Steak Penne Pasta with Creamy Garlic Parmesan Sauce

Prepare for a restaurant-quality meal right in your own kitchen with this exquisite Steak Penne Pasta with Creamy Garlic Parmesan Sauce! This dish is a true indulgence, combining tender, perfectly seared sirloin steak bites with al dente penne pasta, all enveloped in a rich, velvety sauce. The sauce itself is a symphony of flavor: fragrant minced garlic sautéed in butter, simmered in heavy cream, and finished with a generous amount of sharp Parmesan cheese, creating an irresistible, melt-in-your-mouth experience. It’s a remarkably satisfying and elegant meal that comes together quickly, making it a perfect choice for a special weeknight dinner or to impress guests.

Ingredients:

For the Steak:

• 1 pound (approx. 450g) sirloin steak, cut into bite-sized pieces (about 1-inch cubes)
• 1 tablespoon olive oil (for searing steak)
• Salt and freshly ground black pepper, to taste

For the Pasta:

• 8 ounces (approx. 225g) penne pasta
• Salt for boiling water

For the Creamy Garlic Parmesan Sauce:

• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (plus extra for garnish)
• Salt and freshly ground black pepper, to taste (adjust after adding cheese)

For Garnish:

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Cook the Pasta:
   • Bring a large pot of generously salted water to a rolling boil.
   • Add the penne pasta and cook according to package instructions until perfectly al dente. This typically takes 10-12 minutes.
   • Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
2. Sear the Steak:
   • While the pasta cooks, pat the sirloin steak pieces dry with paper towels. Season them generously on all sides with salt and freshly ground black pepper.
   • In a large skillet (or a Dutch oven), heat the 1 tablespoon of olive oil over medium-high heat until shimmering and almost smoking.
   • Add the seasoned steak pieces to the hot skillet in a single layer, ensuring not to overcrowd the pan (work in batches if necessary).
   • Cook for 4-5 minutes, turning occasionally, until the steak is beautifully browned on all sides and cooked to your desired doneness (medium-rare to medium is recommended for tenderness in this dish).
   • Remove the cooked steak from the skillet and set it aside on a plate, allowing any juices to accumulate.
3. Sauté the Garlic:
   • Using the same skillet (do not wipe it clean—those browned bits from the steak are packed with flavor!), reduce the heat to medium.
   • Add the 1 tablespoon of butter to the pan. Once melted, add the minced garlic.
   • Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden, being very careful not to let it burn.
4. Make the Cream Sauce:
   • Pour in the heavy cream. Increase the heat slightly to bring the mixture to a gentle simmer.
   • Let it cook for 3-4 minutes, stirring occasionally, allowing the cream to reduce slightly and begin to thicken.
5. Add the Parmesan:
   • Remove the skillet from the heat. Stir in the 1 cup of grated Parmesan cheese.
   • Continue cooking, stirring constantly, until the cheese is completely melted and the sauce becomes thick, creamy, and velvety smooth. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.
   • Taste the sauce and adjust seasoning with salt and black pepper as needed (the Parmesan is salty, so taste before adding more salt).
6. Combine with Steak:
   • Add the cooked steak pieces back into the skillet, along with any accumulated juices from the plate.
   • Toss gently to coat the steak in the luxurious creamy garlic Parmesan sauce.
7. Toss with Pasta:
   • Add the drained penne pasta to the skillet.
   • Toss everything together until every piece of pasta and steak is thoroughly coated in the rich, creamy sauce. If the sauce seems too thick, a little more reserved pasta water can be added.
8. Garnish and Serve:
   • Transfer the Steak Penne Pasta to individual serving plates.
   • Garnish generously with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.
   • Serve immediately while hot and creamy to enjoy its full flavor and texture!

Tips, Variations, and Storage:

• Steak Doneness: For the most tender results in pasta, aim for medium-rare to medium steak. Overcooked steak can become tough.
• Cheese Quality: Use freshly grated Parmesan cheese from a block for the best flavor and melting quality. Pre-grated cheeses can sometimes contain anti-caking agents that affect the sauce’s texture.
• Mushroom Addition: Sauté sliced mushrooms (cremini or button) with the garlic for an earthy depth of flavor.
• Spinach Boost: Stir in a few handfuls of fresh spinach at the very end when tossing with pasta; the residual heat will wilt it perfectly.
• Spice It Up: Add a pinch of red pepper flakes with the garlic for a subtle warmth.
• Protein Alternatives: While steak is fantastic, this sauce also works beautifully with seared chicken breast or shrimp.
• Storage: This pasta dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, as it will thicken significantly.

Pairings:

• Wine: A medium-bodied red wine like a Chianti, Merlot, or a light Cabernet Sauvignon would complement the steak and rich sauce.
• Bread: Crusty garlic bread or a warm baguette is perfect for soaking up every last bit of the creamy sauce.
• Salad: A simple, crisp green salad with a light vinaigrette would offer a refreshing contrast to the richness of the pasta.
• Vegetable Side: Roasted asparagus or steamed broccoli would make excellent green vegetable accompaniments.

Quick Info:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Approximate Calories: ~680 kcal per serving
• Servings: 4
• Cuisine: Italian-American
• Effort Level: Easy-Medium