Can I use a different cut of steak?

Yes, you can use ribeye, strip steak, or even ground beef. Just adjust cooking times as needed.

What if I don't have beef broth?

Chicken broth or vegetable broth work well too. You can also use water with bouillon cubes.

This dish is best served fresh, but leftovers reheat well with a splash of broth to loosen the sauce.

The pasta should be tender when pierced with a fork and most of the liquid should be absorbed.

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1 pound beef sirloin steak, cut into bite-sized pieces

2 tablespoons olive oil, divided

1 medium onion, diced

3 cloves garlic, minced

1 large red bell pepper, sliced

1 large green bell pepper, sliced

1 can (14.5 oz) diced tomatoes, with juices

2 cups beef broth

12 oz penne pasta, uncooked

1 tablespoon Italian seasoning

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon black pepper

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

2 tablespoons fresh parsley, chopped

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Season and Sear Steak: Season steak pieces with salt and pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add steak and cook 2-3 minutes until browned. Remove and set aside.
Cook Aromatics: Add remaining oil to pot. Add onion and cook 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
Add Peppers: Stir in bell peppers and cook 4-5 minutes until slightly softened.
Build Base: Add diced tomatoes, beef broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
Add Pasta: Stir in pasta and return steak to pot. Ensure pasta is covered with liquid. Bring to boil, then reduce to medium heat.
Simmer: Cover and cook 15-18 minutes, stirring every 5 minutes, until pasta is tender and liquid is mostly absorbed.
Finish with Cheese: Remove from heat. Stir in mozzarella and Parmesan until melted. Let rest 2-3 minutes to thicken.

Find it online: https://easyrecipebooks.com/one-pot-zesty-steak-pasta/