Pepper Steak Pasta

Craving a restaurant-quality dinner without the wait (or the hefty bill)? Enter Pepper Steak Pasta, the ultimate weeknight hero. Ready in under 30 minutes, this dish brings together tender steak, vibrant veggies, and al dente pasta in a savory, olive oil-based sauce that brightens the flavors. But here’s the secret: it’s quick, easy, and destined to be a new favorite at your dinner table.

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Course: Main Course

Cuisine: American

Keyword: beef recipe, casserole, hotdish, quick recipe, easy recipe, hearty meal, comforting recipe, pasta, quick recipe, easy recipe, weeknight meal, weeknight recipe

Prep Time: 15

Cook Time: 15

Servings:

Calories: 494kcal

Equipment

1 Dutch oven pan
1 Skillet
1 Air fryer optional
1 Measuring cups
1 Measuring spoons
1 Cutting board
1 Knife

Ingredients

1 lb Sirloin
All-Purpose Seasoning
16 oz Pasta
4 tbsp Olive Oil
3 tsp Garlic minced
1 cup Sweet Peppers Sliced thin
¼ tsp Dried Basil
½ cup Sun Dried Tomatoes
2-3 cups Spinach

Instructions

Boil pasta according to the directions on the packaging. Drain.
Cube sirloin into 1-inch sized cubes. Season with All-purpose seasoning.
Place sirloin cubes into a preheated air fryer. To cook the cube medium, air fry for 4 minutes, turn and cook for another 3 minutes.
Cut peppers into thin slices or strips. Cut the spinach into smaller pieces.
In a fry pan heat up the olive oil. Add the garlic, peppers, sun dried tomatoes, basil, and salt and pepper to taste. Sauté for until the peppers are just getting tender, and the garlic is starting to turn golden brown. Add the spinach and stir until it wilts. Remove from the heat.
Combine the cooked pasta with the olive and vegetables. Add the steak cubes. Toss and serve immediately.

Notes

The steak cubes can be cooked in the olive oil until desired doneness. Remove the steak cubes from the pan. Add the vegetables and additional olive oil. Cook according to the recipe directions.

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