Creamy Garlic Steak Penne (Printable)

Tender steak and crisp vegetables in a rich garlic cream sauce over penne pasta.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Steak

02 - 1 lb sirloin steak, trimmed and sliced into thin strips
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Vegetables

05 - 2 cups broccoli florets
06 - 1 cup cherry tomatoes, halved

→ Sauce

07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 tsp crushed red pepper flakes
12 - 1/4 cup chopped fresh parsley
13 - Salt and black pepper to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. During the final 2 minutes, add broccoli florets. Drain thoroughly and set aside.
02 - Season steak strips with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 2-3 minutes per side until just cooked through. Transfer to a plate and cover loosely to keep warm.
03 - Add remaining 1 tbsp olive oil to the same skillet. Sauté minced garlic until fragrant, approximately 1 minute.
04 - Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until just softened.
05 - Reduce heat to medium. Pour in heavy cream, stirring constantly to combine. Simmer gently for 2-3 minutes until slightly thickened.
06 - Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper to taste. Allow sauce to thicken slightly, about 1 minute.
07 - Add drained penne and broccoli to the skillet, tossing to coat evenly with sauce. Return steak along with any accumulated juices to the pan. Mix until all components are well combined and heated through. Remove from heat, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • The way the creamy sauce clings to every penne tube and broccoli floret makes each bite perfectly balanced
  • Cooking the steak separately then adding it back in keeps it tender while letting its juices deepen the sauce
  • Everything comes together in one skillet which means less cleanup and more time enjoying the meal
02 -
  • Do not overcrowd the pan when searing the steak or it will steam instead of getting that beautiful brown crust
  • The sauce thickens quickly off heat so remove from the stove as soon as everything is combined
  • Adding the pasta water back in a splash at a time helps adjust consistency if the sauce becomes too thick
03 -
  • Let the steak rest for five minutes after searing to lock in all those flavorful juices
  • Grate your own Parmesan instead of using pre grated cheese for the smoothest melting

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