Easy Steak Pasta
Oh, steak pasta—two of my all-time favorites in one dish! This recipe is my go-to when I want something hearty, flavorful, and simple enough for a weeknight meal but special enough for a dinner party. Every time I make it, it brings back memories of cozy date nights at home with my favorite person or lazy Sunday dinners where we’d linger over second (or third) helpings.
You’re going to love how the juicy, tender steak pairs with the creamy, savory pasta sauce. And the best part? You don’t need fancy ingredients or a ton of time to make this dish taste like it came straight from a restaurant. I’ll walk you through every step so you can whip up a bowl of this magic in no time.
Table of Contents
Ingredients
Here’s everything you need to create this easy, drool-worthy steak pasta. Don’t worry—I’ve added some tips to make substitutions simple!
| Ingredient | Notes/Substitutions |
|---|---|
| 1 lb steak (sirloin or ribeye) | Go for a tender cut—leftover steak works too! |
| 12 oz pasta | Penne or fettuccine works best, but use your favorite. |
| 2 tbsp olive oil | For searing the steak. |
| 3 cloves garlic, minced | Fresh garlic gives the best flavor. |
| 1 cup heavy cream | For that rich, velvety sauce. Substitute with half-and-half for a lighter option. |
| 1/2 cup grated Parmesan | Adds creaminess and a touch of sharpness. |
| 1 cup cherry tomatoes | Optional but adds a fresh burst of flavor. |
| 1 tsp Italian seasoning | A simple blend to tie all the flavors together. |
| Salt and pepper | To taste. Start light and adjust. |
| Fresh parsley | For garnish. |
Cooking Steps :
Why I Love This Dish
This steak pasta is the ultimate comfort food. I love how it’s indulgent yet easy to make, and it’s always a hit at the table. Plus, it’s versatile—you can switch up the pasta, use leftover steak, or even add extra veggies. It’s like having a little black dress in your recipe book: always perfect, no matter the occasion.
What You’ll Need
You don’t need much to make this dish! Here’s a quick list of tools and tips:
- A large skillet for cooking the steak and sauce.
- A pot for boiling the pasta.
- A sharp knife for slicing the steak.
- A grater for fresh Parmesan (it’s worth the extra step, trust me!).
- Tongs for tossing everything together.
Step-by-Step Guide
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Drain and set aside, reserving about 1/2 cup of pasta water for the sauce.
- Season and Sear the Steak
- Pat the steak dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare (adjust for your preferred doneness).
- Remove from the skillet, let it rest for 5 minutes, then slice thinly against the grain.
- Prepare the Sauce Base
- In the same skillet, lower the heat to medium and add a little more olive oil if needed.
- Sauté the garlic until fragrant, about 30 seconds.
- Create the Creamy Sauce
- Pour in the heavy cream and stir to combine with the garlic. Let it simmer gently for 2-3 minutes.
- Stir in the Parmesan cheese and Italian seasoning, whisking until the sauce is smooth and creamy.
- Add the Cherry Tomatoes
- Toss in the cherry tomatoes and cook until they just start to soften. This step is optional, but the burst of sweetness is so worth it!
- Combine the Pasta and Sauce
- Add the cooked pasta to the skillet, tossing it gently to coat in the sauce. Use a splash of the reserved pasta water to adjust the consistency if needed.
- Toss in the Steak
- Add the sliced steak back into the skillet, gently mixing it with the pasta and sauce.
- Taste and Adjust
- Taste the dish and adjust the salt, pepper, or seasoning as needed.
- Garnish and Serve
- Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately with extra Parmesan on the side.
Tips for Perfect Results
- Room-temperature steak sears better. Take it out of the fridge 20 minutes before cooking.
- Love heat? Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Want extra veggies? Sauté spinach or mushrooms with the garlic before adding the cream.
Serving Suggestions and Sides
Pair this steak pasta with a side of garlic bread or a crisp Caesar salad. A glass of red wine (like a bold Cabernet Sauvignon) also makes a fabulous pairing.
Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or pasta water to bring the sauce back to life.
FAQ Section
Can I use a different cut of steak?
Yes! Sirloin, flank, or even strip steak works well. Just be sure to slice it thinly against the grain.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich. Mix milk with a little butter to add creaminess.
Can I make this dish gluten-free?
Absolutely! Use your favorite gluten-free pasta, and the rest of the recipe stays the same.
What can I use instead of Parmesan?
Try Pecorino Romano or even a shredded cheese blend—just make sure it melts smoothly.
Can I make it ahead of time?
The components can be prepped separately (pasta, sauce, and steak), but it’s best tossed together fresh for maximum flavor.
Conclusion
This easy steak pasta is more than just a meal—it’s a reason to gather around the table and savor something special. Every bite is rich, creamy, and bursting with flavor, and I promise it’s worth every second you spend making it.
Whether it’s a date night, a family dinner, or just a treat for yourself, this dish always delivers. I can’t wait for you to try it! Let me know how it turns out, and don’t forget to share your little twists and additions. From my kitchen to yours, happy cooking!
