Description
A hearty, comforting pasta dish featuring tender steak slices, creamy peppercorn sauce, and roasted broccoli tossed with spaghetti. It’s bold, rich, and perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 12 ounces dry spaghetti
- 10 ounces steak (sirloin or ribeye), thinly sliced
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 tablespoon black peppercorns, coarsely crushed
- 2 garlic cloves, minced
- 1/2 cup grated parmesan
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
Instructions
- Preheat your oven to 425°F. Toss broccoli florets in a tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 20 minutes until crisp-tender and golden at the edges.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain and set aside.
- In a hot skillet, heat 1 tablespoon olive oil over medium-high. Add the steak slices in a single layer and sear for 1–2 minutes per side until just browned but still tender. Remove from pan and set aside.
- In the same skillet, reduce heat to medium. Add garlic and crushed peppercorns and sauté for 30 seconds. Pour in the cream, stir, and simmer for 3–4 minutes until slightly thickened. Stir in parmesan and a pinch of salt.
- Return the cooked spaghetti and seared steak to the pan. Gently toss to coat in the creamy sauce. Add the roasted broccoli and stir just until combined.
- Serve in warm bowls. Garnish with extra parmesan or a few more crushed peppercorns if desired.
Notes
- Use freshly grated parmesan for the best texture and flavor.
- Do not overcook the steak to keep it juicy and tender.
- Let the sauce simmer gently to prevent separation.
- Adjust pepper to your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Cowboy Butte, creamy steak pasta, roasted broccoli spaghetti, peppercorn cream sauce, weeknight dinner idea