This creamy steak pasta is everything a weeknight dinner should be. Tender strips of beef, colorful bell peppers, mushrooms, and penne all coated in a rich provolone cream sauce. It tastes like something you'd order at a restaurant, but it's honestly faster than delivery.
I made this on a Tuesday when I had a pound of beef in the fridge and zero plans. Now it's on regular rotation. If you love beef recipes, you should also check out my Blackened Steak for a totally different vibe but the same easy energy
Quick Answer: Everything You Need to Know
- What is it? A one-skillet creamy pasta with seared steak, bell peppers, mushrooms, and a provolone cream sauce.
- How long does it take? 10 minutes of prep + 25 minutes of cooking. Total: 35 minutes.
- Is it family-friendly? Yes. The sauce is rich but not spicy, and kids usually love it.
- The secret: Sear the beef without stirring so it gets a nice crust, and use shredded provolone (not sliced) so it melts evenly into the sauce.
Jump to:
The ingredients
Penne pasta: The ridges hold onto the creamy sauce really well. Don't skip rinsing if your pasta feels too sticky.
Minute steak or thinly sliced beef: This cut cooks fast and stays tender. Regular steak sliced thin works too.
Olive oil: Just enough to sear the beef properly.
White onion: Sliced, not diced. It softens into the sauce beautifully.
Sliced mushrooms: They soak up the beef flavor from the pan. Don't skip them.
Green and red bell peppers: Sliced thin. They add color, sweetness, and texture.
Garlic: Two cloves, minced. Fresh only, please.
Heavy cream: This is what makes the sauce rich and silky.
Beef broth: Adds depth to the sauce and helps deglaze all those good browned bits from the pan.
Provolone cheese: Shredded, not sliced. It melts into the sauce much smoother.
Salt and pepper: Season as you go.
Fresh parsley: For a pop of color at the end. Optional but worth it.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the creamy Steak Pasta
Cook the pasta.
Bring a big pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Drain and set aside. Salting the water is important. It's the only chance you get to season the pasta itself.
Sear the beef.
Heat olive oil in a large skillet over medium-high heat. Add your thinly sliced beef in a single layer. Here's the key part: don't stir it right away. Let it sit for 2 to 3 minutes so it develops a little crust and picks up color. That's where a ton of the flavor comes from.
Season and remove.
Sprinkle salt and pepper over the beef, stir it once, and cook another 1 to 2 minutes until just cooked through. Transfer to a plate. Don't overcook it here since it'll go back into the sauce later.
Cook the vegetables.
In the same skillet (don't clean it!), add your sliced onion, mushrooms, green bell pepper, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until everything is softened and slightly caramelized. The pan drippings from the beef give these vegetables so much flavor.
Add the garlic.
Push the vegetables to the side and add your minced garlic. Cook for about 30 seconds until fragrant. You'll smell it the moment it hits the pan. Set the vegetables aside on the plate with the beef or just push them to the edges.
Make the sauce.
Pour in the beef broth and heavy cream. Stir well and scrape up any browned bits stuck to the bottom of the pan. Those bits dissolve into the sauce and add so much flavor. Let it simmer gently for 3 to 4 minutes.
Add the cheese.
Reduce heat to low. Slowly add your shredded provolone and stir until completely melted and the sauce is smooth and creamy. If you add the cheese on high heat, it can get grainy. Low and slow is the move here.
Combine everything.
Return the beef and vegetables to the skillet. Add the cooked penne. Toss gently until everything is coated in that gorgeous sauce.
Taste and serve.
Adjust salt and pepper. Sprinkle fresh parsley on top and serve warm. That's it.
Things I Learned Making This Recipe
Turn the heat down to low before adding the provolone and add it in slowly.
Undercook your pasta just slightly. Like, pull it out a minute before the package says. It finishes cooking when you toss it in the hot sauce, and it absorbs the flavor instead of just sitting in it.
Easy Ways to Customize This Recipe
Swap the protein. Chicken breast sliced thin works great if you're not a beef person. Cook time is about the same.
Add heat. A pinch of red pepper flakes in the sauce or a sliced jalapeño with the bell peppers gives it a nice kick.
Change the cheese. Provolone is mild and melts beautifully, but mozzarella or even white cheddar would work in a pinch.
Use different pasta. Rigatoni, rotini, or even fettuccine all work. Just match the cook time.
Make it lighter. You can swap half the heavy cream for whole milk. The sauce will be thinner but still delicious.
Here's What I Serve with This
This pasta is pretty hearty on its own, but if you want to round out the meal:
- A simple green salad with balsamic
- Garlic bread (obviously)
- Roasted broccoli or asparagus
And if you love beef recipes, you have to try my Easy Air Fryer Round Steak Bites. They're a totally different preparation but just as fast.
If You Have Leftovers
Store in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, which is normal.
To reheat: Add a splash of beef broth or a little cream to the pan and warm it on medium-low heat, stirring gently. The microwave works too but can dry it out a bit.
I honestly think this tastes even better the next day once the pasta has had time to soak up the sauce. Lunch goals.
FAQ
Can I use a different cut of beef for this creamy steak pasta recipe?
Yes! Minute steak or any thinly sliced beef is ideal because it cooks fast and stays tender. You can also use flank steak or sirloin sliced very thin against the grain. Avoid thick cuts here since they won't cook through quickly enough without drying out.
Can I make this creamy pasta with steak ahead of time?
You can prep all the vegetables and cook the pasta ahead of time, but I recommend combining everything fresh. The pasta absorbs the sauce as it sits, so if you're making it ahead for meal prep, store the sauce and pasta separately and combine when reheating with a splash of broth.
Why is my cheese sauce grainy instead of smooth?
This usually happens when the heat is too high when you add the cheese. Always reduce to low before adding shredded provolone, and add it in stages while stirring constantly. Pre-shredded cheese from a bag can also cause this because of the anti-caking coating. Shredding your own from a block gives the smoothest result.
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Creamy Steak Pasta Recipe
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
Ingredients
- 11 oz penne pasta
- 1 lb minute steak or thinly sliced beef
- 2 tablespoons olive oil
- 1 large white onion sliced
- 1 cup mushrooms sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- ½ cup heavy cream
- 1 cup beef broth
- 1 cup provolone cheese shredded
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer. Let it sear without moving for 2 to 3 minutes until it develops color.
- Season with salt and pepper. Stir and cook for another 1 to 2 minutes until just cooked through. Transfer to a plate.
- In the same skillet, add the onion, mushrooms, green bell pepper, and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and heavy cream. Stir to combine and scrape up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes.
- Reduce heat to low. Slowly stir in the shredded provolone until fully melted and smooth.
- Return the beef and vegetables to the skillet. Add the drained pasta. Toss gently until everything is coated in the sauce.
- Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
- Don't stir the beef right away. Letting it sit for a couple of minutes without touching it is what gives you that nice sear and color. Stirring too early steams it instead of browning it.
- Shred your own cheese. Pre-shredded provolone has anti-caking agents that can make your sauce grainy. Grab a block and shred it yourself. It takes two minutes and makes a real difference.
- Salt your pasta water generously. It should taste almost like the ocean. This is how you season the pasta from the inside.
- Pull the pasta a minute early. It'll finish cooking in the sauce and soak up all that flavor instead of just sitting in it
Sophie Viau says
This creamy steak pasta recipe is a weeknight dream. Tender seared beef, colorful bell peppers, mushrooms, and penne pasta all coated in a rich provolone cream sauce. One skillet, 35 minutes, and it tastes like something from a restaurant. Perfect for busy families who want a hearty.