Description
Tender garlic butter sirloin steak bites are served over penne coated in a rich, creamy Pepper Jack, cheddar, and Parmesan sauce. Smoky seasonings and fresh garlic make this indulgent steak pasta especially savory and satisfying.
Ingredients
1 ½ lbs sirloin steak, cut into bite-sized pieces
3 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried thyme
12 oz penne pasta
2 cups heavy cream
1 cup shredded Pepper Jack cheese
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and set aside.
- Pat the sirloin pieces thoroughly dry. Season evenly with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and dried thyme.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak bites in batches and sear for about 2–3 minutes per side, or until browned and cooked to your preferred doneness. Transfer to a plate.
- Reduce the skillet heat to medium. Add 3 tablespoons butter and the minced garlic. Sauté briefly until fragrant. Return the steak bites to the skillet and toss until coated in garlic butter, then remove from the heat.
- In a separate saucepan, melt 2 tablespoons butter over medium heat. Add the heavy cream and bring it to a gentle simmer.
- Gradually stir in the Pepper Jack, cheddar, and Parmesan cheeses until completely melted and the sauce is smooth.
- Stir ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper into the sauce. Taste and adjust seasoning if needed.
- Add the drained penne to the cheese sauce and toss gently until the pasta is evenly coated.
- Divide the creamy penne among serving plates or bowls. Spoon the hot garlic butter steak bites over the pasta and serve immediately.
Notes
Sirloin can be replaced with ribeye, New York strip, or tenderloin.
For a milder sauce, replace some or all of the Pepper Jack with Monterey Jack.
For extra heat, add crushed red pepper flakes, cayenne pepper, fresh jalapeños, or additional Pepper Jack.
Sautéed mushrooms, spinach, broccoli, bell peppers, or asparagus can be added for extra vegetables.
Rigatoni, rotini, cavatappi, shells, or another short pasta can replace the penne.
Freshly shredded cheese generally melts more smoothly than packaged pre-shredded cheese.
If the sauce becomes too thick, loosen it with a splash of warm cream, milk, or reserved pasta water.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the steak separate from the pasta when possible.
Reheat the pasta gently over low heat with a splash of milk or cream, adding the steak near the end to prevent overcooking.
Freezing is not recommended because the cream sauce may separate and the pasta can soften after thawing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 950 kcal
- Sugar: 6 g
- Sodium: 1250 mg
- Fat: 66 g
- Saturated Fat: 37 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 49 g
- Cholesterol: 235 mg
