Creamy Steak Bites Penne with Garlic Butter Step-by-step instructions

Before you start

Before starting the cooking process, organize all ingredients and tools to ensure a smooth workflow. Measure out the heavy cream, slice the bell peppers, mince the fresh garlic, and chop the parsley.

Cut the steak into uniform one-inch cubes, pat them dry with paper towels, and keep them refrigerated until right before searing. Bring a large pot of water to a rolling boil for the penne pasta, and have a colander ready in the sink for draining.

Instructions

Pasta Preparation

1. 1Cook the Pasta
   Bring a large pot of water to a boil. Add the penne pasta and cook according to the package directions until al dente, about 9 to 11 minutes. Drain the pasta thoroughly in a colander, but do not rinse it. Set the cooked pasta aside in a warm place while preparing the rest of the dish.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Save half a cup of pasta water before draining to help adjust the sauce thickness later if needed.

At the end of this phase, the penne pasta should be cooked just to al dente, meaning it still has a slight bite in the center. The pasta will release steam and look matte after draining. Do not rinse the cooked pasta, as the natural starches on the surface are essential for helping the rich cream sauce adhere to each tube. Keep the drained penne in a warm spot while you prepare the steak.

Searing the Steak and Sautéing Aromatics

2. 2Sear the Steak Bites
   Heat a large skillet over high heat. Add the steak bites to the hot skillet in a single layer and sear for 2 to 3 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 145°F (63°C). Transfer the steak to a plate and let it rest for at least 3 minutes.
   Look for A beautiful golden-brown crust forms on the outside of the steak cubes.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan; sear the steak bites in batches if necessary to ensure a proper crust.
3. 3Sauté the Aromatics
   Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sliced bell peppers. Sauté for 2 to 3 minutes, stirring constantly to scrape up the browned bits from the bottom of the pan, until the garlic is fragrant and the peppers are tender-crisp.
   Look for The garlic is fragrant and golden, and the peppers are slightly softened.
   Tip Stir constantly to prevent the minced garlic from burning and becoming bitter.

The steak bites should be deeply browned and caramelized on the outside while remaining tender and juicy inside, having reached a safe internal temperature. The skillet will have savory browned bits stuck to the bottom, and the kitchen will smell intensely savory. The sautéed bell peppers will be tender-crisp, and the minced garlic will be highly fragrant and golden, without any signs of burning or bitterness.

Sauce Simmering and Assembly

4. 4Build Sauce and Assemble
   Pour the heavy cream into the skillet and bring to a gentle simmer. Toss the cooked penne and seared steak bites back into the skillet, stirring to coat them in the sauce. Sprinkle the shredded mozzarella cheese over the top, cover for 1 minute until melted and gooey, then garnish with chopped fresh parsley.
   Look for The cheese is fully melted and gooey, and the sauce is thick and bubbling.
   Tip Serve immediately while the cheese is hot and stretchy for the best experience.

The finished dish should feature a thick, velvety cream sauce that completely coats the penne and steak bites. The shredded mozzarella cheese must be fully melted, gooey, and golden-brown in spots, creating an appealing cheese pull when lifted.

Steam should rise from the skillet, carrying the rich aromas of garlic, butter, and seared beef, all beautifully accented by the vibrant green of the fresh chopped parsley garnish.

Common mistakes

One common mistake is overcrowding the skillet when searing the steak bites, which lowers the pan temperature and causes the meat to release juices and steam rather than sear. To avoid this, cook the steak in batches if necessary, ensuring each piece has space around it.

Another mistake is letting the garlic burn in the hot butter, which imparts a bitter flavor to the entire sauce; keep the heat at medium and stir constantly to prevent burning.

How to tell it’s done

The steak bites are perfectly cooked when they are beautifully browned on the outside and reach an internal temperature of 145°F (63°C) on an instant-read thermometer.

Be sure to let the seared beef cubes rest for at least 3 minutes before combining them with the pasta, which allows the juices to redistribute throughout the meat. The pasta is done when it is al dente, and the sauce is ready when it coats the back of a spoon.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest