Description
A comforting and easy dinner featuring tender steak and creamy penne pasta with garlic and fresh herbs.
Ingredients
Scale
- 1 pound sirloin steak, cut into 1-inch bite-size pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 ounces dry penne pasta
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 1 cup heavy cream
- 1 cup shredded low-moisture whole-milk mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the steak. Pat the sirloin pieces dry with paper towels. In a medium bowl, toss them with 1 tablespoon olive oil, rosemary, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Let the seasoned beef stand while you start the pasta.
- Boil the penne. Bring a large pot of water to a rolling boil. Add the penne and cook according to the package instructions until just al dente, generally 10 to 12 minutes. Before draining, carefully scoop out 1/2 cup pasta cooking water. Drain the pasta, but do not rinse it.
- Heat the skillet. While the penne cooks, heat a 12-inch skillet over medium-high heat for 2 minutes. Add the remaining 1 tablespoon olive oil and swirl it across the surface.
- Brown the steak bites. Arrange the beef in one uncrowded layer. Cook for 2 minutes without moving it, then turn the pieces and cook for another 2 to 3 minutes. The edges should be browned, and the centers should reach your preferred safe doneness. Transfer the steak to a clean plate.
- Cook the garlic. Reduce the heat to medium. Add the butter, followed by the minced garlic. Stir for 30 to 45 seconds, just until fragrant.
- Build the sauce. Pour in the beef broth and scrape the browned bits from the bottom with a wooden spoon. Simmer for 2 minutes, then add the heavy cream, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Let the mixture simmer gently for 2 to 3 minutes.
- Melt the cheese. Reduce the heat to low. Add the mozzarella and Parmesan in small handfuls, stirring after each addition until smooth. Stir in 1/4 cup reserved pasta water.
- Combine and finish. Add the drained penne and toss until evenly coated. If needed, add the remaining pasta water 1 tablespoon at a time. Return the steak and accumulated juices to the pan. Toss over low heat for 1 to 2 minutes, just until warm. Sprinkle with parsley and serve immediately.
Notes
Serve with a side salad or steamed vegetables for a complete meal. Leftovers can be stored and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 930
- Sugar: 3g
- Sodium: 800mg
- Fat: 59g
- Saturated Fat: 29g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 49g
- Cholesterol: 100mg
Keywords: steak, pasta, creamy, quick dinner, weeknight meal