Garlic Parmesan Penne w/Steak Broccoli & Peppers
Ingredients
1 1/4 lbs sirloin steak, sliced into thin strips
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
12 oz penne pasta
2 cups broccoli florets
1 red bell pepper, sliced
4 tbsp unsalted butter
4 cloves garlic, minced
1 1/4 cups heavy cream
4 oz cream cheese, softened
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
2 tbsp chopped parsley
Directions
Cook penne in salted water until al dente, adding broccoli during the last 2 minutes of cooking. Drain and set aside.
Season steak with salt, pepper, and garlic powder. Heat olive oil in a large skillet over high heat and sear steak 1 to 2 minutes per side until deeply browned with caramelized edges. Remove and set aside. In the same skillet, melt butter over medium heat and sauté bell peppers for 2 to 3 minutes until slightly tender.
Add garlic and cook 30 seconds until fragrant.
Stir in heavy cream and cream cheese and cook until smooth and slightly thickened. Add Parmesan, mozzarella, and Italian seasoning and stir until the sauce becomes thick, glossy, and heavily coats the spoon. Add the cooked penne and broccoli to the skillet and toss until fully coated in the thick garlic Parmesan sauce.
Return the seared steak to the skillet and gently fold into the pasta. Cook 2 to 3 minutes until everything is hot and the cheese is melted and stretchy.
Sprinkle with parsley and serve immediately.
This Garlic Parmesan Penne with steak, broccoli, and peppers is one of those dishes that feels both comforting and gourmet, striking a great balance between rich flavors and nutritious ingredients. From personal experience, the key to making this recipe truly stand out is in the quality and timing — starting with thinly sliced sirloin steak ensures quick and even cooking with a delightful caramelized crust that adds depth to the dish. Seasoning the steak simply with salt, pepper, and garlic powder lets the natural flavors shine, especially when seared in hot olive oil for that perfect browning. Adding broccoli towards the end of the pasta’s cooking time keeps it crisp and vibrant, complementing the creamy texture of the sauce without becoming mushy. The sautéed red bell peppers introduce a mild sweetness and subtle crunch that balances the richness of the heavy cream, cream cheese, and cheeses. The garlic Parmesan sauce itself is luscious and thick, made by gently melting butter, garlic, cream, and cream cheese before folding in the grated cheeses and Italian seasoning. Stirring until the sauce is glossy and coats the pasta well is essential for creating that indulgent, velvety mouthfeel. Tossing the penne and broccoli into the sauce before folding in the steak ensures each bite is evenly coated with creamy flavor. One tip I've found helpful is to use freshly grated Parmesan cheese rather than pre-grated; it makes a noticeable difference in flavor and texture. Also, finishing with freshly chopped parsley adds a bright herbal note to cut through the richness. This recipe works wonderfully as a weeknight meal or even when entertaining, as it comes together relatively quickly but tastes like you spent hours preparing it. Plus, the combination of protein, veggies, and carbs makes it a well-rounded one-pan dish that’s sure to satisfy everyone at the table. For a variation, you could swap sirloin with chicken or even use gluten-free pasta if needed. Overall, it's a versatile and crowd-pleasing recipe that I highly recommend trying!
