Steak & Spinach Alfredo Penne Skillet

Picture this: tender steak slices, nestled amongst vibrant spinach, all swimming in a creamy Alfredo sauce, blanketing perfectly cooked penne pasta. The Steak & Spinach Alfredo Penne Skillet is not just a meal; it’s an experience, a symphony of flavors and textures that dance on your palate, leaving you craving more with every bite.

This isn’t your grandma’s bland pasta bake; this dish is a culinary adventure, perfect for a weeknight dinner or a special occasion. It’s a hug in a bowl, guaranteed to bring smiles and satisfied sighs to your table. Get ready to dive into a world of cheesy, savory, and utterly irresistible deliciousness!

• Effortlessly combines steak, spinach, Alfredo sauce, and penne into one delightful skillet meal, ready in under an hour.
• The rich, creamy Alfredo sauce perfectly complements the savory steak and earthy spinach, creating a balanced flavor profile.
• A vibrant dish that looks as good as it tastes, making it a great option for both casual dinners and gatherings.
• Easily customizable with different types of steak, vegetables, or pasta to suit your personal preferences.

Ingredients for Steak & Spinach Alfredo Penne Skillet

Here’s what you’ll need to make this delicious dish:

• Steak (Sirloin or Ribeye) Choose a cut that’s tender and flavorful. Sirloin is a leaner option, while ribeye offers more marbling for extra richness. About 1 pound will suffice.
• Penne Pasta This tube-shaped pasta is perfect for capturing all that delicious Alfredo sauce. Use about 1 pound of dried penne.
• Fresh Spinach Provides a pop of color, essential nutrients, and a subtle earthy flavor that balances the richness of the sauce. Aim for about 5 ounces (or a large bag).
• Heavy Cream The base of our luxurious Alfredo sauce. It’s what gives it that creamy, dreamy texture. You’ll need 1 1/2 cups.
• Butter Adds richness and helps to create a smooth, velvety sauce. Unsalted butter is preferred so you can control the salt level. Use about 4 tablespoons.
• Garlic Infuses the sauce with its pungent aroma and savory flavor. Mince about 3-4 cloves for the best results.
• Parmesan Cheese The star of the Alfredo sauce, Parmesan adds a salty, nutty, and umami-rich flavor. Freshly grated is always best! You’ll need about 1 cup.
• Nutmeg A pinch of nutmeg adds a subtle warmth and complexity to the Alfredo sauce. It’s a small addition that makes a big difference!
• Salt and Pepper To season everything to perfection. Adjust according to your taste preferences.
• Olive Oil Used for searing the steak. Use about 2 tablespoons.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Steak & Spinach Alfredo Penne Skillet

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Penne

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set it aside.

Step 2: Prepare the Steak

While the pasta is cooking, prepare the steak. Pat the steak dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.

Step 3: Make the Alfredo Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly. Stir in the grated Parmesan cheese and a pinch of nutmeg. Season with salt and pepper to taste. Continue to stir until the cheese is melted and the sauce is smooth and creamy.

Step 4: Combine Everything

Add the cooked penne pasta and fresh spinach to the skillet with the Alfredo sauce. Toss everything together until the pasta is evenly coated and the spinach has wilted.

Step 5: Add the Steak

Gently fold in the sliced steak, ensuring it’s evenly distributed throughout the pasta and sauce.

Step 6: Serve

Serve immediately and garnish with extra Parmesan cheese, if desired. This Steak & Spinach Alfredo Penne Skillet is best enjoyed hot!

Perfecting the Cooking Process

To ensure a delightful Steak & Spinach Alfredo Penne Skillet, efficiency is key. Start by searing your steak to perfection. While the steak rests, cook the penne pasta. Simultaneously, begin crafting your creamy Alfredo sauce, then combine everything for a harmonious, flavorful finish.

Add Your Touch

Feeling adventurous? Customize your Steak & Spinach Alfredo Penne Skillet! Try swapping the spinach for kale or adding sun-dried tomatoes for a burst of flavor. For a spicier kick, incorporate a pinch of red pepper flakes. Don’t be afraid to experiment with different cheeses too!

Storing & Reheating

Proper storage is essential. Keep your Steak & Spinach Alfredo Penne Skillet in an airtight container in the refrigerator. When reheating, add a splash of milk or broth to maintain its creamy consistency. A gentle warm-up in a skillet or microwave works wonders.

Here are some tips to elevate your Steak & Spinach Alfredo Penne Skillet:

• Sear the steak in a screaming hot pan to develop a beautiful crust while keeping the inside tender and juicy. This is where the magic truly begins, trust me!

• Don’t overcook the pasta! Aim for al dente. Overcooked pasta in a creamy sauce is a texture tragedy no one wants to experience.

• Grate your own Parmesan cheese. The pre-shredded stuff contains cellulose, which can hinder the sauce’s smoothness. Freshly grated cheese melts like a dream.

(Personal anecdote)

I remember the first time I made this for my friends. The silence was deafening… until they started scraping their plates clean and begging for the recipe. It was a definite win!

