Creamy Steak Pasta

 

Let Me Tell You About This Creamy Steak Pasta

You know those nights when you open the fridge and just stare, like maybe the right dinner idea will magically appear between the wilting spinach and that mysterious jar of pickles? Well, that’s pretty much how I discovered my obsession with Creamy Steak Pasta—except, I had leftover steak that was begging not to become another boring sandwich. In my house, dinner is where the day sort of melts off, and this particular dish? It’s basically me giving my family a warm culinary hug (though my youngest would rather have chicken nuggets, but we can’t win ’em all). Oh, and a little shout out to my brother, who once put hot sauce in this—chaos ensued, and my taste buds have never recovered. Anyway, let’s dive in.

I make this when I want something a bit fancier than spaghetti, but honestly, it’s dead simple. My partner asks for it every time he’s had ‘one of those days’ at work. And me? I love how the creamy sauce takes the edge off even the most stubbornly tough steak (yep, been there). Sometimes I forget the mushrooms; family hardly notices, but I always end up missing that earthy pop. Also, this comes together way faster than my so-called signature lasagna, which, on a weekday, is just a bridge too far!

Ingredients

• 12 oz (340 g) penne pasta
• 1 lb (450 g) sirloin steak, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan cheese
• 1 cup (100 g) cremini mushrooms, sliced
• 1/4 cup (20 g) fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
2. 2
   Season the sliced steak with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak slices for 2-3 minutes per side until browned and just cooked through. Transfer steak to a plate and set aside.
3. 3
   In the same skillet, add the remaining olive oil and sauté the mushrooms for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
4. 4
   Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes.
5. 5
   Add the cooked pasta and seared steak back into the skillet. Toss well to coat everything in the creamy sauce. Adjust seasoning with salt and pepper as needed.
6. 6
   Serve hot, garnished with chopped fresh parsley and additional Parmesan, if desired.