This Creamy Parmesan Steak & Sweet Corn Bowtie pasta is the ultimate indulgence for steak lovers and pasta enthusiasts alike. Juicy, tender slices of seared steak mingle with golden kernels of sweet corn in a rich, velvety Parmesan sauce that coats every piece of bowtie pasta. It’s a dish that’s both comforting and elegant—hearty enough for a family dinner yet sophisticated enough to serve to guests. I’ve tried making it with leftover grilled steak once, and it turned out even more flavorful, as the smoky notes paired beautifully with the creamy sauce. This recipe captures the best of both worlds: the satisfying chew of pasta and the savory decadence of steak.
Why You’ll Love This Recipe
This pasta is a true crowd-pleaser. It delivers all the creaminess you crave in a rich Alfredo-style sauce, balanced by the savory depth of perfectly cooked steak and the subtle sweetness of corn. The bowtie pasta holds the sauce beautifully, while Parmesan cheese infuses every bite with a salty, nutty richness. Best of all, it’s surprisingly easy to make—you can have this restaurant-quality dish ready in under an hour. Whether you’re looking to impress dinner guests or elevate a quiet evening meal, this recipe will hit the spot every time.
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Creamy Parmesan Steak & Sweet Corn Bowtie – A Luxurious Twist on Comfort Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Creamy Parmesan Steak & Sweet Corn Bowtie is a rich, indulgent pasta dish featuring tender slices of seared steak tossed with bowtie pasta, sweet corn, and a luscious Parmesan cream sauce. It’s a perfect balance of savory, sweet, and creamy — an upscale yet comforting meal you can make at home in under 40 minutes.
Ingredients
- 12 oz (340g) bowtie pasta (farfalle)
- 1 lb (450g) sirloin or ribeye steak, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or beef broth
- 1 cup (100g) grated Parmesan cheese
- 1 cup (150g) sweet corn kernels (fresh, frozen, or canned)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Cook bowtie pasta in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Season steak slices with salt, pepper, smoked paprika, and half of the Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add steak slices and sear 1–2 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in broth and heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and sauce becomes smooth and creamy.
- Add corn, remaining Italian seasoning, and red pepper flakes. Stir well to combine.
- Return steak and pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if needed for desired consistency.
- Simmer for 2–3 minutes until hot and creamy.
- Garnish with parsley and serve immediately with extra Parmesan on top.
Notes
- Use freshly grated Parmesan for the smoothest, most flavorful sauce.
- For extra sweetness, char the corn before adding it to the sauce.
- Ribeye provides the most tenderness and flavor, but sirloin or flank steak work great too.
- Add sautéed spinach or roasted red peppers for a colorful twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Bowtie Pasta (Farfalle): Its unique shape catches the sauce perfectly, ensuring every bite is coated in creamy goodness.
Steak (Ribeye or Sirloin): Tender and juicy, these cuts deliver the perfect balance of flavor and texture. Slice against the grain for maximum tenderness.
Sweet Corn: Adds a natural sweetness and a delightful pop of texture that complements the savory steak and creamy sauce. Fresh, canned, or frozen corn all work well.
Butter: Creates a rich base for both the steak sear and the creamy sauce.
Garlic: Minced garlic adds depth and aroma, enhancing the overall flavor profile.
Heavy Cream: Forms the luscious, silky base of the sauce that ties the dish together.
Parmesan Cheese: The key to the sauce’s richness, offering a nutty, salty finish that elevates every component.
Olive Oil: Helps sear the steak to perfection, giving it that beautiful crust without drying it out.
Salt and Black Pepper: Essential for seasoning both the steak and sauce.
Onion: Finely diced onion adds sweetness and complexity to the sauce.
Parsley: For a fresh, colorful finish that brightens the plate.
Directions
- Cook the bowtie pasta in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Season the steak generously with salt and pepper on both sides. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear the steak for about 3–4 minutes per side (depending on thickness) until golden brown and cooked to your desired doneness. Remove from the pan, let rest, and slice thinly.
- In the same skillet, melt the remaining butter and add diced onion and garlic. Sauté for 1–2 minutes until fragrant.
- Add the sweet corn and cook for another 2–3 minutes until lightly golden.
- Pour in the heavy cream and bring to a gentle simmer, stirring to incorporate all the flavors from the pan.
- Stir in grated Parmesan cheese until melted and smooth. Adjust thickness with reserved pasta water as needed.
- Add the cooked pasta and toss to coat evenly in the creamy sauce.
- Return the sliced steak to the pan and gently toss to combine. Allow it to warm through for about a minute.
- Garnish with parsley and extra Parmesan before serving hot.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Perfect for an impressive weeknight meal or a cozy weekend dinner.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. Avoid high heat to prevent the cheese from separating. You can also enjoy it cold as a creamy pasta salad variation—just add a touch of olive oil and a sprinkle of fresh Parmesan.
Variations and Customizations
Smoky Bacon Twist
Add crispy bacon bits for extra saltiness and crunch to complement the creamy sauce.
Spicy Cajun Version
Season the steak with Cajun seasoning for a bold, spicy kick that pairs beautifully with sweet corn.
Mushroom Lovers’ Delight
Add sautéed mushrooms for earthy depth and extra richness.
Veggie Boost
Stir in baby spinach or roasted red peppers to add color and a touch of freshness.
Surf and Turf Style
Top with a few sautéed shrimp or scallops for an indulgent twist worthy of a special occasion.
FAQs
Can I use a different pasta shape?
Yes, penne, fettuccine, or rigatoni work well with this sauce.
What’s the best cut of steak for this recipe?
Ribeye, sirloin, or New York strip are ideal—they cook quickly and stay tender.
Can I use leftover steak?
Absolutely! Just slice it thinly and add it at the end to warm through.
How can I make the sauce thicker?
Simmer a bit longer or add extra Parmesan until you reach the desired consistency.
Can I use milk instead of cream?
Yes, but the sauce will be lighter. Add a small spoonful of cream cheese for richness.
Can I make it ahead?
You can cook the steak and pasta ahead, but make the sauce fresh for best results.
What side dishes go well with this?
Garlic bread, Caesar salad, or roasted asparagus are perfect choices.
How do I prevent the sauce from separating?
Keep the heat low when melting the cheese and stir continuously.
Can I add more vegetables?
Yes, corn pairs well with zucchini, spinach, or bell peppers for a colorful, wholesome version.
Does it taste good with grilled steak?
Yes! The smoky flavor of grilled steak adds an incredible depth to the creamy Parmesan sauce.
Conclusion
This Creamy Parmesan Steak & Sweet Corn Bowtie pasta is a celebration of comfort and sophistication in one dish. The tender steak, sweet bursts of corn, and luxuriously creamy Parmesan sauce come together for a flavor experience that’s rich, balanced, and deeply satisfying. Whether you’re cooking to impress guests or simply treating yourself to a cozy night in, this pasta guarantees a meal that’s both comforting and unforgettable—one you’ll want to make again and again.
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