Steak Tips with Penne in Creamy Provolone Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak tips, cut into thick chunks
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced (divided)
1 tsp smoked paprika
1 tsp Cajun seasoning
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz penne pasta
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup whole milk
1 ½ cups provolone cheese, shredded
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Cook the penne until just al dente. Reserve ½ cup pasta water, then drain and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and milk, whisking until warmed through. Gradually add provolone, mozzarella, and Parmesan, stirring constantly until smooth and creamy. Season with Italian seasoning, salt, black pepper, and a pinch of red pepper flakes. Toss penne in the sauce, adding reserved pasta water if needed to loosen.
3. Pat steak tips dry with paper towels. Season with paprika, Cajun seasoning, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Add steak tips in a single layer and sear 2–3 minutes per side until golden brown and cooked to desired doneness. Lower the heat, add 3 tbsp butter and remaining garlic, and baste the steak in the garlic butter for 1–2 minutes.
4. Serve the provolone-coated penne alongside the garlic butter steak tips. Spoon the pan butter over the steak and garnish both with fresh parsley and extra Parmesan.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories:~880 per serving