Description
This Creamy Parmesan Steak & Sweet Corn Bowtie is a decadent and comforting pasta dish that combines tender, thinly sliced steak with sweet corn and a rich Parmesan cheese sauce. Ready in just 30 minutes, it features perfectly cooked bowtie pasta enveloped in a velvety roux-based sauce, making it a satisfying meal for weeknights or special occasions.
Ingredients
Pasta and Vegetables
- 12 oz bowtie pasta
- 1 cup sweet corn
Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups shredded Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Steak and Cooking Oil
- 8 oz steak, thinly sliced
- 1 tablespoon olive oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, following package instructions. Drain the pasta well and set aside.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked to your desired doneness, about 3-5 minutes. Remove the steak from the skillet and set aside.
- Make the Roux: In the same skillet, reduce the heat to medium and melt the unsalted butter. Once melted, add the minced garlic and then sprinkle in the flour. Stir constantly for 1 to 2 minutes to cook the flour and create a roux, ensuring it doesn’t brown.
- Add Milk and Thicken Sauce: Gradually whisk in the whole milk, stirring continually to avoid lumps. Bring the mixture to a gentle boil and continue stirring until the sauce thickens, about 4 to 5 minutes.
- Incorporate Cheese and Seasoning: Add the salt, black pepper, and shredded Parmesan cheese. Stir until the cheese is fully melted and the sauce is creamy and smooth.
- Combine Ingredients: Fold in the cooked bowtie pasta, sweet corn, and cooked steak into the sauce. Toss gently to combine and heat everything through evenly.
- Serve: Serve the creamy Parmesan steak and sweet corn bowtie pasta hot, garnished as desired.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your cheese.
- For a lighter version, substitute whole milk with 2% milk and reduce butter to 2 tablespoons.
- Be careful not to overcook the steak to keep it tender.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
