Steak and Pasta Recipe: Amazing 30-Minute Dinner!

Get ready for a dish that brings pure comfort and flavor to your table: our incredible steak and pasta recipe. Imagine tender, juicy strips of steak mingled with perfectly cooked pasta, all coated in a rich, creamy sauce bursting with savory goodness. This isn’t just another dinner; it’s an experience! Did you know that combining steak with pasta became popular as Italian-American cuisine evolved, blending traditional Italian pasta dishes with the American love for beef? It’s a match made in culinary heaven, bringing hearty steakhouse flavors together with comforting pasta.

Why will this particular steak and pasta recipe become your new go-to? It’s wonderfully simple to make, even if you’re new to cooking. We’ve designed it for busy weeknights, meaning you can have a restaurant-quality meal on the table in about 30 minutes. It’s a guaranteed crowd-pleaser, perfect for family dinners or impressing guests without spending hours in the kitchen. Unlike some complex beef dishes, like our slow-cooked Beef Bourguignon which requires hours of simmering, this steak pasta recipe delivers rich flavor incredibly fast. Prepare yourself for a truly satisfying meal that feels special but is achievable any night of the week. Let’s get cooking!

Why You’ll Love This Steak and Pasta Recipe

This dish isn’t just food; it’s a feeling. Here’s why this specific steak and pasta recipe deserves a permanent spot in your meal rotation:

Incredible Flavor Fusion: The combination of savory, perfectly seared steak and creamy pasta is simply irresistible. The garlic, herbs, and parmesan cheese meld together to create a sauce that complements both the beef and the pasta beautifully. It hits all the right notes – rich, savory, slightly tangy, and deeply satisfying. This is a flavor profile that appeals to almost everyone.
Surprisingly Quick & Easy: Don’t let the “steak” part intimidate you! This recipe is designed for speed and simplicity. From prepping the ingredients to the final plating, you can realistically have this stunning meal ready in about 30 minutes. It’s faster than ordering takeout and infinitely more rewarding. We use quick-cooking steak cuts and a sauce that comes together while the pasta boils. It’s the perfect solution for “What’s for dinner?” on a busy evening.
Restaurant Quality at Home: Craving a fancy steakhouse pasta dish? Now you can make it yourself, often at a fraction of the cost. We guide you through searing the steak perfectly to keep it juicy and tender, and creating a velvety smooth sauce that tastes truly gourmet. Impress your family and friends with your cooking skills, without the stress. This recipe uses simple techniques to achieve impressive results.
Customizable & Versatile: This recipe is a fantastic base. You can easily adapt it to your preferences or what you have on hand.
- Steak: While we suggest sirloin or ribeye, feel free to use flank steak, New York strip, or even leftover cooked steak (just add it at the end to warm through). Using beef strips with pasta makes preparation even quicker.
- Pasta: Fettuccine, penne, linguine, rigatoni – almost any pasta shape works well. Choose your favorite! Whole wheat or gluten-free pasta can also be substituted.
- Veggies: Add sautéed mushrooms, spinach, sun-dried tomatoes, bell peppers, or broccoli for extra nutrients and flavor. Sauté them after the steak and before making the sauce.
- Spice: Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
Family-Friendly Favorite: Both kids and adults tend to love this combination. The creamy sauce is comforting, the pasta is familiar, and the steak feels like a special treat. It’s a great way to introduce different textures and flavors in a non-intimidating way. It’s hearty enough to satisfy big appetites but sophisticated enough for grown-up palates. This beef steak pasta is a guaranteed winner for family mealtime.
Uses Simple Ingredients: Most ingredients are likely pantry staples or easily found in any grocery store. No obscure items needed here! This makes it easy to whip up whenever the craving strikes without a special shopping trip.

This steak and pasta recipe truly delivers on all fronts: taste, ease, speed, and satisfaction. It transforms simple ingredients into an extraordinary meal perfect for everyday cooking.

