Steak and Creamy Garlic Parmesan Pasta

Steak and Creamy Garlic Parmesan Pasta is a weeknight dinner that brings restaurant-quality flavor right to your kitchen. This high-protein meal combines tender sirloin with a rich garlic cream sauce over fettuccine. It’s a recipe that looks fancy but comes together quickly with simple ingredients you probably have on hand.

I first made this Steak and Creamy Garlic Parmesan Pasta on a Tuesday evening when my sister was visiting and I wanted something special without the usual fuss. The smell of garlic sizzling in butter and the sight of that silky parmesan sauce coating every strand of pasta reminded me why I love cooking for people I care about. This garlic parmesan pasta with steak recipe has become my favorite when I need to impress without stress. The combination of seared beef and creamy sauce feels indulgent, yet it’s ready faster than delivery. Whether you’re cooking for family or hosting friends, this steak pasta delivers comfort and satisfaction in under an hour.

What You’ll Need for This Steak Pasta Recipe

This recipe starts with quality ingredients that work together beautifully. I always use freshly grated Parmesan instead of pre-shredded because it melts smoother and creates a silkier sauce without any graininess.

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 lb fettuccine
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (freshly grated works best)
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Pro tip: I prefer sirloin for its flavor and tenderness, but ribeye works beautifully too if you want extra richness. Pat your steak cubes completely dry before seasoning to get that perfect golden-brown sear.

How to Make Steak and Creamy Garlic Parmesan Pasta

I recommend reading through all the steps first so you can time the pasta and steak perfectly. This helps everything come together hot and ready at the same time.

Step 1: Cook the fettuccine according to package directions in a large pot of salted water. Drain and set aside when it’s just tender with a slight bite. Don’t overcook the pasta since it will get a final toss in the hot sauce.

Step 2: While the pasta cooks, pat the steak cubes completely dry with paper towels and season generously with salt and black pepper on all sides. This drying step is critical for getting a beautiful brown crust instead of steaming the meat.

Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and just starts to smoke. Add the steak cubes in a single layer, making sure not to crowd the pan. Sear for 2-3 minutes per side until you see a golden-brown crust forming, but the inside should still be pink. Remove the steak to a plate and set aside with any juices. The steak will finish cooking later, so undercooking slightly here prevents toughness.

Step 4: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for about 1 minute, stirring constantly until it turns light golden and smells incredible. Watch carefully so it doesn’t burn and turn bitter.

Step 5: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom. Let it bubble for 30 seconds. This step adds incredible depth to your garlic parmesan sauce.

Step 6: Stir in the heavy cream, Italian seasoning, and half of the Parmesan cheese. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it coats the back of your spoon and you can draw a line through it with your finger.

Step 7: Return the seared steak to the skillet along with any accumulated juices from the plate. Add the cooked fettuccine and toss everything together using tongs. Cook for another 1-2 minutes until the steak reaches your preferred doneness (130-135°F internal temperature for medium-rare, 135-145°F for medium) and the pasta is fully coated in that creamy sauce.

Step 8: Remove from heat and stir in the remaining Parmesan cheese and fresh parsley. Taste and add more salt and pepper if needed. The cheese will melt from the residual heat and make the sauce extra silky and smooth.

Perfect Pairings for Your Creamy Steak Pasta

This Steak and Creamy Garlic Parmesan Pasta is rich and filling, so lighter sides work best to balance the meal without overwhelming your palate.

Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the cream sauce and adds freshness to every bite.

Garlic Bread: Crusty garlic bread or warm breadsticks are perfect for soaking up every last drop of that incredible garlic parmesan sauce.

Steamed Broccoli: Bright green broccoli florets add color, crunch, and nutrition while complementing the Italian flavors in the pasta.

Roasted Asparagus: Tender asparagus spears roasted with olive oil and lemon bring an elegant, seasonal touch that pairs beautifully with steak.

These are the best sides for steak and creamy garlic parmesan pasta because they add variety without competing with the star of the show.

More Delicious Pasta and Steak Dinners to Try

If you love this creamy steak pasta, you’ll want to explore other rich and satisfying dinner recipes that deliver restaurant-quality results at home. The bold flavors in this dish pair wonderfully with other comfort food favorites that bring together meat, cheese, and pasta in creative ways.

For another pasta dish with incredible depth, try the Creamy Paprika Steak Shells, which features tender beef in a smoky paprika cream sauce. If you’re craving more garlic-forward recipes, the Best Sticky Garlic Chicken Noodles and Garlic Butter Bowtie Pasta with Beef both deliver that same irresistible garlic flavor. For a different take on creamy beef pasta, the Creamy High Protein Beef Pasta offers similar comfort with extra protein to keep you satisfied longer.

Storing Your Leftover Steak Pasta

Store any leftover Steak and Creamy Garlic Parmesan Pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal for cream-based dishes.

When reheating, I recommend using the stovetop over low heat with a splash of cream, milk, or chicken broth to loosen the sauce back to its original creamy consistency. Stir frequently to prevent sticking. Microwave reheating works too, but add a tablespoon of liquid and stir halfway through to prevent the pasta from drying out.

Pro tip: This steak pasta actually tastes even better the next day after the flavors have had time to meld together in the refrigerator. It makes excellent meal prep for quick lunches throughout the week.

Your Questions About Steak and Garlic Parmesan Pasta Answered

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