Why Make This Recipe
Creamy Steak Pasta Garlic is a delicious and comforting dish that brings together tender steak, perfectly cooked pasta, and a rich, creamy sauce. It’s perfect for a cozy dinner at home or for impressing guests at a gathering. This recipe is quick to prepare, making it a great choice for a weekday meal. The combination of savory steak and creamy garlic sauce is sure to satisfy everyone at the table.
How to Make Creamy Steak Pasta Garlic
Ingredients
- 12 ounces fettuccine or penne pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped
- Additional grated parmesan cheese, optional
Directions
- Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
- Season steak slices generously with salt and black pepper. In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2–3 minutes per side. Remove steak from the skillet and set aside.
- Lower the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
- Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
- 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.
- Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency. Return cooked steak to the skillet and gently combine.
- Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.
How to Serve Creamy Steak Pasta Garlic
Serve this dish hot straight from the skillet. Garnish with fresh parsley and more grated parmesan cheese if you like. Pair it with a side salad or garlic bread for a complete meal. Enjoy it with your favorite drink for a more delightful dining experience.
How to Store Creamy Steak Pasta Garlic
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3 days. To reheat, warm it in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened.
Tips to Make Creamy Steak Pasta Garlic
- Choose a good quality steak for better flavor.
- Let the steak rest for a few minutes after cooking before slicing to keep it juicy.
- Use freshly minced garlic for the best taste.
- Adjust the spice level by adding more or less crushed red pepper flakes according to your preference.
Variation
You can add vegetables such as spinach, mushrooms, or bell peppers to the pasta for extra nutrition and flavor. Simply sauté them along with the garlic.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you prefer. Penne, spaghetti, or farfalle work great too!
2. What’s a good substitute for heavy cream?
If you want a lighter version, you can use half-and-half or a mix of milk and cream. Just note that the sauce may not be as thick.
3. Is it possible to make this recipe vegetarian?
Yes! You can substitute the steak with mushrooms or tofu and use vegetable broth instead of beef broth for a tasty vegetarian option.
Creamy Steak Pasta Garlic
Ingredients
Pasta
- 12 ounces fettuccine or penne pasta Use your preferred pasta type.
Steak
- 1 pound sirloin or ribeye steak, thinly sliced Choose a good quality steak for better flavor.
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional Adjust spice level to preference.
Sauce Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced Use freshly minced garlic for the best taste.
- 1/2 cup beef broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1/2 cup grated parmesan cheese
For Serving
- Fresh parsley, chopped For garnish.
- Additional grated parmesan cheese, optional For garnish.
Instructions
Preparation
- Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
- Season steak slices generously with salt and black pepper.
Cooking
- In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2-3 minutes per side. Remove steak from the skillet and set aside.
- Lower the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1-2 minutes until aromatic.
- Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
- 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.
- Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency. Return cooked steak to the skillet and gently combine.
Serving
- Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.
