Creamy Steak Pasta

This creamy steak pasta is comfort food at its best — a mix of juicy steak and cheesy, garlicky pasta everyone will simply fall in love with.

If you’ve been on Skinny Spatula before, you know that I love a creamy pasta dish more than anything, even more so if I can add loads of protein to it.

This creamy steak pasta is a super easy dish that you can make with just about any steak cut. I cooked the steak from scratch for it, but it’s also a great choice for those steak leftovers you may have in the fridge.

I used rump steak to make this steak pasta alfredo, but you can also go for flank steak or skirt steak. Rump steak is the most tender of the three and is typically reasonably priced.

Why you’ll love this creamy steak pasta

• It's seriously tasty! The combination of perfectly cooked steak and a rich and creamy Parmesan sauce is quite amazing.
• So easy to make, but feels fancy. Just perfect for a weeknight treat!
• Crowd-pleaser for sure. This one's picky-eater and dinner party-approved!

What you’ll need

Rump steaks — I like going for about two medium-sized steaks. You want them to be thick enough to get a good sear but not so huge they'll take forever to cook through.

Butter — Unsalted is the way to go since you'll be adding your own salt later. We're using quite a bit in this recipe because, hey, butter makes everything better!

Garlic  — Feel free to be generous here! I usually use at least two big cloves, or even four if I'm feeling extra garlicky.

Rosemary — Just one sprig adds a beautiful, earthy note.

Pasta — Anything goes, but I love how penne or rigatoni hold onto the creamy sauce.

Italian seasoning  — This is my shortcut for that classic herb blend. If you've got dried oregano, thyme, and maybe some basil lying around, feel free to mix up your own.

Heavy cream — It's what makes this sauce luxuriously creamy, so don't skimp here!

Parmesan — Freshly grated is always the best. And a little extra sprinkled on top never hurt anyone!

How to make creamy steak pasta

Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust.

Add the butter, garlic and rosemary sprig to the pan with the steaks and spoon the melted butter over the steaks. Cook until they’re done to your liking. Remove the steaks and let rest for 5 minutes before slicing thinly.

Bring a large pot of salted water to a boil, then cook your pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.

Start making the pasta sauce. Melt the butter in a skillet (it can be the same one you cooked the steak in if it’s big enough).

Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then the chicken stock.

Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a couple of minutes until the sauce starts to thicken.

Add the cooked pasta to the pan together with the sliced steak, then stir in the grated Parmesan. Add a bit of the reserved pasta water if the pasta looks too dry.

Add the chopped parsley and season with salt and pepper to taste.

Serve the creamy steak pasta immediately, with a bit of extra freshly grated Parmesan on top if you like.

Helpful tips for the best creamy pasta and steak

• Get your skillet screaming hot before adding the steak. This will help create that delicious crust and keep the steak from stewing.
• If your pan isn't big enough, cook the steaks in batches to ensure proper searing.
• After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, so you don't lose them all on the cutting board.
• Slice against the grain. This is essential for tender steak! Look for the direction of the muscle fibers and slice across them.

Substitutions and variations

• Like a little heat? Stir in a pinch of red pepper flakes, or serve with a drizzle of your favorite hot sauce.
• Add sautéed mushrooms, roasted bell peppers, or wilted spinach for extra flavor and nutrition.
• Instead of steak, try grilled chicken, shrimp, or even pan-fried tofu for a vegetarian option.

Leftovers and storage

• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Gently reheat the pasta in a saucepan over low heat, adding a splash of milk or cream if needed to loosen the sauce.
• It's not ideal to freeze this pasta with steak due to the creamy sauce. Dairy-based sauces tend to separate and change texture when thawed.

If you liked this creamy steak pasta recipe, you might also like some of my other creamy pasta recipes:

• Creamy Rasta Pasta Recipe
• Creamy Garlic Chicken Pasta
• Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
• Creamy Chicken and Sausage Pasta
• Creamy Chicken Feta Pasta

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