Creamy Penne Pasta with Steak and Broccoli
Creamy Penne Pasta with Steak and Broccoli
Ingredients
For the Steak and Broccoli
- 1 pound sirloin steak, cut into 1-inch pieces
- 4 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Penne Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Season the steak pieces with 1 tablespoon of olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak in a single layer and sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet, add the broccoli florets. If using fresh broccoli, add 2 tablespoons of water and cover to steam for 3-5 minutes until tender-crisp. If using frozen, cook according to package directions until tender-crisp. Remove the broccoli and set aside with the steak.
⏱️ 6 min
- 4
While the steak and broccoli are cooking, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 12 min
- 5
To make the creamy sauce, melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another minute, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce heat to low. Stir in the heavy cream, grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 7
Add the cooked penne pasta, seared steak, and cooked broccoli back into the skillet with the creamy sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 4 min
- 8
Serve immediately, garnished with fresh chopped parsley and red pepper flakes, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Penne Pasta with Steak and Broccoli
For the Steak and Broccoli
- 1 pound sirloin steak, cut into 1-inch pieces
- 4 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Penne Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Season the steak pieces with 1 tablespoon of olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak in a single layer and sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet, add the broccoli florets. If using fresh broccoli, add 2 tablespoons of water and cover to steam for 3-5 minutes until tender-crisp. If using frozen, cook according to package directions until tender-crisp. Remove the broccoli and set aside with the steak.
⏱️ 6 min - 4
While the steak and broccoli are cooking, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 12 min - 5
To make the creamy sauce, melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another minute, stirring constantly, to create a roux.
⏱️ 3 min - 6
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce heat to low. Stir in the heavy cream, grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 7
Add the cooked penne pasta, seared steak, and cooked broccoli back into the skillet with the creamy sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 4 min - 8
Serve immediately, garnished with fresh chopped parsley and red pepper flakes, if desired.
⏱️ 3 min