Creamy Steak Bites Penne with Garlic Butter Tips, FAQ & printable recipe

Tips for success

To take this dish to the next level, try deglazing the skillet with a splash of beef broth or dry white wine after sautéing the garlic and peppers. This helps lift every single caramelized bit of steak fond from the bottom of the pan, incorporating that intense savory flavor directly into the cream sauce.

Allow the liquid to reduce by half before pouring in the heavy cream to maintain a thick, rich consistency. This simple step adds a wonderful complexity and depth of flavor that makes the dish taste like it came from a high-end Italian steakhouse.

For the absolute best texture, shred your own mozzarella cheese from a block rather than buying pre-shredded varieties. Pre-packaged shredded cheese contains anti-caking agents that prevent it from melting smoothly, which can result in a slightly grainy texture.

Freshly grated cheese melts into a perfectly smooth, gooey blanket over the pasta, delivering that classic, picture-perfect cheese pull when you lift a forkful. Additionally, make sure the steak is at room temperature for about fifteen to twenty minutes before cooking to ensure an even sear.

Variations

• Spicy Garlic Steak Pasta: Add half a teaspoon of crushed red pepper flakes to the garlic butter for an extra kick of heat.
• Mushroom and Steak Penne: Sauté sliced cremini mushrooms along with the bell peppers to add a rich, earthy flavor to the cream sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce will separate.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking to ensure food safety. The creamy pasta will keep well for up to 3 days. Because the pasta will continue to absorb the cream sauce as it sits, the leftovers may appear drier when cold.

When storing, you can press a piece of plastic wrap directly onto the surface of the pasta to prevent a skin from forming. Do not freeze this dish, as the cream sauce will separate and become grainy upon thawing.

While this dish is best enjoyed fresh, you can prepare certain elements ahead of time to save minutes at dinner. Slice the bell peppers, mince the garlic, and chop the parsley up to a day in advance, storing them in separate containers in the fridge. You can also cut the steak into cubes ahead of time, keeping them covered in the refrigerator until you are ready to sear them. Do not cook the pasta or sear the steak ahead of time, as they are best prepared fresh.

Serving ideas

Serve this rich and comforting pasta hot, straight from the skillet or transferred to a warm serving platter. A final garnish of freshly chopped parsley adds a bright pop of color and a fresh contrast to the savory steak and cream.

For an extra touch of indulgence, offer extra freshly grated Parmesan cheese and a pinch of crushed red pepper flakes at the table for guests to sprinkle on top. Serving it in shallow bowls helps retain the heat and keeps the sauce beautifully pooled.

To balance the richness of the garlic cream sauce and the steak, pair this dish with a crisp, green side salad tossed in a light vinaigrette. A side of roasted broccoli, asparagus, or green beans also makes an excellent accompaniment, adding a fresh element to the meal. Warm, crusty garlic bread or soft rosemary focaccia is perfect for wiping up any remaining velvety cream sauce left on the plate, making sure not a single drop of flavor goes to waste.

Frequently asked questions

Recipe card

Creamy Steak Bites Penne with Garlic Butter

Prep 15 minCook 15 minRest 3 minTotal 33 minServes 4

Ingredients

• 1 lb beef sirloin steak, cut into 1-inch cubes
• 8 oz penne pasta
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup sliced bell peppers
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

760

Protein

39.2 g

Carbohydrates

44.5 g

Fat

47.2 g

Fiber

1.8 g

Sugar

2.2 g

Sodium

480 mg

Automatic estimate from the ingredient list, not laboratory-verified.