Creamy Steak Pasta
Looking for a weeknight dinner that feels like a restaurant meal, but takes under 30 minutes? Creamy Steak Pasta hits that mark, packed with savory steak bites and a silk, cheesy sauce that clings to orecchiette. This Creamy Steak Pasta guide is streamlined for busy cooks and optimized for social sharing, with clear steps, smart swaps, and storage tips. In this guide, you’ll learn how to make flawless steak bites, build a velvety sauce, and keep leftovers tasting fresh.
For inspiration, try this riff if you love bold, creamy dishes like blackened chicken alfredo, then return here to master the steak technique.
What Is Creamy Steak Pasta?
Creamy Steak Pasta pairs seared steak pieces with pasta in a rich cream and cheese sauce, often brightened with tomatoes and herbs. The recipe is adaptable, working with different cuts of beef, pasta shapes, and cheese blends.
It is a comfort dish that balances protein and carbs, and it finishes fast since the pasta finishes cooking in the sauce, which improves flavor absorption and texture.
- Quick Facts about Creamy Steak Pasta
- Typical cook time, 20 to 30 minutes
- Serves, 4 people
- Key ingredients, steak (200-400 g), heavy cream (240 ml), parmesan (50 g)
- Tip, finish pasta in sauce for silkier coating
Ingredients and Nutrition
This section lists the essential ingredients and a simple nutrition snapshot so you can plan portions. Use good-quality parmesan for depth, and choose orecchiette or another short shape to trap the sauce.
Nutrition will vary by portion size and steak cut. A typical serving with 150 g steak, 120 g cooked pasta, and 60 ml cream is roughly 650 to 800 kcal, with 30 to 45 g protein, and 30 to 45 g fat.
- Protein per serving, ~30 to 45 g
- Calories per serving, ~650 to 800 kcal
- Fat per serving, ~30 to 45 g
- For high-protein swaps, see high protein pasta dinner ideas
Creamy Steak Pasta
Ingredients
For the Steak and Vegetables
- 200-400 g steak Use a good-quality cut.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 cup broccoli florets Tender-crisp.
- 2 tablespoons olive oil For sautéing steak and broccoli.
For the Sauce
- 240 ml heavy cream Use good quality for depth.
- 120 ml beef stock
- 60 ml milk
- 1 tablespoon tomato paste For added flavor.
- 50 g parmesan cheese Grated.
- 50 g pecorino cheese Grated.
- red pepper flakes To taste.
- 1-2 teaspoons vinegar Optional, for brightness.
For the Pasta
- 120 g orecchiette Or other short pasta.
Instructions
Preparation
- Pat the steak pieces dry and season with kosher salt, black pepper, garlic powder, and sweet paprika. Toss to coat.
- Bring a large pot of salted water to a boil. Add orecchiette and cook 1 to 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
- Heat a drizzle of olive oil over medium heat. Sauté broccoli florets until tender-crisp, about 4 to 5 minutes. Remove and set aside.
Cooking the Steak and Sauce
- Heat olive oil over medium-high heat. Add steak bites and sear for 3 to 5 minutes until browned. Transfer to a plate, keeping pan bits.
- Lower heat to medium. Melt butter, add minced garlic, and cook until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in heavy cream, beef stock, and milk. Simmer until reduced.
- Add parmesan and pecorino, stirring until smooth. Season to taste.
Combining Ingredients
- Add undercooked orecchiette and cherry tomatoes to the pan with a splash of reserved pasta water, tossing until pasta finishes cooking.
- Stir in broccoli and return steak to the skillet, tossing with red pepper flakes and parsley.
Notes
Nutrition
Step-by-Step Instructions
Follow these actions in order, with the expected result listed for each step. Keeping steak pieces dry before searing ensures good browning.
- Action, Pat the steak pieces dry and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon sweet paprika. Toss to coat.
