Garlic Butter Steak and Broccoli Penne

Garlic Butter Steak & Broccoli Penne is the kind of dinner that feels like a treat without turning the evening into a full kitchen project. It brings together tender steak bites, al dente penne, crisp-tender broccoli, fresh garlic, butter, olive oil, and Parmesan cheese in one rich, savory skillet.

This is the meal I think of when the day has been long, the appetite is big, and dinner needs to feel satisfying fast. It tastes like something you would order from a cozy restaurant, but it is built from simple ingredients and comes together in about 25 minutes.

The real charm is in the garlic butter sauce. It catches the browned bits from the steak, coats the pasta, slips into the ridges of the penne, and turns the broccoli into something everyone wants to eat.

The steak gives the dish its hearty, indulgent feel. Sirloin or ribeye work beautifully, but the recipe stays flexible enough for whatever cut you enjoy.

The broccoli keeps the bowl balanced. It adds color, freshness, and just enough bite to keep the pasta from feeling too heavy.

The Parmesan brings everything together at the end. It melts into the garlic butter and clings to the penne, steak, and broccoli in the best way.

This recipe is weeknight-friendly but still special enough for a date night at home or a last-minute dinner with friends. It is one of those reliable dishes that somehow feels both practical and a little fancy.

Garlic Butter Steak & Broccoli Penne is fast, flavorful, comforting, adaptable, and easy to love. When a skillet of pasta can give you protein, vegetables, carbs, and buttery garlic flavor all at once, dinner suddenly feels much easier.

Why You’ll Love Garlic Butter Steak & Broccoli Penne

This dish is ready in about 25 minutes. It moves quickly from pasta water to skillet to table.

It uses simple ingredients. Steak, pasta, broccoli, garlic, butter, olive oil, and Parmesan do most of the work.

It feels restaurant-worthy. The seared steak and garlic butter sauce make the dish taste special.

It is a complete meal. You get protein, vegetables, and pasta in one bowl.

It reheats well for lunch. Leftovers can be warmed gently with a splash of water or broth.

It is easy to adapt. Chicken, shrimp, tofu, sausage, mushrooms, zucchini, peppers, spinach, and sun-dried tomatoes can all work.

Recipe Details

This recipe uses 12 oz penne pasta. Penne is a great shape because the ridges hold onto the sauce.

The steak amount is 1 lb. Sirloin and ribeye are both good choices, but any cut you love can work.

Season the steak with salt and black pepper to taste. Do not be shy because the steak needs flavor.

The steak is seared in 2 tablespoons olive oil. Extra virgin olive oil can be used.

The sauce uses 4 tablespoons unsalted butter. Unsalted butter lets you control the salt level.

The garlic amount is 5 cloves, minced. Fresh garlic gives the best flavor here.

The vegetable is 2 cups broccoli florets. Fresh or frozen broccoli both work.

The cheese is ½ cup grated Parmesan. Freshly grated Parmesan melts better than pre-shredded cheese.

Optional finishes include crushed red pepper flakes or chopped parsley. Red pepper adds heat, while parsley adds freshness.

Ingredients

For the Garlic Butter Steak and Broccoli Penne

• 12 oz penne pasta
• 1 lb steak
• Salt and black pepper, to taste
• 2 tablespoon olive oil
• 4 tablespoon butter, unsalted
• 5 cloves garlic, minced
• 2 cups broccoli florets
• ½ cup grated Parmesan cheese
• Crushed red pepper flakes or chopped parsley, optional

Optional Swaps, Add-Ins, and Serving Ideas

• Sirloin
• Ribeye
• Short pasta
• Chicken thighs
• Chicken breasts
• Shrimp
• Extra-firm tofu
• Italian sausage
• Sliced cremini mushrooms
• Shiitake mushrooms
• Zucchini
• Red bell peppers
• Yellow bell peppers
• Orange bell peppers
• Spinach
• Sun-dried tomatoes
• Gluten-free pasta
• Pasta water
• Water
• Broth
• Extra Parmesan
• Simple green salad
• Crusty bread

Ingredient Notes

Penne pasta works well because it holds the garlic butter sauce. Any short pasta can work if penne is not available.

Steak makes the dish feel hearty and special. Sirloin and ribeye are go-to choices, but the recipe can work with other cuts you enjoy.

Slicing the steak against the grain helps make it more tender. Cutting it into even pieces also helps it cook evenly.

