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Creamy Garlic Steak Penne

A delightful one-pan dish featuring juicy steak and penne pasta enveloped in a rich, creamy garlic sauce, accompanied by vibrant broccoli and cherry tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Protein
  • 1 lb sirloin steak (or ribeye), cut into bite-size pieces Ensure it’s at room temperature before cooking for even doneness.
Pasta
  • 12 oz penne pasta Cook in salted water until al dente, about 8-10 minutes.
Seasoning and Spices
  • 1 tsp kosher salt For seasoning the steak.
  • ½ tsp black pepper For seasoning the steak.
  • 1 tsp Italian seasoning Essential for flavor.
  • ½ tsp red pepper flakes Optional for a spicy kick.
Liquids and Dairy
  • 1 cup heavy cream Let it warm up before adding, so it blends smoothly.
  • ¾ cup grated parmesan cheese Stir in at the end for richness.
Aromatics and Vegetables
  • 4 cloves fresh garlic, minced Sauté until fragrant, avoiding browning.
  • 2 cups broccoli florets Cook until tender but still vibrant.
  • 1 cup cherry tomatoes, halved Add for freshness and color.
  • 2 tbsp fresh parsley, chopped For garnishing before serving.
Fats
  • 2 tbsp olive oil For cooking the steak.
  • 2 tbsp butter For sautéing the garlic.

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and reserve ½ cup of pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sirloin steak, season with kosher salt and black pepper. Cook for about 3-4 minutes until browned, flipping halfway. Remove the steak and set aside.
Cooking
  1. In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant, but avoid browning it.
  2. Toss in the broccoli florets and cherry tomatoes. Cook for about 5 minutes until they are tender but still vibrant.
  3. Pour in the heavy cream and sprinkle in the Italian seasoning and red pepper flakes, if using. Let it simmer for about 3-4 minutes until slightly thickened.
  4. Add the cooked pasta and seared steak back into the skillet. Mix well. If the sauce is too thick, add reserved pasta water a bit at a time until the desired consistency is reached.
  5. Remove from heat and stir in the grated parmesan cheese. Taste for seasoning; adjust with more salt and pepper if needed. Garnish with chopped fresh parsley before serving.

Notes

Add a splash of lemon juice to brighten up the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in portions for up to 2 months.