I enjoy making this creamy parmesan steak and sweet corn bowtie when I want a comforting pasta dish that feels both rich and balanced. The tender steak, sweet bursts of corn, and creamy parmesan sauce come together beautifully with bowtie pasta for a satisfying meal.
Why You’ll Love This Recipe
I love how this recipe combines simple ingredients into something that tastes restaurant-quality. The sweetness of the corn pairs perfectly with the savory steak, and the creamy parmesan sauce ties everything together. It’s also quick enough for a weeknight dinner while still feeling special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- bowtie (farfalle) pasta
- steak (sirloin or ribeye), sliced
- sweet corn (fresh, canned, or frozen)
- garlic, minced
- onion, finely chopped
- heavy cream
- parmesan cheese, grated
- olive oil or butter
- salt
- black pepper
- Italian seasoning
- fresh parsley for garnish
Directions
I start by cooking the bowtie pasta in salted boiling water until al dente, then I drain it and set it aside.
In a large skillet, I heat الزيت or butter over medium-high heat and cook the steak slices until browned and cooked to my liking. I remove the steak from the pan and set it aside.
In the same skillet, I sauté the onion until soft, then I add the garlic and cook for another minute. I stir in the sweet corn and let it cook for a couple of minutes to bring out its natural sweetness.
Next, I pour in the heavy cream and bring it to a gentle simmer. I add the grated parmesan cheese and stir until the sauce becomes smooth and creamy. I season it with salt, pepper, and Italian seasoning.
I return the cooked steak to the skillet, then add the drained pasta. I toss everything together until well coated in the sauce.
I finish by sprinkling fresh parsley on top and serve it warm.
Servings and timing
I typically get about 4 servings from this recipe.
Preparation time takes around 15 minutes, and cooking time is about 25 minutes.
Variations
I sometimes swap the steak for chicken or shrimp for a different protein option. If I want more vegetables, I add spinach, mushrooms, or bell peppers. For a lighter version, I use half-and-half instead of heavy cream. I also like adding a bit of chili flakes when I want a slight kick.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of milk or cream to keep the sauce smooth and creamy. I warm it gently on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I use a different type of pasta?
I can easily substitute bowtie pasta with penne, fettuccine, or any pasta I have on hand.
What cut of steak works best?
I prefer tender cuts like sirloin or ribeye because they stay juicy and flavorful.
Can I make this dish ahead of time?
I can prepare it ahead, but I find it tastes best fresh. If I do make it in advance, I reheat it gently with extra cream.
Is fresh corn better than canned or frozen?
I enjoy using fresh corn when it’s in season, but canned or frozen works just as well and saves time.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, I simply add a bit of pasta water, milk, or cream to loosen it.
Conclusion
I find this creamy parmesan steak and sweet corn bowtie to be a perfect mix of comfort and flavor. It’s easy to prepare, incredibly satisfying, and a great way to bring a hearty, creamy pasta dish to the table without too much effort.
PrintCreamy Parmesan Steak & Sweet Corn Bowtie
A rich and comforting pasta dish featuring tender steak, sweet corn, and bowtie pasta tossed in a creamy parmesan sauce for a balanced and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 300g bowtie (farfalle) pasta
- 400g steak (sirloin or ribeye), sliced
- 1 cup sweet corn (fresh, canned, or frozen)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook bowtie pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium-high heat. Cook sliced steak until browned and cooked to your liking. Remove and set aside.
- In the same skillet, sauté the chopped onion until soft.
- Add minced garlic and cook for about 1 minute.
- Stir in the sweet corn and cook for 2–3 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Add grated parmesan cheese and stir until the sauce is smooth and creamy.
- Season with salt, pepper, and Italian seasoning.
- Return the cooked steak to the skillet.
- Add the cooked pasta and toss everything together until well coated.
- Garnish with fresh parsley and serve warm.
Notes
- Substitute steak with chicken or shrimp for variation.
- Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Use half-and-half instead of heavy cream for a lighter version.
- Add chili flakes for a bit of heat.
- If sauce thickens too much, loosen with pasta water, milk, or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