Salt and black pepper build flavor from the beginning. Steak needs seasoning before it hits the hot skillet.

Olive oil helps create a good sear. Heat it until it shimmers before adding the steak.

Butter is where the sauce becomes rich. It also picks up the browned bits left from searing the steak.

Fresh garlic is best for this recipe. Jarred garlic will not give the same flavor.

Broccoli adds freshness and texture. Fresh broccoli cooks in a few minutes, while frozen broccoli can go straight into the skillet with an extra minute or two.

Parmesan adds salty, savory depth. Freshly grated Parmesan melts more smoothly.

Crushed red pepper flakes and chopped parsley are optional finishes. Use one for heat or the other for color and freshness.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Garlic Butter Steak and Broccoli Penne

Use penne, steak, salt, black pepper, olive oil, butter, garlic, broccoli, Parmesan, and optional red pepper flakes or parsley. This gives the full buttery steak pasta version.

Serve hot from the skillet. Add extra Parmesan if desired.

Sirloin Garlic Butter Penne

Use sirloin for the steak. Slice it against the grain and sear quickly.

Sirloin works well for steak bites. Keep the pieces even so they cook at the same pace.

Ribeye Garlic Butter Penne

Use ribeye for a richer version. The steak will taste more indulgent.

Pat it dry before cooking. A dry surface helps it brown better.

Chicken Garlic Butter Penne

Swap the steak for boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Cook until no longer pink inside.

The same garlic butter sauce works beautifully. Add Parmesan at the end.

Shrimp Garlic Butter Penne

Use peeled shrimp instead of steak. Add the shrimp in the last 2 to 3 minutes of cooking.

Shrimp cooks quickly. Do not overcook it.

Tofu Garlic Butter Penne

Use extra-firm tofu, pressed and cubed. Brown it in the skillet like the steak.

This creates a vegetarian version. The garlic butter and Parmesan still bring plenty of flavor.

Italian Sausage Penne

Use Italian sausage, spicy or mild. Remove it from the casings and crumble it.

The sausage adds strong flavor. Cook until browned before building the sauce.

Mushroom Steak Penne

Add sliced cremini or shiitake mushrooms. Cook them with the garlic for a meaty, umami twist.

Mushrooms pair well with steak and Parmesan. Let them soften before combining everything.

Zucchini Garlic Butter Penne

Add zucchini sliced into half-moons or ribbons. It cooks quickly and adds freshness.

Add it near the broccoli so it does not overcook. Keep the texture tender.

Bell Pepper Steak Penne

Add thinly sliced red, yellow, or orange bell peppers. They bring sweetness and color.

Cook until just tender. They should still have a little bite.

Spinach Garlic Butter Penne

Toss in a couple handfuls of spinach at the very end. It wilts in seconds.

This is an easy way to add greens. Stir gently after adding.

Sun-Dried Tomato Penne

Add chopped sun-dried tomatoes with the broccoli. They bring a tangy pop.

A little goes a long way. They make the sauce taste brighter.

Gluten-Free Garlic Butter Penne

Use your favorite gluten-free pasta. Cook it carefully according to package directions.

The sauce method stays the same. Toss gently so the pasta holds together.

Why This Recipe Works

This recipe works because every part builds flavor quickly. The steak browns first, leaving savory bits in the skillet.

Those browned bits stay in the pan and become part of the butter sauce. That is why the same skillet matters.

Garlic cooks in the butter for just about 1 minute. This keeps it fragrant without letting it burn.

Broccoli cooks in the garlic butter, so it absorbs flavor while staying crisp-tender. Fresh broccoli takes about 3 to 4 minutes.

The pasta is cooked al dente because it gets tossed again in the skillet. Pulling it about 1 minute early helps keep the texture right.

Parmesan melts into the warm pasta and sauce. It helps everything cling together.

A splash of pasta water can loosen the sauce if it feels dry. This keeps the final dish creamy and glossy.

The recipe is flexible because the base is simple. Steak, garlic butter, pasta, broccoli, and Parmesan can welcome many swaps without losing the main idea.

Directions

Step 1: Bring the Pasta Water to a Boil

Fill a large pot with water and bring it to a boil. Salt the water generously if desired.

The pasta water should be ready before you start searing the steak. This keeps the recipe moving quickly.

Step 2: Cook the Penne

Add 12 oz penne pasta to the boiling water. Cook according to the package directions, but pull it out about 1 minute early.

