Ingredients:
1 1/4 lbs sirloin steak, cut into thick bite-size strips
12 oz penne pasta
1 tbsp olive oil
3 tbsp unsalted butter, divided
4 cloves garlic, minced
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
3/4 cup heavy whipping cream
1/2 cup low-sodium beef broth
1 1/4 cups freshly shredded Monterey Jack cheese
1/2 cup reserved pasta water, as needed
2 tbsp fresh parsley, chopped
Directions:
1. Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Pat the beef strips dry and season with garlic powder, smoked paprika, salt, and black pepper.
3. Heat the olive oil in a large frying pan over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes per side, depending on thickness, until browned.
4. Add 1 tablespoon butter and 2 minced garlic cloves during the final 30 seconds. Cook the beef to 145°F, transfer to a plate, and rest for at least 3 minutes.
5. Reduce the heat to medium-low. Melt the remaining butter in the same pan, then add the remaining garlic and Italian seasoning. Cook for 30 seconds.
6. Pour in the beef broth and heavy cream. Stir gently and simmer for 3 minutes until slightly thickened.
7. Remove the pan from the heat and gradually stir in the shredded Monterey Jack until melted into a smooth cheese sauce.
8. Add the cooked penne and gently toss until every pasta tube is coated. Stir in a little reserved pasta water if needed.
9. Arrange the garlic butter beef strips over the creamy Monterey Jack penne and finish with chopped parsley.
Cooking Time: 30–35 minutes | Servings: 6 | Calories: Approximately 630 per serving
