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Cowboy Butter Steak and Broccoli Pasta

Cowboy butter steak and broccoli pasta with tender bite-sized sirloin, al dente penne, and crisp florets in a rich garlic herb butter sauce. Cook everything in one skillet for quick tossing with Parmesan and a splash of reserved pasta water.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz penne pasta Use package directions for cook time.
  • 3 broccoli florets Add during the last 3 minutes of cooking.
Steak Seasoning and Cooking
  • 1.5 lb sirloin steak, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
Cowboy Butter Sauce
  • 6 tbsp butter
  • 4 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 0.25 cup grated Parmesan cheese Toss in at the end.

Equipment

  • 1 large skillet

Method
 

Cook pasta and broccoli
  1. Cook penne pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking so they stay bright and crisp-tender.
  2. Drain the pasta and broccoli and reserve 1/2 cup pasta water. Keep the pasta water nearby for loosening the sauce while you toss.
Sear steak and build cowboy butter sauce
  1. Season the sirloin steak pieces with salt, black pepper, and paprika. Make an even coating so each bite browns and stays flavorful.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak bites and sear 2–3 minutes per side until browned.
  3. Remove the steak from the skillet and set aside. Leave the browned bits in the pan for maximum flavor in the sauce.
  4. Reduce heat to medium and melt butter in the skillet. Scrape up any browned bits while the butter foams.
  5. Add minced garlic and cook for 30 seconds. Stir constantly until fragrant without letting it darken.
  6. Stir in Dijon mustard, lemon juice, crushed red pepper flakes, dried parsley, dried chives, onion powder, and cayenne pepper. Cook just until combined and glossy.
  7. Return the steak to the skillet. Toss to coat so the seasoning and sauce cling to every piece.
Toss and serve
  1. Add the drained penne and broccoli to the skillet. Toss until evenly coated in the garlic herb cowboy butter sauce.
  2. Add Parmesan cheese and toss again to melt it into the sauce. Sprinkle in reserved pasta water as needed, a splash at a time, until the sauce turns silky and clings.
  3. Serve immediately with extra Parmesan. Keep the pasta hot so the sauce looks glossy and the broccoli doesn’t overcook.

Notes

For best texture, drain quickly and toss immediately so the pasta stays al dente and the broccoli remains crisp-tender. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a skillet with a splash of water or broth to loosen the sauce. Freezing is not recommended because pasta can soften and the steak may lose tenderness. Dietary swap: use butter alternatives (or olive-oil based spreads) if you need a dairy-reduced version—sauce thickness may be slightly less rich.