There’s nothing quite as satisfying as a hearty meal that melds savory, tender beef steak with rich, creamy pasta. Whether you’re searching for a weeknight dinner that will have everyone running to the table or seeking to impress guests with your culinary skills, this easy beef steak pasta recipe is just what you need. Packed with bold flavors, creamy textures, and plenty of
comforting pasta, this dish promises both simplicity and indulgence.
Pasta and steak are a match made in comfort food heaven. The robust, meaty flavor of beef steak adds substance and depth to a dish, while pasta provides that familiar, satisfying base that makes you want a second helping. Combining both creates a meal that is deeply fulfilling and wonderfully adaptable.
: Uses simple pantry staples and affordable cuts of beef.
: Ready in about 30 minutes—ideal for busy evenings.
: Easily customizable with your favorite herbs, sauces, or vegetables.
: A hit with kids and adults thanks to its irresistible flavors45.
Selecting the right cut of steak is crucial for both flavor and texture in your pasta. Some popular choices include:
: Lean, tender, and budget-friendly.
: Rich and marbled, offering more flavor and juiciness.
: Equally tender with slightly more chew, perfect for quick searing657.
The ideal pasta for steak dishes is one that holds sauce well and has satisfying bite. Options include:
: Short pasta shapes trap steak and sauce for hearty forkfuls.
Here’s what you’ll need for a classic creamy beef steak pasta:
Beef steak (sirloin, ribeye, or flat iron)
Penne, rigatoni, fettuccine, or tagliatelle
Heavy cream or milk
Parmesan cheese
Garlic and shallots
Olive oil or butter
Salt, pepper, and fresh herbs (parsley, thyme, rosemary)
1 lb beef steak (sirloin, ribeye, or preferred cut)
1 tablespoon olive oil
1 tablespoon butter
Salt and freshly ground black pepper
1 teaspoon steak seasoning (optional)
12 oz pasta (penne, fettuccine, etc.)
3 cloves garlic, minced
1 small shallot, finely chopped
1 cup heavy cream (or half-and-half)
½ cup chicken or beef broth
1 cup freshly grated parmesan cheese
¼ teaspoon crushed red pepper (optional)
Sun-dried tomatoes or spinach (optional additions)
Fresh parsley or chives for garnish
Bring steak to room temperature for even cooking.
Pat dry with a paper towel for a great sear.
Generously season both sides with salt, pepper, and steak seasoning.
Heat a large, heavy skillet (cast iron is best) over high heat. Add olive oil and butter until hot and shimmering.
Add steak, searing for 3–4 minutes per side for medium-rare. Baste with melted butter and herbs during the last minute for added flavor.
Remove steak from skillet and allow it to rest for at least 5 minutes. Resting allows juices to redistribute, keeping the steak moist and tender135.
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente according to package directions.
Before draining, reserve 1 cup of the starchy pasta water—it’s useful for adjusting the sauce later23.
While the steak rests and pasta cooks:
Melt butter in the same skillet used for the steak (the browned bits add amazing flavor).
Add garlic and shallots, sautéing until fragrant (about 1–2 minutes).
Pour in the broth, scraping up flavorful bits from the pan.
Add heavy cream; bring to a gentle simmer and cook until the sauce starts to thicken (about 3–5 minutes).
Reduce heat to low and stir in parmesan, a little at a time, until melted and smooth.
Season with salt, freshly ground black pepper, and red pepper flakes for heat.
Add sun-dried tomatoes or spinach here if using.
Slice steak against the grain into thin strips. Slicing this way results in the most tender bites13.
Add the drained pasta directly into the sauce; toss to coat evenly. Use a splash of reserved pasta water to loosen if too thick.
Add sliced steak on top or gently fold into the pasta.
Garnish with a sprinkle of fresh parsley or chives and more parmesan if desired.
Use a hot pan: Ensures caramelization and locked-in juices.
Don’t overcrowd: Sear steak in batches if making more than one piece.
Use high-quality parmesan for the richest flavor.
When adding cream, simmer gently (don’t boil hard) to prevent splitting.
Minced garlic or shallots add flavor depth, but can be omitted for a simpler sauce23.
Try different herbs, like thyme or basil, for a flavor twist.
Add sautéed mushrooms, bell peppers, or sun-dried tomatoes.
: Crunchy and perfect for soaking up the creamy sauce.
: Balances richness with crisp, fresh contrast.
: A medium-bodied red such as Cabernet Sauvignon or Merlot complements the beefy flavor.
: Refreshes the palate between bites.
Here’s a nutritional estimate for one serving (based on four servings):
| Component | Quantity per Serving |
|---|---|
| Calories | 550–650 kcal1 |
| Protein | 25–30g |
| Fat | 30–45g |
| Carbohydrates | 40–55g |
| Fiber | 2–4g |
Actual values may vary depending on specific ingredients and portion sizes.
Use leftover steak, grilled chicken, or even shrimp.
Vegetarian? Omit steak and use roasted veggies or mushrooms for a “steakhouse” flavor profile.
Add tomato paste and a can of diced tomatoes for a tangy, hearty tomato sauce.
Go “alfredo style” with more cream and parmesan, omitting the broth.
Toss in crushed red pepper, jalapeños, or chili oil for heat.
A: Sear in a very hot skillet with olive oil or butter for flavor and color. Always let it rest, and slice against the grain125.
A: Use penne, rigatoni for thicker sauces, or fettuccine for a creamier, rich sauce25.
A: Prepare the pasta and steak separately; refrigerate for up to 2 days. Reheat gently, adding a splash of milk or broth to refresh the sauce.
A: The sauce may separate if frozen, but beef and pasta can be frozen separately and recombined when reheated.
It may have been overcooked or not rested long enough. Use thinner slices and try a tender cut next time13.
Use reserved pasta water or a splash of milk/broth to loosen it up.
Make sure to heat cream gently and incorporate cheese off the heat if possible.
Scrape all steak bits (fond) from the pan into your sauce—they’re loaded with flavo.
: Quick, filling, and universally loved.
: Elegant and indulgent enough to impress guests.
: When you want something rich, hearty, and utterly satisfying.
: Refrigerate leftovers in an airtight container for up to 3 days.
: Warm on the stove with a splash of cream or broth; stir gently to restore creaminess.
: Add crushed red pepper or chili flakes.
: Toss in spinach, bell peppers, or mushrooms for color and nutrition.
: Try basil, roasted garlic, or a drizzle of truffle oil.
Conclusion
A bowl of beef steak pasta is more than just a meal; it’s comfort, celebration, and luxury all in one. This easy recipe delivers on flavor, texture, and satisfaction, making it an excellent addition to any cook’s repertoire. Whether you’re hungry for something indulgent or need a quick-yet-impressive dinner solution, beef steak pasta offers versatility and heartiness for every occasion.
