Steak and Spinach Penne

Difficulty Level

Cook Time


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


  1. 1 In a small bowl combine the Italian seasoning, garlic powder, salt, and pepper.
  2. 2 Slice the D&W Roast Beef into chunks and Season the steak on all sides with the mixture then set aside.
  3. 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. 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. 5 While the pasta cooking, whisk together the remaining olive oil, balsamic, and Dietz & Watson Dijon Mustard in a small bowl.
  6. 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. 7 Season with additional salt and pepper, if desired. Top each serving with 2 tablespoons of Dietz & Watson Crumbled Feta Cheese.
  8. 8 Serve the pasta warm, at room temperature, or store it in the fridge to enjoy cold.