Beef and Pepper Pasta Skillet
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This Beef and Pepper Pasta Skillet with a creamy tomato sauce is easy homemade comfort food and the perfect weeknight hero. It’s saucy, cheesy and exactly what you want on a busy weeknight.
When Steak Night Meets Pasta Night
It’s no secret that Remo is not a pasta fan, so I always try to come up with different and unique ways of getting him to eat some. One way to entice him is with meat, and what’s better than steak bites in a creamy tomato sauce with pasta and topped with lots of mozzarella cheese. Yeah, this is how you convert the non believers.
This dish is hearty, cheesy and will keep everyone happy. The best part? You get a little bit of everything in every bite, steak, cheese, peppers and pasta all coated in a creamy tomato sauce. What more can you ask for? Oh yeah, a nice crusty bread to soak up every last bit of that delicious sauce.
Why You’ll Love This Beef and Pepper Pasta Skillet
- Creamy comfort food: Saucy pasta with lots of mozzarella and topped with cheese, screams comfort to me.
- Simplified steak night: An easy steak night dinner without firing up the grill.
- Load it with veggies: While I used bell peppers, you can use your favorite veggies, like mushrooms, green beans or zucchini.
- Leftovers worth fighting for: This pasta will taste even better the next day for lunch and you’ll be the envy of the entire lunch table.
Ingredients and Tips
- Beef: I used sirloin but ribeye is also great, both these cuts are tender and they’ll stay juicy as you quickly sear them. Don’t use stew meat, it’s tough and it need slow cooking.
- Pat the beef dry: If there’s extra moisture on your meat, it will steam instead of searing. We want a quick sear, because if you cook your steak bites for too long, they will be tough.
- Seasoning: I like to season in layers, so season your steak bites with salt and pepper but don’t forget to season your sauce as well. Always taste your food as you go.
- Bell peppers: Go for some different colors like red and yellow, they’re sweeter and prettier. Green bell pepper can be a bit bitter. If you don’t have any, use other veggies you have on hand.
- Cook pasta just shy of al dente: The pasta will continue cooking in the skillet, so don’t over cook it.
- Shred your own cheese: I’ve said this many times, but preshredded cheese doesn’t compare with freshly shredded cheese. Bagged cheeses have additives that make it clumpy.
- Don’t walk away from the broiler: Watch it like a hawk because it takes seconds for that cheese to go from bubbly to golden and burnt. Ask me how I know?
Bring a big pot of salted water to a boil and cook your rigatoni just shy of al dente. It’ll finish in the skillet. Drain and if you want you can toss it with a drizzle of olive oil so it doesn’t stick then set it aside. Another thing you can do is rinse your pasta just before adding to the skillet, this will separate it again.
Heat the olive oil in a large oven safe skillet over medium-high heat. While the oil is heating pat the steak bites dry and season them generously with salt and pepper. Add them to the skillet and space them out, so they sear nicely and don’t steam. Sear until golden on all sides, about 3 to 4 minutes, then transfer to a plate.
In the same skillet, add the bell peppers and onions. Cook until slightly softened, about 4 to 5 minutes. Stir in the garlic, smoked paprika, and chili flakes. Cook for another 30 seconds until it smells really good.
Pour in the beef broth and scrape all those brown bits from the bottom, this is where all the flavor is. Stir in the crushed tomatoes and let the sauce simmer for 10 minutes, until it thickens. Don’t rush this, the flavors will deepen the longer it cooks.
Reduce the heat to low and stir in the cream and Parmesan cheese. Add the pasta and beef plus all the juices from the plate. Toss everything together so everything is nicely coated in that creamy sauce.
Sprinkle the mozzarella cheese evenly over the top and place the skillet under the broiler for 2 to 3 minutes until melted and bubbly. Watch it because it can burn quickly. Garnish it with some fresh parsley and you’re ready to serve it.
Serving Suggestions
All I really need is some bread to go with this but here’s how you can add a few sides to it to take it from a “weeknight dinner” to “company’s coming”.
Easy Garlic Bread
Easy Tossed Salad
Garlic Parmesan Roasted Brussels Sprouts
Red Sangria
Frequently Asked Questions
Can I make this ahead of time?
Sure, simply follow the instructions to and including step 5, then cover and refrigerate until ready to serve. When ready, top it with mozzarella cheese and finish it as instructed.
Does this freeze well?
Yes, but keep in mind the pasta will soften a bit after thawing. To freeze, cool completely, portion into freezer safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat it gently with a splash of broth.
Can I make this in a slow cooker?
Sure. Sear the beef and sauté the veggies first, then transfer to the slow cooker with broth and tomatoes. Cook on low for 4 to 5 hours, stir in the cream, cheese and cooked pasta before serving.
YUM! This is my kind of dinner, easy, no fuss, lots of meat, veggies and cozy vibes. What’s no to love? If you make it, I’d love to hear how fast it disappeared at your house! By the way, I love your comments when you tell me it disappeared too fast to take any pictures to show me, that’s the best kind of compliment!
Try These Pasta Recipes Next
- Creamy Italian Sausage Pasta
- Spaghetti Bolognese
- Chicken Riggies
- Pesto alla Trapanese
- Chicken Bacon Pasta
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Beef and Pepper Pasta Skillet
Video
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))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
