Creamy Steak Bites Penne with Broccoli in White Sauce Recipe
There is a specific kind of magic that happens in the kitchen when the scent of searing steak meets the aroma of garlic simmering in butter. It is the kind of smell that brings people wandering into the kitchen before the table is even set. I first put this dish together on a Tuesday night when I wanted the indulgence of a steakhouse dinner but the comfort of a home-cooked pasta bowl. This Creamy Steak Bites Penne with Broccoli in White Sauce Recipe is the result of that craving. It balances the richness of a velvet-smooth parmesan sauce with the earthy crunch of fresh broccoli and tender, golden-brown steak bites. It is a complete meal that feels intentional and sophisticated without requiring hours at the stove.
Why You’ll Love This
| Reason | The Experience |
|---|---|
| Efficiency | You can have a gourmet-level meal on the table in about thirty minutes. |
| Balanced Flavors | The savory, salty steak perfectly complements the mild sweetness of the white sauce. |
| Crowd Pleaser | It is a reliable way to get even the most stubborn vegetable skeptics to eat their broccoli. |
| Texture Harmony | You get the chew of the penne, the snap of the broccoli, and the melt-in-your-mouth steak in every bite. |
The Picky Eater Approval
I remember the first time I served this to my nephew, a child whose diet primarily consisted of plain buttered noodles and a deep-seated suspicion of anything green. I didn’t make a fuss about the broccoli; I simply tossed it all together in that glossy white sauce. He took one cautious bite of a steak piece, followed by a penne tube, and eventually, the broccoli disappeared too. By the end of the night, he was asking if there were “more of those little trees.” When a dish can bridge the gap between a gourmet adult palate and a selective toddler, you know you have a winner in your repertoire.
What Makes It Special
| Ingredient | The Value It Adds |
|---|---|
| Sirloin or Flank | These cuts provide a robust beefy flavor while remaining tender when seared quickly. |
| Heavy Cream | It creates a base that is naturally thick and luxurious without needing a flour-based roux. |
| Fresh Parmesan | Using a block and grating it yourself ensures a smooth melt and a sharp, authentic saltiness. |
| Italian Seasoning | This simple blend provides an aromatic backbone that ties the meat and cream together. |
Making It Happen
The process begins with the rhythm of boiling water. As you salt the pot and drop the penne, you have just enough time to focus on the star of the show: the steak. Patting the meat dry is a small but vital step; it ensures that when the steak hits the hot olive oil and butter, it sears into a beautiful golden crust rather than steaming in its own moisture. You want that sizzle to be loud and confident.
Once the steak bites are seared and resting, the skillet will be full of flavorful browned bits. This is where the sauce comes to life. You lower the heat, letting the garlic soften and become fragrant without burning. Pouring in the heavy cream feels like a reset, picking up all that steak flavor from the bottom of the pan. As the parmesan melts in, the sauce transforms into a thick, ivory coating.
In the final moments, the broccoli joins the pasta in the boiling water just long enough to turn vibrant green. When everything is combined, the pasta water acts as the secret glue, helping that silky sauce cling to every ridge of the penne. Folding the steak back in at the very end ensures the meat stays tender and warm without overcooking.
You Must Know
| Tip | Why It Matters |
|---|---|
| Temperature Control | Do not let the cream boil vigorously or it may separate; a gentle simmer is all you need. |
| Pasta Water | Always save a splash of the starchy cooking water to adjust the sauce consistency at the end. |
| Steak Prep | Cut the steak into uniform pieces so they all reach medium-rare at the same time. |
Serving Ideas and Pairings
This pasta is a substantial meal on its own, but it pairs beautifully with a simple side of crusty sourdough bread to soak up any remaining white sauce. For a fresh contrast, a bright arugula salad with a lemon vinaigrette works wonders to cut through the richness of the cream.
If you are looking for a drink pairing, a crisp, dry white wine like Pinot Grigio or a buttery Chardonnay complements the sauce perfectly. For those who prefer red, a light-bodied Pinot Noir has enough acidity to balance the steak without overwhelming the delicate flavors of the broccoli and garlic.
Make It Different
If you want to customize this recipe, the foundation is very forgiving. You can easily swap the steak for grilled chicken or even sautéed shrimp. For a vegetarian version, replace the meat with roasted cremini mushrooms to maintain that savory, umami depth. If you prefer a bit of heat, doubling the red pepper flakes or adding a dash of hot sauce to the cream will give it a nice kick. Those looking for a lighter option can use a mix of whole milk and a tablespoon of cream cheese for a similar texture with less fat.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, the cream sauce tends to thicken and “disappear” into the pasta. To restore that silkiness, add a tiny splash of milk or water before heating it on the stove over low heat. Avoid the microwave if possible, as it can make the steak rubbery and the sauce oily.
Success Tips
For the absolute best results, grate your parmesan cheese fresh from the wedge. Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can lead to a grainy or chalky sauce. Also, ensure your skillet is truly hot before adding the steak. You want a quick sear to lock in the juices while keeping the center tender.
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use frozen broccoli? | Yes, but thaw it and pat it dry first to avoid watering down your sauce. |
| What if my sauce is too thin? | Let it simmer for another minute or add an extra tablespoon of parmesan cheese. |
| Can I use a different pasta shape? | Absolutely. Rigatoni or fusilli are great alternatives as they hold onto the sauce well. |
| Is it okay to use half-and-half? | You can, but the sauce will be thinner and may require a bit more simmering time. |
| How do I keep the steak tender? | Only sear it for about 2 minutes per side; it will continue to cook slightly when folded into the warm pasta. |
Recipe Details
| Category | Information |
|---|---|
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Total Time | 30 Minutes |
| Servings | 4 |
| Category | Main Course |
| Difficulty | Easy to Intermediate |
| Cuisine | American-Italian Fusion |
| Yield | 4 Bowls |
| Equipment | Large pot, Large skillet, Tongs, Whisk |
Ingredients
- 12 oz penne pasta
- 1 lb steak (sirloin or flank), cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions. Add broccoli during the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water.
- While the pasta cooks, toss the steak bites with salt, pepper, and Italian seasoning in a small bowl.
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is bubbling, sear the steak bites in batches for about 2 minutes per side until golden. Remove the steak from the pan and set it aside on a plate.
- In the same skillet, lower the heat to medium and sauté the minced garlic until it becomes fragrant, which usually takes about 30 to 60 seconds.
- Pour in the heavy cream, stir in the grated parmesan cheese, and add the red pepper flakes if you are using them. Let the mixture simmer gently until the sauce begins to thicken slightly.
- Add the cooked pasta and broccoli directly into the skillet with the sauce. Use a splash of the reserved pasta water to loosen the sauce if it feels too thick.
- Gently fold the steak bites and any juices from the plate back into the pan. Heat through for one minute and serve immediately with extra parmesan if desired.
Nutrition Notes
This dish is a protein-rich meal thanks to the steak, providing approximately 35 grams of protein per serving. The broccoli adds essential Vitamin C and fiber, while the heavy cream and cheese provide a satisfying source of fats. To lower the carbohydrate count, you can substitute the penne with a high-protein or chickpea-based pasta.
