Description
This Creamy Steak Pasta blends perfectly seared steak with a rich garlic-Parmesan cream sauce.
Ingredients
Scale
- 12 oz penne pasta
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped (optional)
- 1 cup heavy cream
- 1/2 cup beef broth or reserved pasta water
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Begin your culinary journey by bringing a large pot of salted water to a vigorous boil. Add the penne pasta and cook it according to the package instructions until it is al dente, usually around 8-10 minutes. Make sure to reserve half a cup of the pasta water before draining.
- While the pasta cooks, season your cubed sirloin or ribeye with salt and fresh black pepper, then heat a skillet over medium-high heat and pour in the olive oil. Add the seasoned steak cubes and let them sear for about 2-3 minutes until golden-brown, then flip to brown the other side. Remove from skillet and let rest.
- In the same skillet, reduce heat to medium and toss in the butter. Once melted, add the minced garlic and chopped shallots. Sauté until fragrant, then pour in the heavy cream and reserved beef broth (or pasta water). Bring to a gentle simmer.
- Stir in the Dijon mustard and freshly grated Parmesan cheese, letting the cheese melt. Season to taste with salt and pepper, then add the drained penne and cooked steak, tossing everything together for an additional 1-2 minutes on heat.
Notes
Ensure the steak remains juicy by not overcrowding the pan when searing; cook in batches if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: Roughly 800 mg
- Protein: About 40 g