One-Pan Penne Pasta with Seared Steak and Bell Peppers Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the dish, ensure the steak is patted completely dry with paper towels before hitting the pan.

Moisture on the surface of the meat will prevent it from searing properly, resulting in gray, boiled meat instead of the desired caramelized crust. This simple step makes a significant difference in the final quality of the steak.

If the sauce seems too thick after adding the pasta, add the reserved pasta water one tablespoon at a time. This starchy liquid acts as a natural binder that helps emulsify the sauce with the noodles, resulting in a professional, restaurant-style finish.

Variations

• Spicy Steak Penne: Add one teaspoon of red pepper flakes when sautéing the bell peppers to introduce a subtle heat that cuts through the richness of the steak and tomato sauce.
• Garlic Herb Version: Sauté two cloves of minced garlic with the peppers to add an aromatic layer. Finish the dish with a sprinkle of fresh chopped parsley for a bright, herbal note.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the pasta texture will degrade significantly upon thawing.

Reheat

Reheat in a skillet over medium-low heat with a splash of water, stirring frequently until heated through.

Transfer any leftovers to an airtight container. Cool the dish for no more than two hours at room temperature before placing it in the refrigerator.

Properly stored, the dish will retain its flavor and texture for up to three days. Ensure the container is sealed tightly to prevent the pasta from absorbing other odors.

The components can be prepared in advance to save time during the week. Slice the steak and peppers and store them in separate containers in the refrigerator.

You can also boil the pasta ahead of time, draining it when it is slightly firmer than al dente, then tossing it with a light coating of oil to prevent sticking. When ready to eat, simply sear the steak and finish the dish in the pan as directed.

Serving ideas

Serve this dish immediately while it is piping hot for the best texture. A shallow pasta bowl is ideal, as it helps retain the heat and allows for an attractive presentation of the steak and peppers. You may wish to provide a side of crusty bread to mop up any remaining tomato sauce left in the pan or the bowl.

For a complete meal, consider serving alongside a crisp green salad dressed with a light vinaigrette. The brightness of the greens provides a refreshing contrast to the richness of the steak and the savory marinara glaze.

Ensure the plates are warmed slightly if possible, as this helps keep the pasta and sauce at the optimal temperature throughout the meal.

Frequently asked questions

Recipe card

One-Pan Penne Pasta with Seared Steak and Bell Peppers

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 1 lb sirloin steak, cut into bite-sized cubes
• 12 oz penne pasta
• 2 large red bell peppers, sliced into strips
• 1 cup marinara sauce

Instructions

1. Add the steak cubes in a single layer to a hot skillet. Sear the meat until deeply browned on all sides. Once the steak reaches an internal temperature of 145°F (63°C), remove it from the pan and let it rest on a plate for at least 3 minutes.
2. In the same skillet, add the red bell pepper strips. Sauté until the peppers are tender and slightly charred. Meanwhile, boil the penne in a separate pot of water until al dente. Drain the pasta, reserving a small amount of starchy water, and add the noodles directly to the skillet with the peppers.
3. Pour the marinara sauce into the skillet with the peppers and cooked pasta. Toss everything together over medium heat until the sauce is hot and clings to the noodles. Fold the rested steak cubes back into the pan, ensuring they are coated in the sauce. Serve immediately while hot.

Contains: gluten

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

55 g

Fat

18 g

Fiber

4 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.