Creamy Steak Pasta Recipe

There's something incredibly satisfying about twirling a forkful of creamy steak pasta, the silky sauce clinging to each strand, rich with flavor and kissed with garlic and herbs. The seared steak adds that irresistible savory bite, while the sauce melts into the pasta for the perfect balance of decadence and comfort.

this Recipe

I first made this on a chilly weeknight when I had leftover steak from a weekend cookout. With a few pantry staples and a splash of cream, it transformed into one of the most luxurious dinners I’ve ever thrown together in under 40 minutes. Whether you're cooking for two or feeding a hungry family, this recipe delivers every time.

Let’s dive into what makes this dish an instant favorite.

Why You'll Love This Creamy Steak Pasta

Get ready to fall head over heels for this rich, satisfying, and surprisingly simple recipe. Creamy steak pasta hits all the right notes — bold, comforting, and effortlessly elegant.

One of the best parts about this recipe is how quickly it comes together. In less than 40 minutes, you can go from raw ingredients to a restaurant-quality meal, making it perfect for weeknight dinners or last-minute guests.

This dish is also wonderfully budget-friendly, especially if you’re using leftover steak or picking up a less expensive cut like sirloin or flank. A little cream and garlic go a long way in turning humble ingredients into something truly special.

Versatility is another big plus. You can switch up the pasta type, add vegetables, or even use a different protein if needed. It’s a flexible framework that invites creativity and makes the most of what’s already in your kitchen.

And let’s not forget the flavor. Between the deeply savory steak, the garlicky cream sauce, and the perfectly cooked pasta, every bite feels indulgent yet totally achievable. This isn’t just a meal — it’s an experience.

Now that you're sold, let’s talk about what you’ll need.

Ingredients Notes

Creamy steak pasta relies on a few star ingredients that come together for maximum flavor and texture. Here’s a closer look at the elements that make it shine.

The steak is, of course, the centerpiece. I love using ribeye for its marbling and tenderness, but sirloin or even skirt steak can work beautifully. Just be sure to slice it thin against the grain after cooking to keep it tender and easy to eat.

Pasta choice matters more than you’d think. Fettuccine, penne, or rigatoni are ideal because they catch the sauce in all the right places. If you're feeling fancy, tagliatelle is a luxurious option that holds up well under the rich sauce.

For the cream sauce, you’ll want a combination of heavy cream and Parmesan cheese. The cream provides the lush base, while the cheese adds umami depth. Stirring in the cheese slowly helps it melt evenly and thicken the sauce without clumping.

Garlic and shallots give the sauce its aromatic foundation. Sautéing them in butter before adding the cream brings out a sweetness that balances the savory notes from the steak and cheese.

If you have it, a splash of white wine adds brightness and helps deglaze the pan, pulling up those flavorful brown bits left behind from searing the steak. It’s not essential, but it elevates the entire dish.

You won’t need much in the way of equipment — just a good skillet, a large pot for the pasta, and a sharp knife for slicing the steak. A pair of tongs also comes in handy for tossing the pasta and sauce together without breaking the noodles.

How To Make This Creamy Steak Pasta

Making creamy steak pasta is easier than it sounds, and the process is straightforward with a few key tips for success.

Start by cooking your pasta in a large pot of salted boiling water. Be generous with the salt — it’s your first chance to season the dish. Cook the pasta until just al dente, then reserve a cup of the pasta water before draining. You may need it later to loosen the sauce.

While the pasta cooks, heat a large skillet over medium-high heat. Pat your steak dry, season it with salt and pepper, and sear it in a bit of olive oil. Let it develop a rich brown crust, about 3-4 minutes per side depending on thickness. Remove it from the pan and let it rest while you work on the sauce.

Reduce the heat to medium and add a knob of butter to the same skillet. Toss in your minced garlic and finely chopped shallot. Sauté until soft and fragrant, about 2-3 minutes. If you're using white wine, add it now and let it reduce by half to concentrate the flavor.

Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese, whisking slowly to help it melt and incorporate smoothly into the sauce. Add black pepper and a pinch of salt to taste.

Slice the rested steak into thin strips and return it to the skillet along with the drained pasta. Toss everything together gently using tongs. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

The entire dish should come together in about 35-40 minutes, making it a great option for both busy nights and cozy dinners when you want something extra special without a ton of effort.

Storage Options

This creamy steak pasta keeps surprisingly well, which means you can enjoy it again the next day — if there are any leftovers, that is.

Store any cooled leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The cream sauce may thicken as it sits, but it will loosen again when reheated.

To reheat, add a splash of milk or cream to the pasta before warming it gently on the stovetop or in the microwave. Stir frequently to ensure the sauce emulsifies again without breaking or becoming oily.

While this dish is best fresh, you can freeze it in a pinch. Just be aware that cream-based sauces can separate when thawed. If you do freeze it, reheat slowly and stir in fresh cream or cheese to bring it back to life.

Variations and Substitutions

One of the reasons I keep coming back to this recipe is how easy it is to adapt. Whether you're accommodating dietary needs or just want to mix things up, there are plenty of ways to make it your own.

If you're out of steak, grilled chicken or shrimp make excellent substitutes. Both pair well with the cream sauce and require minimal changes to the rest of the recipe.

Want to add more vegetables? Stir in sautéed mushrooms, spinach, or sun-dried tomatoes. Mushrooms in particular bring a meaty texture and umami that complements the steak beautifully.

You can lighten things up by using half-and-half instead of heavy cream, though the sauce won’t be quite as rich. For a dairy-free version, unsweetened oat cream or coconut cream can work in a pinch, though the flavor will be slightly different.

For a spicy kick, try adding a pinch of red pepper flakes or a spoonful of Calabrian chili paste to the sauce. It cuts through the richness and adds a whole new layer of flavor.

Don’t be afraid to experiment. Once you’ve mastered the base, you’ll find yourself coming back to this recipe again and again — each time with a new twist that keeps it exciting.

Print