Pin Creamy steak pasta is the kind of comfort food that brings everyone to the table. Whether you are making date-night dinner or spoiling yourself after a long week, each bite offers silky sauce clinging to tender steak. This is a rich main that feels like a restaurant treat, but it all comes together with everyday ingredients in less than an hour.
I first made this on a rainy night when I craved something comforting but honestly did not want to change out of pajamas to go out. Since then, it has become both my cozy solo dinner and a show-stopper for friends.
Ingredients
- Fettuccine or penne pasta: brings that perfect bite and the shape holds creamy sauce well Look for dried pasta made with durum wheat for a nice al dente texture
- Steak: either sirloin or ribeye works for buttery-rich flavor Thinly sliced and well-marbled steak will stay tender even after cooking
- Salt and black pepper: bring out the flavor of the beef and sauce Use flaky salt and freshly cracked pepper if possible for best results
- Olive oil: is ideal for a quick sear thanks to its higher smoke point Extra virgin olive oil gives a nice grassy touch
- Butter: adds silkiness and depth to the sauce European-style butter is especially creamy here
- Fresh garlic: provides bold flavor that cuts through the richness Choose firm heavy cloves for best taste
- Beef broth: deepens the flavor base Low-sodium lets you control saltiness
- Heavy cream: is the backbone for richness Go for cream with at least 36 percent fat for the silkiest result
- Parmesan cheese: offers tangy nutty notes and helps thicken the sauce Always grate real Parmigiano Reggiano if you can
- Crushed red pepper flakes (optional): give the dish a gentle heat Use with care so the spice balances and does not overpower
- Fresh parsley for garnish: brightens every bite Pick flat-leaf Italian parsley for best color and aroma
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Add the pasta and cook until al dente following package directions This is key so the noodles hold up in the sauce Drain the pasta saving half a cup of the starchy cooking water to help the sauce come together later
- Prepare and Sear the Steak:
- Pat the steak slices dry with paper towels for the best browning Season both sides generously with salt and cracked black pepper Heat olive oil in a wide skillet over medium-high Once it is shimmering add the steak in a single layer Sear for two to three minutes per side until deep brown but still pinkish inside Remove steak to a plate so it does not overcook
- Build the Garlic Base:
- Turn the burner down to medium and melt the butter in the same skillet Add minced garlic and cook for one to two minutes until soft and fragrant (not browned) This is where the kitchen starts to smell amazing
- Deglaze with Broth:
- Pour in beef broth Use a wooden spoon to scrape up any browned bits from the bottom of the pan Simmer for about two minutes This step builds flavor and prevents burning
- Make the Cream Sauce:
- Stir in heavy cream and parmesan cheese at this stage Let the sauce bubble gently for three to four minutes until it starts to thicken If you like a touch of spice now is the time to add crushed red pepper flakes
- Combine Pasta and Steak:
- Add drained pasta to the skillet Toss well If the sauce seems too thick drizzle in a few tablespoons of reserved pasta water until it looks silky Return steak and its juices to the pan Fold together gently so the beef stays tender and everything is coated in sauce
- Finish and Serve:
- Pile the creamy steak pasta onto warm dishes Scatter chopped parsley and an extra shower of parmesan on top Serve immediately while piping hot for the best flavor
Pin I can never resist using freshly ground black pepper here The aroma and little pops of spice wake up the richness My family loves gathering around the stove for those first tastes straight from the pan every time I make this
Storage Tips
Creamy steak pasta keeps well in an airtight container in the fridge for up to three days For best results reheat gently on the stovetop with a splash of milk or cream This helps restore the silkiness of the sauce If freezing cool the pasta completely then pack in a freezer-safe container It is best eaten within one month To serve thaw in the fridge and gently reheat
Ingredient Substitutions
You can substitute chicken breast or portobello mushrooms for steak if you want to vary the protein If you do not have heavy cream try half and half but simmer a little longer for the sauce to thicken Any robust pasta shape such as rigatoni or bucatini can replace fettuccine or penne Pecorino Romano is bold and delicious in place of parmesan
Serving Suggestions
This pasta is perfect with a crisp green salad with lemon vinaigrette Roasted asparagus or steamed broccoli make beautiful sides For something extra serve garlic bread to soak up the creamy sauce A full-bodied red wine or sparkling water with lemon pairs perfectly
Cultural and Seasonal Touches
Creamy steak pastas are inspired by Northern Italian-American comfort cooking where richness meets bold flavors For a lighter spring version toss in peas or baby spinach in the last minute of cooking In winter serve with extra parmesan and finish with a drizzle of garlicky olive oil
Pin Let your steak rest after searing to keep it tender and juicy Always taste the sauce before serving and adjust seasoning as needed A squeeze of lemon at the table can brighten up the creamy richness
Recipe FAQ
- → What cuts of steak work best?
Sirloin or ribeye are preferred for their tenderness and rich flavor, but strip steak also works well.
- → Can I use a different pasta shape?
Yes, fettuccine or penne work well, but you can substitute your favorite pasta shape.
- → How can I thicken the sauce?
Allow the cream and cheese to simmer until reduced, or add pasta water gradually for the perfect consistency.
- → Is it possible to make ahead?
The sauce and steak can be prepared ahead, but combine with pasta just before serving for best results.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and gently reheat, adding a splash of cream if needed.