Of course! This is a fantastic and satisfying dish. It combines the richness of a creamy sauce with the hearty flavor of steak and the sweet crunch of bell peppers.
Here’s a detailed, restaurant-quality recipe you can easily follow at home.
Creamy Steak Penne Pasta with Bell Peppers
This recipe features tender, pan-seared steak and colorful bell peppers tossed in a luxurious, parmesan-infused cream sauce with penne pasta.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Steak & Veggies:
· 1 lb (450g) flank steak, skirt steak, or sirloin, sliced against the grain into thin strips
· 1 large red bell pepper, sliced into strips
· 1 large yellow or orange bell pepper, sliced into strips
· 1 medium yellow onion, sliced
· 2 cloves garlic, minced
· 2 tablespoons olive oil, divided
· 1 teaspoon smoked paprika
· Salt and freshly ground black pepper, to taste
For the Pasta & Sauce:
· 12 oz (340g) penne pasta
· 1 ½ cups heavy cream (or half-and-half for a lighter version)
· 1 cup freshly grated Parmesan cheese
· ½ cup beef broth (or chicken broth)
· 2 tablespoons unsalted butter
· 1 teaspoon Italian seasoning
· Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
· Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente.
· Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Season and Sear the Steak:
· While the pasta water is heating, pat the steak strips dry with a paper towel. Season generously with salt, black pepper, and the smoked paprika.
· Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
· Add the steak strips in a single layer, working in batches if necessary to avoid overcrowding. Sear for about 1-2 minutes per side until a brown crust forms. The steak will finish cooking later.
· Remove the steak from the skillet and set it aside on a plate. Do not wipe the skillet clean—those brown bits are flavor!
- Sauté the Vegetables:
· In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers.
· Sauté for 5-7 minutes over medium heat until they have softened and developed a slight char. Add the minced garlic and cook for another minute until fragrant.
- Create the Cream Sauce:
· Reduce the heat to medium-low. Add the butter to the skillet with the veggies. Once melted, pour in the beef broth to deglaze the pan, scraping up all the browned bits from the bottom.
· Let the broth simmer for 1 minute, then pour in the heavy cream and add the Italian seasoning. Stir to combine and bring to a gentle simmer (do not boil vigorously).
- Finish the Sauce:
· Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth.
· If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
- Combine Everything:
· Add the cooked, drained penne and the seared steak (along with any accumulated juices) back into the skillet with the sauce and vegetables.
· Toss everything together gently until the pasta and steak are evenly coated in the creamy sauce. Heat through for 1-2 minutes. Taste and adjust seasoning with more salt or pepper if needed.
- Serve:
· Garnish with plenty of fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Chef’s Tips for Success
· Don’t Overcook the Steak: Since the steak is sliced thinly and added back at the end, it’s crucial to not overcook it during the initial sear. It should be medium-rare to medium when you take it out of the pan.
· The “Pasta Water” is Key: The starchy pasta water is a secret weapon. It helps the sauce cling to the pasta and allows you to thin the sauce without making it watery.
· Use Freshly Grated Cheese: Pre-shredded Parmesan often contains anti-caking agents that can make your sauce grainy. A block of Parmigiano-Reggiano or a similar cheese that you grate yourself will melt much more smoothly.
· Customize It:
· Add Heat: Add a pinch of red pepper flakes with the garlic or a dash of hot sauce to the cream sauce.
· Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms with the onions and peppers for an earthy flavor.
· Fresh Herbs: Stir in some fresh basil or thyme at the end for a brighter flavor profile.
Enjoy your delicious, homemade creamy steak penne pasta