Description
A rich and satisfying pasta dish combining tender seared steak, crisp broccoli, and a velvety Parmesan cream sauce. Perfect for weeknight dinners or special occasions, this meal delivers a comforting balance of flavors and textures in every bite.
Ingredients
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12 oz sirloin steak (or ribeye, flank, or preferred cut)
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Salt and black pepper, to taste
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1 tablespoon olive oil
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3 cups broccoli florets, fresh or frozen
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10 oz fettuccine or penne pasta
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2 tablespoons butter
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup milk
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1 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper flakes (optional)
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2–3 minutes, add broccoli florets to the pot. Drain and set aside.
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Pat the steak dry and season generously with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side, depending on thickness, until it reaches desired doneness. Remove and let rest for 5 minutes before slicing thinly against the grain.
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In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
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Pour in heavy cream and milk, stirring constantly. Bring to a gentle simmer, then whisk in Parmesan cheese and Italian seasoning until the sauce becomes smooth and creamy.
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Add the cooked pasta and broccoli to the skillet. Toss to coat evenly with the sauce.
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Add the sliced steak to the skillet and gently combine all ingredients until well mixed.
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Sprinkle with crushed red pepper flakes (if using) and garnish with fresh parsley. Serve warm and enjoy.
Notes
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Use any preferred pasta shape such as rigatoni, rotini, or linguine.
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For extra creaminess, add a tablespoon of cream cheese or more milk to the sauce.
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Avoid overcooking the broccoli to maintain its bright color and crisp texture.
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Store leftovers in an airtight container for up to 3 days; reheat with a splash of milk to refresh the sauce.
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For a dairy-free version, substitute plant-based milk and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes