Instructions
Step 1: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the flank steak with Italian seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Sear the steak for 4–5 minutes per side until desired doneness. Remove and let rest, then slice against the grain. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté for about 1 minute, then return steak slices to coat in garlic butter. /n
Step 5: In a separate pan, melt butter over medium heat and add heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in provolone and Parmesan cheese until melted and smooth. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water as needed. /n
Step 8: Toss the cooked bowtie pasta in the sauce until well coated. /n
Step 9: Serve pasta alongside garlic butter flank steak and garnish with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to maintain the sauce’s creamy texture. For best results, reheat steak separately to avoid overcooking.
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