved pasta cooking water, scraping the fond from the bottom.
10. Combine drained pasta and seared steak with the vegetables in the skillet.
11. Toss vigorously over medium heat for 2 minutes to emulsify the sauce.
12. Garnish with grated Parmesan and chopped parsley before service.

How to Serve It

Serve this directly from the skillet for a casual family-style meal. It looks beautiful with the bright red and yellow peppers. Pair it with some warm, crusty bread to soak up the sauce.

A simple side salad with balsamic vinaigrette works perfectly. This dish is impressive enough for casual hosting on the weekend. Just add a glass of red wine and you are set.

Leftovers & Storage

This pasta stores remarkably well in the fridge. Place leftovers in an airtight container for up to 3 days. To reheat, add a splash of water or beef broth. This prevents the steak and pasta from drying out.

Microwave it in 30-second intervals until it is warmed through. I do not recommend freezing this specific dish. The peppers lose their signature crisp texture when thawed.

Make It Even Better (Pro Tips)

• Do not skip searing the steak in small batches.
• Avoid crowding the pan to ensure the meat browns properly.
• Use a cast-iron skillet for the best char on the peppers.
• Save more pasta water than you think you need.
• Slice the steak against the grain for maximum tenderness.
• Add the garlic last so it does not burn and turn bitter.
• Top with extra Parmesan right before eating for a salty kick.

Easy Ways to Change It Up

• Swap the flank steak for chicken breast for a lighter version.
• Use gluten-free pasta to make this meal gluten-friendly.
• Add sliced mushrooms during the sauté step for an earthy flavor.
• Include fresh spinach at the end for an extra veggie boost.

Quick Questions

What is the best cut of steak for this pasta?

Flank steak or sirloin work best for this quick-cooking method. They stay tender when sliced thin and seared at high heat. Always slice against the grain for the best bite.

Can I use frozen bell peppers?

You can use them, but fresh is much better for texture. Frozen peppers release more moisture and won’t char as well. If using frozen, drain them well before adding to the skillet.

I hope this becomes your new favorite 35-minute dinner. It is simple, delicious, and always hits the spot. Give it a try tonight!

— Ethan

Pasta with Steak and Sizzling Peppers

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 680

Ingredients Method

Ingredients

  

• 450 g flank steak, sliced into 1cm strips
• 340 g penne or rigatoni pasta
• 2 large bell peppers (one red, one yellow), julienned
• 1 medium red onion, thinly sliced
• 3 cloves garlic , finely minced
• 60 ml extra virgin olive oil
• 2 g red pepper flakes
• 5 g kosher salt
• 2 g cracked black pepper
• 30 g Parmesan cheese, finely grated
• 15 g fresh flat-leaf parsley, chopped

Method

 

1. Bring 4 liters of water to a rolling boil with 10g of salt.
2. Cook pasta until al dente, approximately 10 to 12 minutes.
3. Season steak strips with salt and black pepper.
4. Heat 30ml olive oil in a heavy-bottomed skillet over high heat until it reaches smoking point.
5. Sear steak strips in batches for 2 minutes per side until browned; remove and set aside.
6. Add remaining 30ml olive oil to the same skillet over medium-high heat.
7. Sauté bell peppers and red onion for 6 minutes until edges are charred and vegetables are tender-crisp.
8. Incorporate minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
9. Deglaze the skillet with 60ml of reserved pasta cooking water, scraping the fond from the bottom.
10. Combine drained pasta and seared steak with the vegetables in the skillet.
11. Toss vigorously over medium heat for 2 minutes to emulsify the sauce.
12. Garnish with grated Parmesan and chopped parsley before service.