Ingredients
Scale
- 1 pound sirloin steak, cut into bite-sized pieces
- 1 pound penne pasta
- 10 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Cook penne pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add steak pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove steak from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Step 4: Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- Step 5: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 6: Add cooked pasta and steak to the skillet with the Alfredo sauce. Toss to combine and heat through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of milk or cream to the skillet while warming over low heat to prevent the sauce from drying out.
- Garnish with a sprinkle of red pepper flakes and freshly grated Parmesan cheese for an extra touch of flavor and visual appeal.
- Don't overcrowd the skillet when browning the steak; cook it in batches for optimal caramelization and tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American