Soups & Stews
This Roman-style beef and briccoli recipe delivers crispy beef strips paired with tender pasta and vibrant greens in a single, satisfying dish. The secret lies in searing the beef until golden and crispy before tossing it with al dente briccoli and a bright tomato-herb sauce.
I developed this recipe after years of perfecting the balance between rich beef flavors and fresh, crisp vegetables.
The beauty of this dish is its simplicity—just a few high-quality ingredients come together to create a meal that feels both rustic and refined. The beef is cooked to achieve that perfect crispy exterior while staying tender inside, and the briccoli absorbs the rich, herby sauce beautifully.
This recipe is ideal for a hearty weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen.
What makes this dish truly special is the combination of textures and flavors: the crispy beef, the tender pasta, and the bright, fresh greens all work together to create a harmonious bite. The sauce is light yet flavorful, with just enough acidity to cut through the richness of the beef.
The result is a dish that’s both comforting and elegant, perfect for sharing with family or friends.
Serve this Roman-style beef and briccoli with a sprinkle of fresh parsley and a side of crusty bread to soak up every last bit of sauce.
The dish is versatile enough to adapt to your preferences—add a splash of white wine to the sauce for extra depth, or swap in your favorite greens if briccoli isn’t available. Let’s get cooking!
Ingredients for beef and briccoli
Crispy beef, al dente pasta, and bright greens—just eight quality ingredients for a Roman-style masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tenderloin 🥩 | 1 ¼ lb | Cut into 1/2-inch strips, crispy sear required |
| Briccoli Greens 🌿 | 12 oz | Baby spinach or Swiss chard substitute |
| Spaghetti 🍝 | 12 oz | Al dente preferred, broken in half |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned San Marzano Tomatoes 🍅 | 1 can | Crushed, 28 oz size |
| Dry White Wine 🍷 | ½ cup | Pinot Grigio or Sauvignon Blanc |
| Vegetable Broth 💧 | 1 cup | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Basil Leaves 🌿 | ⅛ cup | Chopped, optional |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust to taste |
| Lemon Zest 🍋 | 1 tsp | From 1 medium lemon |
The beef is everything here. Tenderloin gives you that perfect crispy exterior without drying out, but sirloin or flank steak work too if you're on a budget. Look for cuts with good marbling at Whole Foods or your local butcher—they'll often have pre-cut strips for you. If you're buying a whole piece, slice it against the grain for maximum tenderness. Don't skip the high-heat sear—this is what creates that signature crispy texture. Trader Joe's has great pre-cut beef strips if you're short on time.
Briccoli can be tricky to find, but baby spinach or Swiss chard work beautifully as substitutes. The San Marzano tomatoes are non-negotiable for that authentic Italian flavor—any other brand will taste flat in comparison. White wine adds brightness, but vegetable broth with a splash of lemon juice works in a pinch. Fresh herbs make all the difference: if you're using dried, cut the amount by half. The pasta should be al dente—undercooked by 2 minutes—it'll finish cooking in the sauce. For extra richness, add a splash of pasta water when tossing everything together.
This dish tastes even better the next day—make extra if you can. Store leftovers in an airtight container with a drizzle of olive oil on top to keep the greens vibrant. Keeps for 3-4 days in the fridge or 3 months frozen. The sauce thickens as it cools, so add a splash of water or broth when reheating. Serve with crusty bread to soak up every last bit of that herby, tomatoey goodness—no one will believe it's just weeknight dinner.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just sear the tenderloin, toss in the briccoli and spaghetti, then let the garlic and olive oil work their magic. No chopping, no fuss, and one pan to scrub later.
- Garlic-Oil Obsession: That first bite of tender beef with the briccoli’s peppery bite and the spaghetti soaking up the garlic-infused olive oil? It’s the kind of flavor that makes you pause mid-chew. Honestly, I’ve made it three times this week already.
