Weeknight Dinner

Steak Pasta Recipe

A quick, comforting bowl of tender steak, ripe tomatoes, and silky pasta in a savory garlic-wine sauce you can make on any busy weeknight.

Imagine slicing into a fork-tender bite of steak, releasing a deep, savory aroma that mingles with sweet tomatoes and garlic as it hits your pan.

This is the kind of dish you make when you are short on time but want something deeply satisfying so dinner feels special instead of stressful.

I tested this on busy evenings, and my family kept asking me to make it again the very next week.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time25 mins

🕐Total Time40 mins

🍰Servings4

🇺🇸CuisineAmerican-Italian inspired

🔢Calories~550 per serving

Ingredients

Steak and aromatics

1 lb flank steak or sirloin, cut into thin 3 inch strips

1 tbsp olive oil

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1/2 tsp fine salt

1/4 tsp black pepper

Sauce and pasta

1 cup dry white wine (or beef broth for non-alcoholic version)

1 can 14.5 oz crushed tomatoes

1 cup beef broth

2 tbsp tomato paste

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

8 oz pasta (fettuccine, penne, or spaghetti)

1/2 cup grated Parmesan cheese

2 tbsp unsalted butter

2 cups fresh spinach or arugula (optional)

Substitutions & Variations

★Use chicken thighs or strips of tofu instead of steak for a lighter option.

★Swap white wine for extra beef broth and add 1 tsp lemon juice for brightness.

★Replace crushed tomatoes with diced tomatoes if that is what you have.

★Use gluten free pasta or zucchini noodles for a gluten free version.

★Substitute Parmesan with Pecorino Romano for a sharper flavor.

Step-by-Step Instructions

1

Prep the steak and aromatics

Pat the steak strips dry, season with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over medium high heat, add the steak in a single layer, and sear until browned on the edges, about 2 to 3 minutes. Remove steak to a plate. Add sliced onion to the same skillet, season with a pinch of salt, and cook until soft and lightly golden, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

2

Deglaze and build the sauce

Pour in the white wine, stirring to lift any browned bits from the bottom of the pan, and simmer until reduced by half, about 3 minutes. Stir in crushed tomatoes, beef broth, tomato paste, oregano, and red pepper flakes if using. Bring to a gentle simmer and let it bubble lightly for 5 minutes so the flavors meld.

3

Cook the pasta

While the sauce simmers, bring a large pot of heavily salted water to a boil, add the pasta, and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

4

Combine steak and sauce

Return the seared steak and any collected juices to the skillet with the sauce. Let it simmer together for 3 to 4 minutes so the steak absorbs the savory flavors.

5

Finish the sauce

Reduce heat to low, add the butter and Parmesan cheese, and stir until the cheese melts and the sauce looks glossy and creamy.

6

Add greens for freshness

Stir in the fresh spinach or arugula and cook just until wilted. If the sauce is very thick, loosen it with a splash or two of the reserved pasta water.

7

Combine pasta and sauce

Add the drained pasta to the skillet, toss gently to coat every strand with the rich sauce. If needed, add more reserved pasta water a little at a time until you reach a silky, clingy texture.

8

Taste and adjust

Taste the pasta, then adjust seasoning with an extra pinch of salt or a crack of black pepper if you like. If you prefer a richer sauce, you can toss in an extra spoon of butter or a little more Parmesan.

9

Rest briefly and serve

Let the pasta rest off heat for 2 minutes so the flavors settle, then divide among warm bowls.

10

Plate and garnish

Top with an extra sprinkle of Parmesan and a twist of black pepper. Serve immediately with lemon wedges on the side for brightness.

Pro Baker Tips

✓Pat the steak very dry before searing to get a deeper brown crust.

✓Cut the steak against the grain for maximum tenderness in each bite.

✓Use a wide, heavy skillet so the pasta cooks evenly and the sauce reduces nicely.

✓If you like more bite, add a splash of hot sauce or extra red pepper flakes.

✓For a creamier version, stir in a splash of heavy cream when you add the Parmesan.

Storage & Serving Notes

◆Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days.

◆Reheat gently on the stovetop with a splash of water or broth to revive the sauce and keep the pasta tender.

◆If the sauce thickens too much after refrigerating, thin it with a little broth or water while reheating.

Serving Suggestions

Serve this steak pasta in shallow bowls to showcase the glossy sauce and tender meat.

›Garnish with Parmesan shavings and cracked black pepper

›Offer lemon wedges for a bright finish

›Pair with a crisp green salad and garlic bread

Frequently Asked Questions

Can I use a different cut of steak?

Yes, sirloin, tenderloin, or even flank steak work well as long as you slice it thin against the grain for tenderness.

How do I make this gluten free?

Use gluten free pasta or zucchini noodles, and verify that your beef broth and tomato paste are labeled gluten free.

Can I make this in a slow cooker?

Yes. Sear the steak and sauté aromatics in a skillet, then transfer everything to a slow cooker and simmer on low for 3 to 4 hours before adding cooked pasta just before serving.

What if the sauce turns out too salty?

Add a splash of fresh beef broth or water and a squeeze of lemon juice to balance the saltiness without thinning the sauce too much.

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Go Make It!

This Steak Pasta is the kind of comforting, weeknight friendly meal that makes you feel like a pro in the kitchen without spending hours there.