Description
This creamy steak pasta is rich, hearty, and absolutely irresistible. Tender slices of seared steak meet a luscious garlic-Parmesan cream sauce, tossed with perfectly cooked pasta for a restaurant-quality meal right at home. Whether you’re cooking for date night or craving comfort food, this dish is always a win!
Ingredients
For the Steak
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2 boneless ribeye steaks (or your preferred cut of steak)
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Salt and freshly ground black pepper, to taste
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1 tablespoon olive oil (for cooking)
For the Pasta
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12 oz pasta (fettuccine, penne, or spaghetti work well)
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Salt (for the pasta water)
For the Creamy Sauce
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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1 small onion, finely chopped
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1 cup heavy cream (or dairy-free alternative)
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1 cup beef broth (preferably low sodium)
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1/2 cup grated Parmesan cheese
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1/4 teaspoon red pepper flakes (optional)
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1 teaspoon dried Italian herbs (oregano, basil, thyme)
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside. -
Sear the Steak
Season both sides of the steak with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear the steaks for 3–4 minutes per side, or until cooked to your liking. Remove, let rest, then slice thinly against the grain. -
Make the Sauce
In the same skillet, melt butter over medium heat. Add garlic and onion; sauté until softened and fragrant, about 2–3 minutes. -
Add Cream & Broth
Pour in the heavy cream and beef broth. Bring to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld. -
Season & Thicken
Stir in Parmesan cheese, red pepper flakes, and Italian herbs. Mix well until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. -
Combine Everything
Add the cooked pasta and sliced steak to the skillet. Toss gently to coat everything evenly in the creamy sauce. -
Serve
Garnish with fresh chopped parsley and serve immediately for a warm, comforting, and creamy delight!
Notes
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Steak Swap: Sirloin or New York strip are also great substitutes if ribeye isn’t on hand.
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Make it Dairy-Free: Use plant-based cream and cheese alternatives.
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Add Veggies: Spinach, mushrooms, or sun-dried tomatoes make excellent additions for extra flavor and nutrients.
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Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Sauté
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 660 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 125mg
Keywords: creamy steak pasta, steak pasta recipe, pasta with cream sauce, steak and pasta dinner, quick pasta meal, comfort food pasta