- Meal Prep MVP: Between us, this is my go-to for busy nights. The leftovers reheat beautifully—crispy edges on the beef, al dente pasta, and greens that stay vibrant. Pack it for lunch or serve it cold the next day.
- Budget Luxury: Beef tenderloin feels fancy, but here it’s the star without breaking the bank. A few slices go a long way, and the briccoli and spaghetti stretch it into a hearty meal. My wallet and taste buds both win.
Step-by-step instructions for Roman-style beef and greens pasta
Here's how to make this Italian classic with perfectly crispy beef and vibrant greens.
Prepare the Beef Tenderloin for Crispy Perfection
Cut the 1.25 lb beef tenderloin into ½-inch strips—this size ensures quick cooking and maximum crispiness. Pat them dry with paper towels, then season generously with 1.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp red pepper flakes. Let them sit at room temperature for 15 minutes while you prep the rest.
Heat 0.25 cup extra-virgin olive oil in a large skillet over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 2-3 minutes until deeply golden brown. Flip and cook another 2 minutes—the edges should be crispy while the center stays tender. Transfer to a plate and set aside, keeping warm.
Sauté the Briccoli Greens and Build the Sauce
In the same skillet (no need to clean it—those flavorful bits matter), add 4 cloves minced garlic and cook for 30 seconds until fragrant. Toss in the 12 oz briccoli greens and stir-fry for 2-3 minutes until just wilted but still vibrant. Remove the greens and set aside.
Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom. Let it simmer for 2 minutes until reduced by half. Add the 1 can crushed San Marzano tomatoes and 1 cup vegetable broth, then stir in 1 tsp lemon zest. Simmer for 5 minutes until slightly thickened. Season with an extra pinch of kosher salt if needed.
Cook the Spaghetti Al Dente
Bring a large pot of well-salted water to a boil. Add the 12 oz spaghetti (broken in half if preferred) and cook for 1 minute less than package instructions—you want it al dente. Reserve ½ cup pasta water before draining.
While the pasta cooks, return the greens to the skillet and toss with the sauce for 1 minute to warm through. Add the cooked spaghetti and toss everything together, adding pasta water as needed to create a silky consistency. The sauce should coat the pasta lightly without being overly saucy.
Finish and Serve with Fresh Herbs
Return the crispy beef strips to the skillet and toss gently to coat in the sauce. Sprinkle with 0.25 cup chopped fresh parsley and 0.125 cup chopped fresh basil leaves. Taste and adjust seasoning—you might want a touch more lemon zest or red pepper flakes to balance the flavors.
Serve immediately, garnished with extra herbs if desired. The beef should be crispy on the outside with a tender center, the greens vibrant and slightly wilted, and the spaghetti perfectly al dente. This dish is all about the contrast—crispy, tender, and fresh all in one bite!
Pro Tips For Making Beef And Briccoli
- SEAR THE TENDERLOIN FAST: Get your cast-iron screaming hot—we’re talking actual smoke—before adding the beef. I used to linger at medium-high and ended up with gray, steamed meat instead of that perfect crust. Two minutes max per side for medium-rare, then pull it out at 125°F internal. Let it rest while you finish the briccoli—no one wants dry beef.
- STRIP BRICCOLI STEMS LIKE A PRO: Don’t just chop the greens—run your fingers down the thick stems to separate the leaves cleanly. Discard the tough cores (they won’t soften) and chop the leaves into 1-inch ribbons. This makes them cook faster and look way more professional than a rough pile. Trust me, your pasta sauce will thank you.
- SALT THE PASTA WATER LATE: Wait until the water’s boiling hard before adding salt—otherwise, you’re just making a lukewarm brine. For this dish, aim for 1.5 tablespoons per liter (yes, taste it—it should sting like the sea). Under-salted water makes the spaghetti bland, and you’re fighting an uphill battle with the briccoli’s bitterness.
