Creamy Garlic Steak Penne (Printable)

Tender steak, fresh broccoli, and cherry tomatoes in a rich creamy garlic sauce over penne pasta.

# Ingredient List:

→ Pasta

01 - 12 oz penne pasta

→ Steak

02 - 1 lb sirloin steak, trimmed and sliced into thin strips
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Vegetables

05 - 2 cups broccoli florets
06 - 1 cup cherry tomatoes, halved

→ Sauce

07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 tsp crushed red pepper flakes
12 - 1/4 cup chopped fresh parsley
13 - Salt and black pepper to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
02 - Season steak strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak and sear for 2–3 minutes per side until just cooked through. Remove steak to a plate and cover loosely.
03 - In the same skillet, add remaining olive oil. Add minced garlic and cook until fragrant, about 1 minute.
04 - Stir in cherry tomatoes and cook for 2–3 minutes until just softened.
05 - Lower heat to medium. Pour in the heavy cream, stirring to combine. Simmer gently for 2–3 minutes.
06 - Stir in Parmesan cheese, red pepper flakes, and season with salt and pepper to taste. Allow sauce to thicken slightly.
07 - Add drained penne and broccoli to the skillet, tossing to coat with sauce. Return steak to the pan, including any juices, and mix until everything is well combined and heated through. Remove from heat and garnish with chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • The way the cream sauce clings to both pasta and steak means every bite feels complete and satisfying
  • Cooking the broccoli right with the pasta saves time and infuses it with flavor
  • This comes together in 45 minutes but tastes like something from a restaurant that takes all night
02 -
  • Adding the broccoli to the pasta water during the last two minutes saves a pot and keeps the broccoli bright green
  • Letting the steak rest on a plate while making the sauce keeps those precious juices for flavor
  • The sauce will thicken as it stands so do not reduce it too much in the pan
03 -
  • Cut the steak against the grain into thin strips for the most tender texture in every bite
  • Grate your own Parmesan because pre grated cheese resists melting and makes the sauce grainy

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