Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. In the last 2-3 minutes of cooking, add the broccoli florets. Drain and set aside.
Step 2: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak bites with salt and pepper. Sear the steak in batches, about 2-3 minutes per side, until nicely browned and just cooked through. Remove and set aside.
Step 3: In the same skillet, reduce heat to medium. Add butter and the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant.
Step 4: Stir in the heavy cream and milk. Add garlic powder, onion powder, and crushed red pepper flakes (if using). Simmer for 3-4 minutes until slightly thickened.
Step 5: Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Step 6: Add the cooked pasta, broccoli, and steak bites to the sauce. Toss everything together until well coated and heated through.
Step 7: Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if needed. Not recommended for freezing as the cream sauce may separate.
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