The pasta should be al dente. It will be tossed again later, so avoid overcooking it.

Step 3: Drain and Lightly Oil the Pasta

Drain the penne well. Give it a quick drizzle of olive oil to prevent sticking.

Set it aside while you finish the steak and sauce. Keep it close because the skillet comes together fast.

Step 4: Prepare the Steak

Pat the steak pieces dry with paper towels. This helps them brown instead of steam.

Season generously with salt and black pepper. This is your first chance to build flavor.

Step 5: Heat the Skillet

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Wait until the oil shimmers.

A hot skillet helps create a crust on the steak. Do not add the steak too early.

Step 6: Sear the Steak

Add the steak pieces to the hot skillet in a single layer. Work in batches if needed so the pan is not crowded.

Let the steak sit undisturbed for about 2 minutes. This creates a browned crust.

Step 7: Flip and Finish the Steak

Flip the steak pieces and cook another 1 to 2 minutes. They should be browned but still pink inside.

Remove the steak to a plate. The steak will finish cooking later when it returns to the skillet.

Step 8: Keep the Browned Bits

Do not wipe out the skillet. The browned bits left from the steak are full of flavor.

They will melt into the butter sauce. This is part of what makes the dish taste rich.

Step 9: Melt the Butter

Lower the heat to medium and add 4 tablespoons unsalted butter to the same skillet. Let it melt.

Stir gently as it melts into the pan. It will pick up the steak flavor.

Step 10: Cook the Garlic

Add 5 minced garlic cloves to the butter. Stir constantly for about 1 minute.

The garlic should smell fragrant but not turn dark. Burnt garlic tastes bitter.

Step 11: Add the Broccoli

Add 2 cups broccoli florets to the skillet. Stir to coat them in the garlic butter.

Cook for 3 to 4 minutes until bright green and crisp-tender. If using frozen broccoli, add it straight from the freezer and cook an extra minute or two.

Step 12: Return the Steak

Add the steak and any juices from the plate back to the skillet. Stir gently.

The juices add flavor to the sauce. The steak also warms through.

Step 13: Add the Cooked Penne

Add the cooked penne to the skillet. Toss everything together.

Make sure the pasta moves through the garlic butter sauce. The penne should pick up the flavor from the pan.

Step 14: Add Parmesan

Sprinkle in ½ cup grated Parmesan cheese. Toss until the pasta, steak, and broccoli are coated.

The cheese should melt into the warm ingredients. Freshly grated Parmesan works best.

Step 15: Loosen the Sauce if Needed

If the pasta looks dry, add a splash of pasta water. Water or broth can also help when reheating or loosening the sauce.

Toss again until the sauce looks glossy. Add only a little liquid at a time.

Step 16: Taste and Adjust

Taste the pasta and adjust salt and pepper if needed. Add crushed red pepper flakes for heat if desired.

You can also add chopped parsley for freshness. The final seasoning should fit your taste.

Step 17: Serve Immediately

Serve the pasta hot in large bowls. Add extra Parmesan on the side.

This dish tastes best right out of the skillet. The garlic butter sauce is at its peak when fresh.

Step 18: Store Leftovers

Let leftovers cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.

Reheat gently in a skillet over medium-low heat with a splash of water or broth. You can also microwave it, covered, stirring every 30 seconds until heated through.

Serving Ideas

Serve Garlic Butter Steak & Broccoli Penne piping hot. The butter sauce is best when freshly tossed and glossy.

Add extra Parmesan at the table. A little more cheese makes the bowl feel finished.

Sprinkle crushed red pepper flakes over each serving if you want heat. Add parsley if you want freshness.

Serve with a simple green salad. The crisp greens balance the richness of the pasta.

Crusty bread is another great side. It is perfect for catching extra garlic butter.

For a heartier table, serve the pasta as the main dish with very simple sides. The steak, pasta, and broccoli already make it complete.

Use shallow bowls for serving. They show off the steak bites, broccoli, and pasta nicely.

Serve immediately after tossing. This keeps the steak tender and the pasta coated.

Storage

Cool leftovers completely before storing. This helps keep extra moisture from collecting in the container.

Transfer the pasta to an airtight container. Refrigerate for up to 3 days.

The sauce will thicken as it chills. That is normal.

Add a splash of water or broth when reheating. This loosens the sauce and helps it coat the pasta again.

If you saved extra Parmesan, sprinkle it on after reheating. It freshens the dish.

Keep leftovers sealed tightly. This protects the flavor and texture.

