Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- While the pasta is cooking, prepare the beef. Pat the beef cubes dry with paper towels. Season the beef with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add half of the beef cubes to the hot skillet, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, until deeply browned and a crust has formed. The beef does not need to be cooked through at this stage. Remove the seared beef from the skillet and set aside. Repeat with the remaining beef, adding a little more oil if needed.
- Reduce the heat to medium. Add the chopped red bell pepper and yellow onion to the same skillet. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften and the onion is translucent. If there are any browned bits on the bottom of the pan, use a wooden spoon to scrape them up as the vegetables cook; this will add extra flavor to the sauce.
- Add the minced garlic, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Pour in the crushed tomatoes and beef broth. Stir well to combine, scraping any remaining browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
- Return the seared beef to the skillet with the sauce. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the beef is tender and cooked to your desired doneness.
- Stir in the heavy cream (if using), the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Taste the sauce and adjust seasonings as needed. If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.
- Add the cooked penne pasta to the skillet with the sauce and beef. Toss everything together until the pasta is evenly coated.
- Stir in the 2 tablespoons of fresh chopped parsley and the 0.25 cup of grated Parmesan cheese. Toss again to incorporate.
- Serve immediately, garnished with additional fresh parsley and a generous sprinkle of grated Parmesan cheese.
Cooking Tips and Variations
For the most tender beef, avoid overcooking it in the initial searing step. You’re aiming for a good crust and color; it will finish cooking in the sauce. Don’t overcrowd the pan when searing the beef; working in batches ensures a proper sear rather than steaming the meat. Always pat the beef dry before seasoning and searing; moisture on the surface will prevent browning. When cooking the pasta, always aim for al dente; it will continue to cook slightly when combined with the hot sauce. Reserving some pasta water is a crucial step; this starchy water is your secret weapon for achieving a perfectly smooth and cohesive sauce that clings beautifully to the pasta. If your sauce is too thin, let it simmer uncovered for a few extra minutes to reduce. If it’s too thick, add a tablespoon or two of the reserved pasta water at a time until the desired consistency is reached.
To vary this amazing dish, consider swapping the beef sirloin for succulent beef tenderloin or even lean ground beef if you prefer a different texture. For an extra layer of flavor, you could add chopped mushrooms or spinach along with the bell peppers and onions. Experiment with different types of pasta; rigatoni, rotini, or even farfalle would work wonderfully in this recipe. Enhance the herb profile by adding fresh basil or oregano along with the parsley. For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper. You could also introduce a smoky element by adding a pinch of smoked paprika to the sauce. To make it a creamy tomato sauce, increase the amount of heavy cream or stir in a dollop of mascarpone cheese at the end. For a dairy-free option, omit the heavy cream and Parmesan, and consider a splash of cashew cream or nutritional yeast for a cheesy flavor.
Storage and Reheating
To store any leftover Steak Bites Pasta Skillet, allow the dish to cool completely to room temperature within two hours of cooking. Transfer the pasta to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, this dish freezes surprisingly well. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
For reheating, the best method is gently on the stovetop. Transfer the desired portion of pasta to a skillet or saucepan. Add a splash of beef broth or water (about 1-2 tablespoons per serving) to help rehydrate the sauce and prevent it from drying out. Heat over medium-low heat, stirring frequently, until the pasta is heated through and the sauce is bubbling. Be careful not to overheat, as this can make the pasta mushy and the beef tough. If reheating a single serving, you can also use the microwave. Place the pasta in a microwave-safe dish, add a tablespoon of broth or water, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot. The beef might lose a little tenderness upon reheating, but the flavors will still be fantastic.
Frequently Asked Questions
Can I prepare parts of this recipe ahead of time?
Yes, you can absolutely do some prep in advance! You can cut the beef and bell peppers, chop the onion, and mince the garlic a day or two before. Store them in separate airtight containers in the refrigerator. You can also make the sauce (without the beef) ahead of time and store it in the fridge. When ready to cook, simply sear the beef, reheat the sauce, cook the pasta, and combine everything.
What kind of beef is best for this recipe?
For the best results, use a tender cut of beef like sirloin, tenderloin, or even flank steak. These cuts will cook quickly and remain tender when cut into bite-sized pieces. Avoid tougher cuts that require longer cooking times unless you plan to braise them for an extended period, which would alter the recipe significantly. Quality matters here for the best texture and flavor.
Can I make this recipe vegetarian?
While the core of this recipe involves beef, you can easily adapt it to be vegetarian. Substitute the beef with hearty plant-based alternatives such as sliced portobello mushrooms, firm tofu (pressed and cubed), or a can of drained and rinsed cannellini beans. You would also need to use vegetable broth instead of beef broth. The cooking method for the vegetables and sauce would remain largely the same, ensuring a delicious meat-free option.
Why is it important to reserve pasta water?
Reserved pasta water is a chef’s secret ingredient! It’s starchy, which helps to emulsify the sauce, making it silkier and helping it cling better to the pasta. It also contains salt from the pasta cooking, adding an extra layer of seasoning. If your sauce is too thick, a little splash of this starchy water can thin it out perfectly without diluting the flavor, creating a beautifully cohesive dish.