Steak Creamy Garlic Parmesan Pasta

Few things feel as special or satisfying as a plate of steak served atop a tangle of pasta coated in creamy garlic Parmesan sauce. This dish brings together the savory seared richness of steak with a luxe sauce reminiscent of classic Italian comfort meals. Whether you want to wow guests or simply crave a decadent weeknight dinner, this recipe delivers big flavors with simple steps.

Ingredients

• Boneless ribeye or sirloin steak: look for a bright red color with decent marbling for the most flavor
• Pasta: choose spaghetti fettuccine or penne you want pasta that will hold the creamy sauce
• Olive oil: use extra virgin for best depth and aroma
• Salt and black pepper: always go for fresh-cracked pepper and good quality sea salt
• Butter: adds silky richness to the sauce unsalted is best so you can control seasoning
• Fresh garlic cloves: minced garlic brings irresistible aroma to the sauce go for plump firm bulbs
• Heavy cream: creates a velvety base for the sauce choose full-fat for best texture
• Grated Parmesan cheese: gives deep nutty flavor and body to the sauce always grate fresh if possible
• Beef broth (optional): but adds a meaty complexity to the sauce low sodium is best
• Crushed red pepper flakes (optional): if you want a gentle heat
• Fresh basil or parsley: chopped herbs give fragrant color and balance
• Tip: buy a block of Parmesan and grate before serving it makes all the difference

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil add pasta and cook until truly al dente about ten minutes. Before draining scoop out half a cup of the pasta water and set aside this starchy water helps the sauce cling later. Drain pasta and set aside.

Prepare the Steak:

While pasta cooks pat steaks dry thoroughly then season both sides generously with salt and pepper. Warm olive oil in a heavy skillet over medium-high heat until shimmering but not smoking. Place steaks in and let sear without moving for about five minutes or until a deep brown crust forms flip and cook the other side until desired doneness. For medium rare aim for another five minutes. Let rest on a plate at least five minutes then slice thinly against the grain for biteable tenderness.

Make the Creamy Sauce:

Lower heat and add remaining oil and butter to the same skillet. As butter melts stir in minced garlic and cook while stirring so it does not burn for two minutes until softened and aromatic. If using beef broth pour it in and stir while simmering for a few minutes to intensify the flavor. Add heavy cream and bring to a gentle simmer watch for small bubbles but not a rolling boil. Sprinkle in grated Parmesan and whisk until the sauce turns glossy and thickens enough to coat the back of a spoon about three minutes. Taste and tweak with salt pepper and red pepper flakes if using.

Combine Pasta and Sauce:

Add hot drained pasta straight into the skillet with sauce. Toss with tongs until every strand is glossy and coated. If the sauce is too thick add a little reserved pasta water until it reaches just right silkiness.

Finish with Steak and Herbs:

Scatter sliced steak over the pasta letting the heat warm through. Shower with chopped basil or parsley and extra Parmesan before bringing to the table.

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My favorite part of this dish is always the crusty edge of the steak mingling with the creamy noodles. The first meal I made this way was for my sister’s birthday and she still claims it is better than any restaurant version.

Storage Tips

Keep leftovers in an airtight container in your fridge and they will stay fresh for up to three days. For best results reheat gently in a skillet with a splash of cream or milk to bring the sauce back to life. I do not recommend freezing as the sauce may split and lose its creamy texture after thawing.

Best Ingredient Swaps

No ribeye on hand try strip steak sirloin or even leftover roast beef. For the pasta any sturdy long or short shape works. You can lighten up the sauce with half and half in place of cream or use a blend of Pecorino and Parmesan for sharper flavor. Spinach or sautéed mushrooms can be tossed in for added color and nutrition.

Serving Suggestions

I love serving generous spoonfuls in wide shallow bowls with plenty of extra herbs and cheese on top. Garlic bread and a crisp green salad round out the meal. For entertaining a big platter with sliced steak on top always impresses. A bold red wine is a classic pairing.

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A Little History

Creamy pasta sauces with meat have roots in Italian and American steakhouse traditions. Combining a steak with rich Parmesan sauce over noodles is popular in many Italian American homes because it feels like a celebration any night of the week. The secret is in searing the steak just right and not rushing the sauce.

Common Recipe Questions

→ Which steak cut works best with this dish?

Ribeye and sirloin are ideal due to their tenderness, but strip steak or filet mignon are fine alternatives.

→ Can I use a different pasta shape?

Absolutely! Spaghetti, penne, or fettuccine all pair well with this creamy sauce.

→ How do I achieve a silky sauce?

Use heavy cream and slowly whisk in the Parmesan while simmering; add reserved pasta water if needed for smoothness.

→ What are good garnishes?

Fresh basil, parsley, and extra grated Parmesan enhance flavor and visual appeal.

→ Can leftovers be reheated?

Yes! Reheat gently on the stovetop or microwave, adding a dash of cream or milk to maintain smoothness.

→ Is beef broth necessary for the sauce?

No, it’s optional, but a splash of beef broth adds depth to the creamy garlic-Parmesan base.