If you’ve ever dreamed of a dish that combines tender steak with a luscious, creamy sauce and perfectly cooked pasta, then this Creamy Garlic Parmesan Steak Pasta Recipe is about to become your new favorite dinner. It’s comfort food elevated to a next-level indulgence, bursting with rich garlic flavor and cheesy goodness that clings to every forkful. This recipe blends simple ingredients into a decadent plate that feels special yet is surprisingly easy to make on any weeknight. Once you try it, you’ll understand why it quickly earns a permanent spot in your dinner rotation.
Ingredients You’ll Need
Each ingredient in this Creamy Garlic Parmesan Steak Pasta Recipe plays a crucial role in crafting that silky sauce and hearty, satisfying texture. From the juicy steak to the creamy Parmesan, every component is straightforward but essential, coming together to create a dish that’s as flavorful as it is beautiful.
- 2 boneless steaks (sirloin or ribeye): Choose well-marbled cuts for maximum tenderness and flavor.
- 12 oz pasta of your choice: Pick your favorite shape—fettuccine or penne work wonderfully here.
- 2 tbsp olive oil: For a perfect sear on the steak and sautéing garlic.
- Salt & pepper: Simple seasonings that bring out the natural flavors of the steak and pasta.
- 2 tbsp butter: Adds richness and helps brown the garlic beautifully.
- 4 garlic cloves, minced: The star flavor that infuses the dish with warmth and depth.
- ½ cup beef broth (or white wine): Deglazes the pan, lifting all those delicious browned bits into the sauce.
- ½ cup heavy cream: Creates the silky, smooth base of the sauce.
- ½ cup Parmesan cheese, grated: Melted into the sauce for that irresistible cheesy finish.
- ¼ tsp red pepper flakes (optional): Adds a gentle kick that perks up the creamy sauce without overpowering it.
- Chopped parsley or basil for garnish: Brings a fresh, vibrant touch and color to the complete dish.
How to Make Creamy Garlic Parmesan Steak Pasta Recipe
Step 1: Cook the Pasta
Begin by boiling your pasta in generously salted water until just al dente. It’s important not to overcook it since the pasta will finish cooking slightly when tossed in the sauce. Once cooked, drain the pasta but save a cup of the pasta water. This starchy water will be your secret weapon to adjust the sauce’s consistency and help it cling beautifully to each noodle.
Step 2: Sear the Steak
Season your steaks well with salt and pepper. Heat olive oil in a skillet over medium-high heat, then add the steaks, cooking for about 4 to 5 minutes per side to get a crispy caramelized crust. After searing, let them rest for a few minutes to allow the juices to redistribute, then slice thinly against the grain. This step ensures every bite of steak is juicy and tender.
Step 3: Build the Sauce
Reduce the heat to medium and add butter to the same pan you cooked the steak in, infusing the sauce with all those wonderful steak drippings. Toss in the minced garlic and sauté until fragrant and golden, about 1 minute. Next, pour in the beef broth or white wine to deglaze the pan, scraping all those brown bits into the liquid—they add rich umami flavor. Stir in the heavy cream and then whisk in the grated Parmesan cheese, allowing the sauce to thicken up into a luxuriously creamy consistency. If you want a touch of heat, sprinkle in some red pepper flakes now.
Step 4: Toss Pasta
Add the drained pasta directly into the pan with the sauce. Toss well to coat every strand or piece of pasta with the garlicky Parmesan cream. If the sauce feels too thick, add a splash of the reserved pasta water little by little until you reach the perfect silky texture that clings just right.
Step 5: Finish & Serve
Add the sliced steak back into the pan and gently toss again so the meat warms through without losing its juices. Plate the pasta and top with a generous sprinkle of chopped parsley or basil for freshness and extra Parmesan if you like. This final touch turns the dish into a restaurant-worthy experience at home.
How to Serve Creamy Garlic Parmesan Steak Pasta Recipe
Garnishes
Fresh herbs like parsley or basil not only bring a pop of green to the plate but brighten the rich, creamy flavors with their earthy freshness. A little extra grated Parmesan on top enhances the cheesy indulgence and creates a beautiful contrast to the tender steak and smooth sauce.
Side Dishes
Pair this dish with a crisp green salad tossed in a light vinaigrette to counterbalance the creaminess. Roasted vegetables like asparagus or broccoli can add texture and a nutritional boost. Garlic bread or a crusty baguette is perfect for mopping up every last bit of the delectable sauce.
