Creamy Tuscan Steak Penne with Spinach

There’s something undeniably comforting about a pasta dish that brings together tender, juicy steak, fresh greens, and a luscious, creamy sauce. This Creamy Tuscan Steak Penne with Spinach is exactly that—a vibrant, flavorful meal that’s both hearty and elegant. Whether you’re cooking for a weeknight dinner or a special occasion, this dish checks all the boxes with its rich texture, bold flavors, and simple prep. The marriage of tender flank steak strips, garlic-kissed spinach, and a Parmesan-infused cream sauce tossed with perfectly cooked penne pasta creates an irresistible harmony that’s sure to become a family favorite. Ready to dive in? Let’s explore what makes this dish a must-make.

Why This Creamy Tuscan Steak Penne with Spinach Stands Out

This recipe shines because it balances indulgence and freshness effortlessly. The cream sauce is luxuriously smooth, enriched with Parmesan cheese and Italian seasoning, but it’s the addition of fresh spinach that adds a vibrant pop of color and a subtle earthy flavor. The flank steak strips are seared to perfection—juicy and tender—adding a satisfying protein punch. Plus, the ease of cooking everything in one pan means less cleanup and more time to enjoy your meal. If you love Creamy Spinach And Artichoke Pasta, this version with steak ups the ante with meaty richness and Tuscan flair.

What You’ll Need

• 8 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound flank steak, sliced into thin strips
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 2 cups fresh spinach, loosely packed
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
• Fresh basil leaves for garnish

Cook’s Kit

• Large pot for boiling pasta
• Large skillet or sauté pan (preferably non-stick or stainless steel)
• Sharp chef’s knife for slicing steak and mincing garlic
• Tongs or slotted spoon for tossing pasta and stirring
• Measuring cups and spoons
• Grater for fresh Parmesan (if using block cheese)

Mastering Creamy Tuscan Steak Penne with Spinach: How-To

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually around 9 to 11 minutes. Once done, reserve about 1 cup of the pasta water and drain the rest. Set the pasta aside.

Step 2: Sear the Flank Steak

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced flank steak generously with salt and pepper. Add the steak strips to the hot pan and sear for 2 to 3 minutes on each side until browned but still tender inside. Remove the steak from the skillet and set aside.

Step 3: Build the Flavor Base

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the Italian seasoning and red pepper flakes, allowing the spices to toast lightly.

Step 4: Wilt the Spinach

Add the fresh spinach to the skillet and cook for 2 to 3 minutes until just wilted. The garlic and spices will infuse the spinach with flavor, complementing the steak beautifully.

Step 5: Create the Creamy Sauce

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir frequently to prevent scorching. Once simmering, add the grated Parmesan cheese and stir until the sauce is smooth and thickened, about 3 to 4 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.

Step 6: Combine Pasta, Steak, and Sauce

Return the seared steak strips to the skillet, then add the cooked penne pasta. Toss everything together gently to coat the pasta and steak evenly in the creamy sauce. Allow the dish to heat through for another minute or two to marry the flavors.

Step 7: Garnish and Serve

Remove from heat and garnish with fresh basil leaves. Serve immediately while warm and creamy. This dish pairs wonderfully with a crisp green salad, like a Pear And Gorgonzola Spinach Salad, to balance the richness.

Substitutions by Category

• Pasta: Swap penne for rigatoni, fusilli, or farfalle for different textures.
• Steak: Use sirloin or ribeye strips if preferred, or substitute with grilled chicken breast for a lighter version.
• Dairy: For a lighter creamy sauce, replace heavy cream with half-and-half or full-fat coconut milk.
• Cheese: Try Pecorino Romano or Grana Padano instead of Parmesan for a slightly sharper flavor.
• Greens: Baby kale or Swiss chard can be used instead of spinach for a different leafy green twist.
• Spices: Omit red pepper flakes if you want to keep the dish mild, or add smoked paprika for depth.

Things That Go Wrong

• Steak overcooked and tough: Flank steak is best cooked quickly over high heat. Avoid overcooking to keep it tender.
• Sauce too thin or too thick: If too thin, simmer longer to reduce. If too thick, add reserved pasta water gradually to loosen consistency.
• Garlic burning: Garlic cooks quickly and can turn bitter. Sauté only until fragrant and avoid high heat at this step.
• Spinach not wilting properly: Make sure the pan is hot enough and don’t overcrowd the skillet; spinach wilts best in batches if needed.

Refrigerate, Freeze, Reheat

This creamy Tuscan steak penne keeps well for up to 3 days in an airtight container in the refrigerator. When reheating, add a splash of cream or milk to restore the sauce’s creaminess and warm gently on the stovetop or in the microwave. Freezing is possible but may slightly alter the texture of the cream sauce; if you choose to freeze, place portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating slowly.

Your Questions, Answered

Can I use other cuts of beef for this recipe?

Absolutely! While flank steak is ideal due to its tenderness and quick cooking time, sirloin or ribeye strips work well too. Just be mindful of cooking times as thicker cuts may require more time to reach desired doneness.

Is it possible to make this dish dairy-free?

Yes, you can replace the heavy cream with coconut cream or a plant-based cream alternative and use nutritional yeast instead of Parmesan cheese. This will give you a creamy texture and cheesy flavor without dairy.

How do I prevent the steak from becoming chewy?

Slice the steak thinly against the grain and cook it quickly over high heat. Avoid cooking it beyond medium rare to medium to retain tenderness. Letting the steak rest before slicing also helps keep the juices locked in.

Can I prepare any parts of this recipe ahead of time?

You can slice the steak and prep your garlic and spinach ahead to speed up cooking. The sauce is best made fresh, but cooked pasta and steak can be stored separately for up to a day in the fridge before combining.

One Pan, More Ideas

• Creamy Spinach And Artichoke Pasta – Another rich and creamy pasta that highlights greens beautifully.
• Pear And Gorgonzola Spinach Salad – A fresh salad option that complements creamy pasta dishes perfectly.
• One-Pan Chicken Piccata – A lemony, buttery chicken dish that’s quick and satisfying.
• One-Pan Creamy Mushroom Risotto – Comforting and earthy risotto made in a single skillet.

The Last Word

Creamy Tuscan Steak Penne with Spinach is a standout dish that delivers indulgent flavors with fresh, wholesome ingredients. Its simplicity and richness make it a perfect go-to recipe for anyone craving a satisfying meal that feels gourmet without the fuss. From the beautifully seared steak to the garlicky spinach and silky Parmesan cream sauce, every bite bursts with flavor and texture. Plus, the flexibility to swap ingredients or add your personal touch means this recipe can evolve with your kitchen style. Next time you want to impress yourself or guests, give this one a try—you’re going to love how easy comfort food can be elevated to dinner table magic.

Enjoy your cooking adventure and the delicious results!

Share on Pinterest