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.
Leftover steak meat
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 meat 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:
- 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.
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.
- 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.