***

The aroma hits you first. That savory dance of seared steak and garlicky cream, weaving its way through your kitchen like a mischievous culinary spirit. It whispers promises of comfort, satisfaction, and maybe, just maybe, a nap afterwards. Because let’s be honest, this Steak & Spinach Alfredo Penne Skillet is the kind of meal that makes you want to unbutton your pants and settle in for the long haul.

But before we get to the nap-inducing deliciousness, let’s talk about the journey. The journey to creating this masterpiece. The journey that involves sizzling steaks, perfectly cooked pasta, and a creamy, dreamy Alfredo sauce that will make you question everything you thought you knew about happiness. (Spoiler alert: it involves cheese).

This isn’t your average pasta dish. We’re not talking about some bland, lifeless noodles swimming in a watery excuse for Alfredo. No, no, no. This is a **Steak & Spinach Alfredo Penne Skillet** experience. It’s a symphony of flavors, a textural wonderland, and a testament to the fact that sometimes, the simplest ingredients can come together to create something truly extraordinary.

So, grab your apron, crank up the tunes, and let’s get cooking! We’re about to embark on an adventure that will tantalize your taste buds and leave you craving more. And who knows, maybe you’ll even discover your new favorite weeknight dinner. (Or, at the very least, have a really good excuse to wear your stretchy pants).

Ingredients: The Star-Studded Cast

Before we dive into the nitty-gritty, let’s gather our players. Think of this as assembling your culinary Avengers, each with their own special power to contribute to the final delicious outcome. And remember, quality matters! We’re not skimping on the good stuff here.

• **Steak:** We’re talking about a good quality cut here. Sirloin, ribeye, or even a flank steak will work beautifully. Aim for about 1 to 1.5 pounds, depending on how much of a meat-lover you are. The better the quality of the steak, the more impressive the finished dish will be.
• **Penne Pasta:** Because, well, it’s in the name. One pound of penne should do the trick. Feel free to substitute with another short pasta shape if you’re feeling rebellious (rotini or farfalle would work well). Just make sure it has those lovely ridges to grab onto the sauce.
• **Fresh Spinach:** A generous 5 ounces. This adds a pop of color, a boost of nutrients, and a welcome contrast to the richness of the Alfredo. Plus, it makes you feel slightly healthier while indulging in a creamy pasta dish. It’s a win-win!
• **Heavy Cream:** This is the backbone of our luscious Alfredo sauce. One and a half cups of pure, unadulterated creaminess. Don’t even think about using milk. We’re going for decadence here.
• **Butter:** Unsalted, of course. About 4 tablespoons. Butter is what gets the party started, melting into a nutty base for the sauce.
• **Garlic:** Minced. And lots of it. At least 4 cloves. Because garlic is life. If you’re a garlic fiend like me, feel free to add more. No judgement here.
• **Parmesan Cheese:** Freshly grated. About 1 cup. Again, skip the pre-shredded stuff. Freshly grated Parmesan melts beautifully and adds a depth of flavor that the pre-shredded stuff just can’t match.
• **Chicken Broth:** Half a cup. This helps to thin out the sauce and adds a subtle savory note.
• **Olive Oil:** For searing the steak.
• **Salt and Pepper:** To taste. Because seasoning is everything.
• **Optional Add-ins:** Sun-dried tomatoes, red pepper flakes, mushrooms. Get creative! This is your chance to put your own spin on things.

Prepping Like a Pro: Setting the Stage for Success

Okay, now that we have our all-star ingredients assembled, it’s time to get down to business. Proper prep is crucial for a smooth and efficient cooking experience. Think of it as your pre-game warm-up, setting you up for victory in the kitchen.

• **Steak Prep:** Pat the steak dry with paper towels. This is key for achieving a good sear. Season generously with salt and pepper. Let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
• **Pasta Prep:** Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set aside.
• **Spinach Prep:** Wash the spinach thoroughly and remove any tough stems.
• **Garlic Prep:** Mince the garlic. You can use a garlic press or simply chop it finely with a knife.
• **Cheese Prep:** Grate the Parmesan cheese.

The Sizzle Show: Cooking the Steak to Perfection

Alright, time to get that steak singing! This is where the magic happens, where simple cuts of meat transform into culinary gold. A perfectly seared steak is the foundation of this dish, so let’s make sure we do it right.

1. **Heat the Pan: ** Heat a large skillet over high heat. Cast iron is ideal for this, but any heavy-bottomed skillet will work. Add about a tablespoon of olive oil to the pan.

2. **Sear the Steak: ** Once the pan is smoking hot, carefully place the steak in the pan. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Don’t move the steak around too much. Let it develop a nice, crispy crust.

3. **Rest the Steak: ** Remove the steak from the pan and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

4. **Slice the Steak: ** Slice the steak against the grain into thin strips.

Alfredo Alchemy: Crafting the Creamy Dream Sauce

Now, for the star of the show: the Alfredo sauce. This is where we transform simple ingredients into a velvety, decadent delight that will coat every strand of pasta in pure bliss. Don’t be intimidated! It’s easier than you think.

