Go Back
Garlic Ranch Steak Penne in Cheesy Parmesan Sauce Recipe

Garlic Ranch Steak Penne in Cheesy Parmesan Sauce

There's something incredibly comforting about a warm, creamy pasta dish, especially when it comes together in no time at all. Garlic Ranch Steak Penne in Cheesy Parmesan Sauce is one of those recipes that takes me back to cozy family dinners. It’s quick, easy, and so satisfying that I just know it will become a favorite in your kitchen too!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Ranch Steak Penne
  • 8 oz penne pasta
  • 1 lb sirloin steak cut into bite-sized pieces
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 packet ranch seasoning mix
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley chopped

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the penne pasta according to package instructions. Drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the steak pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside.
  3. Step 3: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
  4. Step 4: Sprinkle the ranch seasoning mix over the garlic and stir well. Add the heavy cream and bring to a simmer.
  5. Step 5: Stir in the grated Parmesan cheese until melted and smooth.
  6. Step 6: Add the cooked penne and steak back into the skillet, tossing to combine and coat in the sauce.
  7. Step 7: Adjust seasoning with additional salt and pepper, if needed.
  8. Step 8: Serve immediately, garnished with chopped parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce.