Sizzling Steak & Rotini Skillet with Mushrooms and Peppers

Tender sliced steak and savory vegetables tossed with rotini in a buttery, herb-kissed pan sauce that turns your fridge leftovers into a satisfying one-skillet feast.

Let's cook

1. Bring a large pot of salted water to a boil and cook 12 oz of rotini pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining, then set pasta aside.
2. While pasta cooks, slice the steak into thin strips against the grain. Season generously with salt, pepper, and a pinch of dried paprika and garlic powder.
3. Heat 1 tablespoon of cooking oil in a large skillet over high heat. Sear steak strips for 2-3 minutes until browned but slightly pink inside, then transfer to a plate and tent with foil.
4. In the same skillet, reduce heat to medium-high and add 2 tablespoons of butter. Add 1 thinly sliced onion, 2 medium carrots cut into thin matchsticks, and 1 sliced red pepper. Sauté for 4-5 minutes until softened.
5. Add 8 oz of sliced mushrooms and a pinch of dried thyme and oregano to the skillet. Cook for another 3-4 minutes until mushrooms are golden and have released their liquid.
6. Push the vegetables to the sides of the skillet and crack 2 eggs into the center. Scramble them gently over medium heat for about 1 minute until just set, then fold them into the vegetables — this adds richness and helps bind the dish.
7. Add the drained rotini and sliced steak back into the skillet. Pour in a splash of reserved pasta water and add 1 tablespoon of butter. Toss everything together over medium heat for 2 minutes until the sauce is glossy and everything is well coated.
8. Taste and adjust salt, pepper, and spices as needed. Divide among four bowls and serve immediately.