Quick Weeknight Dinner with Steak and Pasta

Creamy Steak Pasta Recipe – Easy, Rich, and Weeknight-Ready Comfort Food

Introduction
This creamy steak pasta recipe is a rich, satisfying meal that brings restaurant-style flavor to your dinner table in under 45 minutes. Juicy, seared steak strips tossed with al dente pasta and coated in a silky garlic cream sauce make it a go-to for nights when you want something hearty but easy.

It’s the perfect balance of indulgence and simplicity—using pantry staples like garlic, cream, and Parmesan, yet delivering bold flavor thanks to the seared steak and a splash of pasta water that ties it all together. Whether you’re cooking for two or feeding a hungry family, this recipe is a winner for steak lovers and pasta fans alike.

Ingredients Overview

• Steak: Flank, sirloin, or ribeye all work. Cut into thin strips against the grain for tenderness. Season simply with salt, pepper, and a touch of garlic powder.
• Pasta: Fettuccine, penne, or rigatoni hold the sauce beautifully. Use your favorite shape, cooked al dente.
• Heavy Cream: The base of the sauce, giving it richness and body. For a lighter version, use half-and-half, though the sauce may be thinner.
• Parmesan Cheese: Freshly grated for smooth melting and a salty, nutty kick. Avoid pre-shredded cheese for the best texture.
• Garlic: Minced garlic adds bold flavor to the sauce and pairs perfectly with steak.
• Butter & Olive Oil: Used to sear the steak and create a base for the sauce.
• Pasta Water: Adds starch to help emulsify the sauce and create that silky finish.

Substitutions:
Swap steak for cooked chicken or mushrooms. Use dairy-free cream and cheese alternatives if needed. Gluten-free pasta works well too.

Step-by-Step Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente. Reserve 1 cup pasta water, then drain and set aside.
2. Sear the Steak
   Pat 1 lb of steak strips dry with paper towels. Season with 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
   Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add steak in a single layer and sear for 1–2 minutes per side until browned. Do this in batches if needed. Remove steak and set aside.
3. Make the Creamy Garlic Sauce
   In the same skillet, reduce heat to medium. Add 3 minced garlic cloves and cook for 30 seconds. Pour in 1 cup heavy cream and simmer for 2–3 minutes. Stir in ½ cup grated Parmesan and a splash of pasta water. Stir until cheese melts and sauce thickens slightly.
4. Combine Pasta and Steak
   Add the cooked pasta to the skillet. Toss to coat in the sauce. Add back the seared steak and any juices. Stir gently and warm through. If needed, add more pasta water to thin the sauce.
5. Finish and Serve
   Taste and adjust seasoning. Garnish with extra Parmesan, freshly ground pepper, and chopped parsley if desired. Serve hot.

Tips, Variations & Substitutions

• Don’t Overcook Steak: Sear quickly on high heat for a golden crust and tender bite.
• Make It Spicy: Add red pepper flakes to the sauce or steak seasoning for heat.
• Add Veggies: Sautéed mushrooms, spinach, or sun-dried tomatoes work well.
• Cream Alternatives: Use half-and-half or evaporated milk for a lighter texture.
• Cheese Options: Mix in Asiago or Pecorino for a sharper bite.

Serving Ideas & Occasions

Perfect for:

• Busy Weeknights: Fast, comforting, and filling
• Date Night In: Elegant but simple
• Family Dinners: Kid-friendly and easy to customize
• Leftovers: Reheat with a splash of milk or broth

Pair with:

• Garlic bread or toasted baguette
• Simple green salad with balsamic dressing
• Roasted asparagus or steamed broccoli
• A glass of red wine or sparkling water with lemon

Nutritional & Health Notes

This meal offers a good balance of protein, fat, and carbs:

• Steak provides protein and iron
• Pasta fuels with energy-rich carbs
• Parmesan and cream add flavor and healthy fats
• Add veggies for fiber and micronutrients

To lighten:

• Use leaner steak and less cream
• Replace with half-and-half or dairy-free milk
• Add greens like kale or spinach to bulk it up without added calories

FAQs

What’s the best steak to use?
Flank, sirloin, or ribeye are great. Flank is lean and affordable; ribeye is richer with more fat. Slice thinly across the grain for tenderness.

Can I make it ahead?
Yes. Cook and store components separately, then reheat and combine. Store in the fridge for up to 3 days.

Can I use milk instead of cream?
You can, but the sauce will be thinner. For better results, use half-and-half or add a bit of cream cheese for body.

Is this freezer-friendly?
Cream sauces don’t freeze well—they can split. It’s best enjoyed fresh or refrigerated for a few days.

Can I use leftover steak?
Absolutely. Just slice and warm it in the sauce gently to avoid overcooking.

How do I reheat it?
Reheat on the stovetop or in the microwave with a splash of milk or broth to bring the sauce back together.

Can I make it gluten-free?
Yes—just use your favorite gluten-free pasta. The sauce itself is naturally gluten-free.

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