Cook pasta according to package directions.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Add steak to the skillet and cook until no longer pink, stirring occasionally. Drain excess liquid and remove from skillet. Cover to keep warm.

Add the remaining 2 tablespoons of vegetable oil, chopped onion, and thawed Italian green beans to the skillet.

Cook until onions are tender, stirring occasionally.

Stir in diced tomatoes with their liquid, tomato paste, Italian seasoning, and cooked steak.

Reduce heat to low and simmer for 5 minutes to allow flavors to meld.

Drain cooked pasta.

Serve the steak mixture over the drained pasta.