- USE GARLIC LIKE A FLAVOR BOOSTER: Smash the garlic cloves with the flat of your knife before adding them to the oil—this releases more aroma without burning. If you’re short on time, use one whole head (6 cloves) instead of mincing; the skins will infuse the oil as it cooks. Remove them early to avoid bitterness, but leave the golden oil behind.
Creative variations of this beef and briccoli
Roman-Style Twist
For an authentic Roman touch, swap the spaghetti for tonnarelli or rigatoni—thicker pasta holds the sauce better and feels more traditional. Use 12 oz dried tonnarelli and add 1 tbsp grated Pecorino Romano to the sauce for a salty, umami depth.
I also recommend adding ½ cup chopped sun-dried tomatoes (oil-packed) to the sauce for a classic Roman flavor. 🌟
Spicy Calabrian Heat
If you love heat, add 2 tbsp Calabrian chili paste to the tomato sauce for a smoky, fiery kick. Pair it with 12 oz linguine and top with crispy fried anchovies (½ cup) for a bold, briny contrast.
The chili paste adds complexity without overpowering the beef. Trust me, this version will have everyone reaching for seconds!
Vegetarian Swap
Skip the beef and use 12 oz king oyster mushrooms (sliced) or hearts of palm (drained and chopped) as the protein. Sear the mushrooms in the same way as the beef, then toss with the sauce.
Add ½ cup crumbled feta for a creamy finish. This version keeps all the rich, herby flavors while making it plant-based. 💚
Winter Comfort Version
For colder months, add 1 cup roasted butternut squash (cubed and roasted with olive oil and thyme) to the skillet with the greens. The sweetness of the squash balances the acidity of the tomatoes, and the texture adds a lovely contrast.
Serve with a sprinkle of toasted pine nuts for crunch. This version feels like a cozy hug in a bowl!
Seafood Fusion
Swap the beef for 12 oz shrimp (peeled and deveined) and cook them just until pink. Add ½ cup chopped white wine-poached clams for extra briny depth. The shrimp cooks in half the time, so add them to the skillet with the greens in the final 2 minutes of cooking.
Finish with lemon zest and chopped dill for a fresh, coastal twist. 🍤
Quick Weeknight Hack
Use pre-cut frozen beef strips (found in the freezer section of most grocery stores) to save time. Thaw them in cold water for 15 minutes before searing. Swap fresh greens for 1 bag (10 oz) frozen spinach—thaw and drain well before adding to the skillet.
This version cuts prep time by 20 minutes without sacrificing flavor. Perfect for busy nights! ⏰
Nutrition facts
Frequently asked questions
What's the best cut of beef for this Roman-style dish?
Use tenderloin for the most tender, crispy results, but sirloin or flank steak work well too. Cut into ½-inch strips and pat them completely dry before searing—the moisture is your enemy when creating that perfect crispy exterior. Ask your butcher for pre-cut strips if you're short on time.
Can I substitute briccoli greens with something easier to find?
Baby spinach or Swiss chard make excellent substitutes—they wilt beautifully and add freshness. Just use the same 12 oz measurement. If using frozen greens, thaw and drain them well before adding to the skillet to avoid excess moisture.
Why is the beef not staying crispy when I toss it with the pasta?
The key is adding the beef back to the skillet just before serving—don't let it sit in the sauce too long. Toss gently and serve immediately. If the sauce is too wet, add a splash of pasta water to loosen it up without overcooking the beef. Keep the heat medium-low when combining everything.
How can I make this dish ahead of time?
Prepare everything except the final sear and toss. Cook the beef and set aside, make the sauce (without the beef), and cook the pasta al dente. Store components separately in airtight containers. Reheat the sauce gently, then sear the beef fresh and toss everything together when ready to serve. The flavors actually improve overnight!
What white wine should I use if I don't have Pinot Grigio?
Any dry white wine with medium body works—Sauvignon Blanc or Vermentino are great alternatives. If you're avoiding alcohol, substitute with ½ cup vegetable broth + 1 tbsp lemon juice. The acidity helps balance the tomatoes, and the flavor won't be compromised.