Oh, do I have a recipe for you today! This Garlic Butter Steak & Broccoli Penne is my absolute go-to when I want something fancy-tasting but don’t feel like putting in fancy effort. It’s the kind of meal that makes you feel like you’ve treated yourself, even on the busiest weeknight. I first threw this together one evening when I had some leftover steak and a half-empty bag of penne—total kitchen improv—but wow, did it turn into a regular in my rotation.
What’s not to love? Tender, juicy steak bites, al dente pasta, crisp-tender broccoli, all coated in a garlicky, buttery sauce that’ll have you scraping the plate. It’s ready in about 25 minutes, uses just one pan (hello, easy cleanup!), and feels indulgent without being heavy. Perfect for steak lovers, pasta addicts, or anyone who wants a complete meal without the fuss. Trust me, this dish is a weeknight hero.
Why You'll Love Garlic Butter Steak & Broccoli Penne
Let me count the ways this dish will become your new best friend in the kitchen. I'm not exaggerating when I say this recipe checks every single box for what makes a perfect weeknight meal. Here's why you're going to be obsessed:
- 25 minutes flat - From fridge to table faster than you can decide what to watch on Netflix tonight.
- One pan wonder - That's right, minimal dishes means more time for... well, not doing dishes!
- Restaurant quality at home - That garlic butter sauce? Absolute magic. Your taste buds won't believe it's homemade.
- Perfectly balanced - You've got your protein, your veg, your carbs - it's a complete meal in one glorious bowl.
- Leftover game strong - Tastes just as amazing reheated for lunch the next day (if you're lucky enough to have leftovers).
- Endlessly adaptable - Swap ingredients based on what's in your fridge - I've made a dozen variations and they're all winners.
Quick and Flavorful
Here's the thing - just because something is fast doesn't mean it can't be packed with flavor. The combination of seared steak, garlic butter, and parmesan creates this incredible umami bomb that'll have everyone asking for seconds. And don't get me started on how the broccoli soaks up all that buttery goodness while still keeping some crunch. It's textural heaven, I tell you!
Perfect for Any Occasion
Tuesday night after soccer practice? Perfect. Last-minute dinner party? Absolute crowd-pleaser. Date night in? Romantic without being fussy. This is one of those rare recipes that somehow manages to be both a reliable workhorse and a special occasion showstopper. I've served it to picky kids and foodie friends alike, and it never fails to impress.
Ingredients You'll Need for Garlic Butter Steak & Broccoli Penne
Okay, let's talk ingredients! One of the best things about this recipe is how simple the shopping list is. Most of these are pantry staples or easy fridge finds. Here's exactly what you'll need to make this garlicky, steak-y magic happen:
- 12 oz penne pasta - I like using penne because the ridges hold onto that delicious sauce, but any short pasta works.
- 1 lb steak - Sirloin or ribeye are my go-tos, but use whatever cut you love. Pro tip: slice against the grain for maximum tenderness!
- Salt and black pepper - To taste, but don't be shy - this is steak we're talking about!
- 2 tablespoon olive oil - For that perfect steak sear. Extra virgin is my preference.
- 4 tablespoon butter - Unsalted so you can control the salt level. This is where the sauce magic happens!
- 5 cloves garlic, minced - Fresh is best here, no jarred stuff. Trust me, you'll taste the difference.
- 2 cups broccoli florets - Fresh or frozen both work great. If using frozen, no need to thaw first.
- ½ cup grated Parmesan cheese - Get the good stuff and grate it yourself if you can. It melts so much better.
- Crushed red pepper flakes or chopped parsley (optional) - For a little heat or freshness at the end.
See? Nothing fancy or hard to find. Just good, simple ingredients that come together to make something truly special. Now let me tell you about the one ingredient that's not on the list but makes all the difference - enthusiasm! (Okay, okay, I'll stop being cheesy now... but seriously, cooking with joy makes everything taste better.)
Step-by-Step Garlic Butter Steak & Broccoli Penne Instructions
Alright, let's get cooking! Don't worry if you're not a pro in the kitchen - these steps are super straightforward. I'll walk you through each part so you end up with restaurant-quality results every time.
Cooking the Pasta
- Boil that penne! Get a big pot of salted water boiling (it should taste like the sea). Add your penne and cook according to package directions, but pull it out about 1 minute early - we want it al dente since it'll cook more later. Drain it and give it a quick drizzle of olive oil to prevent sticking.
Searing the Steak
- Prep your steak. Pat those beautiful steak pieces dry with paper towels (this helps them brown better), then season generously with salt and pepper. Don't be shy - this is your chance to build flavor!
- Get that skillet screaming hot. Heat your olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed (don't crowd the pan!), add the steak pieces. Let them sit undisturbed for about 2 minutes to get a nice crust, then flip and cook another 1-2 minutes until browned but still pink inside. Remove to a plate - they'll finish cooking later.
Building the Sauce
- Butter makes it better. In that same skillet (keep all those delicious browned bits!), melt your butter over medium heat. Add the minced garlic and stir constantly for about 1 minute until fragrant but not browned - burnt garlic is bitter and we don't want that!
- Broccoli time! Toss in your broccoli florets and stir to coat them in that garlic butter. Cook for about 3-4 minutes until bright green and crisp-tender. If using frozen broccoli, no need to thaw - just add an extra minute or two.
Combining Everything
- The grand reunion. Return the steak and any juices to the skillet along with the cooked penne. Give everything a good toss to combine.
- Cheese please! Sprinkle in that grated Parmesan and toss until everything is beautifully coated in the sauce. If it seems a bit dry, add a splash of pasta water to loosen things up.
