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If you want dinner to feel a little extra at home, steak paired with a creamy garlic Parmesan pasta is just the thing. It's fancy enough to wow friends but still the perfect cozy treat for a weeknight. Juicy steak slices meet smooth, dreamy pasta blanketed in Parmesan-y sauce and a pop of basil or parsley to finish it all off.
The first time I whipped this up was a chilly Friday night, and it quickly became my favorite for marking silly milestones or just treating myself at the end of a tough week
Irresistible Ingredients
- Beef steak (sirloin or ribeye): Ribeye has more flavor and fat, sirloin's a little leaner—choose whichever vibe you like best
- Salt and black pepper: Sprinkle lots for extra taste; go for flaky salt and fresh cracked pepper to really bring out the flavor
- Olive oil: Use nice extra virgin for searing steaks and giving the final pasta a little shine
- Garlic: Fresh garlic works wonders—chop it right before so the flavor pops
- Butter: Go for the creamiest butter you can find for richness
- Pasta: Got spaghetti, penne, or fettuccine? They're all good; bronze-cut if you want more sauce to stick
- Heavy cream: That’s how you get it super creamy—skip lighter milk if you want the full effect
- Parmesan cheese: Grate it yourself from a wedge for the melt-in-your-mouth feel; pre-grated can turn the sauce a bit gritty
- Beef broth: Totally optional but deepens flavor—just go easy on the salt if you use it
- Red pepper flakes: Adds a smidge of a heat, but nothing wild
- Fresh basil or parsley: Toss a heap of this on top last minute for color and a fresh note
Simple Step-by-Step Directions
- Plate It Up:
- Fold sliced steak into the finished pasta. Dust with more cheese and sprinkle plenty of herbs. Dish it out while still piping hot for the best bite.
- Mix Pasta and Sauce Together:
- Drop all your pasta into the skillet of sauce. Give it a good toss—if it seems too sticky, add some of the reserved cooking water till it’s just right.
- Whip Up the Sauce:
- Turn the pan down and add a splash of oil and the butter. Let it melt together with any pan juices. Stir in garlic and cook till it smells amazing, about a minute or two. Pour in beef broth if you want, scraping up brown bits from the steak, then add cream. Let everything bubble gently, then whisk in the Parmesan. Sprinkle with chili flakes, adjust salt and pepper, and you’ve got a rich, thick sauce.
- Cook Your Steak:
- Pat steaks really dry with paper towels so they brown nice and fast. Coat both sides with salt and pepper. Heat olive oil in a big heavy pan until it’s just about smoking. Cook steaks four to five minutes each side for medium rare, or tweak for your liking. Let 'em rest a couple minutes before slicing super thin (cutting across the grain makes them tender).
- Boil the Pasta:
- Bring a big pot of water to a hard boil. Chuck in a handful of salt—it’ll make the noodles tasty. Boil pasta just to al dente; check the box for timing. Scoop out half a cup of pasta water to save, then drain the rest.
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Helpful Info
- Packed with protein and calcium and definitely filling
- Steak leftovers work, so go ahead and finish up that extra meat
- Makes for a classy pick for date night or those “just because” special dinners
Watching Parmesan melt into cream never gets old for me. It’s absolutely the soul of this dish, and always takes me back to me and my family crammed in my little kitchen, everyone hovering around just for a taste of the garlic-y aroma before it made it to the table.
Storing Leftovers
Let everything cool before packing into containers for the fridge. You’ll get three days tops before the flavors turn. To warm it, pour in some milk or cream and heat slow on the stove, or zap in the microwave using short bursts. Freezing? I wouldn't—the sauce tends to split and gets weird.
Easy Ingredient Swaps
No ribeye handy? Grab a New York strip or even skirt steak. Short on heavy cream? Go with whole milk plus a spoon of cream cheese in a pinch. Want cheese that’s punchier? Use Pecorino Romano instead. Needing a lighter take, trade in some cream for evaporated milk.
Tasty Ways to Serve
Garlic bread’s a classic on the side, but you could do a crisp salad. Roasted veggies such as broccoli, mushrooms, or asparagus are awesome as well. If you’ve got a crowd, make it family-style and put toppings in bowls so everyone can add what they want.
Backstory and Meaning
This dish feels like a mashup of Italian creamy pasta traditions and that good old American steakhouse vibe. It’s all about that sweet spot between indulgent and homey, making regular nights feel a little more like a celebration.
Recipe Questions & Answers
- → Which steak cut should I try here?
Sirloin or ribeye are both awesome picks. Let the steak rest, then slice it thin for the best results.
- → Got a favorite pasta for soaking up the sauce?
Penne, fettuccine, or spaghetti work perfectly. They really grab onto that creamy sauce and go great with steak slices.
- → Is beef broth a must for this?
Nope, you can leave it out or swap in some pasta water instead if you want a lighter feel.
- → How do I fix a sauce that’s too thick?
Stir in a bit of the saved pasta water. That way your sauce loosens up just enough to coat the noodles nicely and stay creamy.
- → What's the easiest way to warm up leftovers?
Warm gently on your stove or toss in the microwave. Splash in a little cream or milk if things look dry, and the sauce will bounce back.
- → What else could I sprinkle on top besides basil or parsley?
Try chopped chives, pepper, or a handful of arugula for tasty twists. Extra black pepper is always a win, too.