Creamy Garlic Steak Penne Broccoli Tomatoes (Printable)

Tender steak, broccoli, and cherry tomatoes in a rich garlic cream sauce tossed with penne pasta for a comforting dinner.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Steak

02 - 1 lb sirloin steak, trimmed and sliced into thin strips
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Vegetables

05 - 2 cups broccoli florets
06 - 1 cup cherry tomatoes, halved
07 - 4 cloves garlic, minced

→ Sauce

08 - 2 tbsp olive oil
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 tsp crushed red pepper flakes
12 - 1/4 cup chopped fresh parsley

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. During the final 2 minutes, add broccoli florets. Drain and set aside.
02 - Season steak strips with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak 2 to 3 minutes per side until just cooked through. Transfer to a plate and cover loosely.
03 - In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, approximately 1 minute.
04 - Add cherry tomatoes to the skillet and cook 2 to 3 minutes until just softened.
05 - Reduce heat to medium. Pour in heavy cream, stirring constantly. Simmer gently for 2 to 3 minutes.
06 - Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper to taste. Allow sauce to thicken slightly.
07 - Add drained penne and broccoli to the skillet, tossing to coat evenly. Return steak with accumulated juices to the pan. Mix until everything is well combined and heated through. Remove from heat, garnish with parsley, and serve immediately.

# Expert Advice:

01 -
  • The creamy garlic sauce comes together in minutes but tastes like it simmered all day
  • You get tender seared steak, crisp broccoli, and sweet tomatoes all in one satisfying bowl
  • Leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
  • Don't overcook the steak during the searing step since it will finish cooking when returned to the hot pasta
  • The sauce continues to thicken off the heat, so remove it from the stove while it still looks slightly thinner than you want
  • Slicing the steak while it's slightly chilled makes getting those thin, even strips so much easier
03 -
  • Keep the skillet moving when adding the cream to prevent any scorching on the bottom
  • Grate your own Parmesan because pre-grated cheese often contains anti-caking agents that prevent smooth melting

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