Rich Creamy Steak Pasta

This single-pot zesty garlic butter steak and pasta combo brings together juicy sirloin chunks with perfectly cooked pasta swimming in a smooth, creamy sauce that nicely balances luxury and practicality for everyday dinners. What's great is how it turns basic stuff from your kitchen into something that feels fancy while only dirtying one pot.

I came up with this dish when friends dropped by unexpectedly and I was short on time. The mix was such a success that it's now my favorite impressive meal when I want to dazzle guests without sweating in the kitchen for hours. The way the meat drippings blend into the velvety sauce creates flavor layers that make it seem way more complex than it really is.

Essential Components

• 1 lb sirloin steak cut into 1-inch cubes: grab marbled pieces for faster cooking and extra tenderness
• 1 lb pasta penne rotini or your choice: hollow shapes work best to grab all that yummy sauce
• 4 tbsp butter: forms the foundation of your sauce go with unsalted to control the saltiness
• 4 cloves garlic minced: always pick fresh for the brightest kick
• 1/2 cup heavy cream: gives that dreamy smoothness coating every bite
• 1/4 cup grated Parmesan cheese: adds savory depth and naturally thickens everything
• 1/4 cup chopped fresh parsley: adds a pop of color and fresh taste to cut through richness
• 1 tbsp olive oil: stops your butter from scorching when cooking the steak
• 1 tsp red pepper flakes: delivers a gentle warmth that grows as you eat
• Salt and pepper to taste: pulls all the flavors together just right

Cooking Walkthrough

Season the Steak:

Coat steak cubes well with salt and pepper on all sides. Let them hang out at room temp for about 10 minutes before cooking so they'll brown better and cook more evenly.

Sear the Steak:

Warm up olive oil and 2 tablespoons butter in a big pot over medium-high heat until the butter gets foamy but doesn't brown. Toss in the steak cubes without crowding them, working in batches if needed. Cook about 2 minutes per side until they get a nice dark crust. This browning is where all the good flavor starts. Take the steak out and let it chill on a plate.

Create the Garlic Base:

Turn down the heat to medium and drop in the rest of your butter. Once it's melted, throw in your minced garlic and stir non-stop for just 30 seconds until it smells amazing. Don't let it get brown or it'll taste bitter.

Build the Pasta Sauce:

Dump your pasta straight into the pot with heavy cream, red pepper flakes, 3 cups of water, and a good pinch of salt and pepper. The pasta will release starch that mixes with cream to make everything silky. Let it come to a gentle bubble, then lower the heat and cook uncovered. Keep stirring so nothing sticks until pasta is nearly done but still a bit firm, about 2 minutes less than what the box says.

Enrich the Sauce:

When your pasta's almost done but still has some bite, mix in the Parmesan until it completely melts away. Add most of your chopped parsley, saving a little for topping later. The warmth from cooking will melt the cheese without ruining your sauce.

Reunite the Ingredients:

Carefully mix your seared steak back into the pot, along with any juices that collected on the plate. Those juices pack tons of flavor that'll make your sauce even better. Stir everything together and cook another 2-3 minutes until pasta reaches that perfect tenderness and the sauce thickens enough to coat the back of a spoon.

Serve with Style:

Scoop into warm bowls and sprinkle with your saved parsley and extra Parmesan if you're feeling fancy. Serve right away while everything's hot and the sauce is just right.

What really makes this dish pop is all that tasty brown stuff stuck to the pan after cooking the steak. Last summer when I fixed this for my sister's birthday dinner, the whole table went quiet, which in my loud family of food lovers means they're truly enjoying their meal. The mix of heat, creaminess, and savory goodness creates something special without needing fancy chef skills.

Tasty Wine Matches

This hearty dish goes great with medium-bodied reds that can handle the richness but also complement the spice. Try a Malbec or Syrah with their fruity notes that balance out the creamy parts. If you prefer white, go for a buttery Chardonnay that's strong enough to stand up to the flavors while its creamy character works well with the sauce.

Prep Ahead Options

You can get parts of this dish ready beforehand for even faster weeknight cooking. Cut and season your steak up to a day ahead and keep it covered in the fridge. You can also start the sauce base earlier in the day. Just finish cooking and mixing everything together right before eating for the best results. When warming up leftovers, add a splash of cream to bring the sauce back to life.

Ways To Switch It Up

This flexible dish works with whatever you've got on hand. Boneless chicken thighs make a great cheaper swap for steak. Mushrooms work wonderfully for a meat-free version, giving you that meaty texture and rich flavor. For some color and nutrition, throw in baby spinach, cherry tomatoes, or roasted red peppers during the last few minutes of cooking without messing up the one-pot simplicity.

Frequently Asked Questions

→ What steak cut should I choose?

Sirloin is a budget-friendly choice with great flavor and texture. If you want more richness, go for ribeye, while strip steak has a firm bite. Be sure to cut the steak into 1-inch cubes to cook evenly.

→ Can I make this dish mild?

You sure can! Tone down the spice by reducing or skipping the red pepper flakes. Another option is to let each person add their preferred amount of red pepper at the table.

→ Which pasta shape works best?

Pasta with grooves or ridges is ideal to hold onto the silky sauce. Consider penne, rotini, farfalle, or even cavatappi. Avoid long noodles like spaghetti, as they're trickier for one-pot meals.

→ Can I swap the heavy cream for something lighter?

For a lighter version, substitute heavy cream with half-and-half. If you prefer dairy-free, full-fat coconut milk is a good option. Avoid regular milk—it'll curdle under heat.

→ How do I keep the steak tender?

Sear the steak on high heat to add flavor, then take it out before cooking the pasta. Add it back into the pot just before serving to keep it juicy and avoid overcooking.

→ Can I prep parts of this meal early?

Yes, dice and season the steak up to a day in advance, or chop the parsley and garlic ahead of time. Cook the dish all at once for the best results, but you can reheat the finished meal later with a splash of cream or broth for extra moisture.