Description
A comforting and delicious dinner of tender steak and pasta in a creamy garlic Parmesan sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb sirloin or ribeye steak, cut across the grain into 1/4-inch strips
- 8 oz dry penne pasta
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup reserved pasta water
- 2 tbsp chopped fresh parsley
- 1/4 tsp red pepper flakes, optional
Instructions
- Prepare the pasta water. Bring a 4- to 6-quart pot of water to a rolling boil. Add the penne and cook according to the package directions until al dente, usually 10 to 12 minutes.
- Season the steak. While the water heats, pat the steak strips dry. Season them evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Reserve the pasta water. Before draining the penne, carefully scoop out 1/2 cup of its cooking water. Drain the pasta, but do not rinse it. Set both aside.
- Sear the steak. Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil. Arrange half the steak in a single layer and cook for 1 to 2 minutes per side until browned. Transfer it to a plate, add the remaining tablespoon of oil, and repeat with the second batch.
- Cook the garlic. Lower the heat to medium. Add the butter and minced garlic to the same skillet. Stir for about 30 seconds, just until fragrant. Keep the garlic from browning.
- Deglaze the skillet. Pour in the beef broth and scrape up the browned bits with a wooden spoon. Simmer for 2 minutes so the liquid reduces slightly.
- Build the cream sauce. Add the heavy cream, Italian seasoning, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes. Avoid a hard boil.
- Add the cheese. Reduce the heat to low. Add the Parmesan gradually, stirring after each addition until melted and smooth.
- Combine everything. Add the drained penne and toss until coated. Stir in 1/4 cup reserved pasta water, adding more only if needed. Return the steak and accumulated juices to the skillet and warm for 1 to 2 minutes.
- Finish and serve. Remove the skillet from the heat. Sprinkle with chopped parsley and, if desired, red pepper flakes. Serve immediately while the sauce is creamy.
Notes
For best results, slice the steak against the grain and use freshly grated Parmesan cheese. Serve immediately for a creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 810
- Sugar: 3g
- Sodium: 780mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 150mg
Keywords: steak, pasta, creamy sauce, garlic, easy dinner, weeknight meal