Ingredients You’ll Need

Here’s your shopping list for this amazing steak and pasta recipe:

Steak: 1 lb (about 450g) Sirloin Steak, Ribeye, or New York Strip, trimmed of excess fat and sliced thinly against the grain into bite-sized strips (about 1/4 inch thick). (Using good quality beef is key. Consider ribeye recipe ideas for inspiration on cooking this cut perfectly, though sirloin offers great value.)
Pasta: 12 oz (about 340g) Fettuccine, Penne, or your favorite pasta shape.
Olive Oil: 2 tablespoons, extra virgin.
Butter: 2 tablespoons, unsalted.
Garlic: 4 cloves, minced (about 1.5 tablespoons). Use fresh garlic for the best flavor.
Onion: 1 small yellow onion, finely chopped (about 1/2 cup).
Beef Broth: 1 cup (240ml), low sodium preferred.
Heavy Cream: 1 cup (240ml). For a lighter version, you could use half-and-half, but the sauce won’t be as rich.
Parmesan Cheese: 1/2 cup (about 50g), freshly grated, plus more for serving. Use freshly grated for best melting and flavor; pre-shredded often contains anti-caking agents.
Worcestershire Sauce: 1 tablespoon. Adds depth and umami.
Dijon Mustard: 1 teaspoon. Adds a subtle tang to balance the richness.
Salt: 1 teaspoon (or to taste), plus more for pasta water.
Black Pepper: 1/2 teaspoon (or to taste), freshly ground preferred.
Fresh Parsley: 2 tablespoons, chopped, for garnish (optional, but recommended for freshness).
(Optional additions): Sliced mushrooms (8 oz), baby spinach (2 cups), sun-dried tomatoes (1/4 cup, oil-packed, drained).

Ingredient Notes:

Slicing the Steak: Partially freezing the steak for 15-20 minutes makes it much easier to slice thinly and evenly against the grain. Slicing against the grain is crucial for tender beef strips with pasta.
Pasta Water: Don’t forget to salt your pasta water generously! It’s the primary way to season the pasta itself. Use about 1 tablespoon of salt per gallon (4 liters) of water.
Cheese: For the creamiest sauce, use a block of Parmesan and grate it yourself just before using.

Step-by-Step Instructions: Making Your Steak and Pasta Recipe

Follow these simple steps for a perfect steak and pasta recipe every time:

1. Prepare the Ingredients (Mise en Place):

Thinly slice the steak against the grain. Pat the steak strips completely dry with paper towels (this is crucial for getting a good sear). Season generously with about half of the salt (1/2 tsp) and pepper (1/4 tsp).
Finely chop the onion and mince the garlic cloves.
Grate the Parmesan cheese.
Chop the fresh parsley if using.
Measure out the beef broth, heavy cream, Worcestershire sauce, and Dijon mustard.
If using optional additions like mushrooms, slice them now.

2. Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil.
Add the pasta (fettuccine, penne, or your choice) and cook according to package directions until al dente (usually 1-2 minutes less than the package time, as it will cook slightly more in the sauce).
Important: Before draining the pasta, reserve about 1 cup (240ml) of the starchy pasta water. This water is gold for adjusting the sauce consistency later.
Drain the pasta and set aside. You can toss it with a tiny bit of olive oil to prevent sticking if desired, but don’t rinse it.

3. Sear the Steak:

Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The pan should be hot enough that a drop of water evaporates instantly.
Add the seasoned steak strips in a single layer (work in batches if necessary to avoid overcrowding the pan). Overcrowding will steam the meat instead of searing it.
Sear the steak for 1-2 minutes per side, until nicely browned but still slightly pink inside. Be careful not to overcook, as it will continue cooking later. Aim for a good crust.
Remove the seared steak from the skillet and set aside on a plate. Tent loosely with foil to keep warm. The goal here is browning and flavor development, not cooking through completely.

4. Sauté Aromatics (and Optional Veggies):

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter to the same skillet.
Once the butter is melted, add the chopped onion. Sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
(Optional Step): If adding mushrooms, add them now with the onions and cook until they release their liquid and start to brown.
Add the minced garlic and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic.
(Optional Step): If adding spinach, add it now and cook until wilted.

5. Build the Creamy Sauce:

Pour the beef broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pan – this adds tons of flavor!
Bring the broth to a simmer and let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Bring the mixture back to a gentle simmer (do not boil rapidly).
Reduce the heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Let the sauce simmer gently for another 2-3 minutes to thicken slightly.
Taste the sauce and season with the remaining salt (1/2 tsp) and pepper (1/4 tsp), or more, to your preference. Remember the Parmesan adds saltiness.

