Best 8 Steak Strips With Spaghetti Recipes

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Welcome to the world of culinary delights, where flavors dance on your taste buds and aromas fill the air with an irresistible invitation. If you're searching for a dish that combines the robust, savory essence of steak with the comforting embrace of spaghetti, then let's embark on a journey to discover the best recipe for steak strips with spaghetti. Whether you prefer your steak tender and juicy or slightly charred with a crispy exterior, this article will guide you through a symphony of flavors that will leave you craving for more.

Here are our top 8 tried and tested recipes!

STRIP STEAKS WITH A SIDE OF BLUE CHEESE SPAGHETTI



Strip Steaks with a Side of Blue Cheese Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

4 slices bacon, chopped into 1-inch pieces
Salt
1 pound spaghetti
4 (8-ounce) NY strip steaks
Ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
5 tablespoons butter, divided
4 cloves garlic, minced, divided
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 to 1/3 cup cream or half-and-half, eyeball it
8 ounces blue cheese crumbles
2 to 3 tablespoons chopped sage leaves
2 tablespoons chives, chopped, a palm full
2 cups arugula, a small bunch, cleaned, trimmed and shredded

Steps:

  • Put a large pot of water on the stove to bring to a boil for pasta.
  • Preheat broiler to high with rack on top shelf.
  • Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
  • Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
  • Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
  • Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
  • Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
  • To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
  • Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
  • Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
  • Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
  • Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.

STEAK STRIPS WITH SPAGHETTI



Steak Strips with Spaghetti image

"I've been serving this super skillet supper for many years," reports Iris Posey of Albany, Georgia. "The flavorful beef dish is equally appealing when you substitute pork or veal," she adds.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup finely chopped green pepper
1 tablespoon butter
1 pound beef top sirloin steak, cut into strips
1 can (8 ounces) tomato sauce
1 cup water
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
6 cups hot cooked spaghetti

Steps:

  • In a nonstick skillet, saute onion and green pepper in butter until tender; remove and set aside. In the same skillet, brown beef over medium heat until no longer pink; drain. Add the tomato sauce, water, seasoning blend, thyme, pepper and vegetables. Cover and simmer for 20-30 minutes or until meat is tender., Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Serve with spaghetti.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 starch, Cholesterol 1 fat.

CREAMY PEPPER PASTA WITH STEAK STRIPS



Creamy Pepper Pasta with Steak Strips image

This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 20m

Number Of Ingredients 14

2 tbsp olive oil
12 oz skirt/flank steak
1 red onion
12 oz rigatoni
1 tbsp butter
½ cup dry white wine
½ cup beef broth
½ tbsp cracked black pepper
½ tsp green peppercorns in brine
2 garlic cloves
2 cups sliced button mushrooms
1 tsp Dijon mustard
¾ cup heavy cream
2 tbsp chopped parsley

Steps:

  • Place a heavy based skillet over a high heat and leave it to get hot.
  • Season the steak with salt and rub with 1 tablespoon of the olive oil.
  • Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
  • Remove the steak from the pan and set aside tented with foil.
  • Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
  • Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
  • Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
  • Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
  • Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
  • Reserve a cup of the pasta cooking water and then drain the pasta.
  • Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
  • Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
  • If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.

Nutrition Facts : Calories 726 kcal, Carbohydrate 70 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 236 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEEF STROGANOFF WITH HERBY PASTA



Beef stroganoff with herby pasta image

If you usually serve beef stroganoff with rice, try it with pappardelle pasta instead - it works beautifully with the creamy sauce

Provided by Jennifer Joyce

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 12

400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushroom
400g pappardelle pasta
3 shallots, finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche
½ x 20g pack flat-leaf parsley, chopped

Steps:

  • Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
  • In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
  • Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
  • Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

Nutrition Facts : Calories 614 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 4 grams sugar, Protein 38 grams protein, Sodium 0.94 milligram of sodium

HOME ECONOMICS CLASS PASTA AND BEEF STRIPS



Home Economics Class Pasta and Beef Strips image

This recipe was from my Junior High Home Ec class. I can't believe my mom has saved the recipe sheet for so many years. However, I am glad because we are still enjoying this easy recipe. The original recipe calls for Penne pasta but we like this with a types of pasta.

Provided by Pamela

Categories     Steak

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

500 g round steaks, cut into thin thins
1 tablespoon oil
1 clove garlic, crushed
1 small onion, finely chopped
10 fresh mushrooms, sliced
1 green pepper, chopped
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
2 cups tomatoes, pureed or 2 cups tomato sauce
1/2 teaspoon pepper
300 -400 g pasta, cooked
1/2 cup parmesan cheese (optional)

Steps:

  • In a large skillet or a wok, stir fry beef strips in hot oil over high heat for 2 minutes.
  • Add garlic, onion, and spices and cook for 2 minutes longer, until beef is no longer pink.
  • Drain and then return to pan.
  • Stir in tomatoes and simmer for 10 minutes.
  • Add mushrooms and green pepper and cook for 5 minutes.
  • Serve over cooked pasta and top with Parmesan cheese if desired.

