Steak Pasta Recipe (Creamy Steak Pasta)
This 10 ingredient Creamy Steak Pasta is the perfect decadent meal for a weeknight or weekend dinner party. Prepared in just 30 minutes, this restaurant-quality pasta recipe is comfort food at it's finest.
Servings: 6 servings
Calories: 688kcal
Ingredients
- 2 tablespoons butter
- 1-2 teaspoons steak seasoning
- 1 ½-2 Pounds filet, ribeye, or New York strip steak about 2-3 steaks
- 5 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- 32 ounces chicken broth
- 8-10 ounces pasta, egg noodles, or low-carb noodles
- 1 ½ tablespoon cornstarch
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese plus more for garnish
Instructions
- Season steaks on both sides with Montreal steak seasoning.
- In a large skillet on medium-high heat, add butter. Once hot, sear the seasoned steaks 5 minutes per side or until it reaches your desired level of doneness. Transfer to a plate and cover with aluminum foil.
- Lower the heat to medium. Add garlic, Italian seasoning, and crushed red pepper flakes. Sauté for 30 seconds.
- Heat broth in the microwave for 2 minutes. Carefully pour the hot broth into the skillet and scrape up any solid bits from the pan. Bring to a boil.
- Add pasta and cook until al dente.
- Whisk together cornstarch and heavy cream. Add the mixture to the pasta.
- Stir in ¼ cup parmesan cheese. Season with salt and pepper to taste.
- Place the steak on a cutting board and cut into strips.
- Serve pasta in individual bowls topped with steak on top. Garnish with additional parmesan cheese if desired.
Video
Notes
Recipe Tips and Tricks
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- Get pan hot before searing. For a nice, browned crust, make sure your pan is hot before adding the steak. Sear on one side, undisturbed for a few minutes, before flipping and searing the next side.
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- Let steak rest before slicing. Once you remove the steak from the pan, let it rest 10-15 minutes before slicing to keep it tender and the juices in.
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- Slice against the grain. This is key for tender texture. Look for the direction of the muscle fibers and slice across them.
Nutrition
Serving: 1serving | Calories: 688kcal | Carbohydrates: 34g | Protein: 33g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 278mg | Potassium: 618mg | Fiber: 1g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 4mg
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