Easy Creamy Steak Pasta Recipe
This Easy Creamy Steak Pasta Recipe is about to become your new weeknight best friend. Seriously. It’s the kind of dish that feels fancy but is secretly super simple. Tender steak, creamy sauce, perfectly cooked pasta… what’s not to love? Trust me, you need this in your life.
My husband, bless his heart, is a meat-and-potatoes kind of guy. Getting him excited about pasta dishes used to be a struggle. But this? This is the one. He practically inhales it! One time, I made a double batch and thought I’d have leftovers for lunch. Nope. He snuck back into the kitchen for “seconds” (which were more like thirds and fourths) and polished off the whole thing. Now, whenever I ask what he wants for dinner, this is always a top contender. My kiddo loves it, too, mostly because she can twirl the noodles and make a mess (but hey, she’s eating!). It’s become a total family favorite, and I’m betting it will become one for you, too!
Why You’ll Love This Easy Creamy Steak Pasta Recipe
- It’s ready in, like, 30 minutes. Perfect for those nights when you’re starving and “hangry” is about to set in.
- The creamy sauce is SO GOOD. Seriously, you’ll want to lick the plate. (Don’t worry, I won’t judge.)
- It’s way easier than it looks. I promise, even if you’re not a pro cook, you can totally nail this.
- Steak and pasta together? Come on, it’s a match made in heaven!
How to Make It
Okay, so first things first, get your steak ready. I usually use sirloin, but honestly, whatever cut you like will work. Just make sure you slice it against the grain, you know? That way it’s all tender and stuff. Season it with salt and pepper – don’t be shy!
Next, get your pasta cooking. I always throw in a little extra salt in the water – my grandma swore that made it taste better. While the pasta’s doing its thing, we’re gonna make the magic sauce.
Melt some butter in a pan (or olive oil, if you’re feeling fancy), then throw in some garlic. Cook it for like, a minute or so, until it smells amazing. Then, pour in some heavy cream. Let that simmer for a bit, and then add in some Parmesan cheese. Stir it until it’s all melty and smooth.
Now, in a separate pan, sear your steak. Get it nice and brown on both sides, but don’t overcook it, unless you like it that way! I like mine medium-rare, so it’s still nice and juicy.
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Finally, toss the pasta with the creamy sauce, add in the steak, and sprinkle with some fresh parsley. And BAM! Dinner is served. See? Easy peasy!
Ingredient Notes
- Steak: Okay, so I usually go for sirloin because it’s what I can find easily, but flank steak or even a ribeye would be amazing. Just adjust the cooking time depending on how thick it is. Don’t be scared to sear the hell out of it — color equals flavor!
- Pasta: I’m a sucker for fettuccine in this dish. Something about those long, flat noodles just works. But honestly? Use whatever you have in the pantry. Penne, spaghetti, even rotini would be fine. Don’t let the pasta shape stop you!
- Heavy Cream: Don’t even think about using milk. You need the richness of heavy cream for this sauce to be truly decadent. Half-and-half? Maybe in a pinch, but I wouldn’t recommend it. Learn from my mistakes.
- Parmesan Cheese: Freshly grated is the way to go here. The pre-shredded stuff just doesn’t melt as well. Plus, it tastes a million times better. Splurge a little!
- Garlic: Fresh garlic, people! None of that jarred stuff. It makes a huge difference. Trust me.
Recipe Steps:
- Slice: Cut steak into thin strips against the grain.
- Cook: Boil pasta until al dente.
- Sear: Season steak and sear in a pan until cooked to desired doneness.
- Sauté: Cook minced garlic in butter until fragrant.
- Simmer: Add heavy cream to the garlic butter and simmer.
- Melt: Stir in Parmesan cheese until the sauce is smooth.
- Combine: Toss cooked pasta with the creamy sauce.
- Add: Mix in the seared steak.
- Garnish: Sprinkle with fresh parsley and serve.
What to Serve It With
Honestly, this is pretty much a meal in itself. But if you’re feeling fancy, a simple side salad would be great. Or some garlic bread. Because, why not?
Tips & Mistakes
- Don’t overcook the steak! Nobody likes tough steak. Use a meat thermometer if you’re not sure.
- Make sure your pasta is cooked al dente. Nobody likes mushy pasta, either.
- Don’t be afraid to season! Salt and pepper are your friends.
- If the sauce is too thick, add a little pasta water to thin it out.
- I once tried to make this with skim milk. HUGE mistake. Don’t do it.
Storage Tips
If you happen to have any leftovers (which is a big “if” in my house), store them in an airtight container in the fridge. It’ll keep for a couple of days. Reheat it in the microwave or on the stovetop. Be warned, though – the pasta might soak up some of the sauce, so it might not be as creamy as it was the first time around. And if you’re feeling brave, try eating it cold straight from the fridge. I won’t judge. Sometimes, that’s the best way! Who needs breakfast?
Variations and Substitutions
- Mushrooms: Sauté some sliced mushrooms with the garlic for an earthier flavor.
- Spinach: Wilt some fresh spinach into the sauce at the end for a boost of nutrients.
- Red Pepper Flakes: Add a pinch of red pepper flakes to the sauce for a little kick.
- Different Cheese: Try using a different kind of cheese, like Gruyere or Asiago. I’ve even used a little goat cheese (don’t knock it til you try it!).
- No Steak: Okay, hear me out, sometimes steak is expensive! You can swap in some cooked chicken or shrimp. It’s still delicious.
Frequently Asked Questions
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Easy Creamy Steak Pasta Recipe
Ingredients
Main Ingredients
- 10 oz sirloin steak sliced thinly
- 12 oz fettuccine pasta or pasta of choice
- 2 tbsp olive oil
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 2 garlic cloves minced
- 0.25 tsp black pepper
- 0.5 tsp salt
- 2 tbsp butter
- 0.25 cup beef broth
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened.
- Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese has melted and the sauce is smooth.
- Return the cooked steak to the skillet, followed by the pasta, and toss to coat in the sauce.
- Serve immediately, garnished with chopped fresh parsley.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