Nutrition Facts : Calories 515, Fat 9.8, SaturatedFat 2.5, Cholesterol 71.3, Sodium 77.2, Carbohydrate 64.7, Fiber 4.8, Sugar 5.9, Protein 41

ITALIAN BEEF WITH SPAGHETTI



Italian Beef with Spaghetti image

Simple, savory and stir-fry fast, this easy entree from Dette Rainwater in Baker, Louisiana adds colorful summer zucchini, tomatoes and a splash of Italian dressing to leftover beef. Fabulous! TIP: For an even faster version, skip the spaghetti and serve as a hearty cold salad.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 small zucchini, cut into 1/4-inch slices
1 teaspoon minced garlic
1 tablespoon olive oil
1-1/2 cups thinly sliced cooked beef sirloin steak
3/4 cup halved cherry tomatoes
1/4 cup prepared Italian salad dressing
Hot cooked spaghetti
1 tablespoon grated Parmesan cheese

Steps:

  • In a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the beef, tomatoes and salad dressing; cook and stir until heated through. Serve with spaghetti. Sprinkle with Parmesan cheese.

Nutrition Facts :

SAUTEED STEAK STRIPS WITH MUSHROOMS



Sauteed Steak Strips With Mushrooms image

Make and share this Sauteed Steak Strips With Mushrooms recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) beef sirloin tip or 1 (1 1/2 lb) top round beef, well-trimmed
salt and pepper
3 tablespoons oil
1 lb button mushroom, quartered
1 medium carrot, diced
1/2 medium onion, diced
3 tablespoons dry red wine
1/4 cup beef broth
2 tablespoons cold butter, cut into pieces

Steps:

  • Cut the beef into thin, 2 x 1/4-inch strips. Season with salt and pepper.
  • Heat 2 T of oil in a large, heavy skillet over med-hi heat. Add the meat and sear for approximately 1 minute on each side or until just browned. Remove from the skillet with a slotted spoon and keep warm.
  • Add the remaining 1 T oil to the skillet and heat. Add the mushrooms, carrot, and onion and sauté until the mushrooms give up their juice, about 8 minutes.
  • Return the beef to the skillet and stir in the wine and broth. Continue to sauté until the meat is just done, 1 to 2 minutes for rare. Stir in the butter until just melted. Season to taste with salt and pepper. Serve immediately.

QUICK GREEK PASTA SALAD WITH STEAK



Quick Greek Pasta Salad with Steak image

One quick, unique and healthy meal that will liven up your taste buds!

Provided by Polo

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 15

8 ounces whole wheat penne pasta
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 (1 pound) beef rib eye steak
1 tablespoon butter
1 teaspoon minced garlic
¼ cup chopped shallots
1 tablespoon soy sauce
½ cup sun-dried tomato pesto
½ cup sliced black olives
1 cup chopped fresh spinach
1 teaspoon basil
1 tablespoon chopped parsley
½ cup crumbled feta cheese
3 tablespoons sunflower kernels

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
  • Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
  • Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 44.7 g, Cholesterol 72.5 mg, Fat 35 g, Fiber 7.9 g, Protein 24.5 g, SaturatedFat 12.6 g, Sodium 709.6 mg, Sugar 3.1 g

Steak Strips with Spaghetti

Steak Strips with Spaghetti: A Culinary Symphony

Steak and spaghetti, a timeless culinary combination that delights taste buds of all kinds. This classic dish has stood the test of time, with its delectable symphony of flavors and textures. Discover the art of crafting this culinary masterpiece, and transcend the ordinary with your culinary prowess.

Essential Ingredients for Culinary Excellence

  • Strips of Steak: Tender and succulent, choose your favorite cut - sirloin, flank, or ribeye.
  • Spaghetti: Embrace the classic choice, or experiment with different noodle options like tagliatelle or papparadelle.
  • Savory Sauce: Craft a rich and flavorful foundation for your dish, using tomatoes, herbs, and a touch of red wine.
  • Aromatic Vegetables: Enhance the depth of flavors with onions, peppers, and the vibrant medley of spices.

Culinary Techniques to Master

  • Steak Mastery: Achieve perfectly seared steak strips, with a crispy golden- brown crust and a succulent, juicy interior.
  • Sauce Symphony: Simmer your chosen ingredients until a harmonious union of flavors is achieved.
  • Al Dente Harmony: Cook your spaghetti to achieve the perfect balance, where each strand dances al-dente.

Elevating Your Dish: Culinary Techniques to Refine

  • Saucy Embrace: Infuse your spaghetti with the luscious, aromatic flavors of your homemade or selected store-bought.
  • Garnish Galore: Enhance the visual and culinary experience with a delightful sprinkle of freshly grated Parmesan cheese and aromatic parsley.

Harmonizing Flavors: Pairing the Symphony

  • Wine Duet: Complement the boldness of the dish with a medium-bodied red wine, allowing the flavors to intertwine.
  • Sidekick Salad: Serve a crisp and refreshing green side, allowing the tangy acidity to balance the dish.

Conclusion: A Culinary Masterclass

Steak Strips with Spaghetti, a culinary masterpiece that captivates palates with its harmonious symphony of textures and flavors. Follow these culinary techniques, tips, and suggestions, and transform your kitchen into a culinary stage, where you, the culinary maestro, create an unforgettable and delectable experience for all who share your table.

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