Rich Creamy Steak Pasta

This simple yet luxurious one-pot spicy garlic butter steak and pasta brings together juicy sirloin chunks and perfectly cooked pasta in a smooth, creamy sauce that balances indulgence with weeknight practicality. Using just a single pot, everyday ingredients transform into a meal that tastes like it came from your favorite restaurant.

I whipped this up one night when friends dropped by unexpectedly and I was short on time. It was such a success that now it's my favorite impressive dish when I don't want to spend forever cooking but still want to amaze my guests. The way the meat flavors soak into the creamy mixture creates amazing taste layers that seem way more complex than the simple cooking method.

Essential Ingredients

• 1 lb sirloin steak cut into 1-inch cubes: grab pieces with good marbling for quick cooking and juiciness
• 1 lb pasta penne rotini or your choice: hollow shapes work best to hold all that tasty sauce
• 4 tbsp butter: forms the delicious foundation of your sauce – go for unsalted to control the saltiness
• 4 cloves garlic minced: always use fresh for the brightest flavor punch
• 1/2 cup heavy cream: creates that silky smoothness that coats everything perfectly
• 1/4 cup grated Parmesan cheese: adds savory richness and naturally thickens everything
• 1/4 cup chopped fresh parsley: adds a pop of color and fresh flavor against the richness
• 1 tbsp olive oil: stops your butter from burning when you're cooking the steak
• 1 tsp red pepper flakes: gives that nice warmth that gets stronger with each bite
• Salt and pepper to taste: pulls all the flavors together just right

Cooking Instructions

Season the Steak:

Sprinkle salt and pepper all over your steak cubes. Make sure you cover every side. Let them sit out for about 10 minutes before cooking. This helps them cook evenly and brown better.

Sear the Steak:

Warm up the olive oil and 2 tablespoons butter in a big pot over medium-high heat until the butter gets foamy but not dark. Toss in the steak pieces in a single layer, working in batches if your pot isn't big enough. 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 put it on a plate to rest.

Create the Garlic Base:

Turn down the heat to medium and drop in the rest of your butter. Once it melts, add your chopped 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:

Throw the pasta straight into the pot with the heavy cream, red pepper flakes, 3 cups of water, and a good shake of salt and pepper. The starch from the pasta will mix with the cream to make everything silky. Bring it to a gentle bubble, then lower the heat and simmer without a lid, stirring often so nothing sticks, until the pasta is nearly done but still a bit firm, about 2 minutes less than what the box says.

Enrich the Sauce:

When your pasta is almost cooked but still a little firm, mix in the Parmesan until it's completely melted. Add most of the parsley, saving a bit for topping later. The leftover heat will melt the cheese without breaking your sauce.

Reunite the Ingredients:

Carefully mix the steak pieces back into the pot, along with any juices that collected on the plate. Those juices are packed with flavor that'll make your sauce even better. Mix everything together and keep cooking for 2-3 minutes until the pasta is just right and the sauce has thickened enough to coat the back of a spoon.

Serve with Style:

Scoop into warm bowls and top with the leftover parsley and extra Parmesan if you want. Eat right away while the sauce is perfectly creamy.

What makes this dish so amazing is the brown bits stuck to the pan after cooking the steak. I made this once for my sister's birthday party, and everyone at the table went quiet – in my family of food-loving chatterboxes, that's the biggest compliment possible. The mix of spicy, creamy, and meaty flavors creates something that feels special even if you're not a cooking pro.

Tasty Wine Matches

This hearty meal goes great with medium-bodied red wines that can handle the richness but also complement the spiciness. Try a Malbec or Syrah with their fruity notes that work well with the creamy parts. If you prefer white wine, go for a buttery Chardonnay that's strong enough to match the dish's big flavors while its smoothness works nicely with the sauce.

Prep In Advance

You can get parts of this meal ready ahead of time to make dinner even quicker. Cut and season your steak up to a day before, keeping it covered in the fridge. You can also start the sauce base earlier in the day. Just finish cooking and combine everything right before eating for the best results. When warming up leftovers, add a little cream or milk to bring the sauce back to life.

Ways To Switch It Up

This flexible dish works well with whatever you have on hand. Boneless chicken thighs make a great cheaper option instead of steak. For vegetarians, mushrooms are wonderful, giving you that meaty texture and rich flavor. To add veggies, toss in some baby spinach, cherry tomatoes, or roasted red peppers during the last few minutes of cooking to add color and nutrients without messing up the one-pot simplicity.

Frequently Asked Questions

→ Which steak works best here?

Sirloin strikes a great balance of tenderness and flavor while being budget-friendly. For a richer bite, ribeye works well, and strip steak is firmer but tasty too. Just cut all steak pieces into even, 1-inch cubes so they cook evenly.

→ How can I make it less spicy?

The spice comes from red pepper flakes, so you can cut the amount or skip them altogether. Want to keep everyone happy? Serve the flakes on the side so guests can sprinkle to their liking.

→ What's the best pasta for this dish?

Look for medium pasta with grooves or pockets to hold the sauce well, like penne, rotini, farfalle, or cavatappi. Skip spaghetti or long noodles—they make the one-pot process tricky.

→ Can I use a lighter cream substitute?

If you'd like a less heavy option, swap heavy cream for half-and-half. Need dairy-free? Coconut milk works surprisingly well! Avoid regular milk, since it can curdle when heated.

→ How do I keep the steak tender?

Brown the steak pieces first, then remove them and cook the pasta. Add the steak back right before serving to warm it up instead of cooking it further. This gives you juicy, perfectly done bites.

→ Can I prep anything beforehand?

Get a head start by seasoning and cubing the steak up to a day ahead. You can also prep the garlic and parsley in advance. Cook the dish all at once for the best results, or reheat gently with added cream or stock if needed.