Description
A flavorful and creamy steak pasta dish featuring tender flat iron steak in a luscious garlic-based cheese sauce, complemented by sun-dried tomatoes, green chile, and fresh spinach. Ready in just 25 minutes, this hearty meal blends Italian-inspired ingredients with a touch of Southwestern flair, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz penne pasta
Steak and Seasoning
- 1 lb flat iron steak (or ribeye or sirloin)
- 1 tbsp olive oil
- Salt and pepper, to taste
Creamy Garlic Sauce
- 2 tbsp butter
- 1 tsp cornstarch (or 1 tbsp flour)
- 3 garlic cloves, minced
- ½ cup chicken broth
- ½ cup milk
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
- Salt and pepper, to taste
Add-ins and Garnishes
- 1/3 cup sun-dried tomatoes
- 2 cups fresh spinach
- ¼ cup roasted, peeled, and chopped green chile (can use canned)
- Chopped parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare Steak: Season both sides of the steak generously with salt and pepper.
- Cook Steak: Heat a large skillet over medium-high heat and add olive oil once hot. Sear the steak for 2-4 minutes per side depending on thickness and desired doneness. For medium-rare, cook until internal temperature reaches 130-135°F; it will rise to 140-145°F while resting. Remove steak from the skillet and set aside to rest.
- Make Cream Sauce - Sauté Garlic: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Thicken Sauce: Whisk in cornstarch (or flour) until fully blended. Gradually stir in chicken broth and milk, stirring frequently. Allow the sauce to simmer and thicken, coming to a gentle boil.
- Add Cheeses: Once boiling, stir in mozzarella and parmesan cheese until fully melted. Season with salt and pepper to taste.
- Combine Pasta and Vegetables: Add the cooked penne pasta to the sauce. Stir in sun-dried tomatoes, green chile, and fresh spinach. Cook for 2-4 minutes until spinach is wilted. You may cover the pan with a lid off heat to help spinach wilt evenly.
- Serve: Slice the rested steak thinly and add on top of the pasta. Garnish with chopped parsley, red pepper flakes, and extra parmesan cheese if desired. Serve immediately and enjoy!
Notes
- For the best steak flavor, let the steak rest for at least 5 minutes after cooking to retain juices.
- Use whole milk for a richer cream sauce or substitute with lactose-free milk if needed.
- The green chile adds a mild smoky heat; adjust amount to taste or omit for a milder dish.
- Sun-dried tomatoes can be packed in oil or dry; if dry, consider soaking them first in warm water for a few minutes.
- To make this dish vegetarian, omit the steak and substitute with firm tofu or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