6. Combine Everything:

Return the seared steak strips (and any accumulated juices from the plate) to the skillet with the sauce.
Add the cooked pasta to the skillet.
Toss everything gently to coat the pasta and steak evenly with the creamy sauce.
If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy water helps emulsify the sauce and make it cling to the pasta.
Let everything heat through for 1-2 minutes. (If using leftover cooked steak, add it here just to warm through).

7. Serve:

Divide the creamy beef steak pasta among plates or bowls.
Garnish generously with chopped fresh parsley (if using) and extra grated Parmesan cheese.
Serve immediately and enjoy your delicious homemade steak pasta recipe!

Serving Suggestions

This creamy steak and pasta recipe is hearty and satisfying on its own, but here are a few ideas to round out the meal:

Garlic Bread: Classic choice! Perfect for soaking up any extra delicious sauce. You can buy pre-made or make your own by toasting baguette slices with garlic butter.
Simple Green Salad: A light salad with a vinaigrette dressing provides a fresh contrast to the richness of the pasta. Think mixed greens, cherry tomatoes, cucumber, and maybe some red onion slices.
Steamed or Roasted Vegetables: Broccoli, asparagus, green beans, or Brussels sprouts add color and nutrients. Simply steam them or roast with a little olive oil, salt, and pepper. Roasted broccoli pairs particularly well.
Crusty Bread: A good quality baguette or Italian loaf is always welcome alongside pasta.

Frequently Asked Questions (FAQs)

Here are answers to common questions about this steak and pasta recipe:

What’s the best type of steak to use?
Sirloin, Ribeye, New York Strip, or Flat Iron steak work well because they are tender and flavorful. Flank steak or Skirt steak can also be used, but ensure you slice them very thinly against the grain to keep them tender. Even tenderloin (filet mignon) can be used for an extra luxurious version, though it’s pricier. Using pre-cut beef strips for pasta can save time.
Can I use leftover steak?
Absolutely! This is a great way to use leftover cooked steak. Simply slice it thinly and add it to the sauce at the very end (step 6), just long enough to heat through. Don’t simmer it, or it might become tough.
Can I make this recipe gluten-free?
Yes. Use your favorite gluten-free pasta blend and ensure your Worcestershire sauce is certified gluten-free (some brands contain malt vinegar). Cook the pasta according to its specific package directions.
Can I make this recipe dairy-free?
This is trickier due to the heavy cream and Parmesan. You could try substituting full-fat coconut milk or a dairy-free heavy cream alternative for the heavy cream, and a dairy-free Parmesan substitute for the cheese. The flavor and texture will be different, but it could work. You’d also need to use olive oil instead of butter or a dairy-free butter alternative.
How do I store leftovers?
Store leftover steak and pasta in an airtight container in the refrigerator for up to 3 days.
How do I reheat leftovers?
Reheat gently on the stovetop over low heat. Add a splash of milk, cream, or beef broth to loosen the sauce as it heats, stirring occasionally. You can also reheat it in the microwave, stopping to stir partway through. Be mindful not to overheat, which can make the steak tough.
Can I add vegetables?
Definitely! Sautéed mushrooms, onions, bell peppers, spinach, sun-dried tomatoes, peas, or broccoli florets are excellent additions. Add mushrooms and peppers along with the onions (step 4). Add spinach towards the end of step 4 to wilt. Add peas or sun-dried tomatoes along with the sauce ingredients (step 5). Add pre-steamed broccoli when combining everything (step 6).
My sauce is too thin/thick. How do I fix it?
- Too thin: Let it simmer gently over low heat for a few more minutes to reduce and thicken. Adding a little more Parmesan cheese can also help thicken it.
- Too thick: Stir in some of the reserved starchy pasta water, a tablespoon at a time, until it reaches the desired consistency. You could also use a splash of beef broth or cream.
How do I ensure my steak is tender?
- Choose a tender cut (sirloin, ribeye, NY strip).
- Slice thinly against the grain.
- Pat the steak dry before seasoning.
- Sear quickly over high heat – don’t overcrowd the pan.
- Don’t overcook it! It should still be slightly pink inside after searing. It will cook a bit more when added back to the sauce.