Do not reheat over high heat. Gentle warming keeps the steak and sauce better.

Freezing

You can freeze this dish, but the texture will not be quite the same. Pasta and sauce can change after freezing.

If freezing, let the pasta cool completely first. Place it in a freezer-safe container.

Thaw overnight in the refrigerator before reheating. This gives the best result.

Reheat gently with a splash of water or broth. Stir carefully until warmed through.

The broccoli may be softer after freezing. The flavor will still be good.

For best texture, enjoy fresh or refrigerated leftovers. Freezing is an option when needed.

Add Parmesan after reheating if possible. This helps bring back flavor.

Make-Ahead

This dish is best when freshly combined. The garlic butter sauce tastes brightest right from the skillet.

You can make the components ahead separately. Cook the pasta, steak, and broccoli, then combine with sauce just before serving.

Cooked pasta can be lightly drizzled with olive oil to prevent sticking. Store it covered until needed.

Steak can be seared ahead, but leave it slightly less done because it will warm again. This helps prevent overcooking.

Broccoli can be cooked ahead until crisp-tender. Avoid making it too soft.

When ready to serve, warm the garlic butter sauce, combine everything, and add Parmesan. Use a splash of water if needed.

This method helps the dish taste fresher than storing it fully mixed. It is useful for busy evenings.

Helpful Notes for Best Results

Pat the steak dry before searing. A dry surface browns better.

Do not crowd the pan. Cook in batches if needed.

Slice steak against the grain for maximum tenderness. This makes each bite easier to chew.

Cook the pasta al dente. It continues softening when tossed with the sauce.

Fresh garlic is best here. Cook it only until fragrant.

Do not let the garlic brown too much. Burnt garlic can turn bitter.

Use freshly grated Parmesan if possible. It melts more smoothly than pre-shredded cheese.

If the sauce separates slightly when the Parmesan goes in, keep stirring. It will come together.

Variations

Classic Garlic Butter Steak and Broccoli Penne

Use penne, steak, salt, black pepper, olive oil, butter, fresh garlic, broccoli, Parmesan, and optional red pepper flakes or parsley. This gives the full rich steak pasta.

Serve immediately. Add extra Parmesan if desired.

Chicken Garlic Butter Penne

Use boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Cook until no longer pink inside.

Then continue with the garlic butter, broccoli, penne, and Parmesan. This is a simple protein swap.

Shrimp Garlic Butter Penne

Use peeled shrimp instead of steak. Add the shrimp during the last 2 to 3 minutes of cooking.

Shrimp cooks quickly. Remove it from heat once done.

Tofu Garlic Butter Penne

Use extra-firm tofu, pressed and cubed. Brown it like the steak.

This creates a vegetarian version. The garlic butter still brings big flavor.

Italian Sausage Penne

Use mild or spicy Italian sausage. Remove it from the casings and crumble it.

Cook until browned, then build the sauce. The sausage adds strong savory flavor.

Mushroom Garlic Butter Penne

Add sliced cremini or shiitake mushrooms with the garlic. They bring a meaty, umami flavor.

Cook until softened. Then add broccoli and continue.

Zucchini Steak Penne

Add zucchini half-moons or ribbons. They cook quickly and add freshness.

Add near the broccoli so they stay tender. Do not overcook.

Bell Pepper Steak Penne

Add thinly sliced red, yellow, or orange bell peppers. They bring sweetness and color.

Cook until just tender. The peppers should still have life.

Spinach Steak Penne

Add a couple handfuls of spinach at the end. It wilts quickly in the warm pasta.

This is an easy green add-in. Stir gently.

Sun-Dried Tomato Steak Penne

Add chopped sun-dried tomatoes with the broccoli. They bring tangy brightness.

They pair well with garlic butter and Parmesan. Use enough for little pops of flavor.

Gluten-Free Garlic Butter Penne

Use your favorite gluten-free pasta. Cook just until al dente.

The rest of the method stays the same. Toss gently to keep the pasta intact.

Troubleshooting

The Steak Is Tough

The steak may have been overcooked or sliced the wrong way. Slice against the grain and pull it while still slightly pink inside.

It finishes warming later in the skillet. Do not cook it too long at the beginning.

The Steak Did Not Brown

The pan may not have been hot enough, or the steak was too wet. Pat it dry and heat the oil until shimmering.

Do not crowd the pan. Crowding creates steam instead of browning.

