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Garlic Parmesan Penne with Steak

Irresistible Garlic Parmesan Penne with Steak in 30 Minutes

This Garlic Parmesan Penne with Steak is a delightful dish, ready in just 30 minutes, perfect for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz penne pasta Swap with whole wheat or gluten-free pasta if needed.
For the Steak
  • 1.25 lb sirloin or ribeye steak Sirloin is leaner while ribeye is more indulgent.
For the Seasoning
  • Salt & black pepper To taste.
  • 1 tsp garlic powder Fresh garlic can add more zest.
For Cooking
  • 2 tbsp olive oil Can be substituted with canola or avocado oil.
  • 3 tbsp unsalted butter Creates a rich base for sautéing veggies.
For the Sauce
  • 4 cloves garlic, minced Adjust to personal preference.
  • 1 cup heavy cream Use half-and-half or whole milk for a lighter version.
  • ½ cup beef or chicken broth Opt for low-sodium for better salt control.
  • 1 cup grated Parmesan cheese Freshly grated works best for melting.
For the Vegetables
  • 1 cup broccoli florets, blanched Feel free to swap for asparagus or spinach.
  • 1 red bell pepper sliced Yellow or orange bell peppers are great substitutes.
  • 1 green bell pepper sliced
For Garnishing
  • 2 tbsp fresh parsley, chopped A fresh garnish that enhances flavor; optional.

Equipment

  • Large Pot
  • large skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a rolling boil over high heat. Add penne pasta and cook for 9–11 minutes until al dente, stirring occasionally. Drain the pasta, reserving a cup of pasta water. Set aside.
  2. While the pasta cooks, season steak with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear the steak for about 1–2 minutes per side until browned and cooked to your liking. Let it rest before slicing.
  3. In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in blanched broccoli and sliced bell peppers. Cook for 3–4 minutes until vegetables are crisp-tender.
  4. Pour in heavy cream and broth, stirring gently. Bring to a simmer over medium heat, allowing it to thicken slightly. After 2–3 minutes, add grated Parmesan and season with Italian seasoning, salt, and pepper.
  5. Return sliced steak and cooked penne to the skillet, tossing everything to coat in the sauce. Adjust sauce consistency with reserved pasta water as needed.
  6. Garnish with chopped parsley and additional Parmesan if desired. Serve warm and enjoy!

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 60mgCalcium: 25mgIron: 15mg

Notes

Ensure to cook pasta al dente and watch the garlic closely while sautéing.

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