Dinner

Creamy Parmesan Steak & Sweet Corn Bowtie Recipe

ByRafael Mansero April 8, 2026April 8, 2026

Introduction

This Creamy Parmesan Steak & Sweet Corn Bowtie recipe combines tender steak, sweet corn, and a luscious Parmesan sauce with perfectly cooked bowtie pasta. It’s a satisfying dish that’s simple enough for a weeknight but special enough to impress guests.

A white bowl filled with three layers: the bottom layer has light yellow bowtie pasta covered in a creamy sauce, the middle layer has chunks of browned steak scattered on top, and the top layer has small pieces of yellow corn mixed with bits of green herbs, finishing with a square of pale yellow butter melting right in the center. The sauce is thick and coats all parts evenly, adding a shiny texture to the dish. The photo is shot closely, showing the details of the pasta's ridges and the steak's grill marks. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz bowtie pasta
1 cup sweet corn
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
8 oz steak, thinly sliced
1 tablespoon olive oil

Instructions

Step 1: Cook the bowtie pasta in a pot of boiling salted water until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Step 3: In the same skillet, melt the butter. Once melted, add the minced garlic and flour, stirring constantly over medium heat for 1 to 2 minutes to form a roux.
Step 4: Slowly whisk in the milk, bringing the mixture to a low boil while stirring until the sauce thickens, about 4 to 5 minutes.
Step 5: Add salt, black pepper, and Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce is smooth.
Step 6: Fold in the cooked pasta, sweet corn, and cooked steak. Toss gently to combine and heat everything through.
Step 7: Serve the dish hot for the best flavor and texture.

Tips & Variations

For a creamier sauce, use half-and-half instead of whole milk.
Swap the steak for grilled chicken or sautéed mushrooms for a different protein option.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Use fresh corn when in season for a sweeter, more vibrant flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk if the sauce has thickened too much.

How to Serve

The image shows a white bowl filled with creamy farfalle pasta topped with cooked strips of brown steak, yellow corn kernels, green herb sprinkles, and a square of melting butter at the center. Around it are several small clear glass bowls, one filled with bright yellow corn kernels, one with peeled garlic cloves, one with shredded pale-yellow cheese, one with white flour, and one with a mix of coarse salt and black pepper. There is a clear glass cup filled with white cream and a clear oval dish holding slices of medium-rare steak showing pink and brown colors. Another small clear bowl contains golden olive oil. The whole setup is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, feel free to use any short pasta such as penne, rigatoni, or rotini if bowtie pasta is not available.

How do I know when the steak is cooked properly?

Cook the steak until it reaches your preferred doneness, using a meat thermometer if desired—about 130°F for medium-rare or 145°F for medium. Thin slices will cook quickly, so keep an eye on them to avoid overcooking.