Can I use a different cut of steak for this recipe?

Absolutely! Ribeye, strip steak, or tenderloin all work wonderfully. Just adjust cooking times according to thickness and preferred doneness. Thinner cuts like skirt or flank steak also work well but cook much faster and should be sliced very thinly against the grain.

Is there a lighter alternative to heavy cream I can use?

You can substitute half-and-half or a mixture of milk and cream cheese for a lighter version, though the sauce won't be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor to the dish.

What's the best pasta shape for this recipe?

Medium-sized shapes like penne, fusilli, or farfalle work best as they catch the sauce in their nooks and crannies. Long pastas like fettuccine or tagliatelle are also excellent choices as the sauce clings beautifully to the strands.

My sauce separated or looks grainy – what happened?

This usually happens when cream-based sauces are heated too quickly or at too high a temperature. To fix it, remove from heat, add a splash of cold cream, and whisk vigorously. In the future, keep the heat medium-low when working with cream and avoid boiling the sauce.

Creamy Steak Pasta Recipe

Name: Creamy Steak Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 2 rump steaks (about 1 lb / 450 g total); Salt and pepper, to taste; 2 tablespoons butter; 2 garlic cloves, finely chopped; 1 sprig rosemary; 8 oz (250 g) pasta; 2 tablespoons butter; 2 garlic cloves, finely chopped; 1 teaspoon Italian seasoning; 1/2 cup (125 ml) low-sodium chicken stock; 1 cup (250 ml) heavy cream; 1/3 cup Parmesan, grated; A handful of fresh parsley, roughly chopped; Salt and freshly ground black pepper, to taste

This Creamy Steak Pasta is a restaurant-worthy dish you can whip up in your own kitchen with minimal effort. Tender slices of perfectly seared steak mingle with al dente pasta in a rich, garlicky cream sauce that’s ready in just 35 minutes. It’s the ultimate comfort food that strikes the perfect balance between elegant and easy – ideal for those evenings when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Incredible Flavor Combo: The combination of juicy steak and creamy pasta sauce is absolutely divine – it’s what food dreams are made of!
Weeknight Friendly: Despite its impressive appearance, this dish comes together in about 35 minutes, making it perfect for busy weeknights when you want something special.
One-Pan Wonder: Using the same pan for the steak and sauce means less cleanup and more flavor as the sauce picks up all those delicious browned bits from the steak.
Versatile: Can be dressed up for date night or served family-style for a dinner that will please everyone at the table.

Ingredients You’ll Need

Rump Steaks: The star of the show, providing rich, meaty flavor. Choose well-marbled steaks for the best results.
Pasta: A hearty shape like penne, fettuccine or rigatoni works perfectly to hold the creamy sauce.
Butter: Creates the base for both the steak basting and the cream sauce, adding richness and depth.
Garlic: Used in both the steak preparation and the sauce – don’t skimp here! Fresh garlic adds punchy flavor that powder simply can’t replicate.
Rosemary: This aromatic herb infuses the steak with incredible flavor as it cooks in the butter.
Italian Seasoning: A convenient blend that adds herbaceous notes to the cream sauce.
Chicken Stock: Forms the base of the sauce and adds depth of flavor.
Heavy Cream: The key to creating that luxuriously silky sauce that coats every strand of pasta.
Parmesan Cheese: Adds saltiness and umami to the sauce while helping to thicken it.
Fresh Parsley: Brightens the dish with color and fresh flavor.
Salt and Pepper: Essential for seasoning both the steak and the pasta sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the steak with grilled chicken breast, sautéed shrimp, or even smoked salmon for a different twist.

Veggie Additions

Enhance the dish by adding sautéed mushrooms, cherry tomatoes, baby spinach, or roasted red peppers.

Sauce Adjustments

Make it spicy with a pinch of red pepper flakes, or add a splash of white wine before the stock for a more complex flavor.

Cheese Options

Try using Romano or Asiago instead of Parmesan, or add a few crumbles of blue cheese for a more pungent flavor.

How to Make Creamy Steak Pasta

Step 1: Cook the Steak

Season your steaks generously with salt and pepper – don’t be shy! Heat olive oil in a large skillet over high heat until it’s just smoking. Add the steaks and cook without moving them for 3-4 minutes until a beautiful brown crust forms. Flip and repeat on the other side. Add butter, garlic, and rosemary to the pan and spoon this aromatic butter over the steaks repeatedly. Remove the steaks and let them rest for 5 minutes before slicing thinly against the grain.

Step 2: Cook the Pasta

Bring a large pot of water to a rolling boil, add a generous amount of salt (it should taste like seawater), and cook your pasta according to package directions until al dente – still with a slight bite to it. Before draining, scoop out 1-2 cups of starchy pasta water.

