steak and spinach--penne

steak and spinach penne


  • 1 lb Dietz & Watson Angus Roast Beef, thick sliced
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 lb penne pasta
  • 1/4 cup plus 1 tbsp divided olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp Dietz & Watson Dijon Mustard
  • 2 cups fresh spinach, roughly chopped
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup crumbled Dietz & Watson Feta Cheese


  1. In a small bowl combine the Italian seasoning, garlic powder, salt, and pepper.
  2. Slice the D&W Roast Beef into chunks and Season the steak on all sides with the mixture then set aside.
  3. Heat a tablespoon of olive oil in a medium sized pan over medium heat. Cook the steak for 2-3 minutes to heat throughout . Remove the steak from the pan and leave it on a plate to rest
  4. Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve a couple tablespoons of the starchy water before draining the pasta.
  5. While the pasta cooking, whisk together the remaining olive oil, balsamic, and Dietz & Watson Dijon Mustard in a small bowl.
  6. Once the pasta is finished cooking toss it with the dressing, sliced roast beef, parsley, and spinach until the spinach starts to wilt a bit.
  7. Season with additional salt and pepper, if desired. Top each serving with 2 tablespoons of Dietz & Watson Crumbled Feta Cheese.
  8. Serve the pasta warm, at room temperature, or store it in the fridge to enjoy cold.

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