This Creamy Steak Pasta Garlic is rich, garlicky, and silky, with tender strips of seared steak folded into a smooth parmesan cream sauce. The pasta holds the sauce well, giving every bite a perfect balance of beefy flavor and creamy texture. It cooks fast and feels special enough for guests but easy enough for a weeknight meal. Serve it with a crisp salad or steamed green beans to cut the richness, or add a squeeze of lemon for brightness.
Why You’ll Love This Creamy Steak Pasta Garlic
- Fast to make: ready in about 30 minutes using simple steps.
- Big flavor: seared steak and garlic give savory depth to a creamy parmesan sauce.
- Great texture: al dente pasta with tender steak and a silky sauce.
- Flexible: use fettuccine or penne depending on what you have.
- Hands-on time is low: most work is quick searing and a short simmer.
- Crowd-pleaser: feels restaurant-level but stays home-cook friendly.
- Easy to tweak: spicy, herby, or lighter swaps work well.
- One-pan sauce: you only need one skillet for the sauce and steak.
What Is Creamy Steak Pasta Garlic?
Creamy Steak Pasta Garlic is a pasta dish that pairs sliced sirloin or ribeye with a garlic-forward cream sauce and grated parmesan. The steak is quickly seared to lock in juices, then removed while the pan becomes the base for a rich sauce made from butter, garlic, beef broth, heavy cream, and parmesan. The result tastes savory, slightly cheesy, and garlicky with a silky mouthfeel. It’s a comfort-food dish that works for weeknights, date nights, or casual dinner parties. The method is simple: boil pasta, sear steak, sauté garlic, deglaze, add cream and cheese, then toss everything together for a quick finish. If you like similar flavors, try this creamy garlic shrimp pasta for another seafood take.
Ingredients for Creamy Steak Pasta Garlic
For the Base
- 12 ounces fettuccine or penne pasta
- Salt, to taste (for pasta water and seasoning)
For the Steak
- 1 pound sirloin or ribeye steak, thinly sliced
- Black pepper, to taste
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes, optional
To Serve
- Fresh parsley, chopped
- Additional grated parmesan cheese, optional
Ingredient Notes (Substitutions, Healthy Swaps)
- Steak choice: Sirloin is budget-friendly and leaner. Ribeye is richer and more tender. Both work; slice thin for quick cooking.
- Pasta: Fettuccine holds sauce well for a silky finish; penne is great if you want bites that trap sauce inside tubes.
- Butter and oil: If you prefer less butter, reduce to 1 tablespoon, or use all olive oil for a dairy-light version (but sauce will be less rich).
- Heavy cream: For a lighter version, try half-and-half plus an extra tablespoon of flour to thicken, but the texture will be lighter and less silky.
- Parmesan: Freshly grated parmesan melts best. Pre-grated can be used in a pinch but may not melt as smoothly.
- Beef broth: Low-sodium beef broth helps control the salt. You can use chicken broth, but the flavor will be slightly milder.
- Spice: Crushed red pepper flakes are optional; add only if you want a little heat.
Step-by-Step Instructions
Step 1 – Cook the pasta
- Boil pasta in a large pot of salted water according to package instructions until al dente.
- Drain well and reserve 1/2 cup of the cooking water.
Visual cue: The pasta should be firm to the bite, not mushy.
Step 2 – Season and sear the steak
- Season thin steak slices generously with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak slices until browned and cooked to desired doneness, about 2–3 minutes per side.
- Remove steak from skillet and set aside.
Pro cue: Work in batches if needed so pieces get a good sear rather than steam.
Step 3 – Sauté garlic
- Lower heat to medium and add 2 tablespoons unsalted butter to the same skillet.
- Once melted, add 4 cloves minced garlic and sauté for 1–2 minutes until aromatic, stirring so garlic does not brown.
Step 4 – Deglaze with beef broth
- Pour in 1/2 cup beef broth to deglaze the skillet, scraping any browned bits from the bottom with a wooden spoon.
- Simmer for 2 minutes to reduce slightly and concentrate flavor.
Step 5 – Make the creamy sauce
- Add 1 cup heavy cream and 1/2 cup grated parmesan cheese to the skillet. Stir regularly and simmer for 3–4 minutes until the sauce thickens.
- Stir in 1/2 teaspoon crushed red pepper flakes if desired.
Step 6 – Combine pasta and steak
- Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Return the cooked steak to the skillet and gently combine.
- Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.
Pro Tips for Success
- Dry steak slices before seasoning so they sear instead of steam.
- Slice steak thin across the grain for tender bites.
- Don’t overcook garlic; cook until fragrant but not browned to avoid bitterness.
- Reserve pasta water to loosen the sauce; starch helps sauce cling to pasta.
- Melt parmesan into the sauce off high heat to prevent graininess.
- Taste and adjust salt after adding parmesan since it adds saltiness.
- Reheat gently to avoid curdling cream—low heat and a touch of liquid work best.
Flavor Variations
- Optional: Add sliced mushrooms to the pan after removing the steak for an earthy boost.
- Optional: Stir in a handful of baby spinach at the end until wilted for color and greens.
- Optional: Swap half the heavy cream for whole milk and a teaspoon of cornstarch dissolved in cold water to cut richness.
- Optional: Finish with a squeeze of lemon juice for bright contrast to the cream.
- Optional: Add a tablespoon of Dijon mustard to the sauce for a mild tang and deeper flavor.
Serving Suggestions
- Serve with a simple green salad dressed with lemon vinaigrette to cut the richness.
- Pair with roasted or steamed green beans or asparagus for a fresh side.
- Add crusty garlic bread to soak up extra sauce.
