Steak and Gravy Spaghetti
Steak and Gravy Spaghetti is a hearty one-skillet pasta dish that combines seared New York strip steak bites with spaghetti coated in a rich, savory gravy infused with Cajun and Italian seasonings, peppers, and onions.
Steak and Gravy Spaghetti is a hearty one-skillet pasta dish that combines seared New York strip steak bites with spaghetti coated in a rich, savory gravy infused with Cajun and Italian seasonings, peppers, and onions.
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In a large pot, add 3 quarts of water and 1 teaspoon of salt. Bring to a boil.
Once boiling, add the spaghetti. Stir immediately to prevent sticking and cook for 9 minutes, or according to package directions, stirring occasionally.
While the pasta cooks, prepare the seasoning blend. In a small bowl, combine the ground thyme, Italian seasoning, Cajun seasoning, and garlic powder. Set aside.
Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
In a large skillet over medium-high heat, add the olive oil. Once hot, add the bite-sized steak pieces.
Sear and brown the steak on all sides.
Add the diced green peppers, red peppers, and onions to the skillet. Cook for about 3 minutes until they begin to soften.
Sprinkle the flour over the steak and vegetables, stirring to coat everything evenly.
Add the tomato paste and stir to combine. Cook for about 1 minute.
Stir in the beefy onion soup mix, 1.5 cups of the beef broth, and the Worcestershire sauce. Mix until combined.
Bring the mixture to a simmer, then add the prepared seasoning blend and the minced garlic.
Add the remaining 1/2 cup of beef broth, stir, and bring back to a simmer.
Add the bay leaves, then cover the skillet, reduce the heat, and let it simmer for 10-12 minutes for the flavors to meld.
After simmering, remove and discard the bay leaves.
Add the cooked and drained spaghetti to the skillet with the steak and gravy.
Pour in the reserved 1/2 cup of pasta water and stir everything together until the pasta is fully coated in the sauce. Serve hot.
Store steak and gravy separately from pasta in airtight containers in the refrigerator for up to 3 days. Reheat the gravy gently in a skillet and toss with fresh or warmed pasta.
Yes. Sirloin, ribeye, or flank steak work well. Choose a tender cut and cut into bite-sized pieces before searing to ensure even cooking.
The gravy simmers covered for 10-12 minutes after adding the seasoning blend and garlic. This allows the flavors to meld and the gravy to thicken.
Yes. Store the steak and gravy separately from the pasta in an airtight container in the refrigerator for up to 3 days. Reheat the gravy gently in a skillet, then toss with fresh or reheated pasta.
Use chicken broth or vegetable broth as a lighter alternative, though beef broth delivers the richest flavor. Adjust seasoning to taste.
Reserve 1/2 cup of starchy pasta water to thin the gravy and help it coat the spaghetti evenly. Add it at the end to reach your desired sauce consistency.
