Cozy, Indulgent Classic

This creamy steak pasta has become my ultimate dinner solution for those evenings when I crave something indulgent but don't want to spend hours in the kitchen. The tender slices of steak and silky cream sauce transform simple pasta into a restaurant-worthy meal that never fails to impress.

I first created this dish when trying to recreate the magic of an Italian restaurant my husband and I visited on our anniversary. Now it has become our special occasion meal at home, though we find plenty of "occasions" to make it.

Ingredients

• Pasta: fettuccine or penne works best as the ridges and shapes capture the creamy sauce beautifully
• Beef steak: sirloin or flank are perfect for their balance of tenderness and flavor when sliced thin
• Olive oil and butter: the combination creates the perfect searing medium with rich flavor
• Garlic: fresh cloves provide an aromatic base that store bought minced versions simply cannot match
• Heavy cream: the key to that silky luxurious sauce that coats each strand of pasta
• Parmesan cheese: use freshly grated for the best melting properties and flavor
• Beef broth: adds depth and savory notes that complement the steak perfectly
• Italian seasoning: a time saving blend that adds herbal complexity to the sauce
• Red pepper flakes: optional but adds a gentle heat that cuts through the richness
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Sear the Steak:

Heat olive oil in a large skillet until it shimmers and nearly smokes. Season your thinly sliced steak generously with salt and pepper before placing in the hot pan. Allow each piece to develop a rich brown crust before flipping, about 2 to 3 minutes per side. The goal is a caramelized exterior while keeping the interior juicy and tender. Once seared, transfer to a plate where the meat can rest and reabsorb its flavorful juices.

Cook the Pasta:

Bring a large pot of water to a rolling boil, adding enough salt until it tastes like sea water. This seemingly small step seasons the pasta from within. Add your pasta and cook until just al dente, usually a minute less than the package directions. Before draining, reserve a cup of the starchy cooking water which can help adjust your sauce consistency later if needed.

Make the Cream Sauce:

Return to the same skillet where you cooked the steak, capturing all those flavorful browned bits. Melt butter over medium heat and add minced garlic, stirring constantly for exactly 30 seconds until the aroma blooms but doesn't brown and turn bitter. Pour in beef broth to deglaze the pan, using a wooden spoon to scrape up any caramelized bits from the steak. Add heavy cream, stirring gently as the mixture begins to simmer. Incorporate Italian seasoning, red pepper flakes if using, and Parmesan cheese in small batches, stirring continuously as the sauce thickens and becomes silky, approximately 3 to 5 minutes.

Combine and Serve:

Add the drained pasta directly to the sauce, using tongs to gently coat each strand. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Return the steak slices and any accumulated juices to the pan, folding everything together gently. Allow the pasta to simmer in the sauce for just a minute to absorb the flavors before transferring to warmed plates. Finish with a generous sprinkle of fresh parsley and additional Parmesan cheese if desired.

Save

The heavy cream is truly the star ingredient here. I once tried to substitute half and half thinking it would be a lighter option, but the sauce broke and never achieved that silky texture. That was the night I learned that sometimes the traditional ingredients are traditional for good reason. My family still teases me about my "healthy" steak pasta experiment.

Make Ahead Options

This pasta can be partially prepped ahead of time to make weeknight cooking even faster. Slice your steak and store it in the refrigerator for up to 24 hours before cooking. You can also mince the garlic and measure out the dry ingredients. When dinner time approaches, you can have this on the table in under 20 minutes with the prep work already done.

Vegetable Additions

While the classic version stands perfectly on its own, adding vegetables transforms this into an even more complete meal. Sautéed mushrooms add an earthy complement to the beef, while spinach wilted into the sauce at the last minute adds color and nutrition. Cherry tomatoes halved and added just before serving provide a burst of acidity that balances the rich sauce beautifully.

Wine Pairing Suggestions

This indulgent pasta calls for a wine that can stand up to its rich flavors. A medium bodied red like Merlot or Sangiovese complements the beef without overwhelming the creamy elements. If you prefer white wine, choose a full bodied Chardonnay with just enough acidity to cut through the richness of the sauce. The pasta also pairs wonderfully with a simple garden salad dressed with a bright vinaigrette to balance the meal.

Recipe FAQs

→ What cut of steak works best for this pasta dish?

Sirloin and flank steak are excellent choices as they're flavorful and remain tender when sliced thin. Ribeye or strip steak would also work beautifully but are pricier options. The key is slicing the meat against the grain into thin pieces, which ensures tenderness regardless of which cut you choose.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the steak and refrigerate it separately from the pasta. When ready to serve, make the cream sauce, then add the pasta and steak to warm through. You may need to add a splash of cream or broth to refresh the sauce.

→ What vegetables can I add to this pasta?

Sautéed mushrooms, spinach, cherry tomatoes, or roasted bell peppers all complement the flavors wonderfully. For mushrooms, sauté them after cooking the steak using the same pan to capture all those delicious flavors. Spinach can be stirred in just before serving until wilted.

→ How can I make this dish lighter?

You can substitute half-and-half for heavy cream, though the sauce won't be quite as thick. Another option is using milk with 1 tablespoon of flour whisked in as a thickener. You could also reduce the amount of Parmesan and increase the proportion of pasta to steak.

→ What can I use instead of beef for a variation?

Chicken breast or thighs, cut into strips, make an excellent alternative. Shrimp or scallops would create a seafood version with a cooking time of just 1-2 minutes per side. For a vegetarian option, replace the steak with sautéed portobello mushrooms and use vegetable broth instead of beef broth.

→ Why is my cream sauce too thin?

The sauce thickens naturally through reduction and with help from the Parmesan cheese. If it's too thin, continue simmering for a few more minutes. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce to thicken it further.