Dinner

Creamy Steak Pasta Recipe

BySarah Summers January 5, 2026January 5, 2026

Introduction

This creamy steak pasta combines tender, juicy steak with a rich and velvety sauce, making for a satisfying and elegant meal. Perfect for a weeknight dinner or impressing guests, this dish is simple to prepare yet full of bold flavors.

The image shows a close-up of creamy penne pasta mixed with pieces of cooked steak. The pasta is coated in a light yellow sauce with a smooth texture. The steak pieces on top have a dark brown, slightly charred surface, with a juicy inside. Small green herb bits are scattered over the dish. The food is placed on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb steak (ribeye or sirloin)
8 oz pasta (fettuccine or penne)
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Season the steak evenly with salt, black pepper, and Italian seasoning on both sides.
Step 2: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot.
Step 3: Sear the steak in the skillet, cooking each side until browned and done to your desired level of doneness. Remove the steak from the skillet and let it rest.
Step 4: Meanwhile, cook the pasta in salted boiling water until al dente. Drain well and set aside.
Step 5: In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 6: Pour in the heavy cream and simmer gently until the sauce thickens slightly, stirring occasionally.
Step 7: Add the grated parmesan cheese to the skillet and stir until the cheese melts fully and the sauce becomes smooth.
Step 8: Toss the cooked pasta into the creamy sauce, stirring well to ensure all noodles are coated.
Step 9: Slice the rested steak into thin strips and arrange them over the pasta.
Step 10: Serve the pasta hot, garnished with extra parmesan or fresh herbs if desired.

Tips & Variations

For extra flavor, let the steak rest for 5 minutes before slicing to retain its juices.
Use sundried tomatoes or sautéed mushrooms added to the sauce for a tasty variation.
Swap parmesan for pecorino romano for a sharper cheese flavor.
If you prefer a lighter sauce, substitute half of the heavy cream with milk and reduce cooking time slightly.
Fresh basil or parsley sprinkled on top brightens the dish beautifully.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or milk to restore creaminess. Avoid microwaving directly to prevent the sauce from separating.

How to Serve

A close-up of a white bowl filled with creamy pasta showing two layers: the bottom layer consists of pale yellow penne pasta coated in a smooth, creamy sauce, and the top layer is made up of medium-sized pieces of grilled steak with a slight char and brown crust. Small green parsley pieces are sprinkled evenly across the dish, adding a fresh touch. The pasta has a glossy texture, while the steak looks juicy and tender with visible black pepper seasoning. The photo is shot on a white marbled surface with natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin and ribeye are great for this recipe, but you can also use flank or strip steak. Just adjust cooking time based on thickness and desired doneness.

What pasta works best for creamy steak pasta?

Fettuccine, penne, or any medium-width pasta hold the sauce well. Avoid very thin pastas like angel hair, as they don’t support the rich cream sauce as nicely.