Ingredients:
12 oz penne pasta
1 lb sirloin or ribeye steak, sliced thin
2 cups broccoli florets
1 cup cherry tomatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
Red pepper flakes, optional
Fresh parsley, chopped (for garnish)
Directions:
Cook penne pasta in salted boiling water according to package directions. Add broccoli during the last 2 minutes of cooking. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak with salt and pepper.
Sear steak slices for 2–3 minutes per side until browned and just cooked through. Remove from skillet and set aside.
In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
Add cherry tomatoes and cook until slightly softened and juicy.
Pour in heavy cream and stir in Parmesan cheese and Italian seasoning. Simmer gently until the sauce thickens.
Return steak and cooked pasta with broccoli to the skillet. Toss until evenly coated.
Adjust seasoning and finish with red pepper flakes and fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 620 kcal | Servings: 4 servings