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Garlic Parmesan Steak Pasta

Garlic Parmesan Steak Pasta with tender steak bites and a silky garlic Parmesan cream sauce. Penne is tossed until glossy, using reserved pasta water to create a smooth, clingy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak Cut into bite-sized pieces.
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Pasta
  • 12 oz penne pasta
Garlic Parmesan Sauce
  • 4 tbsp butter
  • 6 garlic Minced (about 6 cloves).
  • 2 cup heavy cream
  • 1.5 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning
  • 0.25 tsp black pepper
  • 2 tbsp parsley Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook penne pasta according to package directions until al dente, stirring occasionally so it doesn’t stick. Visual cue: pasta should be tender but still have a slight bite in the center.
  2. Reserve 1/2 cup pasta water, then drain the pasta and set aside. Visual cue: a thin stream stops dripping from the colander.
Season and sear steak
  1. Season sirloin steak pieces with garlic powder, salt, and black pepper until evenly coated. Visual cue: the steak looks speckled and dry with spices.
  2. Heat olive oil in a large skillet over high heat until shimmering. Visual cue: oil moves quickly across the pan surface.
  3. Sear steak pieces for 2–3 minutes per side until browned, without moving them too much. Visual cue: deep golden-brown crust forms on the edges.
  4. Remove the steak from the skillet and set aside. Visual cue: steak releases easily from the pan with minimal sticking.
Make garlic Parmesan sauce
  1. Reduce heat to medium and melt butter in the skillet. Visual cue: butter foams lightly and melts smoothly across the pan.
  2. Add garlic and cook for 30 seconds, stirring, until fragrant. Visual cue: garlic becomes aromatic but does not brown.
  3. Stir in heavy cream and Italian seasoning, then simmer for 2–3 minutes. Visual cue: sauce thickens slightly and bubbles gently.
  4. Add Parmesan cheese and whisk until smooth and glossy. Visual cue: sauce turns uniform and no cheese lumps remain.
Combine and finish
  1. Toss drained penne pasta into the sauce until coated. Visual cue: pasta looks slick and creamy rather than dry.
  2. Add reserved pasta water if needed to loosen the sauce to a silky consistency. Visual cue: sauce clings in a light coat when you drag a spoon through it.
  3. Return steak to the skillet and gently combine just until warmed through. Visual cue: steak pieces are coated without breaking apart.
  4. Garnish with parsley and serve immediately. Visual cue: green flecks sit on top of the glossy sauce-coated pasta.

Notes

For the creamiest texture, whisk Parmesan in gradually and keep the heat at a gentle simmer so the sauce stays smooth. Store leftovers in the refrigerator up to 3 days; reheat with a splash of cream or milk (and a little pasta water if you have it) to loosen the sauce. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream and add 1–2 extra tablespoons of Parmesan for body (sauce may be slightly less thick).