Creamy Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers Recipe: A Weeknight Gourmet Delight

There is something deeply grounding about the sound of a steak hitting a hot stainless steel pan. It is the promise of a meal that feels earned. On those long, blurry Tuesdays when the fridge looks uninspiring, this Creamy Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers Recipe is the one I turn to. It started as a way to use up a stray head of broccoli and a single bell pepper, but it quickly evolved into a household legend. The magic lies in the contrast: the charred, savory edges of the steak against a velvety, buttery sauce that clings to every ridge of the penne. As the aroma of toasted garlic fills the kitchen, the stress of the day seems to evaporate, replaced by the anticipation of a truly satisfying bowl of food.

Why You’ll Love This

• It delivers restaurant-quality indulgence without the need for a reservation or a hefty bill.
• The recipe provides a complete, balanced meal with protein, fiber-rich greens, and comforting carbohydrates all in one pan.
• The sauce strikes a perfect balance between rich parmesan and bright, fresh garlic without feeling overly heavy.
• It is incredibly versatile, allowing you to swap vegetables based on what is currently crisp in your crisper drawer.

I remember serving this to my father-in-law, a man who believes a meal isn’t a meal unless the steak is served whole and untouched by other ingredients. He watched skeptically as I tossed the seared strips of ribeye into the cream and pasta. One bite in, and the silence at the table was telling. He didn’t just finish his portion; he was asking if there was enough for a second bowl before I had even put my fork down. It turns out that even the most dedicated steak purists can be swayed by the power of a perfectly executed garlic parmesan sauce.

What Makes It Special

• Choice of Steak: Using a well-marbled cut like ribeye or sirloin ensures the meat remains tender and juicy after searing.
• Fresh Aromatics: We use a generous amount of freshly minced garlic rather than powder to achieve a sharp, authentic depth of flavor.
• Nutty Parmesan: Using aged Parmigiano-Reggiano adds a complex, salty finish that melts seamlessly into the heavy cream.
• Color and Texture: The combination of vibrant green broccoli and sweet red bell peppers provides a satisfying crunch and a visual pop that makes the dish look as good as it tastes.

Making It Happen

The process begins with getting your steak to room temperature, which is the secret to a golden, even sear. While the penne bubbles away in a pot of heavily salted water, you season the steak generously. In a large skillet, you sear the steak over high heat until it develops a beautiful crust, then set it aside to rest—this keeps the juices where they belong. In that same pan, which is now filled with savory browned bits, you toss in the broccoli and sliced bell peppers. They sauté just long enough to soften while retaining a bit of snap.

Next comes the heart of the dish. You lower the heat and stir in the minced garlic, letting it become fragrant but never burnt. Pouring in the heavy cream allows you to scrape up those flavorful bits from the bottom of the pan. As the cream simmers and thickens, you whisk in the parmesan cheese until the sauce is glossy and smooth. Finally, you fold the al dente penne and the rested steak back into the pan. A splash of reserved pasta water acts as the final touch, turning the sauce into a silk-like coating that hugs every ingredient.

You Must Know

• Always reserve at least half a cup of your pasta cooking water before draining; it is the “liquid gold” that thins the sauce to your preferred consistency.
• Do not overcook the broccoli in the pan; it will continue to soften slightly once it hits the hot cream sauce.
• Let the steak rest for at least five minutes before slicing it against the grain to ensure maximum tenderness.
• High heat is your friend for the steak, but medium-low heat is essential once you add the garlic and dairy to prevent curdling or burning.

Serving Ideas and Pairings

This dish is a powerhouse on its own, but a side of crusty, toasted sourdough or a simple arugula salad with a lemon vinaigrette provides a nice acidic contrast to the richness of the cream. For drinks, a buttery Chardonnay complements the parmesan sauce beautifully. If you prefer red wine, a light-bodied Pinot Noir has enough fruitiness to balance the savory steak without overwhelming the delicate garlic notes.

Make It Different

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, the sauce will naturally thicken and may look “broken.” To fix this, add a small splash of milk or water to the bowl before microwaving or heating on the stovetop. Stir gently as it warms to re-emulsify the cheese and cream into a smooth texture once again.

Success Tips

For the best results, grate your parmesan cheese yourself rather than using the pre-shredded variety. Pre-packaged cheeses are often coated in potato starch to prevent clumping, which can lead to a grainy or sandy texture in your sauce. Freshly grated cheese melts much more elegantly. Additionally, ensure your pan is large enough; crowding the steak will cause it to steam rather than sear, depriving you of that essential golden-brown flavor.

Frequently Asked Questions

What is the best cut of steak for this recipe?
Ribeye is the gold standard for flavor, but Sirloin or New York Strip are excellent, leaner alternatives that stay tender when sliced thin.

Can I use frozen broccoli?
Yes, but be sure to thaw and pat it dry thoroughly before adding it to the skillet to avoid thinning out your sauce with excess water.

How do I prevent the sauce from becoming too thick?
The sauce will naturally thicken as it cools. Keep a bit of extra pasta water or cream on hand to stir in right before serving if it looks too stiff.

Is there a gluten-free option?
Absolutely. Simply use your favorite gluten-free penne. Just be sure to check the pasta slightly earlier than the package directions, as gluten-free varieties can go from al dente to mushy very quickly.

Can I make this ahead of time?
While it is best served fresh, you can prep the steak and chop the vegetables a day in advance to make the actual cooking process lightning-fast.

Recipe Card

Equipment

• Large pot for pasta
• Heavy-bottomed skillet or cast iron pan
• Chef’s knife and cutting board
• Whisk
• Tongs

Ingredients

• 1 lb Penne pasta
• 1 lb Sirloin or Ribeye steak, sliced into thin strips
• 2 cups Broccoli florets, bite-sized
• 1 Large red bell pepper, sliced into thin strips
• 4 cloves Garlic, minced
• 1.5 cups Heavy cream
• 1 cup Parmesan cheese, freshly grated
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• Salt and black pepper to taste
• Optional: Fresh parsley for garnish

Instructions

Cook the penne in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water and drain the rest. While the pasta cooks, season the steak strips with salt and pepper. Heat olive oil in a large skillet over high heat and sear the steak in batches until browned, about 2-3 minutes per side. Remove steak and set aside. In the same skillet, melt the butter over medium heat. Add the broccoli and bell peppers, sautéing for 4-5 minutes until crisp-tender. Stir in the garlic and cook for 1 minute until fragrant. Lower the heat and pour in the heavy cream. Let it simmer for 2 minutes, then slowly whisk in the parmesan cheese until melted. Add the cooked penne and steak back into the skillet. Toss everything together, adding the reserved pasta water a little at a time until the sauce is velvety and coats the pasta perfectly.

Notes

For a deeper flavor, you can deglace the pan with a splash of dry white wine after sautéing the vegetables and before adding the cream. If you prefer a lighter sauce, you can substitute half of the heavy cream with whole milk, though the consistency will be less thick.

Nutrition (Per Serving)

• Calories: 720 kcal
• Protein: 38g
• Carbohydrates: 54g
• Fat: 42g
• Fiber: 4g

I hope this dish becomes a staple in your kitchen just as it has in mine. It is the perfect reminder that gourmet flavors don’t have to be complicated. Let me know if you decide to try it with any of the substitutions!