The Garlic Burned

The heat was probably too high, or the garlic cooked too long. Garlic only needs about 1 minute.

Stir constantly and keep it fragrant but not browned. Burnt garlic tastes bitter.

The Pasta Is Mushy

The pasta cooked too long. Pull it about 1 minute early.

It will continue softening when tossed in the skillet. Al dente is best.

The Sauce Is Too Dry

Add a splash of pasta water, water, or broth. Toss until glossy.

A little liquid helps the Parmesan and butter coat everything. Add slowly.

The Sauce Looks Separated

Keep stirring after adding Parmesan. The sauce often comes together with tossing.

A small splash of pasta water can help. Use low heat.

The Broccoli Is Too Soft

It may have cooked too long. Fresh broccoli only needs 3 to 4 minutes.

Frozen broccoli may need an extra minute or two, but it can soften faster. Watch the texture.

The Dish Tastes Flat

Add more salt, black pepper, Parmesan, or red pepper flakes. Taste and adjust.

Parsley can also add freshness. Season gradually.

The Leftovers Are Dry

Reheat with a splash of water or broth. Stir gently until the sauce loosens.

Add extra Parmesan after reheating. This refreshes the flavor.

The Frozen Pasta Changed Texture

Freezing can affect pasta and broccoli. Thaw overnight in the fridge and reheat gently.

The flavor should still be good. Fresh or refrigerated leftovers have the best texture.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, frozen broccoli works well. Add it straight from the freezer.

Cook it for an extra minute or two. The texture may be slightly softer but still delicious.

How do I prevent overcooking the steak?

Cut the steak into uniform pieces so they cook evenly. Remove them from the skillet when they are still slightly less done than you want.

They continue cooking when returned to the pan. Use that final toss to warm them through.

What if I do not have penne?

Any short pasta works well. Rigatoni, farfalle, or rotini can all hold the sauce beautifully.

Choose a shape that catches garlic butter and Parmesan. Cook it al dente.

Can I make this ahead?

Yes, but it works best if the components are held separately. Cook the pasta, steak, and broccoli, then combine them with the sauce before serving.

If already mixed, reheat gently with a splash of water. Stir until the sauce loosens.

Can I freeze it?

Yes, but the texture will not be quite the same. Pasta and broccoli can soften after freezing.

Thaw overnight in the refrigerator before reheating. Add water or broth to refresh the sauce.

What can I serve with it?

Serve it with a simple green salad or crusty bread. Both balance the richness of the garlic butter sauce.

Extra Parmesan on the side is also a good idea. Serve hot.

Can I use another protein?

Yes, chicken, shrimp, tofu, or Italian sausage can all work. Cook each protein properly before combining with the pasta and sauce.

Shrimp should be added near the end because it cooks quickly. Chicken and sausage need to be cooked through.

Why use freshly grated Parmesan?

Freshly grated Parmesan melts better and tastes better. Pre-shredded cheese can contain anti-caking agents.

Those coatings can affect how the cheese melts into the sauce. Freshly grated gives a smoother finish.

Why This Recipe Works So Well

Garlic Butter Steak & Broccoli Penne works because it builds flavor in layers. The steak browns first, leaving a savory base in the pan.

The butter melts into those browned bits. Garlic then flavors the butter quickly.

Broccoli cooks in that garlic butter, so it becomes flavorful instead of plain. It stays crisp-tender if not overcooked.

The pasta brings everything together. Penne catches the sauce in its ridges and hollow center.

Parmesan gives the sauce a savory finish. It coats the steak, broccoli, and pasta.

The recipe also succeeds because it balances richness and freshness. Steak and butter feel indulgent, while broccoli keeps the meal grounded.

It is fast because every component cooks quickly. Pasta boils while the skillet work happens.

Most of all, this dish works because it tastes complete. It gives you a full dinner with steak, pasta, vegetables, garlic, butter, and cheese in one satisfying bowl.

Final Thoughts

Garlic Butter Steak & Broccoli Penne is made with penne pasta, steak, salt, black pepper, olive oil, unsalted butter, fresh garlic, broccoli florets, grated Parmesan cheese, and optional crushed red pepper flakes or chopped parsley. It comes together in about 25 minutes with seared steak bites, al dente pasta, crisp-tender broccoli, and a rich garlic butter Parmesan sauce.

