🥩🍝 Creamy Garlic Steak Pasta
Tender steak + al dente pasta + garlicky cream sauce = comfort food with serious flavor.
🧾 Ingredients (Serves 3–4)
For the Steak:
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12–16 oz sirloin, ribeye, NY strip, or flank steak
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Salt and black pepper, to taste
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1 tbsp olive oil or butter
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Optional: garlic powder or steak seasoning
For the Pasta & Sauce:
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8 oz pasta (fettuccine, penne, or rigatoni work great)
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1 tbsp olive oil or butter
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4 cloves garlic, minced
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1½ cups heavy cream or half-and-half
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½ cup grated Parmesan cheese
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Salt & pepper to taste
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½ tsp red pepper flakes (optional)
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1 tsp Italian seasoning or chopped fresh herbs
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Optional: a handful of baby spinach or sautéed mushrooms
🔪 Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta until al dente. Reserve ½ cup pasta water and drain.
2. Sear the Steak
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Pat steak dry and season with salt, pepper, and optional garlic powder.
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Heat oil in a cast iron or skillet over medium-high heat.
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Sear steak 3–4 minutes per side (for medium-rare, depending on thickness).
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Rest for 5 minutes, then slice thinly against the grain.
3. Make the Sauce
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In the same skillet, lower heat to medium.
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Add more oil/butter if needed. Sauté garlic until fragrant (about 30 seconds).
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Pour in cream, stir in Parmesan, red pepper flakes, and herbs.
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Simmer 3–4 minutes until slightly thickened. Add reserved pasta water as needed to loosen.
4. Toss Everything Together
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Add cooked pasta to the sauce and toss to coat.
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Add spinach or mushrooms now if using, letting them wilt.
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Add steak slices on top or toss in, and cook 1 minute just to warm through.
🍽️ Serving Suggestions:
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Top with extra parmesan, cracked pepper, or fresh parsley
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Serve with garlic bread, roasted veggies, or a crisp side salad
✅ Variations:
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Cream-free version: Skip cream and use olive oil + a splash of pasta water for a garlic butter-style finish.
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Tomato version: Swap cream for crushed tomatoes and basil for a steak marinara.
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Spicy Cajun: Use Cajun seasoning on the steak and add it to the sauce for a bold, spicy twist.
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Mushroom & Steak: Sauté mushrooms before making the sauce for a savory, umami kick.
Want a one-pan version, blue cheese twist, or a lighter, dairy-free option?
