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Pepper Steak Pasta Easy Weeknight Dinner Recipe
Emily

Pepper Steak Pasta

A hearty fusion dish featuring tender steak, colorful bell peppers, and pasta tossed in a savory sauce — with the option of a creamy twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Italian Fusion, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (penne, fettuccine, or your choice)
  • 1 lb sirloin steak, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 0.25 cup beef broth
  • 0.25 cup heavy cream (optional, for creamy version)
  • 1 tsp black pepper
  • 1 tsp paprika
  • Salt, to taste
  • Fresh parsley, for garnish
  • Grated Parmesan (optional)

Equipment

  • Large pot
  • Large skillet
  • cutting board
  • chef’s knife
  • Mixing spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high. Season steak with salt, pepper, and paprika. Sear 2–3 minutes per side until browned. Remove and set aside.
  3. In the same skillet, sauté bell peppers, onion, and garlic for 4–5 minutes until softened but still crisp.
  4. Add soy sauce, Worcestershire, and beef broth. Simmer 2–3 minutes. Stir in heavy cream if making creamy version.
  5. Return steak to skillet, add cooked pasta, and toss until coated in sauce.
  6. Garnish with parsley and Parmesan. Serve hot.

Notes

For extra richness, use heavy cream for a creamy sauce version. Try swapping sirloin with flank steak or ribeye for different textures. Best served fresh, but leftovers reheat well in a skillet with a splash of broth.