When comfort meets speed, this Garlic Butter Steak and Broccoli Penne becomes the hero of your weeknight table. Juicy steak, tender broccoli, and pasta in a creamy garlic butter sauce this one-pan dinner is full of flavor, comfort, and heart.
It’s the kind of recipe that tastes like effort even on nights when you have none left to give cozy, buttery, and utterly satisfying.
What Is Garlic Butter Steak and Broccoli Penne?
This is more than just pasta it’s nostalgia in a skillet. The blend of garlic, butter, and seared steak creates a savory depth, while the broccoli adds freshness and balance.
It’s quick enough for busy weeknights, but elegant enough to serve when guests drop by unexpectedly.
Ingredients You’ll Need
- 12 oz penne pasta
- 1 lb steak (sirloin, ribeye, or your choice), cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 2 cups broccoli florets
- ½ cup grated Parmesan cheese
- Optional: crushed red pepper flakes or chopped parsley for garnish
- Optional sauces: Garlic Parmesan Cream, Lemon Butter White Wine Sauce, Spicy Cajun Cream
Step-by-Step Instructions
Step 1 – Cook the Pasta
Boil penne in salted water until al dente. Drain and reserve ½ cup of pasta water.
💡 Stuffani’s Tip:
That leftover pasta water? It’s liquid gold. If your garlic butter pasta ever thickens, a splash brings it right back to silky perfection.
Step 2 – Sear the Steak
Season steak with salt and pepper. Heat olive oil in a skillet and sear steak pieces until browned and juicy.
👩🍳 Stuffani’s Advice:
“Get color on your meat!” My dad’s golden rule caramelization equals flavor.
Step 3 – Cook the Broccoli
Use the same skillet. Steam or sauté broccoli until bright green and just fork-tender.
🌿 Stuffani’s Whisper:
“Vegetables shouldn’t be punished.” Keep them vibrant, keep them alive.
Step 4 – Make the Garlic Butter Sauce
Lower the heat, melt butter, and stir in minced garlic. Let it sizzle gently never burned.
🧄 Stuffani’s Memory:
Garlic and butter smell like home simple, warm, and full of love.
Step 5 – Bring It All Together
Add steak and broccoli back in. Toss with pasta and Parmesan. Add pasta water as needed to loosen sauce.
🥣 Stuffani’s Whisper:
This is where it becomes comfort connection, warmth, and home in a bowl.
Timing & Texture – Minute-by-Minute Guide
- 0–5 min: Sear steak for flavor base
- 5–10 min: Cook broccoli + garlic
- 10–20 min: Boil pasta & simmer sauce
- 20–25 min: Combine ingredients
- 25–30 min: Rest, garnish, and serve
Variations You’ll Love
- Classic Steakhouse: Ribeye with creamy garlic-Parmesan sauce.
- Lemon-Herb Twist: Add basil, lemon juice, and white wine.
- Spicy Cajun Cream: Add Cajun seasoning and smoked paprika.
- Mushroom Truffle: Sauté mushrooms in truffle butter.
- Light Version: Greek yogurt + whole-grain penne for a healthier spin.
Why This Recipe Works
- Butter + Garlic Synergy: Butter carries flavor while garlic blooms at 250°F.
- Perfect Sear: Locks in juices and builds deep umami flavor.
- Cream Stability: Full-fat cream prevents curdling.
- Pasta Water Magic: Natural starch gives a glossy, restaurant-style finish.
🧠 Stuffani’s Whisper:
It’s not just about sauce it’s about texture, timing, and trust.
Troubleshooting & Quick Fixes
| Problem | Cause | Fix |
|---|---|---|
| Steak too tough | Overcooked or wrong cut | Use ribeye or sirloin; sear 2 min per side |
| Sauce split | Low-fat cream or high heat | Use heavy cream; remove early |
| Broccoli mushy | Over-steamed | Blanch 1 min, ice-shock |
| Sauce too thick | Over-reduced | Add pasta water |
| Lacks flavor | Under-seasoned | Salt in layers steak, sauce, finish |
Nutrition & Substitutions
| Type | Substitution | Notes |
|---|---|---|
| Lighter option | Use half-and-half & flank steak | Great for meal prep |
| Keto | Spiralized zucchini | Pairs beautifully with garlic butter |
| Allergen-free | Gluten-free pasta & dairy-free cream | Still rich and comforting |
Approx. 630 calories, 36g protein, 45g carbs, 32g fat
Make It Yours – Easy Swaps
- No steak? Try rotisserie chicken or sausage.
- No penne? Use rotini, farfalle, or spaghetti.
- No Parmesan? Swap in mozzarella or cheddar.
- No cream? Use Greek yogurt or half-and-half.
❤️ Stuffani’s Tip:
“Don’t let missing ingredients stop you comfort is about presence, not perfection.”
Sauces & Cooking Methods
- Garlic Parmesan Cream: The signature base creamy, cozy, timeless.
- Lemon Butter White Wine: Bright, zesty balance.
- Spicy Cajun Cream: Bold and fiery.
- Mushroom Marsala: Deep, earthy luxury.
- Browned Butter Herb Drizzle: Nutty finish with sage or thyme.
How to Store & Reheat
- Fridge: 4 days, airtight container.
- Freezer: Up to 2 months (store steak and sauce separately).
- Reheat: Low heat with a splash of cream.
- Meal Prep: Keep broccoli aside till serving for best texture.
🍱 Stuffani’s Note:
“This is my go-to for bulk prep. One for me, one for my husband, one for late shift nights.”
What to Serve With It
- Garlic Bread or Cheesy Baguette – ideal for soaking up the sauce.
- Crisp Caesar Salad – balances the richness.
- Sparkling Water or Chardonnay – the perfect pairing.
- Occasions: Weeknights, cozy date nights, or family gatherings.
💬 Stuffani’s Whisper:
It’s not just about what’s on the plate it’s about who’s at the table.
FAQs About Garlic Butter Steak and Broccoli Penne
Can I use another cut of steak?
Yes sirloin, ribeye, or flank all work beautifully.
How do I prevent the sauce from separating?
Use full-fat cream, low heat, and finish with pasta water.
Can I meal-prep this?
Yes, store the components separately, add broccoli fresh.
What pasta shape works best?
Penne holds sauce perfectly, but rotini or rigatoni are great too.
Conclusion
This Garlic Butter Steak and Broccoli Penne isn’t just dinner it’s a feeling.
It proves you don’t need fancy tools, just warmth, flavor, and someone to share it with.
Here’s to weeknight meals that taste like care, even on your busiest days.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!
Garlic Butter Steak and Broccoli Penne
Ingredients
- 12 oz penne pasta
- 1 lb steak sirloin, ribeye, or cut of choice, cubed
- salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 5 cloves garlic, minced
- 2 cups broccoli florets
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water optional, for loosening the sauce
- crushed red pepper flakes or chopped parsley optional, for garnish
Instructions
- Cook penne in salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
- Season steak with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear steak pieces until browned and cooked to your liking. Remove and set aside.
- In the same skillet, add broccoli florets. Steam or sauté until bright green and just tender. Remove and set aside.
- Reduce heat to medium-low, add butter and minced garlic to the skillet. Sauté until garlic is fragrant and just golden, about 1 minute.
- Return steak and broccoli to the skillet. Add cooked pasta and Parmesan cheese. Toss everything together until coated. Add pasta water as needed to create a creamy, glossy sauce.
- Garnish with red pepper flakes or parsley if desired. Serve warm.