Creamy Steak Pasta

Tender seared steak cubes, golden on the outside and juicy within, meet a rich, garlicky cream sauce that clings to every bite of al dente penne pasta. This Creamy Steak Pasta is comfort food at its finest—decadent yet easy enough for a weeknight dinner, and elegant enough to serve at a dinner party.

The magic lies in the contrast: the deep, savory flavor of seared beef pairs beautifully with the velvety texture of the creamy sauce, which gets a subtle kick from black pepper and garlic. Finished with a sprinkle of chopped parsley and a hint of parmesan, this dish is layered with flavor and indulgence.

Why You’ll Love This Creamy Steak Pasta

• Combines the richness of steak with the smooth creaminess of a pasta sauce
• Simple to make but tastes restaurant-quality
• Family-friendly and customizable
• Ideal for a quick dinner or an impressive meal for guests
• Comforting, satisfying, and utterly crave-worthy

Preparation Phase & Tools to Use

To make Creamy Steak Pasta successfully, you’ll need a few key tools:

• Large skillet or sauté pan: Essential for properly searing the steak to lock in flavor and create that caramelized crust.
• Large pot: For boiling pasta evenly and giving it enough room to cook perfectly.
• Sharp knife and cutting board: You’ll need these for slicing the steak into even-sized cubes.
• Tongs or spatula: To easily turn the steak pieces while searing.
• Whisk: Helpful for incorporating the cream sauce smoothly.

Each of these tools contributes to both the flavor and texture of the dish—don’t skip them!

Preparation Tips

Start by taking the steak out of the fridge at least 20 minutes before cooking to bring it to room temperature. This ensures even searing. Salt generously before it hits the pan—this enhances flavor and helps with the crust. When making the sauce, don’t rush. Let the cream reduce slowly to develop depth and avoid curdling. Make sure to reserve some pasta water—it can loosen the sauce and help it cling beautifully to the pasta. Always taste and adjust seasoning at the end for a balanced, restaurant-level finish.

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Ingredients for this Creamy Steak Pasta

• 12 oz penne pasta (or pasta of choice)
• 1 lb sirloin or ribeye steak, cut into bite-sized cubes
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 small shallot, finely chopped (optional but adds depth)
• 1 cup heavy cream
• 1/2 cup beef broth or pasta water
• 1/2 cup grated Parmesan cheese (plus more for garnish)
• 1 tsp Dijon mustard (optional, for added richness)
• Fresh parsley, chopped (for garnish)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set pasta aside.

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Step 2: Prepare the Steak

While the pasta cooks, season the steak cubes generously with salt and pepper. Heat a large skillet over medium-high heat, add the olive oil, and sear the steak cubes in a single layer for 2-3 minutes per side or until browned and cooked to your desired doneness. Remove from the skillet and set aside, keeping the juices.

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Step 3: Make the Creamy Sauce

In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and shallots. Sauté for 1-2 minutes until fragrant and softened. Pour in the heavy cream and beef broth (or reserved pasta water) and bring to a gentle simmer.

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Step 4: Add Flavor and Thicken the Sauce

Stir in Dijon mustard (if using) and grated Parmesan cheese. Let the sauce simmer for 3-5 minutes, stirring frequently, until it slightly thickens. Season with additional salt and black pepper to taste. If the sauce gets too thick, add a splash of pasta water to loosen.

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Step 5: Combine Pasta and Sauce

Add the cooked pasta directly into the sauce and toss to coat evenly. Stir in the cooked steak and any juices from the resting plate. Cook for another 1-2 minutes to let the flavors meld together.

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Step 6: Garnish and Serve

Turn off the heat. Plate the pasta, making sure to get a generous amount of steak on each serving. Garnish with chopped fresh parsley and extra Parmesan. Serve hot, optionally with cracked black pepper on top and crusty bread on the side.

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Notes

For the best results, choose a well-marbled cut of steak like ribeye or sirloin, as they offer more flavor and tenderness when seared. Cooking the steak in batches ensures proper browning without steaming. Letting the steak rest before adding it back into the pasta helps retain the juices, preventing it from becoming chewy. If you’re short on heavy cream, a mix of milk and cream cheese can serve as a decent substitute. Don’t skip the Parmesan—it adds the savory depth that makes the sauce irresistible.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This will steam the steak instead of searing it—cook in batches if needed.
• Skipping pasta water: It’s key for adjusting the sauce texture and helps it cling to the pasta.
• Overcooking the steak: Steak continues to cook even after you remove it from the heat—aim for medium rare to medium.
• Using pre-shredded cheese: Freshly grated Parmesan melts more smoothly and has better flavor.
• Not tasting the sauce: Always adjust salt, pepper, and cheese to your taste before serving.

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Storage Instructions

Creamy Steak Pasta stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to revive the sauce’s creamy consistency. Freezing is not recommended, as the dairy-based sauce may separate and the steak texture can suffer. For best results, consume fresh or within a couple of days.

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Estimated Nutrition

Per Serving (based on 4 servings):

• Calories: ~720 kcal
• Protein: 38g
• Fat: 38g
• Saturated Fat: 17g
• Carbohydrates: 52g
• Fiber: 2g
• Sugar: 3g
• Sodium: 580mg

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Frequently Asked Questions

Can I use a different cut of beef?

Yes, flank steak or New York strip also work well, but may require slightly different cooking times to avoid toughness.

Is there a substitute for heavy cream?

You can use a mix of whole milk and cream cheese or half-and-half, but the sauce may be less rich.

Can I make this recipe ahead of time?

You can prep the ingredients and sear the steak in advance, but assemble just before serving for best texture and flavor.

Is this dish spicy?

No, but you can add crushed red pepper flakes or a dash of cayenne for some heat.

How do I know when the steak is done?

A meat thermometer helps—medium rare is 130-135°F. Or cut into one piece and check for pinkness.

Can I use gluten-free pasta?

Absolutely. Just cook it slightly under so it holds up better when mixed with the sauce.

What herbs go well with this dish?

Parsley is great, but thyme or rosemary can add a fragrant touch. Add sparingly.

Can I add vegetables?

Yes! Mushrooms, spinach, or peas complement the creamy sauce and steak very well.

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Conclusion

Creamy Steak Pasta brings the best of both worlds: the heartiness of a perfectly seared steak and the comforting richness of a garlic-Parmesan cream sauce. It’s simple enough for weeknight cooking, yet luxurious enough to impress dinner guests. Once you try it, it might just earn a permanent spot in your recipe rotation. Pair it with a glass of red wine and a crisp side salad, and you’ve got yourself a gourmet meal—no reservations required.

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