Creative Ways to Present
For a special occasion, consider serving this Creamy Garlic Parmesan Steak Pasta Recipe in shallow bowls to showcase the steak slices artfully arranged atop. Sprinkle some toasted pine nuts or cracked black pepper for an extra layer of crunch and flavor. Drizzle with a little truffle oil if you want to go all out for an ultra-luxe touch that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Let the pasta cool to room temperature before transferring to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days. Because the sauce is cream-based, be sure to reheat gently to keep the texture smooth and avoid curdling.
Freezing
This dish freezes well but it’s best to freeze the pasta and steak separately from the creamy sauce for maximum quality. Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers over low heat in a skillet or saucepan, stirring often. Add a splash of milk, cream, or reserved pasta water to loosen the sauce as it warms. Avoid microwaving at high heat, which can cause the sauce to break or the steak to become tough.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine or penne work beautifully, you can swap in fusilli, rigatoni, or even spaghetti—just make sure to cook the pasta al dente so it holds up well when tossed with the creamy sauce.
What’s the best way to reheat this creamy pasta without it separating?
Gentle reheating over low heat is key. Stir frequently and add a bit of cream or pasta water as needed to keep the sauce silky. Microwaving at full power can cause the sauce to separate and the texture to suffer.
Can I substitute the beef broth with something else?
Yes! White wine is a fantastic substitute that adds a subtle acidity and depth. If you need a non-alcoholic option, chicken broth works fine too. Just avoid water, as it won’t contribute to the flavor.
Is it okay to use pre-grated Parmesan cheese?
Freshly grated Parmesan cheese melts more smoothly and has a better flavor, but pre-grated can work in a pinch. Just keep in mind that some pre-grated cheeses have additives that may affect how the sauce thickens.
How can I make this recipe spicier?
For a little heat, add more red pepper flakes or even a dash of cayenne pepper when making the sauce. You can also stir in finely chopped jalapeños or serve with a spicy chili oil drizzle for an extra kick.
Final Thoughts
Trust me when I say this Creamy Garlic Parmesan Steak Pasta Recipe has all the qualities of a dish you’ll want to make again and again. It’s rich, indulgent, and comforting but still elegant enough to impress anyone at your dinner table. The combination of juicy steak, garlicky sauce, and cheesy pasta is simply irresistible, and once you master this recipe, you’ll have a go-to meal that feels like a celebration every time you serve it. So grab those ingredients, get cooking, and prepare to savor every bite of this deliciously creamy feast!
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Creamy Garlic Parmesan Steak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and flavorful Creamy Garlic Parmesan Steak Pasta featuring seared sirloin or ribeye steaks tossed in a luscious garlic and Parmesan cream sauce, served over perfectly cooked pasta and garnished with fresh herbs for an indulgent and satisfying meal.
Ingredients
Steak and Pasta
- 2 boneless steaks (sirloin or ribeye)
- 12 oz pasta of your choice
- Salt & pepper, to taste
Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
- ½ cup beef broth (or white wine)
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ tsp red pepper flakes (optional)
Garnish
- Chopped parsley or basil for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving a small amount of pasta water, then set aside.
- Sear the Steak: Season both sides of the steaks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add steaks and cook for about 4–5 minutes per side for medium-rare, or until desired doneness. Remove steaks from the skillet and let them rest for a few minutes before slicing thinly against the grain.
- Build the Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in beef broth or white wine to deglaze the pan, scraping up any browned bits from the steak. Stir in heavy cream and grated Parmesan cheese, continuing to cook until the sauce thickens to a creamy consistency. Add red pepper flakes if desired for a hint of heat.
- Toss Pasta: Add the cooked pasta to the sauce in the skillet, tossing well to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it and help it cling to the noodles evenly.
- Finish & Serve: Add the sliced steak back into the skillet, gently stirring to combine with the pasta and sauce. Serve immediately, garnished with chopped parsley or basil and extra Parmesan cheese if desired.
Notes
- Use a meat thermometer to check steak doneness: 130-135°F for medium-rare.
- Pasta water helps to emulsify the sauce and keep it silky.
- Substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- For a dairy-free option, omit Parmesan and cream or use plant-based alternatives.
- Resting the steak after cooking ensures juicy, tender slices.
