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Creamy Parmesan Garlic Steak and Bowtie Pasta

Close-up of creamy parmesan garlic beef bowtie pasta tossed in a rich sauce and garnished with fresh parsley.
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Make this rich and savory bowtie pasta dish featuring tender steak strips coated in a homemade creamy Parmesan garlic sauce. This recipe delivers restaurant-style comfort food easily at home.

Ingredients

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  • 1 pound farfalle (bowtie) pasta
  • 1 pound sirloin steak, cut into bite-sized strips
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup beef broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Cook the bowtie pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the steak strips lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides, about 3 to 4 minutes. Remove the steak from the skillet and set it aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  5. Stir in the heavy cream. Bring the mixture to a gentle simmer. Reduce the heat to low.
  6. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the salt and pepper.
  7. Return the cooked steak and the drained pasta to the skillet with the sauce. Toss everything together to coat evenly. If the sauce seems too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Stir in most of the fresh parsley. Serve immediately, topped with extra Parmesan cheese and the remaining parsley.

Notes

  • Use high-quality, freshly grated Parmesan cheese for the best melting and flavor in your Parmesan sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • For a quick weeknight dinner, you can substitute ground beef for the steak strips. Brown the ground beef first, drain the fat, and then proceed with the garlic and sauce steps.
  • If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard when you add the heavy cream.

Nutrition

Find it online: https://hearthbite.com/creamy-parmesan-garlic-beef-bowtie-pasta/