- Expected result, well-seasoned steak ready to sear, improved crust formation
- Action, Bring a large pot of salted water to a boil. Add orecchiette and cook 1 to 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
- Expected result, slightly undercooked pasta that will finish in the sauce
- Action, Heat a drizzle of olive oil over medium heat. Sauté broccoli florets with a pinch of salt and pepper until tender-crisp, 4 to 5 minutes. Remove and set aside.
- Expected result, bright green broccoli with slight bite
- Action, Heat 2 tablespoons olive oil over medium-high. Add steak bites, sear 3 to 5 minutes until browned. Transfer to a plate, keep pan bits.
- Expected result, caramelized steak with flavorful fond in the pan
- Action, Lower heat to medium. Melt 4 tablespoons butter, add minced garlic, cook ~1 minute until fragrant.
- Expected result, aromatic base without burned garlic
- Action, Stir in 1 tablespoon tomato paste, cook 1 minute to caramelize slightly.
- Expected result, deeper sauce color and umami
- Action, Pour in heavy cream (240 ml), beef stock (120 ml), and milk (60 ml). Simmer 3 to 4 minutes until reduced.
- Expected result, sauce thickens and concentrates in flavor
- Action, Add parmesan and pecorino (total 50 g), stir until smooth, season to taste.
- Expected result, silky, cheesy sauce that coats a spoon
- Action, Add undercooked orecchiette and cherry tomatoes to pan. Pour a splash of reserved pasta water, toss 1 to 2 minutes until pasta finishes cooking.
- Expected result, pasta perfectly al dente, sauce silky
- Action, Stir in broccoli and return steak to skillet. Toss with red pepper flakes and parsley, add 1 to 2 teaspoons vinegar if desired.
- Expected result, balanced, bright finish and warm, even temperature
Variations & Substitutes
Switch proteins, dairy, and pasta shapes for dietary needs or to reflect regional flavors. Each change shifts texture, cooking time, and nutrition moderately.
- Vegetarian, replace steak with mushrooms or firm tofu, increases cooking time by 2 to 4 minutes
- Lower fat, use half-and-half instead of heavy cream, yields lighter mouthfeel and fewer calories
- Spicy, swap cherry tomatoes for sun-dried tomatoes, adds concentrated sweetness and tang
- For a smoky twist, try the technique used in blackened chicken alfredo for seasoning inspiration
Chef tip, Let the sauce reduce slowly, it becomes more flavorful and prevents grainy cheese.
Mistakes to Avoid
Common errors can reduce flavor or ruin texture, but each has a simple fix. Use this checklist while cooking to stay on track.
- Overcrowding the pan, fix by working in batches to maintain sear
- Adding cheese to high heat, fix by lowering heat before adding cheese to avoid separation
- Not reserving pasta water, fix by always saving 1 cup to adjust sauce consistency
- Undercooking vegetables, fix by pre-sautéing until tender-crisp before adding to sauce
- Using wet steak, fix by patting dry for better browning
Storage and Reuse
Leftovers keep well, but the sauce thickens as it cools. Reheat gently with a splash of milk or reserved pasta water to restore silkiness.
- – Refrigerate in an airtight container for up to 3 days, 4 degrees C or below
Related Recipes / See Also
If you love this, try our other creamy favorites and quick dinner ideas, they pair well across menus and meal plans.
- If you like creamy sauces, try our creamy pesto pasta
- For rich, slow-simmered comfort, see creamy white chicken chili recipes
- For a snack or starter, try creamy deviled eggs with bacon and chives
Conclusion
Creamy Steak Pasta is a versatile, quick dinner that delivers restaurant flavor with home-kitchen ease. Follow the steps, avoid common mistakes, and use the swaps to match your diet. This recipe is a weeknight winner that rewards attention to searing, sauce texture, and timing.
Did you know? Finishing pasta in the sauce concentrates starch and flavor, which is how professional kitchens build depth quickly.
Enjoy your meal, and save this page for easy reference the next time you want a comforting, fast, and impressive dinner.