- Plate with extra grated parmesan on top and a sprinkle of parsley for color.
- Serve for a cozy weeknight dinner or bring to a casual dinner party as a main course.
- Offer a side of pickled vegetables to add an acidic counterpoint to the cream.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the steak and pasta separately and keep them chilled. Prepare the sauce just before serving and toss everything together quickly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on low heat in a skillet with a splash of milk or beef broth to loosen the sauce. Stir frequently until warmed through.
- Texture changes: Cream-based sauces thicken and can separate when cold; add liquid and reheat slowly to restore a smooth texture.
Storage and Freezing Instructions
- Refrigerator: Keep in a sealed container for up to 3 days.
- Freezing: Freezing the full dish is not recommended because cream sauces can separate and become grainy when thawed and reheated. If you must freeze, freeze only the cooked steak (not in the creamy sauce) for up to 2 months and reheat separately.
- Best practice: Freeze leftover cooked steak or cooked pasta separately without sauce. Reheat and then combine with freshly made or gently warmed sauce for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 720 kcal | 42 g | 62 g | 32 g | 2 g | 790 mg
Estimates vary by brands and portions.
FAQ About Creamy Steak Pasta Garlic
Q: My sauce is too thick. What do I do?
A: Stir in reserved pasta water a tablespoon at a time or add a splash of beef broth until you reach the right consistency.
Q: My sauce is too thin. How can I thicken it?
A: Simmer gently to reduce, stirring often. You can also add a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp cold water) and simmer until thick.
Q: How do I know when the steak is done?
A: For thin slices, 2–3 minutes per side usually yields medium-rare to medium. Cook a little longer for well done. Cut one piece to check if unsure.
Q: Can I use pre-grated parmesan?
A: Yes, but freshly grated parmesan melts smoother and gives a better texture.
Q: Can I make this dairy-free?
A: Not easily without changing the texture. You can try a dairy-free cream alternative and a dairy-free cheese, but the sauce will be different in taste and texture.
Q: Can I use a different protein?
A: Optional: Chicken strips or shrimp can work. Adjust cooking times for each protein and keep the same method.
TastyInspo Notes
- Finish with a tiny drizzle of good olive oil for shine and a flavor lift.
- Serve on warm plates to keep the sauce silky longer at the table.
- Use a microplane for parmesan for the smoothest melt.
- Let the steak rest briefly after searing so juices stay inside when you re-add it to the pasta.
- Chop parsley finely and add just before serving to keep its fresh color and bite.
- If you want extra garlic punch, rub the serving bowl or plates with a halved garlic clove.
Troubleshooting
- Bland sauce: Add salt gradually and taste after the parmesan. A small pinch of salt can wake up the flavors.
- Overcooked steak: Slice thin before searing and watch cooking time. Cook quickly on high heat and remove early if you like medium-rare.
- Watery sauce: Simmer longer to reduce, or add a touch more parmesan and stir until it thickens.
- Burnt garlic: If garlic browns, it tastes bitter. Start again with fresh butter and garlic over lower heat.
- Sauce separates when reheating: Reheat slowly on low and add a little milk or broth while stirring to bring it back together.
- Pasta clumping: Toss with a bit of olive oil after draining if you won’t combine it with the sauce right away.
Final Thoughts
This Creamy Steak Pasta Garlic gives big, satisfying flavor with a simple method that fits weeknight cooking or a special dinner. The garlic-parmesan sauce is rich and smooth, and thinly sliced steak adds a hearty, beefy finish. Try the optional swaps and serve with a bright side to balance the dish.
Conclusion
For an alternate take and extra tips on a similar creamy steak pasta, see this helpful guide: Creamy Steak Pasta – Skinny Spatula
Creamy Steak Pasta Garlic
Ingredients
For the Pasta
- 12 ounces fettuccine or penne pasta Choose fettuccine for a silky finish or penne for sauce-trapping bites.
- Salt, to taste For pasta water and seasoning.
For the Steak
- 1 pound sirloin or ribeye steak, thinly sliced Choose sirloin for budget-friendliness and leanness, or ribeye for richness.
- Black pepper, to taste
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter Reduce to 1 tablespoon for less richness if desired.
- 4 cloves garlic, minced
- 1/2 cup beef broth Use low-sodium for better control of salt.
- 1 cup heavy cream Substituting with half-and-half will yield a lighter texture.
- 1/2 cup grated parmesan cheese Freshly grated melts best.
- 1/2 teaspoon crushed red pepper flakes, optional Add for heat if desired.
To Serve
- Fresh parsley, chopped For garnish.
- Additional grated parmesan cheese, optional For serving.
Instructions
Cook the Pasta
- Boil pasta in a large pot of salted water according to package instructions until al dente.
- Drain well and reserve 1/2 cup of the cooking water.
Season and Sear the Steak
- Season thin steak slices generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear steak slices until browned and cooked to desired doneness, about 2–3 minutes per side.
- Remove steak from skillet and set aside.
Sauté Garlic
- Lower heat to medium and add butter to the same skillet.
- Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
Deglaze with Beef Broth
- Pour in beef broth to deglaze the skillet, scraping any browned bits from the bottom.
- Simmer for 2 minutes to reduce slightly.
Make the Creamy Sauce
- Add heavy cream and grated parmesan cheese to the skillet.
- Stir regularly and simmer for 3–4 minutes until the sauce thickens.
- Stir in crushed red pepper flakes if desired.
Combine Pasta and Steak
- Add cooked pasta to the sauce, tossing to coat.
- If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Return the cooked steak to the skillet and gently combine.
- Serve immediately, topped with chopped parsley and extra grated parmesan if desired.
