Creamy Steak Pasta Garlic

I like to make Creamy Steak Pasta Garlic when I need a quick, filling meal. I first made it on a busy weeknight. I had steak left in the fridge and cream in the pantry. It came together fast. It tasted rich and garlicky. It felt like a good use of simple things I had on hand.

Creamy Steak Pasta Garlic is handy for dinners and for guests. I can make it in one pan and a pot. The pasta soaks up the sauce. The steak gives the dish a solid bite. I often make it for a family meal or when I want a warm, fast dish.

Creamy Steak Pasta Garlic is a simple pasta dish. It has sliced steak, a creamy sauce, and garlic. The sauce uses cream and parmesan. It tastes rich and a little salty from the cheese. It also has a mild garlic flavor. You will find small bits of steak in each bite. People make this for a weeknight meal. They also make it for a casual dinner with friends. The dish takes about 20 to 30 minutes if you work fast. You can change the spice level with crushed red pepper. If you like a similar creamy sauce with other proteins, try a creamy garlic shrimp dish like this creamy garlic shrimp for another option.

why make this recipe

Make this recipe when you want a fast, full meal. It cooks quickly. The steak cooks in a few minutes. The pasta cooks while you work on the sauce. You do not need many tools. Use a pot and a large skillet. The sauce is simple and tasty. It holds well on weekdays. It is easy to change for your taste. Add more pepper flakes for heat. Make less cream for a lighter sauce. This dish works for leftovers too. You can reheat it and the flavors stay good. If you like a saucy pasta with a roasted red pepper twist, see this creamy roasted red pepper pasta sauce for ideas creamy roasted red pepper pasta sauce.

how to make Creamy Steak Pasta Garlic

First, know the flow of work. You boil pasta in salted water. While the pasta cooks, you cook the steak. You then make the sauce in the same skillet. This keeps flavor in the pan. You use garlic, butter, and beef broth to lift the browned bits. Then you add cream and parmesan to make the sauce thick. After that you mix the pasta into the sauce. You return the steak to warm it. At the end you toss with parsley. Expect little steps to happen fast. The steak will brown and give the pan flavor. The broth loosens stuck bits so the sauce tastes richer. The cream and cheese make the sauce smooth. The reserved pasta water can make the sauce looser if it gets too thick. Work on medium heat and taste as you go.

Ingredients

• 12 ounces fettuccine or penne pasta
• 1 pound sirloin or ribeye steak, thinly sliced
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup beef broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Fresh parsley, chopped
• Additional grated parmesan cheese, optional

This list covers what you need for a good, rich plate. The pasta is the base. Fettuccine or penne both hold the sauce well. A good beef cut like sirloin or ribeye gives flavor and stays tender if you slice it thin. Salt and pepper are basic. Use crushed red pepper only if you want heat. Olive oil and butter help the steak and garlic brown. Garlic gives the main flavor. Beef broth pulls up the brown bits from the pan. Cream and parmesan form the sauce. Parsley adds a fresh color at the end. If you want a change in protein and texture, you could try a steak and tortellini idea like this steak tortellini cream sauce to see another use of cream and steak.

Directions

1. Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.

• Boiling the pasta in salted water gives it flavor. Save a bit of the water. It helps thin the sauce later if you need it.

2. Season steak slices generously with salt and black pepper. In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2–3 minutes per side. Remove steak from skillet and set aside.

• Searing the steak quickly makes a good brown crust. Do not crowd the pan. Work in batches if needed. Set the steak aside so the sauce can use the same pan flavor.

3. Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.

• Garlic cooks fast. Keep the heat medium so it does not burn. The butter adds a soft, rich base for the sauce.

4. Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.

• Scraping the pan pulls up the browned bits. Those bits add deep flavor to the sauce. The broth also thins the sauce so it blends well.

5. Add heavy cream and grated parmesan cheese to the skillet. Stir regularly and simmer for 3–4 minutes until the sauce thickens. Stir in crushed red pepper flakes if desired.

