Steak and Creamy Garlic Parmesan Pasta is a rich, indulgent dish that pairs tender, juicy steak with a luscious garlic-infused cheese sauce over perfectly cooked pasta. It’s the kind of meal I make when I want something hearty and elegant without a lot of fuss. Every bite delivers comfort and bold flavor in perfect balance.

Why You’ll Love This Recipe

I love this recipe because it brings together two favorites—steak and creamy pasta—in one satisfying dish. The garlic Parmesan sauce is velvety and loaded with flavor, and it wraps around the pasta beautifully. When I top it with slices of seared steak, it feels like a restaurant-quality dinner I can make at home in under an hour.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:

Ribeye, sirloin, or New York strip steak
Salt and black pepper
Garlic powder
Olive oil or butter

For the Pasta and Sauce:

Pasta (fettuccine, penne, or linguine)
Butter
Garlic, minced
Heavy cream
Grated Parmesan cheese
Cream cheese (optional, for extra creaminess)
Salt and pepper
Fresh parsley (optional, for garnish)

directions

I bring a pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
While the pasta cooks, I season the steak with salt, pepper, and garlic powder.
I heat oil or butter in a skillet over medium-high heat and sear the steak for 3–4 minutes per side for medium-rare, adjusting for thickness. I let it rest before slicing.
In another large skillet, I melt butter and sauté the garlic until fragrant.
I stir in the cream and bring it to a gentle simmer, then add the Parmesan cheese and stir until melted and smooth. If I want it extra rich, I add a spoonful of cream cheese here.
I season the sauce with salt and pepper, then toss in the cooked pasta and coat it well.
I slice the rested steak and serve it over the creamy pasta, garnished with fresh parsley.

Servings and timing

This recipe serves 2–3 and takes about 35–40 minutes from start to finish.

Variations

Sometimes I add sautéed mushrooms or spinach to the sauce for extra flavor and texture. I also like to use grilled steak for a smoky twist or substitute chicken if I don’t have steak on hand. For a bit of heat, I stir in a pinch of red pepper flakes or a splash of hot sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove with a splash of milk or cream to bring back the sauce’s smoothness. The steak can be reheated separately in a skillet or enjoyed cold over the pasta.

FAQs

What steak cut is best for this recipe?

I usually go with ribeye or sirloin—they’re flavorful and stay juicy when seared quickly.

Can I use milk instead of cream?

Yes, but I know the sauce will be thinner. I sometimes thicken it with a bit of cream cheese or more Parmesan.

What pasta shape works best?

I like fettuccine or linguine for a classic feel, but penne or rotini also hold the sauce nicely.

How do I avoid overcooking the steak?

I sear it over high heat and use a meat thermometer—130°F for medium-rare. Resting it after cooking keeps it juicy.

Can I make this dish ahead?

I prefer making it fresh, but I sometimes prep the sauce and steak earlier in the day and reheat gently before serving.

Conclusion

Steak and Creamy Garlic Parmesan Pasta is a rich, flavorful dish that combines the comfort of creamy pasta with the satisfaction of perfectly cooked steak. It’s easy enough for a weeknight but elegant enough for a special occasion. Whether I’m cooking for two or treating myself to something indulgent, this recipe always delivers bold, satisfying flavor.