Description
Tender steak bites and al dente penne come together in a garlicky cowboy butter sauce with fresh spinach and sweet cherry tomatoes. This flavorful skillet meal is rich, hearty, and satisfying—perfect for a weeknight dinner that tastes like a restaurant-quality indulgence.
Ingredients
12 oz penne pasta
1 lb steak (sirloin or ribeye), cut into bite-sized cubes
2 cups cherry tomatoes, halved
2 cups fresh spinach
3 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
½ cup chicken or beef broth
½ cup grated parmesan cheese
1 tsp smoked paprika
Salt and black pepper, to taste
Optional garnish: fresh parsley or red pepper flakes
Instructions
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Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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Season the steak cubes with salt, pepper, and smoked paprika.
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Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and sear for 3–5 minutes, turning to brown all sides. Remove the steak from the skillet and set aside.
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In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
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Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften. Stir in the spinach and cook until wilted.
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Pour in the chicken or beef broth, scraping any browned bits from the bottom of the skillet. Stir in the grated parmesan until it melts and the sauce becomes smooth.
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Return the steak to the skillet and add the cooked penne pasta. Toss everything together until the sauce evenly coats the pasta and steak.
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Taste and adjust seasoning with salt and pepper as needed.
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Garnish with fresh parsley or a sprinkle of red pepper flakes before serving.
Notes
Use tender cuts like sirloin or ribeye for the best results.
If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Freshly grated parmesan melts better than pre-shredded cheese.
For extra flavor, add herbs like parsley or chives right before serving.
Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes