Heat olive oil in a large pot over medium-high heat. Add the sliced steak, season with salt and pepper, and sear until browned. Remove the steak from the pot and set aside.
In the same pot, add a bit more oil if needed. Sauté the onion, garlic, and red bell pepper until the onion becomes translucent, about 3-4 minutes.
Stir in the diced tomatoes with their juice, beef broth, Italian seasoning, and red pepper flakes. Bring to a simmer.
Add the pasta to the pot and stir well. Cover and let it cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid (about 10-12 minutes).
Return the steak to the pot to heat through. Stir in the grated parmesan cheese until melted and well combined. Adjust seasoning with more salt and pepper if needed.
Sprinkle with fresh parsley before serving.
Preparation time: 15 minutes.
Cooking time: 25 minutes.
Total time: 40 minutes.
Calories: ~480 kcal per serving.
Servings: 4 servings.
Once these delectable morsels emerged from the oven, their irresistible aroma filled the air. With everyone eagerly grabbing a piece, we indulged ourselves before even sitting down for dinner.
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