Steak & Broccoli Nacho Penne

This cheesy, spicy penne dish is a unique take on steak.

Protein packed pastas steak and broccoli nacho penne
Sam Kaplan

We get it—it sounds strange to combine pasta with nacho cheese, steak, and brocolli. But with all the elements that make Mexican food so good—plus a hearty helping of carbs and vegetables—this steak dish is unique in theory, and insanely flavorful in practice.

Nutrition (per serving)

440 calories; 35g protein; 58g carbs; 10g fat

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Prep time

10 min.

Cook time

10 min.

  • 4 oz top-round steak, cut into strips
  • Salt-free Mexican seasoning
  • Sea salt
  • Olive oil spray
  • 1 cup broccoli florets, broken into bite-size pieces
  • 1 cup cherry or grape tomatoes
  • ¼ cup natural salsa con queso (nacho cheese sauce)
  • 1 cup cooked (2 oz dry) whole-wheat penne pasta
  • Fresh cilantro leaves, to taste
  • ½ jalapeño or Fresno chili, to taste

Sprinkle the steak with seasoning and salt. Place a large, non-stick skillet over medium-high heat. When hot, mist with cooking spray. Add the broccoli and tomatoes in a single layer.

Cook about 2 minutes, stirring occasionally, then add the steak in a single layer. Cook steak 1 minute per side or until pink inside; stir broccoli and tomatoes until broccoli is bright green, crisp-tender, and warm.

While the steak cooks, heat the cheese sauce in the microwave until just hot. Transfer the steak and veggies to a medium bowl. Add the cooked penne and cheese. Toss. Top with fresh cilantro and jalapeños or Fresno Chilies. Enjoy immediately.