One Pot Beef and Orzo

A white scalloped plate featuring a serving of beef and orzo pasta garnished with fresh parsley and a gold spoon.

This One Pot Beef and Orzo is the ultimate solution for those nights when you want a high end dinner without the high end cleanup. By searing tender sirloin steak and toasting the orzo in the same pan we create a depth of flavor that you usually only find in slow cooked meals. It is a savory and comforting dish that takes only 40 minutes from start to finish and uses just one skillet to get the job done.

Prep Time15

Cook Time25

Total Time40

Course: Lunch, Main Course

Cuisine: American

Keyword: beef and orzo, one pot beef and orzo

Servings:

Calories: 480kcal

Author: Joanna Cismaru

Ingredients

1½ cups orzo pasta
1 pound sirloin steak cut into small ½ to ¾ inch pieces
1 small onion chopped
1 medium green bell pepper chopped
½ medium red bell pepper chopped
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1½ cups beef broth

US Customary - Metric

Instructions

Heat 3 tablespoons olive oil in a large skillet or pot over medium high heat. Add 1 pound sirloin steak pieces and cook until browned and mostly cooked through, about 5 to 6 minutes. Remove the beef from the pan and set aside.
In the same pan, add 1 chopped onion, 1 chopped green bell pepper, and ½ chopped red bell pepper and cook for 4 to 5 minutes until softened.
Add 1½ cups orzo pasta to the pan and cook for 2 to 3 minutes, stirring frequently, until the orzo is lightly toasted.
Stir in 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
Return the cooked beef to the pan and pour in 1½ cups beef broth. Stir everything together. Bring to a simmer, then cover and cook on low heat for 10 to 12 minutes until the liquid is absorbed and the orzo is tender.
Turn off the heat, cover, and let it rest for 5 minutes before fluffing and serving.

Notes

Choose Your Cut Wisely: Sirloin steak is the best choice here because it stays tender during the quick simmer. If you use a tougher cut like chuck or stew meat you will be chewing until next week.
The Toasting Step: Do not skip toasting the orzo in the pan. It only takes 3 minutes but it is the secret to keeping the pasta from turning into a gummy mess. You want the grains to look golden and smell nutty before you add the liquid.
Liquid Ratios: Stick to the 1.5 cups of broth. It might look like the orzo needs more but remember that the lid stays on to trap the steam. Too much liquid will turn your dinner into a swamp.
Let it Rest: Once the cooking time is up turn off the heat and leave the lid on for 5 minutes. This allows the moisture to distribute evenly so every bite of orzo is perfectly cooked and the beef has a chance to relax.
Browning the Beef: When you sear the steak at the beginning do not worry about cooking it all the way through. You just want a good brown crust for flavor because it will finish cooking while it simmers with the pasta.

Nutrition