Garlic Butter Steak & Penne Pasta Skillet

 

Garlic Butter Steak & Penne Pasta Skillet

Juicy seared beef chunks tossed with penne pasta and red bell peppers in a rich, savory garlic butter sauce — all made in one skillet.

INGREDIENTS

• 3.6 ounces penne pasta

• 5.4 ounces beef sirloin or ribeye, cut into bite-sized cubes

• 0.5 pieces red bell peppers, diced

• 0.3 pieces yellow onion, sliced

• 1.5 pieces garlic cloves, minced

• 1 tablespoons butter

• 0.8 tablespoons olive oil

• 0.8 tablespoons soy sauce

• 0.5 tablespoons Worcestershire sauce

• 0.1 cups beef broth

• 0.4 teaspoons smoked paprika

• 0.3 teaspoons Italian seasoning

• 0.3 teaspoons black pepper

• 0.3 teaspoons salt

• 0.1 teaspoons red pepper flakes (optional)

• 0.5 tablespoons fresh parsley, chopped

STEPS

1. Season the beef: Pat 5.4 ounces beef sirloin or ribeye, cut into bite-sized cubes dry with paper towels. Season generously with 0.4 teaspoons smoked paprika, 0.3 teaspoons Italian seasoning, 0.3 teaspoons black pepper, and 0.3 teaspoons salt. Mix well and let rest for 10 minutes at room temperature — dry beef sears much better than wet beef.

2. Cook the pasta: Bring a large pot of salted water to a boil and cook 3.6 ounces penne pasta until al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta water before draining. Set aside.

3. Sear the beef: Heat 0.8 tablespoons olive oil in a large skillet over high heat until smoking hot. Add the beef cubes in a single layer — do NOT overcrowd. Sear for 2–3 minutes per side until deeply browned. Work in batches if needed. Remove beef and set aside.

4. Sauté vegetables: In the same skillet, reduce heat to medium-high. Add 1 tablespoons butter (2 tbsp) and 0.3 pieces yellow onion, sliced. Cook for 3 minutes until softened. Add 0.5 pieces red bell peppers, diced and cook another 3 minutes until slightly charred at the edges.

5. Add garlic: Add 1.5 pieces garlic cloves, minced to the vegetables and stir constantly for 1 minute until fragrant. Don't let the garlic burn.

6. Build the sauce: Pour in 0.8 tablespoons soy sauce, 0.5 tablespoons Worcestershire sauce, and 0.1 cups beef broth. Stir and scrape up all the browned bits from the bottom of the pan — that's pure flavor. Add 0.1 teaspoons red pepper flakes (optional) if using. Let the sauce simmer and reduce for 2–3 minutes.

7. Combine everything: Return the seared beef to the skillet. Add the drained 3.6 ounces penne pasta and remaining 1 tablespoons butter (2 tbsp). Toss everything together over medium heat. If the sauce feels too thick, add a splash of reserved pasta water and stir until glossy and coating every piece.

8. Finish & serve: Taste and adjust seasoning with salt and pepper. Remove from heat, sprinkle 0.5 tablespoons fresh parsley, chopped on top, and serve immediately straight from the skillet.

NOTES

**Tips for the best result:**

- Use **high heat** when searing the beef — you want a crust, not a steam. A cast iron or heavy non-stick skillet works best.

- **Don't skip resting** the beef before cutting; it keeps the juices inside.

- Cut all the beef to the same size (about 2–3 cm cubes) so they cook evenly.

- You can swap soy sauce for coconut aminos for a slightly sweeter profile.

- Add mushrooms along with the peppers for extra depth.