Creamy Tuscan Steak Pasta
Indulge in a rich and velvety pasta experience with our Creamy Tuscan Steak Pasta! This dish features tender, slow-braised steak that melts in your mouth, complemented by the vibrant flavors of sun-dried tomatoes and fresh spinach. Toss it all together with protein-packed pasta for a satisfying meal that’s as hearty as it is delicious!
Prep
15
min
Cook
420
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(3)
- Garlic
- Spinach
- Some sun-dried tomato
🥩Meat & Seafood(1)
- 4 pounds of top round beef, cut into cubes (1.81 kg)
🥛Dairy & Eggs(2)
- Some reduced fat mozzarella
- Four mean thin slices of provolone
🫙Pantry Staples(3)
- Two cups of broth directly from the bone (480 ml)
- Protein pasta
- Four tablespoons tomato paste (60 ml)
👨🍳 Instructions
- 1
Cut the top round beef into cubes.
- 2
Spray the slow cooker with avocado spray and add garlic.
- 3
Pour in two cups of broth directly from the bone.
- 4
Add four tablespoons of tomato paste.
- 5
Cook on low for six to seven hours.
- 6
Once cooked, add the protein pasta, sun-dried tomatoes, spinach, and reduced fat mozzarella.
- 7
Top with four thin slices of provolone.
💡 Pro Tips
- ✓Cut the top round into uniform 1-1.5 inch cubes so they cook at the same rate; top round is a lean, tough cut (roughly 6-8% intramuscular fat) that requires the full 6-7 hour low-heat braise to break down collagen into gelatin, but uneven pieces will result in some chunks drying out while others remain tough.ingredient1-1.5 inch cubes
- ✓Sear the top round cubes in a hot pan for 60-90 seconds per side before adding to the slow cooker, since the Maillard reaction only occurs above 300°F and slow cookers max out around 200°F, meaning you'll miss out on deep browned flavor compounds entirely without this step.technique300°F+
- ✓Add the protein pasta only in the final 20-30 minutes on high heat rather than during the full slow cook, because high-protein pasta has a different starch-to-protein ratio than traditional semolina and turns mushy or disintegrates if simmered for hours.timing20-30 minutes
- ✓Stir the reduced-fat mozzarella in off the direct heat source or on low, since fat content below 20% causes proteins to seize and turn grainy above 165°F instead of melting smoothly like full-fat mozzarella.ingredient165°F
- ✓Broil the provolone-topped pasta for 2-3 minutes at 500°F rather than relying on residual slow cooker heat to melt it, since provolone needs direct high heat to achieve proper browning and stretch due to its firmer protein matrix compared to mozzarella.equipment500°F for 2-3 minutes
Share this recipe
Prep
15
min
Cook
420
min
Serves
12
people
Level
intermediate
Share this recipe
Creamy Tuscan Steak Pasta
Indulge in a rich and velvety pasta experience with our Creamy Tuscan Steak Pasta! This dish features tender, slow-braised steak that melts in your mouth, complemented by the vibrant flavors of sun-dried tomatoes and fresh spinach. Toss it all together with protein-packed pasta for a satisfying meal that’s as hearty as it is delicious!
📝 Ingredients
Serves 12🥬Fresh Produce(3)
- Garlic
- Spinach
- Some sun-dried tomato
🥩Meat & Seafood(1)
- 4 pounds of top round beef, cut into cubes (1.81 kg)
🥛Dairy & Eggs(2)
- Some reduced fat mozzarella
- Four mean thin slices of provolone
🫙Pantry Staples(3)
- Two cups of broth directly from the bone (480 ml)
- Protein pasta
- Four tablespoons tomato paste (60 ml)
👨🍳 Instructions
- 1
Cut the top round beef into cubes.
- 2
Spray the slow cooker with avocado spray and add garlic.
- 3
Pour in two cups of broth directly from the bone.
- 4
Add four tablespoons of tomato paste.
- 5
Cook on low for six to seven hours.
- 6
Once cooked, add the protein pasta, sun-dried tomatoes, spinach, and reduced fat mozzarella.
- 7
Top with four thin slices of provolone.
💡 Pro Tips
- ✓Cut the top round into uniform 1-1.5 inch cubes so they cook at the same rate; top round is a lean, tough cut (roughly 6-8% intramuscular fat) that requires the full 6-7 hour low-heat braise to break down collagen into gelatin, but uneven pieces will result in some chunks drying out while others remain tough.ingredient1-1.5 inch cubes
- ✓Sear the top round cubes in a hot pan for 60-90 seconds per side before adding to the slow cooker, since the Maillard reaction only occurs above 300°F and slow cookers max out around 200°F, meaning you'll miss out on deep browned flavor compounds entirely without this step.technique300°F+
- ✓Add the protein pasta only in the final 20-30 minutes on high heat rather than during the full slow cook, because high-protein pasta has a different starch-to-protein ratio than traditional semolina and turns mushy or disintegrates if simmered for hours.timing20-30 minutes
- ✓Stir the reduced-fat mozzarella in off the direct heat source or on low, since fat content below 20% causes proteins to seize and turn grainy above 165°F instead of melting smoothly like full-fat mozzarella.ingredient165°F
- ✓Broil the provolone-topped pasta for 2-3 minutes at 500°F rather than relying on residual slow cooker heat to melt it, since provolone needs direct high heat to achieve proper browning and stretch due to its firmer protein matrix compared to mozzarella.equipment500°F for 2-3 minutes