Name: Creamy Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 1.25 lb sirloin or ribeye steak, cut into bite-size pieces; Salt & black pepper, to taste; 1 tsp garlic powder; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup beef or chicken broth; 1 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1 cup broccoli florets, blanched; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 tbsp fresh parsley, chopped

Description

Indulge in the rich, creamy goodness of penne pasta combined with tender steak, vibrant veggies, and a luscious garlic Parmesan sauce.

Ingredients

Scale

12 oz penne pasta
1.25 lb sirloin or ribeye steak, cut into bite-size pieces
Salt & black pepper, to taste
1 tsp garlic powder
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup beef or chicken broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
1 cup broccoli florets, blanched
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp fresh parsley, chopped

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Instructions

Cook the Penne Pasta: Bring a large pot of salted water to a boil. Add the penne pasta, cooking until al dente, usually about 9–11 minutes. Drain the pasta and set it aside, but reserve a small cup of pasta water.
Sear the Steak: Season the steak pieces with salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and add the steak, browning for 1–2 minutes on each side. Remove and set aside.
Sauté the Vegetables: Lower the heat and add the butter to the same skillet. Add minced garlic and sauté for 1–2 minutes. Add the blanched broccoli and sliced bell peppers, cooking for 3–4 minutes until crisp-tender.
Create the Creamy Sauce: Pour heavy cream and broth into the skillet, combining with garlic and veggies. Bring to a gentle simmer, stir in Parmesan cheese, and let the sauce thicken for 2–3 minutes.
Combine Everything: Return the seared steak and cooked penne to the skillet. Toss together, ensuring each piece is coated in the sauce, adding reserved pasta water if needed.
Garnish and Serve: Top with chopped parsley and extra Parmesan if desired, and serve immediately.

Notes

For a lighter version, consider using chicken instead of steak. Leftovers last up to 3 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 4g
Sodium: 350mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 34g
Cholesterol: 90mg