There’s something undeniably comforting about a bowl of creamy steak pasta. The way the savory, seared steak pairs with rich, velvety sauce and perfectly cooked noodles creates a meal that feels indulgent without being complicated.
I first made this dish on a cozy Friday night when we had leftover steak from dinner the night before. It quickly turned into a family favorite — easy enough for weeknights, yet impressive enough to serve guests.
Whether you're looking to use up leftovers or just want a meal that feels a little special, this creamy steak pasta checks all the boxes. Let’s dive in.
Why You’ll Love This Creamy Steak Pasta
Prepare to fall head over heels for your new favorite pasta dish. This creamy steak pasta is not just delicious, it's incredibly convenient and satisfying.
First off, it's quick and easy. The entire meal comes together in under 40 minutes, making it ideal for busy evenings when you still want something hearty and homemade.
It’s budget-conscious without skimping on flavor. You can stretch one or two steaks to feed a family by pairing it with affordable pantry staples like pasta, cream, and onions.
The texture is unbeatable. You’ve got the juicy tenderness of seared steak, the richness of the creamy sauce, and the comforting bite of al dente pasta — all in one bite.
Versatility is another big plus. You can easily substitute the steak with chicken or mushrooms, or add in vegetables like spinach or sun-dried tomatoes for an extra nutritional punch.
From weeknight dinners to low-effort date nights, this recipe brings gourmet flavor without the fuss.
Ingredients Notes
This dish relies on a handful of simple, high-impact ingredients that work together to create something truly special. Here’s what you need to know before you start cooking.
The steak is the star of the show. A well-marbled cut like ribeye or New York strip brings the best flavor, but sirloin or even leftover steak from another meal works beautifully. Just make sure it’s sliced thin against the grain for maximum tenderness.
Pasta plays the perfect supporting role. I recommend using fettuccine or tagliatelle — their wide ribbons catch and cling to the creamy sauce like a dream. Short pasta like penne or rigatoni can also work if that’s what you have on hand.
The cream sauce is luscious but not heavy. Heavy cream gives you that indulgent texture, while a splash of beef broth adds depth and keeps the sauce from becoming overly rich. A little grated parmesan brings in that salty, umami finish.
Aromatics like garlic and shallots elevate the dish. They add complexity to the sauce without overpowering the other flavors. Don’t skip the garlic — it’s essential for building that savory backbone.
You’ll also need a large skillet for searing the steak and building the sauce, plus a pot for boiling your pasta. A microplane for grating parmesan helps create a smooth, melt-in sauce.
How To Make This Creamy Steak Pasta
Making this pasta is all about timing and layering flavors. Follow these steps and you’ll have a restaurant-worthy dish in under an hour.
Start by cooking your pasta in a large pot of salted, boiling water. Make sure to reserve about a cup of the starchy pasta water before draining — you may need it later to loosen up the sauce.
While the pasta cooks, pat your steak dry and season generously with salt and pepper. Heat a heavy-bottomed skillet over medium-high heat with a drizzle of oil. Once hot, add the steak and sear for 2-3 minutes per side, or until a nice crust forms. Set the steak aside to rest before slicing.
In the same skillet, lower the heat to medium and add a bit more oil if needed. Sauté finely chopped shallots and minced garlic until translucent and fragrant. This forms the aromatic base of your sauce.
Pour in the beef broth, scraping up any browned bits from the pan — that’s pure flavor gold. Let it simmer for a few minutes, then stir in the heavy cream. Let the mixture bubble gently until it thickens slightly.
Add grated parmesan cheese and stir until melted and smooth. Taste and adjust seasoning with salt and pepper. If the sauce feels too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
Toss the cooked pasta into the sauce, then top with the sliced steak. Stir gently to combine and warm everything through. Serve with extra parmesan and a sprinkle of freshly cracked black pepper.
Storage Options
This creamy steak pasta stores surprisingly well, though it’s best enjoyed fresh when the sauce is at its silkiest.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure the container is sealed tightly to prevent the sauce from absorbing any fridge odors.
For freezing, you can store the pasta and steak separately in freezer-safe containers. However, the cream sauce may separate slightly when thawed and reheated. If you plan to freeze, undercook the pasta slightly so it doesn’t go mushy upon reheating.
To reheat, warm gently in a skillet over low heat with a splash of cream or broth to bring the sauce back to life. Stir frequently and avoid using high heat to prevent curdling.
Variations and Substitutions
One of the best things about creamy steak pasta is how adaptable it is. There are so many ways to tweak this dish based on your tastes or what you have on hand.
If you don’t have steak, chicken or shrimp make great alternatives. Just cook them the same way you would the steak, adjusting for doneness.
For a meatless version, sautéed mushrooms add a rich, earthy depth. Portobellos or cremini work especially well and still pair beautifully with the cream sauce.
Want to sneak in some veggies? Stir in baby spinach, peas, or even roasted red peppers toward the end of cooking. They’ll add color and nutrition without compromising flavor.
You can also experiment with the type of cheese. Swap the parmesan for Pecorino Romano for a sharper bite, or mix in a little gorgonzola for a bold twist.
PrintCreamy Steak Pasta Recipe
This creamy steak pasta recipe combines juicy pan-seared steak slices with tender pasta and a luscious garlic parmesan cream sauce. Perfect for busy weeknights or cozy weekends, this dish is rich in flavor, easy to prepare, and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop, Pan-seared
- Cuisine: American, Italian-inspired
- Diet: Halal
Ingredients
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8 oz fettuccine or penne pasta
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1 lb sirloin steak (or ribeye), sliced
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2 tbsp olive oil
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Salt & black pepper to taste
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1 tsp garlic powder
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup beef broth
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½ cup grated parmesan cheese
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1 tbsp butter
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Fresh parsley, chopped (for garnish)
Instructions
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Cook Pasta: Boil pasta according to package directions. Reserve ½ cup pasta water, then drain and set aside.
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Cook Steak: Season steak with salt, pepper, and garlic powder. Sear in a hot skillet with olive oil until browned, about 3-4 mins per side. Remove and let rest.
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Make Sauce: In the same pan, melt butter, sauté minced garlic, then add beef broth and cream. Let simmer for 5-7 mins.
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Add Cheese: Stir in parmesan until melted and sauce thickens. Add pasta water to adjust consistency if needed.
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Combine: Slice steak, add back to the skillet along with cooked pasta. Toss to coat in sauce.
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Garnish & Serve: Sprinkle with parsley and serve hot.
Notes
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Use freshly grated parmesan for best flavor.
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You can substitute heavy cream with half-and-half for a lighter version.
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Ribeye or NY strip also work great instead of sirloin.
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Adjust garlic and pepper based on taste preference.
Nutrition
- Serving Size: 1 plate (about 1¼ cups)
- Calories: 620
- Sugar: 2g
- Sodium: 480 mg
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