You know those nights when you’re staring into the fridge, willing something delicious to magically appear? That’s exactly how this creamy garlic steak penne was born in my kitchen. I needed something fast, satisfying, and packed with flavor—without spending hours cooking. This dish became our family’s go-to weeknight hero, ready in just 30 minutes flat. The secret? Juicy steak bites seared to perfection, tossed with al dente penne and crisp broccoli in a garlic parmesan sauce so rich, you’ll want to lick the bowl. My husband still jokes that I only make it when I’m trying to butter him up (pun totally intended).
Why You’ll Love This Creamy Garlic Steak Penne
Listen, I don’t just make this pasta—I crave it. Here’s why you will too:
- 30 minutes flat from fridge to fork (yes, even with steak!)
- That one-skillet magic means less cleanup (my dishwasher thanks me)
- Creamy garlic sauce so good, you’ll swipe your finger through it while cooking
- Adjust the red pepper flakes to make it mild or fiery—your call
- Broccoli and tomatoes sneak in veggies without anyone noticing
Trust me, this isn’t just dinner—it’s the kind of meal that makes everyone ask for seconds before they’ve finished firsts.
Ingredients for Creamy Garlic Steak Penne
Here’s what you’ll need to make magic happen—I like to group everything on my counter before I start so I’m not scrambling mid-cook:
The Protein
- 1 lb sirloin steak, cut into 1-inch cubes (ribeye works too if you’re feeling fancy)
The Pasta & Veggies
- 12 oz penne pasta (uncooked—that’s about 3/4 of a standard box)
- 2 cups fresh broccoli florets (roughly 1 small head, cut into bite-sized pieces)
- 1 cup cherry tomatoes (halved if they’re big—I like the pop of color)
The Sauce Stars
- 2 tbsp olive oil (divided—we’ll use it in stages)
- 2 tbsp butter (because everything’s better with butter)
- 4 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, but I love the kick)
- 1 tsp kosher salt + more for pasta water
- 1/2 tsp black pepper (plus more to taste—I’m generous with this)
- 1 cup heavy cream (the richer, the better)
- 3/4 cup grated Parmesan (freshly grated—no green cans, please!)
- 1/2 cup pasta water (reserved—trust me, it’s liquid gold)
- 2 tbsp chopped fresh parsley (for that pretty finish)
Ingredient Substitutions & Notes
Ran out of something? No panic—here’s how to pivot:
- Heavy cream: Half-and-half works for a lighter sauce (just simmer longer to thicken).
- Penne: Rigatoni or fusilli are great swaps—anything that holds sauce well.
- Red pepper flakes: Skip ‘em if heat’s not your thing, or add extra for drama.
- Parmesan: Must be freshly grated—pre-shredded won’t melt as smoothly.
- Steak: Chicken thighs work too (cook to 165°F).
Pro tip: If your sauce ever feels too thick, that reserved pasta water is your best friend—add a splash at a time until it’s silky perfection.
How to Make Creamy Garlic Steak Penne
Okay, let’s turn these ingredients into the most amazing pasta you’ve ever had. I’ll walk you through each step like I’m right there in your kitchen with you – apron on, wooden spoon in hand!
Step 1: Cook the Pasta & Broccoli
First, get that pasta water going – and I mean generously salted, like the sea! When it’s boiling like crazy, toss in the penne. Here’s my trick: in the last 2 minutes of cooking, throw in the broccoli florets. They’ll get perfectly tender-crisp. Drain it all (but for heaven’s sake, save that golden ½ cup of pasta water!), then set aside.
Step 2: Sear the Steak
Now for the star of the show – pat those steak cubes super dry (wet meat won’t brown!) and season them well. Heat your skillet until it’s nice and hot, then sear the steak in batches – don’t crowd the pan! You want that gorgeous brown crust, not steamed gray meat. About 2-3 minutes per side should do it. Transfer to a plate and let them rest while we work on the sauce.
Step 3: Build the Garlic Cream Sauce
Reduce the heat to medium – we don’t want to burn anything now. Add butter and let it melt with the remaining olive oil. When it’s all bubbly, toss in the garlic, Italian seasoning, and red pepper flakes. Oh, that smell! Cook just 30 seconds until fragrant. Now pour in the cream – listen to that satisfying sizzle! Let it simmer gently for a couple minutes to thicken slightly before stirring in the Parmesan until dreamily smooth.
Step 4: Combine & Serve
Toss the drained pasta and broccoli into that glorious sauce. Add the cherry tomatoes and reserved steak (don’t forget those tasty juices on the plate!). Gently mix it all together – we want the tomatoes to stay whole for those bright little bursts of flavor. Taste and adjust seasoning, then shower it with parsley. Serve immediately while everyone’s drooling at the aroma!