Step 3: Make the Sauce

In the same skillet used for the steak (hello, free flavor!), melt the butter over medium-low heat. Add chopped garlic and cook for just 1 minute until fragrant but not browned. Stir in the Italian seasoning, then pour in the chicken stock and let it simmer for 1-2 minutes. Add the heavy cream and continue simmering until the sauce starts to thicken slightly.

Step 4: Combine Everything

Add the drained pasta directly to the sauce along with the sliced steak. Sprinkle in the grated Parmesan and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water – it contains starch that will help the sauce cling to the pasta beautifully.

Step 5: Finish and Serve

Stir in the chopped parsley and season with salt and pepper to taste. Serve immediately with extra Parmesan cheese for sprinkling on top.

Pro Tips for Making the Recipe

Room Temperature Steaks: Take your steaks out of the refrigerator 20-30 minutes before cooking for more even cooking.
Don’t Overcook the Pasta: Aim for al dente, as the pasta will continue cooking slightly when added to the hot sauce.
Reserved Pasta Water: This starchy liquid is liquid gold for adjusting the consistency of your sauce – don’t forget to save some before draining!
Let the Steak Rest: This crucial step allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.
Sauce Consistency: If your sauce gets too thick, add pasta water. If it’s too thin, simmer a bit longer or add a touch more cheese.

How to Serve

Perfect Pairings

Serve this creamy steak pasta with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the dish.

Wine Selection

A medium-bodied red wine like Merlot or Chianti pairs beautifully with the flavors in this dish.

Bread Option

Some crusty garlic bread on the side is perfect for soaking up every last drop of that incredible cream sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled.

Freezing

I don’t recommend freezing this dish as cream-based sauces can separate when thawed, and the pasta texture suffers significantly.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Stir frequently to prevent the bottom from scorching.

Note: While microwave reheating works in a pinch, the stovetop method provides much better results for maintaining the creamy texture of the sauce.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! Ribeye, strip steak, or tenderloin all work wonderfully. Just adjust cooking times according to thickness and preferred doneness. Thinner cuts like skirt or flank steak also work well but cook much faster and should be sliced very thinly against the grain.
Is there a lighter alternative to heavy cream I can use?

You can substitute half-and-half or a mixture of milk and cream cheese for a lighter version, though the sauce won’t be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor to the dish.
What’s the best pasta shape for this recipe?

Medium-sized shapes like penne, fusilli, or farfalle work best as they catch the sauce in their nooks and crannies. Long pastas like fettuccine or tagliatelle are also excellent choices as the sauce clings beautifully to the strands.
My sauce separated or looks grainy – what happened?

This usually happens when cream-based sauces are heated too quickly or at too high a temperature. To fix it, remove from heat, add a splash of cold cream, and whisk vigorously. In the future, keep the heat medium-low when working with cream and avoid boiling the sauce.

Final Thoughts

This Creamy Steak Pasta recipe transforms simple ingredients into a spectacular meal that feels like a special occasion dish, without the fuss. It’s the perfect balance of indulgent and achievable – rich enough to satisfy your comfort food cravings, yet simple enough to make on a Wednesday night. Give it a try next time you want to elevate your dinner game without spending hours in the kitchen. Your taste buds (and dinner companions) will thank you!

Creamy Steak Pasta Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Italian-inspired

Print Recipe

Description

Creamy, indulgent, and bursting with flavor, this Creamy Steak Pasta recipe combines perfectly cooked steak slices with tender pasta coated in a rich, velvety sauce. Perfect for a hearty dinner or special occasion, this dish is easy to prepare yet delivers restaurant-worthy results right at home.

Instructions

Prepare the Steak
Season the rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and sear for 3-4 minutes on each side, forming a golden-brown crust.
Infuse Steak with Aromatics
Add butter, garlic, and a sprig of rosemary to the skillet with the steaks. Spoon the melted butter over the steaks as they cook. Continue cooking to your preferred doneness. Remove the steaks from the skillet and allow them to rest for 5 minutes. Slice thinly.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1-2 cups of pasta water, then drain the pasta.
Make the Sauce Base
In the same skillet used for the steak (or a clean one if unavailable), melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Stir in the Italian seasoning, followed by the chicken stock. Simmer for 1-2 minutes.
Create the Creamy Sauce
Stir in the heavy cream and let the mixture simmer for a couple of minutes, allowing it to thicken slightly.
Combine Pasta and Steak
Add the cooked pasta to the skillet, along with the sliced steak. Stir in grated Parmesan cheese, tossing everything together thoroughly. Use reserved pasta water to adjust the sauce consistency if needed.
Finish and Serve
Sprinkle chopped parsley over the pasta for freshness and season with additional salt and pepper, if required. Serve immediately, garnished with extra Parmesan cheese, if desired.

Notes

For the best sear on your steak, ensure your skillet is extremely hot before adding the meat.
Swap Parmesan for Pecorino Romano for a sharper flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or pasta water if needed to loosen the sauce.
You can use other cuts of steak such as sirloin if rump steak is unavailable.