Garlic Butter Steak Penne Bake
This Garlic Butter Steak Penne Bake is a comforting, cheesy, and savory dish perfect for weeknight dinners or cozy gatherings.
Equipment
- Large Pot
- Large Skillet
- Baking Dish
- Mixing Spoon
- Knife
- Cutting Board
- Measuring spoons and cups
Ingredients
- 8 oz penne pasta
- 1 lb beef steak diced
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- fresh parsley chopped for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente, usually around 9-11 minutes. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of unsalted butter. Once melted, add the diced steak. Season with salt, pepper, and half of the dried oregano and basil. Cook the steak until browned on all sides and cooked to your desired doneness, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium, add the remaining 3 tablespoons of butter. When melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the halved cherry tomatoes and cook for another 2 minutes to soften slightly. Season with salt, pepper, and the remaining dried herbs.
- Return the cooked steak to the skillet and mix everything thoroughly. Then, add the drained penne pasta and toss until the pasta is fully coated with the garlic butter sauce and the ingredients are evenly combined.
- Preheat the oven to 375°F (190°C). Transfer the pasta and steak mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted, bubbly, and golden brown on top. Remove from oven and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- For a lighter version, use half the cheese or substitute with part-skim mozzarella.
- Add extra vegetables like spinach, mushrooms, or bell peppers to the garlic butter sauce for more nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.