If you’re looking for a delightful, rich, and creamy dish that combines the heartiness of steak with the comfort of pasta, then you’ve landed in the right place! This Easy Creamy Buttery Steak Pasta is not only simple to make but also a guaranteed crowd-pleaser. With its savory sauce, tender pieces of steak, and luscious pasta, it’s a perfect weeknight dinner option that your family will love. This dish not only satisfies the palate but also offers a beautiful presentation, making it suitable for both casual family meals and elegant gatherings.

Ingredients

• Pasta:
  • 12 ounces of fettuccine or your preferred pasta, such as linguine or pappardelle for a thicker texture
• Steak:
  • 1 pound sirloin steak, sliced into thin strips for quick cooking and easy incorporation into the pasta. Choose a well-marbled cut for enhanced flavor.
• Seasonings:
  • Salt and pepper, to taste, freshly ground for best flavor
  • 1 teaspoon garlic powder to add depth
  • 1 teaspoon Italian seasoning, which could include a blend of dried basil, oregano, and thyme
• For the Sauce:
  • 2 tablespoons butter, unsalted for better control of the dish’s saltiness
  • 4 cloves garlic, minced, or more for garlic lovers
  • 1 cup heavy cream, which provides the rich, creamy texture
  • 1 cup grated Parmesan cheese, preferably freshly grated for optimal melt and flavor
  • 1/2 cup beef broth, low-sodium for better seasoning control
  • 1 tablespoon Worcestershire sauce, adding a savory umami kick to the sauce
• Vegetables (optional):
  • 1 cup spinach or arugula, added for a pop of color and nutrition
  • 1 cup cherry tomatoes, halved, providing a fresh burst of flavor
• Garnish:
  • Fresh parsley, chopped, for a vibrant finishing touch
  • Additional grated Parmesan cheese, to sprinkle generously on top for extra flavor

Note: Use high-quality steak for the best flavor and tenderness. Selecting a fresh, premium pasta can also elevate this dish. You can substitute heavy cream with a plant-based alternative, such as coconut cream or cashew cream, for a lighter version. You can learn more about this topic.

Steps / Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, usually about 9-11 minutes. The pasta should be firm to the bite but not hard. Drain and set aside, reserving 1 cup of pasta water to adjust the sauce later if needed.
2. Prepare the Steak: While the pasta cooks, season the steak strips generously with salt, pepper, garlic powder, and Italian seasoning. Allow the steak to sit for a few minutes to absorb the flavors.
3. Cook the Steak: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the seasoned steak strips and cook for 3-4 minutes until browned and cooked through. The steak should develop a nice sear without becoming tough. Remove the steak from the skillet and set aside on a plate, allowing it to rest.
4. Make the Sauce: In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant, making sure not to burn the garlic; it should be golden but not browned.
5. Combine Ingredients: Pour in the heavy cream, beef broth, and Worcestershire sauce. Stir well, then bring to a simmer for 2-3 minutes until it thickens slightly, bubbling gently to create a creamy texture.
6. Add Cheese: Gradually whisk in the grated Parmesan cheese until melted and fully incorporated into the sauce. The sauce should be smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Mix in Pasta and Steak: Add the cooked pasta and steak back into the skillet, tossing to coat everything evenly in the creamy sauce. If using, stir in the spinach and cherry tomatoes at this stage. Cook for an additional 2 minutes until everything is heated through and the spinach has wilted slightly.
8. Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese, making sure to showcase the vibrant colors and creamy texture of the dish.

Tips & Tricks

• Storage: This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess, as the sauce can thicken upon cooling.
• Make-Ahead: You can prepare the steak and sauce ahead of time. Simply reheat and combine with freshly cooked pasta when ready to serve. This can save you time on busy weeknights.
• Avoid Overcooking: Be cautious not to overcook the steak; it should remain tender. Cook just until browned and no longer pink inside, as overcooked steak can become tough and chewy.
• Enhance Flavor: Consider adding a splash of white wine to deglaze the pan after cooking the steak, enhancing the flavor of the sauce. This adds depth and complexity to the final dish.

FAQ

• Can I use a different type of pasta? Absolutely! This recipe works well with penne, spaghetti, or even gluten-free pasta alternatives. Each type brings a unique texture and flavor that can complement the sauce.
• What kind of steak is best? Sirloin is great for this dish, but you can also use ribeye or flank steak for more flavor. Look for cuts that are tender and well-marbled for the best results.
• Can I add other vegetables? Yes! Bell peppers, mushrooms, or zucchini can be great additions for extra flavor and nutrition. Feel free to get creative with seasonal vegetables to enhance freshness and taste.

Print

Easy Creamy Buttery Steak Pasta

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 1 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

A delightful, rich, and creamy dish that combines the heartiness of steak with the comfort of pasta. This dish is not only simple to make but also a guaranteed crowd-pleaser, perfect for weeknight dinners.

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Ingredients

US Metric

• 12 ounces of fettuccine or your preferred pasta, such as linguine or pappardelle
• 1 pound sirloin steak, sliced into thin strips
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons butter, unsalted
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 1 cup spinach or arugula (optional)
• 1 cup cherry tomatoes, halved (optional)
• Fresh parsley, chopped (for garnish)
• Additional grated Parmesan cheese (for garnish)

Directions

1.

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 9-11 minutes. Drain and set aside, reserving 1 cup of pasta water.

2.

While the pasta cooks, season the steak strips with salt, pepper, garlic powder, and Italian seasoning. Allow to sit for a few minutes.

3.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Cook the seasoned steak for 3-4 minutes until browned and cooked through. Remove from skillet and set aside.

4.

In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.

5.

Pour in the heavy cream, beef broth, and Worcestershire sauce. Stir and bring to a simmer for 2-3 minutes until it thickens slightly.

6.

Gradually whisk in the grated Parmesan cheese until melted and fully incorporated. If the sauce is too thick, add reserved pasta water as needed.

7.

Add the cooked pasta and steak back into the skillet, tossing to coat in the sauce. If using, stir in spinach and cherry tomatoes and cook for an additional 2 minutes.

8.

Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese.