One-Pot Zesty Steak Pasta

One-Pot Zesty Steak Pasta

Ingredients:
1 lb (450g) steak (sirloin, ribeye, or flank), cut into thin strips
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional for heat)
Salt and black pepper to taste
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
8 oz (225g) penne or rotini pasta
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Sear the Steak:
Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium-high heat. Add the steak strips, season with salt and pepper, and sear for 2-3 minutes per side until browned. Remove from the pot and set aside.

Sauté the Aromatics:
Add the remaining olive oil to the pot. Sauté the diced onion for 2-3 minutes until soft, then add the minced garlic, smoked paprika, Italian seasoning, and red pepper flakes. Stir for another minute until fragrant.

Build the Sauce:
Pour in the beef broth, diced tomatoes, and tomato sauce. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.

Cook the Pasta:
Add the uncooked pasta directly to the pot and bring to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Make it Creamy:
Lower the heat and stir in the heavy cream and shredded mozzarella. Mix until the sauce is creamy and well combined.

Add the Steak Back:
Return the seared steak strips to the pot and stir them into the pasta. Cook for another 2-3 minutes until the steak is warmed through.

Final Touches:
Sprinkle with grated Parmesan and fresh parsley. Serve hot and enjoy!