Serve it hot with extra Parmesan, a simple green salad, or crusty bread, and store leftovers in the refrigerator for up to 3 days. With its quick pasta method, 2-minute steak sear, 3-to-4-minute broccoli cook time, gentle reheating with water or broth, and variations like chicken, shrimp, tofu, Italian sausage, mushrooms, zucchini, bell peppers, spinach, sun-dried tomatoes, and gluten-free pasta, this dish is flexible, flavorful, and made for weeknights that still deserve something special.

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Garlic Butter Steak and Broccoli Penne

Savory, buttery, garlicky, and ready in just 25 minutes, this Garlic Butter Steak & Broccoli Penne combines tender bite-sized steak pieces, penne pasta, broccoli florets, Parmesan cheese, and a simple garlic butter sauce. It is a hearty Italian-style dinner with rich flavor, fresh broccoli, and an easy skillet finish.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Course: Dinner
• Cuisine: Italian
• Servings: 4 servings

Ingredients

For the Garlic Butter Steak & Broccoli Penne

• crushed red pepper flakes or chopped parsley for garnish optional
• ½ cup grated Parmesan cheese
• 2 cups broccoli florets
• 5 cloves garlic, minced
• 4 tablespoon butter
• 2 tablespoon olive oil
• salt and black pepper, to taste
• 1 lb steak (sirloin, ribeye, or your choice), cut into bite-sized pieces
• 12 oz penne pasta

Instructions

Step 1: Cook the Penne

Cook the penne pasta according to the package instructions. Drain the pasta well and set it aside.

Since the exact cooking time depends on the pasta package, no additional boiling time is added here. Keep the cooked penne ready so it can be tossed into the skillet at the end.

Step 2: Season the Steak

Season the bite-sized steak pieces with salt and black pepper to taste. Use sirloin, ribeye, or your choice of steak as listed.

Make sure the seasoning reaches the steak pieces evenly. This helps the beef carry flavor before it is browned in the skillet.

Step 3: Brown the Steak

Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3-4 minutes.

Once browned, remove the steak from the skillet and set it aside. The steak will return later with the pasta, broccoli, and Parmesan.

Step 4: Make the Garlic Butter Base

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Stir the garlic as it cooks so it blends into the melted butter. This creates the simple garlic butter sauce for the pasta.

Step 5: Cook the Broccoli

Add the broccoli florets to the skillet. Cook until tender, about 3-4 minutes.

The broccoli should soften while staying bright and fresh-tasting. Stir it through the garlic butter so the florets pick up flavor.

Step 6: Combine the Pasta and Steak

Return the cooked steak to the skillet. Add the cooked penne pasta and grated Parmesan cheese.

Toss everything until well combined. The Parmesan should coat the pasta, steak, and broccoli with the garlic butter sauce.

Step 7: Garnish and Serve

Garnish with crushed red pepper flakes or chopped parsley if desired. Serve immediately for the best texture.

Divide into 4 servings while the pasta is warm. The finished dish should be buttery, garlicky, cheesy, and full of steak and broccoli.

Notes

• Serve immediately for best texture.

Serving Suggestions

Serve Garlic Butter Steak & Broccoli Penne immediately after tossing everything together in the skillet. The penne pasta, steak, broccoli florets, garlic, butter, olive oil, and Parmesan cheese create a warm, hearty dinner with a simple garlic butter finish.

Use crushed red pepper flakes if you want a little heat, or chopped parsley if you prefer a fresher garnish. Both are optional and can be added right before serving.

This recipe makes 4 servings, making it a quick weeknight dinner or simple pasta meal. For the best texture, serve it right away while the steak is warm, the broccoli is tender, and the Parmesan is freshly mixed through the pasta.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Pasta Tip

Use 12 oz penne pasta and cook it according to the package instructions. Drain it before adding it to the skillet.

Steak Tip

Use 1 lb steak, such as sirloin, ribeye, or your choice, cut into bite-sized pieces. Brown the steak for about 3-4 minutes before setting it aside.

Garlic Butter Tip

Melt 4 tablespoon butter in the same skillet after cooking the steak. Add 5 cloves minced garlic and sauté until fragrant, about 1 minute.

Broccoli Tip

Use 2 cups broccoli florets. Cook them in the garlic butter until tender, about 3-4 minutes.

Cheese Tip

Toss in ½ cup grated Parmesan cheese with the cooked penne and steak. Stir until everything is well combined.

Serving Tip

Serve immediately for best texture. Garnish with crushed red pepper flakes or chopped parsley if desired.