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CREAMY STEAK PASTA centered hero view, clean and uncluttered
Thomas Baker

Creamy Steak Pasta: Easy and Irresistible Dinner Bliss

Savor the rich flavors of Creamy Steak Pasta in this easy and irresistible dinner recipe. This Steak Pasta Recipe combines juicy steak bites with perfectly cooked pasta enveloped in a luscious creamy sauce, making it a perfect Easy Creamy Pasta dish for a comforting weeknight meal. Enjoy a cheesy, savory experience that's both quick and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) pasta (fettuccine or pappardelle)
  • 1 lb (450g) steak (ribeye or sirloin), sliced into thin strips
  • 2 tablespoons olive oil, divided
  • 3 tablespoons butter
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1 medium onion, finely diced (about 1 cup)
  • 1 cup (240ml) heavy cream
  • ¾ cup (180ml) beef broth
  • ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions.
  2. Meanwhile, pat steak dry, season with salt and pepper, and sear in 1 tablespoon olive oil for 1-2 minutes per side. Remove steak to a plate and cover.
  3. In the same pan, add remaining oil and butter. Sauté onions until translucent (3-4 minutes), then add garlic and cook for 30 seconds until fragrant.
  4. Pour in beef broth, scraping up browned bits from the pan. Reduce by half, then add heavy cream and Italian seasoning. Simmer 3-4 minutes until slightly thickened.
  5. Stir in Parmesan cheese until melted.
  6. Slice the rested steak against the grain into thin strips.
  7. Drain pasta, reserving ½ cup pasta water. Add pasta to the sauce, tossing to coat. Add reserved pasta water if needed to reach desired consistency.
  8. Fold in sliced steak and any accumulated juices. Heat through for 1 minute, then taste and adjust seasoning.
  9. Serve garnished with fresh parsley and additional Parmesan cheese.

Notes

  • For a spicier version, add red pepper flakes when sautéing the onions. Leftovers keep well in the fridge for up to 3 days and reheat nicely with a splash of cream or broth.