Quick Steak Pasta Recipe (Creamy & Easy)

Steak pasta is a hearty dinner that pairs juicy seared steak with tender noodles in a rich, savory sauce. It tastes like a steakhouse meal but comes together in one skillet in about 35 minutes, which makes it perfect for a busy weeknight.

This steak pasta recipe keeps things simple: a tender cut of steak, your favorite pasta, and a creamy garlic parmesan sauce you can adjust to taste. Below you will learn which cut to choose, how to keep the steak tender, and easy ways to change up the flavor.

What Is Steak Pasta?

Steak pasta is exactly what it sounds like: sliced or cubed steak tossed with cooked pasta and a sauce that ties them together. The sauce is usually a creamy garlic parmesan or a light tomato base, and the steak brings a rich, meaty depth that turns a simple bowl of pasta into a satisfying main course. It is a flexible dish that works with almost any cut of beef and any pasta shape you have on hand.

Why You’ll Love This Recipe

• One skillet, 35 minutes. A full steakhouse-style dinner without the wait.
• Rich and creamy. The garlic parmesan sauce coats every bite.
• Budget friendly. A little steak stretches to feed the whole family.
• Endlessly adaptable. Swap the cut, the pasta, or the sauce to suit your taste.

Ingredients You’ll Need

• Steak. A tender cut like sirloin, ribeye, or strip, sliced thin.
• Pasta. Penne, fettuccine, or rigatoni all hold the sauce well.
• Garlic and olive oil. The savory base for searing and the sauce.
• Heavy cream and parmesan. For a rich, silky garlic parmesan sauce.
• Cherry tomatoes or spinach. A pop of color and freshness.
• Italian seasoning and red pepper flakes. For warmth and a little heat.

How to Make Steak Pasta

1. Cook the pasta in salted water until al dente, then drain and reserve some of the pasta water.
2. Season the sliced steak and sear it in olive oil over high heat for 2 to 3 minutes, until browned and cooked to a safe internal temperature of 145 degrees F. Rest it on a plate. You can confirm doneness against the USDA safe minimum internal temperature chart.
3. Lower the heat and saute the garlic, then stir in the cream, parmesan, and Italian seasoning and simmer until slightly thickened.
4. Add the tomatoes or spinach, then toss in the pasta and steak, loosening the sauce with a splash of pasta water.
5. Season to taste, finish with red pepper flakes and extra parmesan, and serve hot.

Tips for Tender Steak

• Slice the steak against the grain for the most tender bite.
• Sear over high heat fast, so the outside browns while the inside stays juicy.
• Always rest the steak before adding it back, so the juices stay in the meat.
• Do not overcook the beef in the sauce, or it will turn tough. Add it at the very end.

Variations to Try

• Creamy steak pasta. Add extra cream and parmesan for a richer sauce.
• Garlic parmesan. Double the garlic and finish with a shower of cheese.
• Philly style. Add sauteed peppers, onions, and provolone.
• Cajun or cowboy butter. Toss in Cajun seasoning or a garlicky herb butter for bold flavor.

Storage and Reheating

Store leftover steak pasta in a sealed container in the fridge for up to 3 days. Reheat it gently on the stovetop with a splash of cream or broth to bring the sauce back to life, and warm it just until hot so the steak does not toughen. For more beef dinners, try our chipotle steak, pepper steak with gravy, or loaded steak nachos.

Calories and Nutrition

A serving of steak pasta has roughly 550 to 700 calories, with about 35 grams of protein from the beef. You can lighten it by using half-and-half in place of cream, or make it heartier by adding extra steak and vegetables.

Steak Pasta Recipe

Steak Pasta

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb sirloin steak thinly sliced
• 12 oz penne or fettuccine
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 cup heavy cream
• ½ cup parmesan cheese grated
• 1 cup cherry tomatoes or baby spinach
• 1 tsp Italian seasoning
• ½ tsp salt to taste
• ½ cup reserved pasta water as needed

Method

 

1. Cook the pasta in salted water until al dente, then drain and reserve half a cup of the pasta water.
2. Season the sliced steak with salt and pepper. Sear in the olive oil over high heat for 2 to 3 minutes, until browned and cooked to 145 degrees F. Remove and rest.
3. Lower the heat and saute the garlic for 30 seconds. Add the heavy cream, parmesan, and Italian seasoning, and simmer until slightly thickened.
4. Stir in the cherry tomatoes or spinach, then toss in the pasta and steak. Loosen the sauce with reserved pasta water as needed.
5. Season to taste, add red pepper flakes if you like, and serve hot with extra parmesan.

Notes

Use a tender cut like sirloin, ribeye, or strip steak, and let it rest before tossing so it stays juicy. This is a great way to use leftover cooked steak, just add it at the end to warm through.

Frequently Asked Questions