Steak Bites and Penne in Garlic Parmesan velvety Sauce
Indulge in a hearty and flavorful meal with this recipe for Steak Bites and Penne in a Garlic Parmesan Velvety Sauce. Tender steak pieces are seared to perfection and combined with al dente penne pasta, all enveloped in a rich and creamy garlic Parmesan sauce. This dish is perfect for a comforting dinner that feels both indulgent and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian-American
Ingredients
Scale
- For the Steak Bites:
- 1.5 lbs (680g) sirloin steak, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- For the Pasta and Sauce:
- 12 oz (340g) penne pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente.
- Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Steak Bites:
- Season the steak cubes generously with salt and pepper.
- In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter.
- Once the butter has melted and is sizzling, add the steak pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Sear the steak bites for about 2-3 minutes on each side until they develop a golden-brown crust and reach your desired level of doneness.
- Remove the steak bites from the skillet and set them aside on a plate.
- Make the Garlic Parmesan Sauce:
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese until it melts smoothly into the sauce.
- If you prefer a bit of heat, add the red pepper flakes at this stage.
- Season the sauce with salt and freshly ground black pepper to taste.
- If the sauce is too thick, gradually add some of the reserved pasta water to reach your desired consistency.
- Combine Pasta and Steak with Sauce:
- Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the garlic Parmesan sauce.
- Return the steak bites to the skillet, along with any accumulated juices, and gently mix to combine all the components.
- Serve:
- Garnish the dish with freshly chopped parsley or basil for a burst of color and added freshness.
- Serve immediately while hot, enjoying the harmonious blend of flavors and textures.
Notes
- Steak Selection: Sirloin steak is recommended for its balance of tenderness and flavor, but other tender cuts like ribeye or tenderloin can also be used.
- Pasta Alternatives: Feel free to substitute penne with other pasta shapes like fettuccine, spaghetti, or rigatoni based on your preference.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain the sauce’s creaminess.