1) Can I use pre cooked steak?

Yes. Slice it thin and add it at the very end just to warm through, so it stays tender.

2) What if my sauce gets too thick?

Add a splash of reserved pasta water or a little broth, then stir until it loosens.

3) What if my sauce is too thin?

Let it simmer gently for a few minutes and add a little more parmesan to help it tighten up.

4) Can I make this Creamy Steak Pasta Recipe without heavy cream?

You can use half and half, or even whole milk in a pinch, but keep the heat low and expect a lighter sauce.

5) Which pan is best for searing steak?

A heavy skillet, ideally cast iron, because it holds heat well and helps you get that crust.

Deliciously Easy Creamy Steak Pasta Recipe

Description

A rich yet easy recipe for creamy steak pasta that’s perfect for a cozy weeknight dinner, featuring tender steak, silky cream sauce, and pasta that tastes like it came from a restaurant.

Ingredients

For the Steak

1 lb Ribeye or filet mignon or sirloin steak (Choose based on preference for flavor and tenderness.)
2 Tbsp Olive oil (For cooking the steak.)
1 tsp Salt (To taste.)
1 tsp Black pepper (To taste.)
1 sprig Fresh rosemary (For basting.)

For the Sauce

3 Tbsp Butter (Unsalted, for flavor and richness.)
2 cloves Garlic (Minced.)
1 medium Shallot (Finely chopped.)
1 cup Heavy cream (Can substitute with half and half.)
1/2 cup Parmesan cheese (Freshly grated.)
1/4 tsp Red pepper flakes (Optional for spice.)
1 splash Broth or white wine (For deglazing.)
1 cup Pasta water (Reserved for sauce consistency.)

For the Pasta

12 oz Pasta (tagliatelle or pappardelle) (Cook to al dente.)

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Instructions

Cooking the Steak

Pat the steak dry with paper towels. Season generously with salt and pepper.
Heat a skillet over high heat, add olive oil, and place the steak in the pan without touching it. Sear for a few minutes to form a crust.
If using thick steak, finish with a butter baste using butter and rosemary until cooked to your preference.
Remove the steak, cover it loosely with foil, and let it rest for 5-10 minutes before slicing.

Making the Sauce

In the same skillet, add butter and sauté minced garlic and chopped shallot until fragrant.
Deglaze the pan with a splash of broth or wine, scraping up the browned bits at the bottom.
Add heavy cream to the skillet, allowing it to simmer until slightly thickened.
Stir in reserved pasta water and grated parmesan, adjusting the consistency and seasoning to taste.

Combining the Dish

Cook pasta according to package instructions until al dente, reserve some pasta water, then drain.
Toss pasta with the sauce, adding more reserved pasta water if necessary to achieve desired creaminess.
Slice the rested steak and toss it with the pasta just long enough to warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to return the sauce’s creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: Italian