Description
This One-Pan Creamy Garlic Butter Steak Pasta is rich, cozy, and incredibly satisfying. Juicy steak bites, tender pasta, and a creamy garlic butter sauce come together in one skillet for a comforting meal that feels special but is easy enough for any night.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound steak (sirloin or ribeye), cut into bite-size pieces
- Salt and black pepper, to taste
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups uncooked pasta (rigatoni, penne, or fusilli)
- 2 ½ cups beef broth (or chicken broth)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Red pepper flakes, optional
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.
- Cook the Garlic: Reduce heat to medium. Add butter to the same skillet, then stir in garlic and cook for about 30 seconds until fragrant.
- Cook the Pasta: Add uncooked pasta and beef broth. Stir well, scraping up any browned bits. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally.
- Make it Creamy: Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using.
- Finish: Return steak to the skillet and stir gently until coated and warmed through.
- Serve: Garnish with fresh parsley and serve warm.
Notes
Avoid overcooking the steak during the first sear to keep it tender. Add a splash of broth or cream when reheating to loosen the sauce. Mushrooms or spinach make great additions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg