Creamy Steak Pasta

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with minimal effort. The creamy garlic sauce blends beautifully with juicy steak and al dente pasta, creating a dish that feels fancy but comes together quickly. It’s highly customizable with your favorite cuts of steak, pasta types, and add-ins like mushrooms or spinach. Whether you’re cooking for yourself or someone special, this is comfort food done right.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin, ribeye, or strip steak work well)
• Pasta (fettuccine, penne, or your favorite type)
• Olive oil
• Salt and black pepper
• Garlic (minced)
• Heavy cream
• Parmesan cheese (grated)
• Butter
• Optional: red pepper flakes, fresh parsley, mushrooms, or spinach

Directions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Season the steak generously with salt and pepper.
3. In a skillet, heat olive oil over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness) until desired doneness. Remove and let rest, then slice thinly against the grain.
4. In the same skillet, reduce heat to medium. Add butter and garlic, sautéing for about 1 minute until fragrant.
5. Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until the sauce is smooth and creamy.
6. Toss the cooked pasta into the sauce, adding a splash of reserved pasta water to loosen if needed.
7. Return the sliced steak to the pan and combine with the pasta. Simmer briefly to warm through.
8. Garnish with chopped parsley, extra cheese, or red pepper flakes if desired. Serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
• Use a different protein like grilled chicken or shrimp.
• Swap in a tomato-cream sauce for a different flavor twist.
• Use gluten-free pasta if needed.
• Add a splash of white wine to the sauce for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a bit of milk or cream to loosen the sauce. Microwave in short intervals, stirring often, to avoid drying out the pasta or overcooking the steak.

FAQs

What cut of steak works best?

Sirloin, ribeye, or strip steak are great options. Choose a cut with good marbling for tenderness and flavor.

Can I use leftover steak?

Yes, leftover steak works well. Just slice and warm it gently in the sauce to avoid overcooking.

What kind of pasta is best?

Fettuccine, penne, or linguine are all great choices. Use your favorite or whatever you have on hand.

Can I make this without cream?

You can substitute with half-and-half or a mix of milk and a bit of cream cheese, but the sauce will be less rich.

Is this dish spicy?

Not by default, but you can add red pepper flakes or cayenne to give it a kick.

Can I make this ahead?

The sauce is best fresh, but you can prep the steak and cook the pasta ahead, then reheat and combine when ready to serve.

Is Parmesan necessary?

Parmesan adds flavor and helps thicken the sauce. If needed, you can substitute with another hard cheese like Romano.

Can I freeze this dish?

Freezing is not recommended due to the creamy sauce, which can separate when thawed.

How do I make it lighter?

Use a leaner steak, less butter, and swap heavy cream for a lighter alternative like evaporated milk or low-fat cream.

What can I serve with it?

Pair with a green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Creamy Steak Pasta is a satisfying and flavorful dish that combines tender steak, rich sauce, and comforting pasta into one irresistible meal. With simple steps and customizable ingredients, it’s a perfect go-to for both everyday dinners and special occasions. Give it a try—you’ll be hooked from the first bite.

Creamy Steak Pasta

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Creamy Steak Pasta is a rich and comforting meal that combines juicy, seared steak slices with a creamy garlic-Parmesan sauce and your favorite pasta. It’s quick, indulgent, and perfect for both casual and special dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1 lb steak (sirloin, ribeye, or strip)
• 8 oz pasta (fettuccine, penne, or preferred type)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 cup reserved pasta water (as needed)

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Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Season steak with salt and pepper on both sides.
3. In a skillet over medium-high heat, heat olive oil and sear steak for 3–4 minutes per side (depending on thickness) until desired doneness. Remove from pan and let rest before slicing thinly against the grain.
4. Lower the heat to medium. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
5. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce becomes smooth and creamy.
6. Add cooked pasta to the skillet and toss to coat in the sauce. Use reserved pasta water to loosen the sauce if needed.
7. Return sliced steak to the skillet and stir to combine. Simmer for 1–2 minutes to warm through.
8. Garnish with fresh parsley and red pepper flakes if desired. Serve hot.

Notes

• Let steak rest after cooking to retain its juices.
• Use freshly grated Parmesan for the smoothest sauce.
• Customize with sautéed mushrooms, spinach, or white wine in the sauce.
• If using leftover steak, add it at the end just to warm through to avoid overcooking.

Nutrition

• Serving Size: 1 plate
• Calories: 620
• Sugar: 2g
• Sodium: 460mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 140mg