Description
Creamy Steak Pasta is a rich and comforting dinner recipe that combines tender seared steak with pasta in a velvety garlic-Parmesan cream sauce. This easy yet indulgent meal is perfect for cozy nights in or when you want to impress—ready in about 35 minutes using one pan.
Ingredients
- For the steak:
- 1 lb strip steak or sirloin steak
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- For the pasta and sauce:
- 8 oz pasta (penne, rigatoni, or fettuccine)
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season steak with salt and pepper on both sides.
- Heat olive oil and butter in a skillet over medium-high heat. Sear steak for 4–5 minutes per side or until desired doneness. Remove from pan and rest.
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- In the same skillet, melt more butter (if needed), add garlic, and sauté for 30 seconds.
- Stir in flour and cook for 1 minute to form a light roux.
- Slowly whisk in chicken broth, then add cream, Parmesan, oregano, thyme, and sun-dried tomatoes if using. Simmer until thickened.
- Toss cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
- Slice steak thinly and lay it over the pasta. Garnish with parsley and extra Parmesan if desired. Serve warm.
Notes
- Mushrooms, spinach, or gnocchi are great add-ins.
- Grilled chicken is a tasty alternative to steak.
- Use half-and-half or milk if needed, though sauce will be lighter.
- Leftovers keep well for 3 days. Reheat on stovetop with a splash of broth or cream.
