Creamy Steak Pasta is the kind of dish I make when I want something rich, comforting, and just a little indulgent. It brings together perfectly seared steak slices and pasta coated in a velvety, garlicky cream sauce. I love how the savory flavors of the steak blend with the creamy Parmesan sauce, creating a meal that feels fancy but is actually simple to prepare.-

Creamy Steak Pasta

Why You’ll Love This Recipe

I love this recipe because it’s hearty, creamy, and full of bold flavor. The steak adds a satisfying richness, and the sauce comes together with a handful of ingredients in just one pan. It’s a perfect dish when I want to impress someone—or just treat myself. Plus, it’s easy to switch up with different add-ins depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

Strip steak or sirloin steak
Salt and black pepper
Olive oil
Butter

For the pasta and sauce:

Pasta (penne, rigatoni, or fettuccine work well)
Garlic, minced
All-purpose flour
Chicken broth
Heavy cream
Grated Parmesan cheese
Sun-dried tomatoes, chopped (optional)
Dried oregano
Dried thyme
Red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Directions

I start by seasoning the steak on both sides with salt and black pepper.
In a large skillet, I heat olive oil and butter over medium-high heat and sear the steak for about 4–5 minutes per side until it reaches my preferred doneness. Then I let it rest on a cutting board while I prepare everything else.
Meanwhile, I cook the pasta in a pot of salted boiling water until al dente. I reserve about a cup of the pasta water before draining.
In the same skillet I used for the steak, I melt more butter over medium heat. I add the minced garlic and sauté it for about 30 seconds, then sprinkle in the flour and stir to form a light roux.
I slowly whisk in the chicken broth, making sure it’s smooth, then I stir in the heavy cream, Parmesan cheese, oregano, thyme, and sun-dried tomatoes if I’m using them. I let the sauce simmer for a few minutes until it thickens. If I want a little heat, I add red pepper flakes.
Once the sauce is ready, I add the cooked pasta and toss to coat it well. If the sauce feels too thick, I use a bit of the reserved pasta water to loosen it up.
I slice the steak thinly and lay it over the creamy pasta. I finish with a sprinkle of fresh parsley and maybe a little more Parmesan on top.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

When I want to change things up, I sometimes add sautéed mushrooms or spinach to the sauce. Swapping the steak for grilled chicken also works really well. I’ve even tried this with gnocchi instead of traditional pasta for something extra cozy.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop over low heat and add a splash of broth or cream to help revive the sauce. I avoid the microwave when I can since it tends to overcook the steak.

FAQs

What kind of steak works best for this pasta?

I like using strip steak or sirloin because they cook quickly and slice easily. Ribeye is great too if I want something richer.

Can I make this ahead of time?

I usually prep the sauce and cook the pasta in advance, then sear the steak just before serving to keep it juicy and tender.

Is this dish spicy?

It’s not spicy unless I add red pepper flakes. I adjust the heat to my liking depending on who I’m serving.

Can I use milk instead of heavy cream?

I’ve tried using half-and-half or whole milk in a pinch, but the sauce won’t be quite as thick and creamy. Heavy cream gives the best result.

What’s the best pasta to use?

I like short pastas like penne or rigatoni for this, but fettuccine or linguine also work beautifully because they hold the sauce well.

Conclusion

Creamy Steak Pasta is one of those go-to meals I make when I want something filling, satisfying, and totally comforting. It’s packed with flavor, comes together in under 40 minutes, and tastes like something from a fancy restaurant—but without all the effort.