A rich and comforting pasta dish featuring tender steak, colorful bell peppers, and a creamy Parmesan sauce that’s perfect for any occasion.

Scale

400 g penne pasta

350 g beef steak (sirloin or ribeye), thinly sliced

2 tablespoons olive oil

1 tablespoon butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 cup (240 ml) heavy cream

1/2 cup (120 ml) milk

1 cup (100 g) grated Parmesan cheese

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon chili flakes (optional)

Fresh parsley, chopped

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Cook penne pasta in salted boiling water until al dente. Drain and reserve 1/2 cup pasta water.

Heat olive oil and sear steak slices for 2–3 minutes. Remove and set aside.

In the same pan, sauté onion in oil and butter until soft. Add garlic and cook briefly.

Add bell peppers and cook until slightly tender.

Pour in cream and milk, then stir in Parmesan until smooth.

Season with spices and return steak to the pan.

Add pasta and toss to coat, using reserved pasta water if needed.

Garnish with parsley and serve hot.

Slice steak thinly for best tenderness

Use fresh Parmesan for optimal flavor

Adjust creaminess with milk or pasta water

Add vegetables like mushrooms or spinach for variation