steak and tubes

  • Author: Tiffany Dahle
  • Prep Time: 10 min.
  • Cook Time: 20 min.
  • Total Time: 30 minutes


This easy steak marinade makes for the most ridiculously delicious dinner ever. Our family begs for it every birthday and holiday.



For the steak:

  • 1 cup of Kraft Zesty Italian Dressing (Be SPECIFIC about the brand and the “Zesty” part. No substitutes!)
  • 1 cup teriyaki sauce
  • 2 lbs high-quality beef cut into 1-inch pieces (I use filet mignon but have also been known to use pre-cut beef stew in a pinch and on a budget.)
  • 23 tbsp Butter (optional)

For the “tubes:”

  • 1 pound penne pasta (if it isn’t penne, it isn’t tubes! Don’t mess with perfection.)
  • 6 tbsp butter
  • 1 tsp garlic salt


At least 24 hours before you plan to serve the meal you need to prepare the steak marinade.

Trim any large portions of fat from the beef and cut it into 1-inch pieces. 

Prepare the steak marinade: You need a 1 to 1 ratio of Italian dressing and teriyaki sauce. 2 cups of marinade will generously cover your steak and provide a finished sauce at the end. Combine them in a measuring cup and pour over the meat in a glass dish. Use a fork or spoon to gently toss the steak in the marinade. Make sure each piece has been coated in the marinade. Cover the dish and refrigerate for at least 4 hours. Overnight is even better if you can plan ahead. 

To cook the dish, heat a large saute pan over medium-high heat. If using the optional butter, melt it in the pan at this point. Use a slotted spoon to transfer the meat to the saute pan. We think the best part of this dish is the sauce that coats the steak. Pour as much of the marinade from your dish as you like into the saute pan with the beef but, if you prefer your steak without sauce, simply discard the remaining marinade.

Saute the beef until cooked through to 160 degrees for medium-well steak. 

For the “tubes:”

Boil the pasta for the shortest amount of time directed on the packaging. Drain.

Melt the butter in the pot over medium heat. Toss in the pasta and sprinkle with the garlic salt. Continue to stir occasionally so that some of the pasta just barely starts to crisp up in the butter. Our family fights over the crunchy ones.


Final Note: Yes, this is “just” buttered noodles and marinated beef. But, it is the combination of the two items together that make the meal into something special. I highly recommend following the recipe right down to the last note the first time you try it. 

  • Category: Dinner
  • Method: Saute
  • Cuisine: American

Keywords: steak, marinade, steak marinade, pasta, butter, garlic butter