Tips for Perfect Creamy Garlic Steak Penne
After making this dish more times than I can count, I’ve picked up some game-changing tricks that’ll take your pasta from good to “oh-my-goodness” levels:
- Rest your steak for 5 minutes after searing—those juices need to redistribute or they’ll end up on your cutting board instead of in your mouth.
- Grate the Parmesan super fine—big chunks don’t melt as smoothly into that velvety sauce (I use the small holes on my box grater).
- Pasta water is liquid gold—start with ¼ cup when mixing the sauce, then add more as needed. Too thick? Splash. Too thin? Simmer longer.
- Undercook the pasta by 1 minute—it’ll finish cooking when you toss it with the hot sauce (nobody likes mushy penne!).
- Don’t skip the fresh parsley—that pop of green makes it look restaurant-worthy, and the bright flavor cuts through the richness.
Oh! And one last thing—always make extra. This pasta disappears faster than you’d believe.
Serving Suggestions for Creamy Garlic Steak Penne
This pasta is practically a meal by itself, but here’s how I like to round it out:
- Crusty garlic bread for mopping up every last drop of that creamy sauce (I won’t judge if you double-dip)
- A simple arugula salad with lemon vinaigrette to balance the richness
- Extra grated Parmesan at the table because… well, do I really need to explain?
Pro tip: Skip heavy sides—this dish shines brightest when it’s the star of the show!
Storing & Reheating Creamy Garlic Steak Penne
Leftovers? (As if!) But if you must, stash it in an airtight container for up to 3 days. When reheating, go low and slow—a splash of cream or milk brings the sauce back to life. Microwave in bursts, stirring between, or warm gently on the stovetop. Just don’t boil it or the cream might separate—nobody wants grainy sauce! My husband actually prefers it cold straight from the fridge at midnight… not that I’d know anything about that.
Nutritional Information
Just a heads up—these numbers are estimates (your exact ingredients may vary slightly). Per hearty serving: 680 calories, 35g fat, 55g carbs, and a whopping 38g protein to keep you full. Not bad for a meal that tastes this indulgent! I figure the broccoli cancels out at least half the cream… right?
FAQs About Creamy Garlic Steak Penne
I get questions about this recipe all the time—here are the big ones with my tried-and-true answers:
- Can I use chicken instead? Absolutely! Swap in chicken thighs (they stay juicier) and cook to 165°F. Adjust cook time to about 5-6 minutes per side.
- How to make it gluten-free? Super easy—just use your favorite GF penne. The sauce is naturally gluten-free already!
- Can I freeze leftovers? Honestly? I wouldn’t. Cream-based sauces tend to separate when thawed. But it keeps beautifully in the fridge for 3 days—just reheat gently with a splash of cream.
Still got questions? Drop ’em in the comments—I read every one!
Rate This Recipe
Tried this creamy garlic steak penne? I’d love to hear how it turned out – share your twists and tips below! Your notes help other readers (and me!) make it even better next time.
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30-Minute Creamy Garlic Steak Penne That Will Blow Your Mind
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Creamy pasta with seared steak, broccoli, and cherry tomatoes in a garlic parmesan sauce ready in 30 minutes.
Ingredients
- 1 lb sirloin steak (or ribeye), cut into bite-size pieces
- 12 oz penne pasta
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 2 tbsp olive oil (divided)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 tsp kosher salt (plus more for pasta water)
- 1/2 tsp black pepper (plus more to taste)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup pasta water (as needed to loosen sauce)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the pasta & broccoli: Bring a large pot of salted water to a boil. Add penne and cook until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain, reserving 1/2 cup pasta water.
- Sear the steak: Pat steak pieces dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak in a single layer (work in batches) for 2–3 minutes per side until browned. Remove to a plate.
- Build flavor: Reduce heat to medium. Add 1 tbsp olive oil and butter. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
- Make it creamy: Pour in heavy cream and simmer 2–3 minutes. Stir in Parmesan until melted and smooth. Add a splash of reserved pasta water if needed to make the sauce silky.
- Toss it together: Add drained penne + broccoli to the skillet. Add cherry tomatoes and toss to coat. Return steak (and juices) to the pan and gently toss 1–2 minutes to warm through.
- Finish & serve: Taste and adjust salt/pepper. Garnish with parsley and extra Parmesan. Serve hot.
Notes
- Use high-quality steak for best results.
- Adjust red pepper flakes to your heat preference.
- Reserve pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg