Let Me Tell You About This Creamy Steak Pasta!
Okay, so you know how sometimes you just want a dinner that's comforting, a little bit fancy, but not so much work that you end up regretting your life choices? That's where this Creamy Garlic Butter Steak Pasta One-Pot Dinner comes in—honestly, it's the sort of meal I threw together one rainy Tuesday when I was out of energy and, let’s be real, out of options. The first time I made this, I didn’t even measure anything. I just sort of eyeballed the butter (maybe don't ask how much) and went with my gut. Long story short, the family wolfed it down so fast I barely got a bowl. There’s a running joke now that I should just keep a stick of butter in my pocket “in case of pasta emergencies.”
Why I Keep Making This (and Maybe You Will Too)
I make this when my fridge is looking sad and I want to feel like I’ve got my act together (even if I totally don’t). My family goes absolutely bonkers for this because it’s got that creamy, garlicky sauce clinging to every noodle and the steak is, well, steak. Who says no to that? Oh and, full disclosure: I used to hate making one-pot pasta because it always stuck to the bottom—until I realized if you just stir it a bit more (or a lot) it’s actually fine. And if the sauce gets a little too thick, just splash in more broth. See? Fixed it.
What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- 300g (about two handfuls) sirloin steak (or ribeye, or even leftover roast—honestly, once I used some pre-cooked chicken sausage, not bad!)
- 2 tablespoons butter (salted, unsalted, Kerrygold if you’re feeling posh; my nan swore by it, but any will do)
- 4 cloves garlic, minced (or use that jarred stuff if you’re in a hurry, I won’t tell)
- 250g pasta (penne, fusilli, fettuccine—I’m not fussy, and you shouldn’t be either)
- 2 ½ cups beef broth (or chicken broth, or even veggie stock—once I just used water and it was...fine)
- 1 cup heavy cream (half-and-half works in a pinch, but you’ll lose some creaminess)
- ½ cup grated parmesan (the pre-grated kind is fine; I’ve never been fancy enough to grate it fresh every time)
- Salt and pepper to taste
- Optional: a handful of baby spinach or chopped parsley for color
How I Actually Make It (With a Little Chaos)
- First, grab your biggest pot or deep skillet. Heat up a splash of oil (or just use a bit of that butter) over medium-high heat.
- Season your steak generously with salt and pepper. Sear it until it’s just how you like it—maybe 3-4 minutes per side for medium rare. I usually sneak a slice here. Take steak out and let it rest (don’t skip this—unless you’re in a rush, which, yeah, I get it).
- Drop the heat to medium. Chuck the butter in (all of it, don’t be shy) and let it melt. Toss in the garlic and let it sizzle; it smells so good at this point, I always get hungry.
- Pour in the pasta and broth. Bring it up to a boil, scraping the bottom of the pan to get those tasty brown bits. Stir, stir, and keep stirring every few minutes so nothing sticks. Don’t worry if it looks weird at first—it always sorts itself out.
- After about 10 minutes, check the pasta. If it’s nearly done, pour in the cream and most of the parmesan (save a sprinkle for later). Stir until the sauce is thickened and creamy—add more broth if it’s looking too gloopy. Taste and adjust salt/pepper. This is where I sneak another taste, quality control and all.
- Slice up your steak (against the grain, but honestly, I sometimes just hack it up however). Stir it into the pasta. Toss in spinach or parsley if you fancy.
- Serve with extra parmesan and maybe a squeeze of lemon if you’re feeling zesty. Or don’t, up to you!
Notes From My Many Attempts
- If you use cheaper cuts of steak, just cook ‘em a bit longer and slice thin. It’s still good (maybe even better).
- Once I accidentally used too much cream; it turned out more like soup, but still tasty with some crusty bread.
- Don’t skip resting the steak—on second thought, sometimes I do and it’s fine, but it’s juicier if you wait.
What Else I’ve Tried (For Better or Worse)
- Threw in mushrooms once; delicious, but my kid picked them all out. Oh well.
- Used leftover chicken—worked surprisingly well, but it’s not steak, is it?
- Added a splash of white wine before the broth—tasted great, though I probably should’ve saved some for myself.
- Tried gluten-free pasta—eh, cooked a bit mushy, but edible if you’re desperate.
Honestly, You Don’t Need Fancy Equipment
I use my big nonstick pot for this, but a decent deep skillet or even a Dutch oven is great! If you don’t have a lid, just balance a baking sheet on top (done that more than once). Heck, I once cooked it in a cast iron—just had to stir more.
Storing Leftovers (If You’re Lucky)
Chuck it in a container and keep in the fridge up to 2 days. The sauce thickens and, actually, I think it tastes better the next day… if there’s any left. Though honestly, in my house it never lasts more than a day!
How I Serve It (And How You Could)
I love it with a green salad and maybe garlic bread if I’m feeling extravagant (or just hungry). My cousin dunks his bread right in the pot—can’t argue with that!
Hard-Won Lessons (a.k.a. My Pro Tips)
- Don’t crank the heat after adding cream—I did once, and it curdled. Gross. Keep it gentle, trust me.
- If you try to rush the steak, it gets tough and sad. Let it rest, just for a few minutes.
- Don’t let the pasta sit too long in the pot after it’s done or it goes mushy. Learned that the hard way.
Some (Probably) Real Questions I’ve Heard
- Can I use chicken?
- Totally. It’s good, but I still vote steak. Or try shrimp, though it cooks faster—don’t overdo it!
- What pasta works best?
- Honestly, whatever you have. I once used spaghetti that broke in half; worked a treat.
- Can I make this ahead?
- Sure, but it soaks up sauce as it sits. Add a splash of broth or cream when you reheat.
- Do I need a nonstick pan?
- I prefer it, but I’ve managed with a regular pot. Just stir more, and don’t be afraid to scrape up the stuck bits—they’re tasty!
- Is it okay to freeze?
- Mmm, not my favorite. Creamy sauces can get weird, but it’s edible if you’re not too fussy.
Oh, and if you like this, you might want to check out Budget Bytes’ similar pasta (great for ideas) or if you’re as obsessed with garlic as I am, the Serious Eats garlic sauce guide is quite the rabbit hole. And if you ever want the best steak searing tips, Bon Appétit’s steak guide never let me down.
Anyway, if you give this a whirl, let me know how it goes—or if you find a new twist that actually works! Happy cooking (and don’t forget the butter).
Ingredients
- 400g sirloin steak, thinly sliced
- 250g penne pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups beef broth
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
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1Season the sliced sirloin steak with salt and black pepper. In a large pot over medium-high heat, melt 1 tablespoon of butter and sear the steak until browned. Remove steak and set aside.
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2In the same pot, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
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3Pour in the beef broth and bring to a boil. Add the penne pasta and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
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4Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is creamy and well combined.
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5Return the cooked steak to the pot and toss to coat with the sauce. Cook for 2-3 more minutes until heated through.
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6Garnish with chopped fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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