1. **Melt the Butter: ** In the same skillet you used to cook the steak (don’t worry, those flavorful bits are going to add even more depth to the sauce!), melt the butter over medium heat.

2. **Sauté the Garlic: ** Add the minced garlic and sauté for about a minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.

3. **Add the Cream and Broth: ** Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.

4. **Simmer and Thicken: ** Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly.

5. **Add the Cheese: ** Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth.

6. **Season to Taste: ** Season the sauce with salt and pepper to taste.

The Grand Finale: Assembling the Steak & Spinach Alfredo Penne Skillet

We’re almost there! The steak is seared, the pasta is cooked, and the Alfredo sauce is singing its creamy siren song. Now, it’s time to bring it all together in a symphony of flavor and texture.

1. **Combine the Ingredients: ** Add the cooked penne pasta and sliced steak to the skillet with the Alfredo sauce. Toss to coat everything evenly.

2. **Add the Spinach: ** Add the fresh spinach to the skillet and toss until it wilts slightly.

3. **Serve Immediately: ** Serve the Steak & Spinach Alfredo Penne Skillet immediately. Garnish with extra Parmesan cheese, if desired.

Steak & Spinach Alfredo Penne Skillet Recipe

**Yields: ** 4-6 servings

**Prep time: ** 20 minutes

**Cook time: ** 30 minutes

**Ingredients: **

• 1-1.5 lbs steak (sirloin, ribeye, or flank)
• 1 lb penne pasta
• 5 oz fresh spinach
• 1.5 cups heavy cream
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1/2 cup chicken broth
• Olive oil
• Salt and pepper to taste
• Optional add-ins: sun-dried tomatoes, red pepper flakes, mushrooms

**Instructions: **

1. Pat the steak dry and season with salt and pepper. Let it sit at room temperature for 30 minutes.

2. Cook penne pasta according to package directions until al dente, then drain.

3. Heat a large skillet over high heat with olive oil. Sear steak for 3-4 minutes per side (for medium-rare).

4. Let steak rest for 10 minutes, then slice thinly.

5. In the same skillet, melt butter over medium heat. Sauté garlic for 1 minute until fragrant.

6. Add heavy cream and chicken broth, simmering for 5-7 minutes until slightly thickened.

7. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper.

8. Add cooked pasta and sliced steak to the skillet, tossing to coat.

9. Add spinach and toss until wilted.

10. Serve immediately, garnished with extra Parmesan cheese if desired.

Conclusion for Steak & Spinach Alfredo Penne Skillet:

This Steak & Spinach Alfredo Penne Skillet is a champion of weeknight dinners. With tender steak, vibrant spinach, and perfectly cooked penne, all enveloped in a creamy Alfredo sauce, it’s a guaranteed crowd-pleaser. It’s a complete meal in one pan, making cleanup a breeze, and it’s endlessly customizable to suit your tastes. So, ditch the takeout menu and whip up this restaurant-quality dish at home. Your taste buds (and your sanity) will thank you. This recipe is sure to become a family favorite!

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FAQs:

Can I substitute the type of steak in this Steak & Spinach Alfredo Penne Skillet?

Absolutely! Feel free to swap out the steak for your favorite cut. Flank steak, sirloin, or even a tender filet mignon will work beautifully. Just remember that cooking times may vary depending on the thickness of the cut. Adjust accordingly to ensure your steak is cooked to your preferred level of doneness. Don’t be afraid to experiment and find your perfect steak pairing for this creamy, delicious skillet dinner. The key is to get a good sear on the steak before adding it to the Alfredo sauce.

How can I make this Steak & Spinach Alfredo Penne Skillet vegetarian?

Transforming this dish into a vegetarian delight is easy! Simply omit the steak and add some extra vegetables. Sautéed mushrooms, bell peppers, or zucchini would be fantastic additions. For added protein, consider incorporating some cooked chickpeas or white beans. You can even use a plant-based protein alternative like tofu or tempeh, cubed and pan-fried until golden brown. This keeps the Alfredo sauce the star of the show while providing a satisfying and meat-free meal. You will not even notice that steak is missing.

What’s the best way to store leftovers of the Steak & Spinach Alfredo Penne Skillet?

Storing leftovers is a breeze! Allow the skillet to cool completely before transferring it to an airtight container. This helps to prevent condensation, which can make the pasta soggy. The Steak and Spinach Alfredo Penne Skillet can be refrigerated for up to three days. When you’re ready to reheat, simply microwave it in short intervals, stirring occasionally, until heated through. You can also reheat it in a skillet over medium heat, adding a splash of broth or milk if needed to loosen the sauce.

Can I use frozen spinach in this Steak & Spinach Alfredo Penne Skillet recipe?

Yes, you absolutely can! Frozen spinach is a convenient and nutritious option. Just make sure to thaw it completely and squeeze out any excess water before adding it to the skillet. This will prevent the sauce from becoming watery. You can thaw the spinach in the microwave or let it sit in a colander in the sink until it’s defrosted. Using frozen spinach is a great way to save time and ensure you always have spinach on hand for this delectable dinner.