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A skillet of creamy steak pasta with spinach and golden brown beef strips

Steak Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 750 kcal

Ingredients
  

  • 1 pound sirloin steak, sliced into thin strips
  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Instructions
 

  • Cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
  • Season steak strips with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear steak strips in batches for 2-3 minutes until browned. Remove steak from skillet and set aside.
  • Lower heat to medium and add remaining oil and butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
  • Deglaze the skillet with beef broth, scraping the bottom to release browned bits.
  • Stir in heavy cream and oregano. Simmer for 3-4 minutes until the sauce thickens slightly.
  • Whisk in Parmesan cheese until melted and smooth.
  • Add baby spinach to the sauce and stir until wilted.
  • Return the steak and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
  • Adjust seasoning with salt and pepper to taste and serve immediately.