I love a dinner that feels fancy but comes together like a weeknight supper — creamy steak bites penne with broccoli is exactly that (and no one needs to know how little fuss it took). Quick note: I snagged the broccoli from the little stand off Route 64 last Saturday — they tend to be bright and snappy this time of year. The first forkful should be warm, peppery, and a little buttery on the tongue.

Why this one hits the spot

Tender steak + silky white sauce = comfort without stodginess.
Broccoli gives color and a crunchy counterpoint (so it doesn’t feel like you’re eating only cream).

Uses pantry basics — olive oil, butter, a handful of cheese — but tastes like you took your time.
If you like quick breakfast-for-dinner, try pairing leftovers with something light like a morning bake; I sometimes throw a piece of steak into an egg white scramble (don’t laugh, it’s good) — also see this egg white bites recipe for ideas.

A tiny kitchen moment

We had a thunderstorm roll through while I cooked and, true to form, the garlic seemed extra fragrant — the dog sat by my feet waiting for a crumb (he’s not picky).

What you’ll need (simple and honest)

12 oz penne pasta, 1 lb steak (sirloin or ribeye), cut into bite-sized pieces, Salt, Black pepper, Garlic powder, Paprika, 2 tbsp olive oil, 3 tbsp butter, 4 cloves garlic, minced, 2 cups broccoli florets, 1 cup heavy cream, 1/2 cup whole milk, 3/4 cup freshly grated parmesan, Optional: red pepper flakes, extra black pepper

How to bring it all together, step by step

Cook the pasta & broccoli: Boil penne in salted water until al dente. Add broccoli during the last 2 minutes of cooking. Drain and set aside.
Sear the steak bites: Season steak generously with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2–3 minutes per side until browned and juicy. Remove and set aside.

Start the white sauce: In the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant.
Make it creamy: Stir in heavy cream and milk. Let simmer for 3–4 minutes until slightly thickened.
Add the cheese: Stir in parmesan until melted and silky. Season with salt, pepper, and red pepper flakes if desired.

Bring it together: Add penne, broccoli, and steak back into the skillet. Toss gently until everything is coated in the creamy white sauce.
Serve: Finish with extra parmesan and cracked black pepper.

Cooking Unit Converter — quick help for swaps

Need cups to grams or tablespoons to milliliters? This little tool saves you time and guesswork.

Just one friendly tip

Let the steak rest a minute after searing so juices settle (I know, it’s hard to wait), and don’t skimp on freshly grated parmesan — pre-grated can be handy but it’s not the same (also, if you like mushroomy gravy vibes, try adding quickly sautéed mushrooms or riff on this technique with a Ruth’s Chris-style mushroom spin).

Hope you tuck into this with someone you care about (or with your own good company and a cold glass of whatever you like).

Can I use a different pasta? +

Yes — rigatoni or farfalle work well; adjust cooking time to package instructions.

What cut of steak is best? +

Sirloin and ribeye are both great; sirloin is leaner, ribeye is richer — pick your mood.

Can I make this ahead? +

Partially: cook pasta and broccoli, and sear steak; finish sauce and combine when ready to serve so it stays creamy.

Is there a lighter substitute for heavy cream? +

You can use half-and-half or a mix of milk and a little cornstarch for thickness, but flavor will be a touch less decadent.

How do I reheat leftovers without drying the steak? +

Reheat gently in a skillet over low heat with a splash of milk or cream, stirring until warmed through.

Daily Calorie Needs Calculator — figure servings and portions

A small tool to estimate how many calories you might want per serving depending on appetite and activity.