Steak and Blue Cheese Penne

 

Why You’ll Love This Recipe

This pasta has a lot going for it, especially if you like meals that taste like more effort than they actually took.

• The combination of steak and blue cheese makes it feel restaurant-ish without being fussy.
• The cherry tomatoes add sweetness and freshness that balance the richness.
• Arugula gives the whole dish a peppery lift.
• It is hearty enough for dinner but not so heavy that you need a nap after.
• The ingredients are simple, but the flavour is far from boring.
• It comes together fast enough for a weeknight.

Ingredients

Here’s what you’ll need to make a generous bowl that serves about 4 people.

For the pasta

• 350g penne pasta
• 1 tablespoon olive oil, plus a little extra for finishing
• 2 steaks, about 225 to 250g total, such as sirloin or ribeye
• Salt, to taste
• Cracked black pepper, to taste
• 1 small red onion, thinly sliced
• 250g cherry tomatoes, halved
• 3 packed cups arugula
• 100g blue cheese, crumbled
• 2 tablespoons chopped fresh parsley
• 2 garlic cloves, finely minced
• 2 tablespoons butter
• 3 tablespoons pasta water, plus more if needed

Optional extras

• A squeeze of lemon juice
• A pinch of chilli flakes
• Extra blue cheese for serving

Ingredient Notes

You do not need a fancy steak for this. A good sirloin works really well because it cooks quickly and slices nicely.

Ribeye is great too if you want something a little richer.

For the blue cheese, go with one you actually enjoy eating on its own. If it is extremely strong, use a bit less.

You want it to show up, not bully the rest of the bowl.

Arugula is important here. It gives that peppery edge that cuts through the richness of the steak and cheese.

Spinach would behave differently and make the whole thing softer and sweeter.

The cherry tomatoes should be halved, not diced. You want proper little juicy pieces running through the pasta.

How to Make Steak and Blue Cheese Penne

1. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the penne until just al dente according to the package instructions.
• Before draining, scoop out some pasta water and set it aside.
• Drain the pasta and leave it in the colander for a minute while you finish the rest.

Do not overcook the penne. This dish is best when the pasta still has some bite because it is going back into the pan for a moment later.

2. Season and cook the steak

• Pat the steaks dry with kitchen paper.
• Season both sides with salt and cracked black pepper.
• Heat a skillet over medium-high heat and add the olive oil.
• Cook the steaks for about 3 to 4 minutes per side, depending on thickness and how done you like them.
• Transfer to a plate and let them rest for at least 5 to 10 minutes.

That resting step matters. If you slice straight into the steak immediately, all the juices run out and you end up annoyed. Let it sit while you build the pasta.

3. Soften the onion and tomatoes

• In the same pan, lower the heat to medium.
• Add the butter.
• Stir in the sliced red onion and cook for 2 to 3 minutes until it starts to soften.
• Add the garlic and cook for about 30 seconds.
• Add the halved cherry tomatoes and cook for another 2 to 3 minutes until they begin to soften and blister slightly.

You do not want the tomatoes to fully collapse into sauce. They should still look like tomatoes, just warmer, juicier, and a little wrinkled.

4. Toss everything together

• Add the drained penne to the pan.
• Pour in 3 tablespoons of pasta water.
• Toss gently so the pasta picks up all the buttery, tomatoey goodness in the pan.
• Add the arugula and stir just until it starts to wilt.
• Sprinkle in most of the blue cheese and half the parsley.

At this point the blue cheese will begin to soften into the warm pasta, which is exactly what you want. Not a full cheese sauce. Just little creamy pockets here and there.

5. Slice the steak

• Slice the rested steak into strips.
• Add most of it to the pasta and toss once or twice very gently.
• Save a few slices for the top if you want it to look extra nice when serving.

Try not to over-stir once the steak goes in. You want the slices to stay intact rather than disappearing into the pasta like they are hiding.

6. Finish and serve

• Spoon the pasta into bowls.
• Top with the remaining steak, blue cheese, and parsley.
• Finish with more cracked black pepper and a light drizzle of olive oil.
• Add a squeeze of lemon if you like a bit more brightness.

Serve it while still warm, when the blue cheese is just starting to soften and the tomatoes are glossy.

Tips for the Best Results

The biggest thing here is balance. You have rich steak and bold blue cheese, so the fresh ingredients matter.

Do not skip the arugula. It keeps the whole bowl from tipping too far into heavy territory.

Do not drown it in sauce either. This is not meant to be a thick creamy pasta. It should be glossy and lightly coated, with the cheese clinging here and there.

Slice the onion fairly thin so you get flavour without harsh giant chunks. Same with the steak. Thin slices make the dish easier to eat and help spread it evenly through the bowl.

If your pasta looks dry, add another splash of pasta water. A small amount makes a big difference.

Easy Variations

This recipe is easy to play around with depending on what you have.

If you want it milder

Use feta or goat cheese instead of blue cheese. The flavour will change, but it will still be very good.

If you want more veg

Add sautéed mushrooms or roasted red peppers.

If you want it spicier

Throw in some chilli flakes with the garlic.

If you do not have steak

Chicken works, though the whole personality of the dish changes a bit. Steak really is the star here.

If you want it colder

You can let everything cool slightly and serve it almost like a pasta salad. It is surprisingly good that way too.

What to Serve With It

Honestly, this is a full meal on its own. But if you want to round it out, here are a few good options:

• Garlic bread
• A simple green salad
• Roasted asparagus
• Grilled corn
• A glass of red wine if you are feeling civilised

I usually do not add much on the side because the bowl already has pasta, steak, greens, cheese, and tomatoes doing all the heavy lifting.

Storage and Leftovers

Leftovers can be kept in an airtight container in the fridge for up to 2 days.

The arugula will soften more as it sits, so it is best fresh, but it still tastes good the next day. I like reheating it gently in a pan with a tiny splash of water or olive oil.

If you microwave it, do it in short bursts so the steak does not go rubbery.

I would not freeze this one. The fresh vegetables and blue cheese are much happier staying out of that situation.

Q&A

What cut of steak works best?

Sirloin is probably the easiest choice. It cooks quickly and stays tender when sliced. Ribeye is lovely too if you want something richer.

Can I use another pasta shape?

Yes. Rigatoni, fusilli, or farfalle would all work. Penne is great because it holds the light sauce well and mixes easily with the other ingredients.

Is blue cheese too strong for this dish?

Not if you use the right amount. It should add salty, creamy sharpness without taking over. If you are unsure, start with less and add more at the end.

Can I make it ahead?

You can prep parts of it ahead, like cooking the pasta and slicing the onions, but it is best assembled fresh so the steak stays juicy and the arugula stays bright.

Can I use spinach instead of arugula?

You can, but the flavour will be softer and less peppery. Arugula gives the dish a lot of its character.

What if I do not like raw onion?

The onion gets sautéed here, so it loses that harsh bite. If you still want it milder, cook it a minute or two longer.

Final Thoughts

This is one of those dinners that feels a bit special without asking for anything ridiculous from you.

You cook some pasta, sear a couple of steaks, toss everything together, and somehow end up with a bowl that tastes like you had a much better plan all along.

I really like the contrast in this one. The steak is savoury and tender, the blue cheese is salty and creamy, the tomatoes are sweet and juicy, and the arugula brings that little peppery bite right when you need it. Nothing in the bowl feels flat.

If you want a pasta dish that is hearty but still fresh, this is a very good one to keep in your back pocket.

It is simple enough for a weekday and good enough that nobody will complain if you make it again next week.