• The cream and cheese melt into a smooth sauce. Stir so the parmesan does not clump. Simmer until the sauce coats the back of a spoon.

6. Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency. Return cooked steak to skillet and gently combine.

• Toss the pasta to coat every piece. The pasta water helps the sauce stick to the noodles. Add the steak at the end so it stays tender.

7. Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.

• Serve right away. The sauce works best fresh and warm.

These steps keep the work clear. Each step builds the final dish. Work fast at the sear and slow down at the sauce to avoid burning the garlic or cheese.

how to serve Creamy Steak Pasta Garlic

Serve this dish hot. Put the pasta on plates right after you mix it. Add fresh parsley on top. Sprinkle extra parmesan if you like more cheese. Serve with a simple salad on the side. A green salad with a light vinaigrette cuts the richness. You can also serve crusty bread. The bread helps mop up the sauce. For a smaller meal, serve smaller portions with a side of vegetables. For guests, put the pasta in a warm serving bowl so it stays hot. If you want wine, pick a light red or a crisp white. Keep portions even so everyone gets both pasta and steak. This dish pairs well with plain roasted vegetables too.

how to store Creamy Steak Pasta Garlic

Cool the pasta before you store it. Put it in airtight containers. Use shallow containers to cool faster. In the fridge, keep it for 3 to 4 days. Reheat gently on the stove. Add a splash of cream or water while reheating to loosen the sauce. You can also reheat in a microwave, but stir halfway through. For longer storage, freeze the dish. Use freezer-safe containers and leave a little room at the top. The pasta will last about 2 months frozen. Thaw in the fridge before reheating. Note that the texture can change after freezing. The cream can separate a bit. Reheat slowly and stir well to bring it back together.

tips to make Creamy Steak Pasta Garlic

Slice the steak thin and against the grain. This makes it tender. Do not overcook the steak. It cooks fast in thin slices. Use medium heat for the sauce and low heat for garlic. Burnt garlic tastes bitter. Grate parmesan fresh if you can. Pre-grated cheese often has fillers that stop it from melting well. Taste the sauce before you serve. Add salt little by little. The cheese already has salt. Use reserved pasta water a tablespoon at a time to adjust the sauce. If it gets too thick, add more water or cream. Let the sauce simmer to thicken slowly. If the sauce splits, add a bit of cold cream and whisk. For other takes on creamy, garlicky dishes try a shrimp version like this creamy garlic shrimp to learn how heat and timing change with different proteins.

variation

You can change a few parts and keep the main idea. Use chicken strips instead of steak. Cook them the same way. Swap fettuccine for penne or rigatoni. Use half-and-half instead of heavy cream for a lighter sauce. Add mushrooms or spinach for more veg. Stir roasted red peppers into the sauce for color and sweet flavor. If you like heat, add more crushed red pepper. For a more herb-forward dish, add basil or thyme near the end. You can also make this with thin-cut pork or turkey slices. The recipe is flexible because the key parts are the sear, the deglaze, and the cream. These steps keep the flavor no matter which swap you make.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Use sirloin, ribeye, or flank. Slice thin for quick cook time. Tougher cuts should be thin or cooked more slowly.

Q: Can I make this without heavy cream?
A: You can use half-and-half or a mix of milk and a little flour. The sauce will be lighter. It may not be as rich.

Q: How do I keep the steak from getting tough?
A: Slice thin and cook quickly over medium-high heat. Do not crowd the pan. Remove steak from heat when it is just done.

Q: Can I make this ahead of time?
A: You can cook parts ahead. Keep pasta and sauce separate for best texture. Reheat slowly and add a little liquid if the sauce is thick.

Q: Is this safe to freeze?
A: Yes, but cream sauces can change texture a bit after freezing. Store in freezer-safe containers and thaw in the fridge before reheating.

Conclusion

For more ideas and similar recipes, see this detailed take on a related dish at Creamy Steak Pasta – Skinny Spatula. You can also read another version here: Creamy Steak Pasta – Cooking in the Midwest.

Print