Print

Pesto Pepper Steak

Print Recipe

Pesto Pepper Steak brings together the savory depth of seared sirloin, the vibrant sweetness of sautéed bell peppers and onions, and the fresh, herby richness of pesto sauce. This quick and colorful noodle dish is perfect for busy weeknights when you want something hearty but fresh. The garlic and red pepper flakes give it just the right amount of punch, while the pesto adds brightness and a touch of indulgence. It’s a one-pan wonder that delivers big on flavor and comfort—fast.

Ingredients

Scale

1 lb sirloin steak, thinly sliced against the grain

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small red onion, thinly sliced

3 garlic cloves, minced

1/2 tsp red pepper flakes (adjust to taste)

1/3 cup prepared pesto sauce (basil-based) or click for home-made Fresh Pesto Basil Sauce

8 oz noodles (linguine, spaghetti, or rice noodles work well)

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

Optional: grated Parmesan for serving

Instructions

  1. Prep the noodles: Cook according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.

  2. Sear the sirloin: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced sirloin, season with salt and pepper, and cook until just browned (about 3–4 minutes). Remove and set aside.

  3. Sauté the veggies: In the same skillet, add another tbsp olive oil. Sauté onions and bell peppers until just tender, about 5 minutes. Add garlic and red pepper flakes; cook 1 minute more.

  4. Combine: Return the beef to the pan. Add pesto sauce and a splash of pasta water to create a silky sauce. Toss in cooked noodles and mix until well coated.

  5. Serve: Plate and top with optional Parmesan and a few extra pepper flakes if desired.

Notes

Tips:

  • Slice Against the Grain: For the most tender steak strips, slice your sirloin thinly against the grain.
  • Use Pre-Sliced Veggies: Save time by prepping your peppers and onions ahead of time or using pre-sliced from the store.
  • Add Pesto Off Heat: Stir in the pesto at the end to preserve its fresh flavor and vibrant green color.
  • Adjust Heat: Like it spicy? Add extra red pepper flakes or a dash of hot sauce.
  • Make It a Bowl: Serve over rice noodles or in a bowl with spiralized zucchini for a low-carb twist.
  • Prep Tip: Cook your noodles in advance and store them in the fridge to make this a lightning-fast weeknight dinner.

❓ FAQs:

Can I use a different cut of beef?
Yes! Flank steak, flat iron, or even thinly sliced chicken breast work great.

Can I make this vegetarian?
Absolutely. Swap the steak for sliced portobello mushrooms or tofu for a delicious meat-free version.

What kind of noodles work best?
Linguine, spaghetti, udon, or rice noodles all work well—just choose your favorite texture.

Can I use store-bought pesto?
Yes, store-bought works fine. For extra flavor, try a refrigerated fresh pesto over shelf-stable.

How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

🍷 Pairings:

  • Wine: A crisp Sauvignon Blanc or light-bodied red like Pinot Noir.
  • Side Dish: Garlic bread, caprese salad, or roasted broccolini.
  • Dessert: Lemon sorbet or a slice of olive oil cake to keep it light and refreshing.

💙 If you loved this recipe,  share it with someone who’d enjoy a delicious bite of herb-kissed comfort!

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.

Nutrition

Find it online: https://joyistalife.com/recipe/pesto-pepper-steak-recipe/