Description
A rich and comforting pasta dish featuring tender steak, colorful bell peppers, and a creamy Parmesan sauce—perfect for a special Father’s Day dinner.
Ingredients
300 g penne pasta
400 g beef steak (sirloin or ribeye), thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
1 medium onion, finely chopped
2 bell peppers (1 red, 1 yellow), sliced
250 ml heavy cream
100 ml milk
90 g grated Parmesan cheese
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon chili flakes (optional)
Fresh parsley for garnish
Instructions
Cook penne pasta in salted boiling water until al dente. Drain and reserve some pasta water.
Season steak with salt, pepper, and paprika. Sear in olive oil for 2–3 minutes. Remove and set aside.
In the same pan, sauté onion and garlic in butter and oil until fragrant.
Add bell peppers and cook until slightly tender.
Pour in cream and milk, then simmer gently.
Stir in Parmesan cheese until the sauce thickens.
Return steak and pasta to the pan, tossing to coat evenly.
Adjust seasoning and add pasta water if needed.
Garnish with parsley and serve warm.
Notes
Use freshly grated Parmesan for the best flavor and texture.
Slice steak thinly against the grain for tenderness.
Adjust spice levels by increasing or omitting chili flakes.
Add extra vegetables for a more nutritious variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes