Beef and Pepper Pasta Skillet
This Beef and Pepper Pasta Skillet is my kind of cheesy comfort dinner. Juicy steak bites, lots of veggies and pasta are tossed in a creamy tomato sauce and finished with a golden, bubbly mozzarella topping.
Servings: 6
Calories: 484kcal
Equipment
Ingredients
- 12 ounces rigatoni or penne pasta
- 1 pound beef sirloin or ribeye cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 large onion sliced
- 2 medium bell peppers red + yellow for color, sliced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon red chili flakes optional
- 1 cup beef broth
- 14 ounces crushed tomatoes 1 can
- ½ cup heavy cream
- ½ cup Parmesan cheese grated
- 1 ½ cups mozzarella cheese shredded
- salt and freshly ground black pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside.
- Heat olive oil in a large oven-safe skillet over medium-high. Season beef with salt and pepper. Sear 3–4 minutes until browned on all sides but not fully cooked. Transfer to a plate.
- In the same skillet, add onion and bell peppers. Cook 4–5 minutes until softened. Stir in garlic, smoked paprika, and chili flakes, cooking another 30 seconds.
- Pour in beef broth and scrape up any browned bits. Stir in crushed tomatoes and simmer 10 minutes.
- Reduce heat to low. Stir in cream, Parmesan, and pasta. Return beef (with juices) to the skillet and toss everything together.
- Sprinkle mozzarella evenly over top. Place skillet under the broiler for 2–3 minutes, until bubbly and golden.
- Garnish with parsley and extra Parmesan. Serve hot.
Video
Notes
- Beef: Sirloin or ribeye are best here. Pat them dry before searing.
- Pasta: Any short pasta will do, just make sure to not over cook it, it will continue cooking in the sauce.
- Cheese: Shred your own cheese, no added preservatives.
- Broiler watch: Don't walk away, the cheese can burn quickly.
- Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 54g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 484mg | Potassium: 587mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2144IU | Vitamin C: 59mg | Calcium: 301mg | Iron: 2mg