- Final flourish. Taste and adjust seasoning if needed, then serve immediately topped with red pepper flakes or parsley if you're feeling fancy.
See? Easy peasy! The key is keeping an eye on each component - pasta al dente, steak nicely browned, garlic fragrant but not burnt. And don't skip deglazing that pan with the butter - those browned bits are pure flavor gold!
Garlic Butter Steak & Broccoli Penne Variations
One of my favorite things about this recipe is how easily it adapts to whatever you've got on hand or whatever mood strikes you. Don't feel like steak tonight? No problem! Want to clean out the veggie drawer? Perfect! Here are some of my favorite ways to mix it up:
Protein Alternatives
- Chicken - Swap in boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Cook just like the steak until no longer pink inside.
- Shrimp - Oh my goodness, garlic butter shrimp penne? Yes please! Just add peeled shrimp in the last 2-3 minutes of cooking - they cook super fast.
- Tofu - For a vegetarian version, use extra-firm tofu pressed and cubed. Brown it up just like the steak for maximum flavor.
- Italian sausage - Spicy or mild, removed from casings and crumbled - adds amazing flavor!
Vegetable Twists
- Mushrooms - Sliced cremini or shiitakes add such a meaty, umami punch. Cook them with the garlic.
- Zucchini - Sliced into half-moons or ribbons - adds freshness and cooks quickly.
- Bell peppers - Thinly sliced red, yellow, or orange peppers add sweetness and color.
- Spinach - Toss in a couple handfuls at the very end - it wilts in seconds.
- Sun-dried tomatoes - Chopped and added with the broccoli - gives a nice tangy pop.
And hey, if you want to go gluten-free, just swap the penne for your favorite GF pasta - it works beautifully. The point is, this recipe is more of a template than a strict rulebook. Play around with it and make it your own!
Serving and Storage Tips for Garlic Butter Steak & Broccoli Penne
Okay, here's the deal - this dish is absolutely best served piping hot right out of the skillet. That garlic butter sauce is at its peak when it's fresh and clinging to every bite. I like to serve it in big, shallow bowls with extra Parmesan on the side for sprinkling (because is there ever really enough cheese?). A simple green salad or some crusty bread makes the perfect side if you want to round out the meal.
Now, if by some miracle you have leftovers (it happens!), here's how to handle them:
- Fridge storage: Let it cool completely, then transfer to an airtight container. It'll keep for up to 3 days.
- Reheating: My favorite method is in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwave works too - just cover and stir every 30 seconds until heated through.
- Freezing: You can freeze it, but the texture won't be quite the same. If you do, thaw overnight in the fridge before reheating.
Pro tip: If you know you'll have leftovers, set aside some extra Parmesan to sprinkle on when reheating - it freshens everything right up!
Helpful Notes for Garlic Butter Steak & Broccoli Penne
Let me share a few little nuggets of wisdom I've picked up from making this dish approximately a million times. First off, nutrition-wise, you're getting a great balance here - lean protein from the steak, fiber and vitamins from the broccoli, and just enough carbs from the pasta to keep you satisfied. It's practically a well-rounded meal in one pan!
My absolute can't-skip tip? Always use freshly grated Parmesan. That pre-shredded stuff has anti-caking agents that keep it from melting nicely, and let's be honest - freshly grated just tastes better. Also, if your garlic butter seems to separate a bit when you add the Parmesan, don't panic! Just keep stirring - it'll come together beautifully. And remember, tasting as you go is key - adjust the salt, pepper, or red pepper flakes until it's perfect for you. Happy cooking!
Frequently Asked Questions
I've gotten so many questions about this recipe over the years - here are the ones that pop up most often with my best answers!
- Can I use frozen broccoli?
Absolutely! No need to thaw - just add it straight from the freezer and cook for an extra minute or two. The texture might be slightly softer but still delicious. - How do I prevent overcooking the steak?
Two tips: 1) Cut uniform pieces so they cook evenly, and 2) Remember they'll continue cooking when you return them to the pan. Pull them when they're still slightly less done than you want. - What if I don't have penne?
Any short pasta works great! Rigatoni, farfalle, or even rotini will hold the sauce beautifully. - Can I make this ahead?
The components hold well separately - cook pasta, steak and broccoli, then combine with sauce just before serving. Already mixed? Reheat gently with a splash of water.
Still have questions? Ask away in the comments - I'm happy to help troubleshoot!
Final Thoughts
There you have it - my absolute favorite "fancy-but-not-fussy" weeknight dinner that never fails to impress. This Garlic Butter Steak & Broccoli Penne is the perfect example of how a few simple ingredients, when treated right, can create something truly special. I love how it comes together in the time it takes to watch half an episode of your favorite show, yet tastes like you spent hours in the kitchen. Whether you make it exactly as written or put your own spin on it, I hope this recipe brings as much joy to your table as it does to mine. Give it a try and let me know what you think - I'd love to hear your variations and see your delicious creations!
Garlic Butter Steak & Broccoli Penne
Ingredients
- 12 oz penne pasta
- 1 lb steak (sirloin, ribeye, or your choice), cut into bite-sized pieces
- salt and black pepper, to taste
- 2 tablespoon olive oil
- 4 tablespoon butter
- 5 cloves garlic, minced
- 2 cups broccoli florets
- ½ cup grated Parmesan cheese
- crushed red pepper flakes or chopped parsley for garnish optional
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season the steak pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add broccoli florets and cook until tender, about 3-4 minutes.
- Return the cooked steak to the skillet. Stir in the cooked penne pasta and grated Parmesan cheese. Toss until well combined.
- Garnish with crushed red pepper flakes or chopped parsley if desired.
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