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One Pot Pan-Seared Steak Bucatini Pasta

Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6


  • 3 tablespoons olive oil or sun-dried tomato oil
  • 1 pound sirloin steak , flattened
  • 4 cloves garlic , minced or grated
  • 41 ounces chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 16 ounces Bucatini Pasta/Long Macaroni/Thick Spaghetti
  • 1/4 cup parsley , roughly chopped
  • 41 ounces chicken broth
  • 2 cartons cherry tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons sun-dried tomato pesto
  • 1 cup basil or parsley , shredded
  • Parmesan cheese , grated, to garnish


  • In a large rimmed pot or dutch oven, heat oil on medium heat. Meanwhile, place sirloin steak between two layers of plastic wrap. Use a rolling pin to flatten it then cut into long strips then cut the strips in half about 3 times. Toss steak into pan and sear both sides until thoroughly cooked, remove and place into a dish.
  • Chop sun dried tomatoes and toss into pan, flipping them until they have a nice color. Remove and place in steak dish. Mice or grate garlic then toss into pan for a few seconds then add chicken broth. Stir in red pepper flakes, pepper, salt and oregano. Add pasta, pushing into pot as it softens then stir.
  • While the pasta cooks, wash tomatoes and slice in half. With a little remaining liquid in pot, add tomato paste and sun-dried tomato pesto then stir to coat everything well. Toss in sliced tomatoes, shredded basil/parsley, steak tips and sun-dried tomatoes then remove from heat. Grate cheese and stir. Serve with garlic bread if desired.