Ribeye Steak with Egg Noodles Puttanesca
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Quarantine Cooking
Sometimes, a pandemic hits and we find ourselves stuck at home with random ingredients on hand. And sometimes, we find ourselves digging into the back of our freezer and pantry to find culinary treasures, like a frozen ribeye and a pack of Italian egg noodles – and before we knew it, aha! This golden recipe was born. So without further ado, please enjoy our modern twist on the classic puttanesca! A perfectly seasoned ribeye steak paired with a unique take on egg noodles makes for an elevated, classy meal!
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Mix It Up!
Not a fan of any of the ingredients? Have dietary restrictions? No worries! Feel free to make this dish your own. Here are some suggestions that would pair well:
Change up the meat: grilled chicken, pork tenderloin, pancetta, pan-seared salmon all work great!
Add veggies: olives, artichokes, zucchini, diced tomatoes
Use different pastas: try using spaghetti, penne, rigatoni, fettuccini, gnocchi –or even zoodles or black bean pasta (for low-carb and gluten-free)!
Make it vegan: swap out meat for some marinated chickpeas, lentils, or tempeh!
LOOKING FOR MORE MEAL IDEAS?
- Rendang Sapi (Indonesian Spicy Beef Stew)
- Easy Bibimbap (Korean Mixed Rice Bowl)
- Indonesian Tempeh Rice Bowl (Vegan & Gluten-Free!)
- Glazed Honey Garlic Salmon with Roasted Zucchini
- Better-Than-Takeout Shrimp Fried Rice
- Easy Chicken Curry
- Authentic Chicken Pulao Recipe
- Spicy Salmon Belly Poke Bowls (GF)
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Ribeye Steak with Egg Noodles Puttanesca
Ingredients
Simple & Delicious Ribeye Steak
- 1 lb ribeye steak
- 1/2 tbsp olive oil
- 1/2 tbsp butter sub more olive oil
- salt & pepper to taste (we use 1/4 tsp each)
- oregano to taste (we use 1/4 tsp)
Egg Noodles Puttanesca
- 8 oz egg noodles
- 1 tbsp olive oil
- 1/2 onion chopped
- 2 cups kale chopped
- 2 cloves garlic minced
- 1 handful mushrooms sliced
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1/2 cup parmesan cheese grated (optional)
Instructions
Simple & Delicious Ribeye Steak
- Season steak generously with salt, pepper, and oregano on both sides.
- On high heat, add olive oil and butter (if using) to a skillet. When the butter has melted, add in the steak to the middle of the skillet and cook the first side for 2-3 minutes, flip over and cook for another 2-3 minutes. Repeat until both sides have a dark crust and steak is cooked to your preferred doneness.
- Transfer the steak to a cutting board. Let rest for 10 minutes before slicing to ensure juicy steak.
Egg Noodles Puttanesca
- Boil water in a large pot. Add egg noodles and cook until al dente (8-10 minutes). Drain and set aside.
- On medium heat, pour olive oil into a large skillet and add onions and garlic onion. Cook until onion is soft and translucent (4-5 minutes). Then add in mushrooms, season with salt and pepper, and simmer. Once mushrooms are soft, stir in in kale until wilted and tender.
- Add in egg noodles into the puttanesca, and stir to combine. Top with grated Parmesan cheese, or omit if dairy-free.
- Top with sliced ribeye steak, then sprinkle with red pepper flakes.
- Serve immediately. ENJOY!
Nutrition
This post may contain affiliate links. Please read my disclosure policy.
So good! I had a bunch of frozen ribeyes leftover from a party and this was a hit for dinner tonight!