Quick Pasta Dinner with Leftover Steak
A pasta dinner is one of the best comfort meals you can make any day of the week. Pasta with leftover steak is an EASY dinner that combines two classic favorites dishes, steak and pasta – a one-pot noodle dish that is the perfect easy weekday meal!
Who does not love dinner made in one pot and that combines leftovers? We all do! There’s no time or reason to waste money and food. This Pasta with Steak recipe will be one of the quickest meals you will ever make.
Generally, when cooking pasta, one must follow the cooking directions on the packaging. There’s no difference in these recipes. The pasta must be boiled first, then mixed with the leftover steak with other ingredients and seasoning.
The second main ingredient, the steak.
You can either use leftover steak or leftover steak boiled to make Tassot Beef for this particular recipe.
Tassot Boeuf/beef tassot/Fried Beef BIts
Leftover steak meat
Are you using leftover steak meat? Don’t worry! The meat is added to the pan to roast gently, and the remaining ingredients are added to create a delicious meal.
For the boiled steak for Tassot Beef
Sometimes you want to create more recipes with one ingredient. Here’s your chance. When making Tassot Beef, cook more meat than you need for the recipe. Split the cooked meat in half, use half to make Tassot and the other half to mix with the pasta noodles.
If using boiled steak meat, pan-fry the beef cubed first so they can have some caramelization. This is for more flavor and presentation.
How to keep the dish moist?
To keep the dish moist, a broth or, some may say sauce, is needed. The sauce is made with the following ingredients:
- Butter
- Beef Broth ( you can also use chicken broth). You can also create your own broth by mixing beef bouillon or chicken bouillon with water. Usually, the ratio is one cube for 1 to 1 ½ cup water or 1 teaspoon for 1 – 1 ½ cup of water. You will have to perform a taste test to ensure that the liquid is flavorful and not too salty.
- Coconut Aminos or Worcestershire sauce: I prefer using coconut aminos because it is more natural and healthier.
- All-Purpose Flour, tapioca flour, or cornstarch. Your choices to thicken the sauce. The best ones to use are all-purpose flour and tapioca flour.
Pasta Noodles with Leftover meat
Ingredients for the recipe
The ingredients needed for this recipe are:
- Pasta Noodles: you can use any pasta noodles you wish. I used Egg noodles for this recipe
- Mushroom: portobello mushrooms are my favorites and the best for this recipe.
- Onion: white, yellow, or red – whatever you have will work. You can even use shallots.
- Grated Parmesan cheese or Grated Asiago cheese. This will make the sauce creamy.
- Herbs: parsley and thyme – for flavor
- Noubess Hot and Spicy Sauce: flavor and a hint of spiciness.
What’s the Best Pasta to Use?
Short noodles work best for this dish. You can opt to use ziti, bow tie, and Gemelli pasta noodles. The sauce is slightly thick and coats the noodles perfectly.
Notes and tips for Quick Pasta Dinner with Leftover Steak:
- Always cook the pasta al dente.
- Use any leftover meat or poultry you want, such as roasted chicken, roasted pork, or roasted beef.
- Slice up bell peppers, cook with the mushroom for flavor, and add more colors to the dish.
- Add other vegetables such as baby spinach, asparagus spears, or artichokes (marinated jarred).
- For cheese, swap Parmesan for Asiago Cheese or Pecorino Romano cheese to add a bit of nutty flavor and creamier texture.
- Add fresh herbs at the end for flavor and freshness, parsley and basil.
- Keep the olive oil handy. You may need to wake up the noodles while you are making the sauce. Just a couple of tablespoons will help the noodles keep their shape and moisture.
- What to serve? Don’t worry! Roasted vegetables or salad are perfect for this recipe.
Pasta Noodles with Leftover Steak
Ingredients
- 12 oz egg noodles
- Leftover steak or roasted chicken
- 2 tbsp unsalted butter
- 1/2 tsp Noubess Original Hot and Spicy Sauce
- 8 oz mushrooms sliced
- 1 small yellow onion sliced
- 1 garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1 tbsp Coconut Amino
- 2 cups beef broth/chicken broth
- 1 tbsp flour
Instructions
- Cook the egg noodles al dente and drain (do not rinse). Set aside in a bowl and drizzle olive oil over the noodles to keep them from sticking while making the sauce/gravy.
- Add oil and the leftover meat/poultry to a large skillet. Let roast for about 3 – 5 minutes, turning continuously. Remove and set aside.
- Add 1 tablespoon butter to the pan, mushrooms, onions, garlic, thyme, noubess original hot and spicy sauce, salt, and pepper. Sauté until golden brown, about 5 minutes, then add meat and onion mixture and blend. Set aside until the sauce is ready.
- In a small pan, add 1 tablespoon butter, coconut amino, beef or chicken broth, and flour, whisking it together until well combined and the sauce starts to thicken.
- Add noodles to the meat and mushroom mixture. Add the sauce and slowly mix to combine. Let ingredients heat up for about 2 – 3 minutes.
- Sprinkle fresh herb and cheese before serving.
Notes
- Always cook the pasta al dente.
- Use any leftover meat or poultry you want, such as roasted chicken, roasted pork, or roasted beef.
- Slice up bell peppers, cook with the mushroom for flavor, and add more colors to the dish.
- Add other vegetables such as baby spinach, asparagus spears, or artichokes (marinated jarred).
- For cheese, swap Parmesan for Asiago Cheese or Pecorino Romano cheese to add a bit of nutty flavor and creamier texture.
- Add fresh herbs at the end for flavor and freshness, parsley and basil.
- Keep the olive oil handy. You may need to wake up the noodles while you are making the sauce. Just a couple of tablespoons will help the noodles keep their shape and moisture.
- What to serve? Don’t worry! Roasted vegetables or salad are perfect for this recipe.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
