Ingredients:
1 lb steak (such as sirloin or flank), thinly sliced
8 oz pasta (penne or fusilli work well)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 can (14 oz) diced tomatoes with juice
2 cups beef broth
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes (adjust for spice preference)
Salt and pepper to taste
1 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
Instructions:
Sear the Steak: Heat olive oil in a large pot over medium-high heat. Add the sliced steak, season with salt and pepper, and sear until browned. Remove the steak from the pot and set aside.
Sauté Vegetables: In the same pot, add a bit more oil if needed. Sauté the onion, garlic, and red bell pepper until the onion becomes translucent, about 3-4 minutes.
Add Liquids and Pasta: Stir in the diced tomatoes with their juice, beef broth, Italian seasoning, and red pepper flakes. Bring to a simmer.
Cook the Pasta: Add the pasta to the pot and stir well. Cover and let it cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid (about 10-12 minutes).
Combine and Serve: Return the steak to the pot to heat through. Stir in the grated parmesan cheese until melted and well combined. Adjust seasoning with more salt and pepper if needed.
Garnish: Sprinkle with fresh parsley before serving.