Estimated Nutrition Facts

Please note: This is an estimation per serving, assuming the recipe yields 4 servings. Actual values may vary based on specific ingredients used, portion sizes, and steak cut.

Calories: approx. 750-900 kcal
Protein: approx. 45-55g
Fat: approx. 40-55g
- Saturated Fat: approx. 20-28g
Carbohydrates: approx. 55-65g
- Fiber: approx. 3-5g
- Sugar: approx. 4-6g
Sodium: approx. 800-1000mg (can vary significantly based on salt added and broth used)

Disclaimer: For precise nutritional information, please use your preferred nutritional calculator with the exact ingredients and brands you use.

Recipe Tips for Success

Make your steak and pasta recipe even better with these pro tips:

Don’t Skip Drying the Steak: Patting the steak strips completely dry with paper towels before seasoning is crucial. Moisture prevents browning, so drying ensures you get a beautiful sear and develop more flavor (Maillard reaction).
Hot Pan for Searing: Ensure your skillet is properly hot before adding the steak. This helps achieve that desirable crust quickly without overcooking the interior. Use an oil with a high smoke point like regular olive oil (not necessarily extra virgin for this step), canola, or grapeseed oil.
Slice Against the Grain: This cannot be stressed enough for tender steak strips. Look for the direction the muscle fibers run in the steak, and slice perpendicular to them.
Don’t Overcrowd the Pan: Sear the steak in batches if needed. Giving the pieces space allows them to brown properly instead of steaming.
Use Freshly Grated Parmesan: Pre-shredded cheese often contains cellulose to prevent caking, which can make your sauce grainy. Grating your own from a block results in a much smoother, meltier sauce.
Reserve Pasta Water: That starchy water is liquid gold! It helps emulsify the sauce, making it creamy and helping it cling to the pasta. Always save at least a cup before draining.
Cook Pasta Al Dente: The pasta will continue to cook slightly when tossed in the hot sauce. Cooking it al dente (with a slight bite) prevents it from becoming mushy in the final dish.
Deglaze the Pan: Don’t waste the flavorful browned bits (fond) left in the pan after searing the steak! Scraping them up with the beef broth adds immense depth to your sauce.
Taste and Adjust Seasoning: Taste the sauce before adding the pasta and adjust salt and pepper as needed. Remember that Parmesan cheese adds saltiness.
Fresh Herbs Make a Difference: While optional, fresh parsley adds brightness and freshness that cuts through the richness of the creamy sauce. Chives or fresh thyme could also work.
Control the Heat: When adding the cream and cheese, keep the heat low to prevent the sauce from breaking or the cheese from clumping. Avoid boiling the sauce rapidly once the dairy is added.
Ingredient Temperature: While not essential for this recipe, letting the steak sit at room temperature for about 20-30 minutes before cooking can help it sear more evenly.

By following these tips, you’ll elevate your beef steak pasta from good to absolutely fantastic!

Conclusion: Your New Favorite Comfort Meal

There you have it – a steak and pasta recipe guaranteed to impress. It brings together juicy, tender steak, perfectly cooked pasta, and a luxuriously creamy sauce in a dish that feels indulgent yet is surprisingly straightforward to prepare. It’s the perfect answer for busy weeknights when you crave something special or for a relaxed weekend dinner that tastes like it came from a restaurant.

Remember the keys to success: slice the steak thinly against the grain, get a good sear, don’t overcook the pasta, and use that magical reserved pasta water to perfect the sauce consistency. Feel free to customize it with your favorite pasta shapes or add some vegetables like mushrooms or spinach.

For further inspiration and variations on this delightful dish, consider exploring these resources:

EatingWell’s Heart-Healthy Pasta Recipes features a variety of nutritious pasta dishes that can complement your steak and pasta meal.

Epicurious’ Steak Stroganoff with Noodles offers a weeknight-friendly version of steak and pasta, featuring a creamy mushroom sauce.

Bon Appetit’s How a Master Italian Chef Makes Ragù provides insights into creating a rich, slow-cooked ragù, perfect for pairing with pasta.

The Ultimate Creamy Steak and Pasta Recipe You Need Tonight

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