Creamy Garlic Steak Pasta Recipe
Introduction
This creamy steak pasta is a comforting and flavorful dish that combines tender slices of steak with a rich garlic-infused cream sauce. Perfect for a satisfying weeknight dinner, it brings together simple ingredients for an impressive meal.
Ingredients
- 12 ounces fettuccine or penne pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped
- Additional grated parmesan cheese, optional
Instructions
- Step 1: Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
- Step 2: Season steak slices generously with salt and black pepper. In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2–3 minutes per side. Remove steak from skillet and set aside.
- Step 3: Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
- Step 4: Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
- Step 5: Add heavy cream and grated parmesan cheese to the skillet. Stir regularly and simmer for 3–4 minutes until the sauce thickens. Stir in crushed red pepper flakes if desired.
- Step 6: Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency. Return cooked steak to skillet and gently combine.
- Step 7: Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.
Tips & Variations
- Use ribeye for extra tenderness and flavor, or sirloin for a leaner option.
- Adding a splash of white wine before the beef broth can deepen the sauce’s flavor.
- For a lighter version, substitute half the heavy cream with milk or a creamy plant-based alternative.
- If you like heat, increase the crushed red pepper flakes or add a dash of hot sauce.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce and keep it creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, you can use other tender cuts like filet mignon or flank steak, but adjust cooking times accordingly to avoid overcooking.
Is this dish suitable for freezing?
It’s best enjoyed fresh, but you can freeze the cooked pasta and steak in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently to avoid separating the cream sauce.
PrintCreamy Garlic Steak Pasta Recipe
This Creamy Steak Pasta with Garlic is a luscious and indulgent dish featuring tender seared steak slices tossed with pasta in a rich garlic cream sauce enhanced by parmesan cheese and a hint of heat from optional red pepper flakes. Perfect for a hearty and comforting meal, this recipe balances robust steak flavors with a velvety sauce and fresh parsley garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 12 ounces fettuccine or penne pasta
Steak and Seasonings
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional
Sauce Components
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
Garnish
- Fresh parsley, chopped
- Additional grated parmesan cheese, optional
Instructions
- Cook Pasta: Boil pasta in a large pot of salted water according to package instructions until al dente. Drain well, reserving 1/2 cup of cooking water for later use.
- Prepare Steak: Season the thinly sliced steak generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear the steak pieces until browned and cooked to your desired doneness, about 2–3 minutes per side. Remove the steak from the skillet and set aside.
- Sauté Garlic: Lower the heat to medium and add unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant and aromatic, ensuring not to burn the garlic.
- Deglaze and Simmer: Pour in the beef broth to deglaze the skillet, scraping any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly and concentrate flavors.
- Build Cream Sauce: Add heavy cream and grated parmesan cheese to the skillet. Stir regularly and let the sauce simmer gently for 3–4 minutes until it thickens. If desired, stir in crushed red pepper flakes for a subtle spicy note.
- Combine Pasta and Steak: Add the cooked pasta into the sauce, tossing to coat all strands evenly. Incorporate reserved pasta water a little at a time to adjust the sauce to your preferred consistency. Return the cooked steak slices to the skillet and gently mix everything together to combine flavors well.
- Plate and Garnish: Serve the creamy steak pasta immediately, garnished with freshly chopped parsley and additional grated parmesan cheese if desired for extra richness and visual appeal.
Notes
- Use sirloin or ribeye steak for best flavor and tenderness.
- Reserve pasta cooking water to help loosen the sauce if it becomes too thick.
- Be careful not to overcook garlic to avoid bitterness.
- Optional crushed red pepper flakes add a nice subtle heat but can be omitted for a milder taste.
- Fresh parsley adds a bright, fresh contrast to the rich cream sauce.
- Use freshly grated parmesan cheese for the best texture and flavor integration.
Keywords: creamy steak pasta, garlic pasta, steak recipes, creamy pasta sauce, parmesan pasta, easy steak dinner
