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Italian Beef with Spaghetti

Simple, savory and stir-fry fast, this easy entree from Dette Rainwater in Baker, Louisiana adds colorful summer zucchini, tomatoes and a splash of Italian dressing to leftover beef. Fabulous! TIP: For an even faster version, skip the spaghetti and serve as a hearty cold salad.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1 small zucchini, cut into 1/4-inch slices
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1-1/2 cups thinly sliced cooked beef sirloin steak
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup prepared Italian salad dressing
  • Hot cooked spaghetti
  • 1 tablespoon grated Parmesan cheese


  • In a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the beef, tomatoes and salad dressing; cook and stir until heated through. Serve with spaghetti. Sprinkle with Parmesan cheese.

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Average Rating:
  • katlaydee3
    Oct 12, 2012

    This was really good and super fast. I served it with cheesy garlic bread.

  • betmys
    Jul 15, 2012

    Super fast - very delicious

  • Pat
    Jul 2, 2006

    No comment left