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Bite size steak with penne swimming in a creamy garlic parmesan sauce feels super fancy but is a breeze to toss together Had a rough day decided to throw this meal together and everyone was floored that it was ready in only half an hour
If you plan ahead you can whip the whole dish up using only one skillet After making it on a chilly night it quickly became my number one cozy dinner for easy comfort with zero stress
Mouthwatering Ingredients
- Chopped fresh parsley: Sprinkles some brightness on top at the very end so it stays super fresh
- Salt and black pepper as needed: Shake on to bring all the flavors together right before you dig in
- Parmesan, grated fresh: Melts smooth for that salty nutty finish Skip the prepacked stuff and grate your own for clouds of cheese
- Heavy cream: Pours in the richness and keeps the sauce super thick Go for the best quality you can grab
- Fresh garlic, minced: Brings big flavor and tons of aroma Don’t skip this—it sets the whole tone
- Unsalted butter: Gets the steak going with a luxurious base Gives you the power to salt to taste
- Penne pasta: Those tubes hold every drop of sauce Want extra cling? Use bronze cut pasta if you spot it
- Steak, cut into chunks: Juicy bites that make every forkful special Look for cuts like ribeye or sirloin for best results
Simple Cooking Steps
- Finish and Plate:
- Turn off your stove Shake fresh parsley right over the top Dig in now for the creamiest texture
- Bring it all Together:
- Scoop the cooked pasta and steak bites back into your skillet Swirl it all in the sauce Check seasoning and add a pinch of salt or pepper Let it bubble for a minute so the flavors get comfy together You want every noodle glossy
- Time to Make the Sauce:
- Turn the heat lower Splash in the heavy cream Scrape any tasty brown bits off the pan Simmer for a couple of minutes until it thickens Gently add the parmesan bit by bit so it melts into a velvety pool
- Brown the Steak Pieces:
- Bump the heat up Place steak chunks down in a single layer Let them sizzle on both sides until golden and crusty This makes them flavorful and keeps them juicy inside Quickly set the steak aside so it doesn’t cook through
- Work on the Garlic:
- Put a skillet on medium Add your butter Let it just start to foam before tossing in the garlic Stir around for about two minutes Once your kitchen smells awesome it’s ready for the next step
- Boil the Noodles:
- Fill your pot with salted water and get it boiling Drop in the penne Give it a good stir until they’re just tender Save the pasta for later—it should be ready to soak up everything
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Shredding your own parmesan always gives the creamiest finish Once I made the switch from the bagged stuff the sauce just turned out so much smoother My kids pile on extras and I always think back to that first night full of laughter and melty cheese
Keeping It Fresh
Seal leftovers in a tight container and pop them in the fridge for up to three days The sauce will thicken but just add a bit of cream when warming to get that silky feel again Best to reheat slowly on the stove or zap in the microwave in short bursts to keep your steak from drying out
Switching Up the Ingredients
No penne? Try using rigatoni or bowties—they’ll still grab all the sauce Cut back the carbs by swapping in zucchini noodles Go with half and half if you want a lighter sauce And if you’re out of parsley, fresh basil tops it off nicely
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How to Serve It
Toss together a crisp salad with a squeeze of lemon to lighten things up Roasted asparagus or broccoli work great for crunch Pair with a cold sparkling water or a glass of red to really make dinner feel fancy
Backstory and Inspiration
Dishes like this with steak and creamy noodles show off the blend of classic Italian comfort food and American steakhouse vibes While not straight from Italy, these dinners pull from rich Alfredo sauce traditions and the idea of sharing big, hearty food around the table
Recipe FAQs
- → What's the trick to keeping steak bites juicy?
Just sear steak cubes quickly over medium-high heat. Don’t leave them cooking too long. Once they brown, take them out to stop them drying out.
- → Can I swap the penne for another shape of pasta?
Absolutely, try fusilli, rigatoni, or any chubby pasta. They catch all that sauce.
- → Do I need to use heavy cream?
Heavy cream gives the richest sauce, but half and half will lighten things up if that’s what you want.
- → Any easy ways to dial up the garlic flavor?
Toss in more garlic cloves or sprinkle on some roasted garlic at the end for extra garlicky punch.
- → Which steak cuts are best here?
Go for tenderloin, sirloin, or ribeye. They stay tender and pack a lot of taste cut small.
- → How should I keep leftovers?
Put them in something airtight in your fridge up to three days. Rewarm gently to keep the pasta nice.