Creamy steak pasta is one of those dishes that feels a little special, but is still simple enough to throw together on a weeknight. You get tender strips of steak, a smooth garlic-parmesan cream sauce, and perfectly coated pasta all in one pan. No fancy tricks, no restaurant-level equipment. Just a straightforward, comforting creamy steak pasta that tastes like something you’d happily sit down to after a long day.

This version keeps the ingredient list short and practical: steak, short pasta, cream, beef broth, garlic, Parmesan, and a few seasonings you probably already have. It’s rich without being over the top, and it’s easy to tweak to your taste. Think of it as a reliable, go-to dinner that quietly does its job and makes everyone at the table pretty content.

Ingredients for this Creamy Steak Pasta

Before you start cooking, it helps to have everything ready to go. Once the steak hits the pan and the cream sauce starts bubbling, things move quickly. Here’s exactly what you’ll need for this creamy steak pasta:

12 oz short pasta (penne, fusilli, or similar) – Short shapes catch the sauce nicely and are easy to toss with the steak strips.
1 lb steak (sirloin or ribeye), trimmed – Something tender that cooks quickly. Sirloin and ribeye both work well.
1 tbsp olive oil – For searing the steak and helping it brown.
1 tbsp unsalted butter – Adds flavor and richness to the sear.
1 tsp kosher salt, plus more for the pasta water – Seasoning the pasta water and the steak properly makes a big difference.
1/2 tsp black pepper – For a gentle bite and depth.
1/2 tsp paprika – Adds a mild warmth and color to the steak.
3 cloves garlic, finely minced – The base of the creamy sauce; it smells amazing as soon as it hits the pan.
1 cup heavy cream – The heart of the creamy sauce that coats the pasta.
1/2 cup low-sodium beef broth – Loosens the cream and adds a savory backbone to the sauce.
1 tsp Dijon mustard – Just enough to sharpen the flavor and keep the sauce from tasting flat.
1/2 cup grated Parmesan cheese – Melts into the sauce and helps it thicken slightly.
1/4 tsp red pepper flakes (optional) – For a light touch of heat if you like a little kick.
2 tbsp fresh parsley, chopped – Brightens the finished dish and adds a bit of color.

Once these are measured and ready, the whole recipe feels much more relaxed. You can just move from step to step without scrambling for anything.

Instructions

Here’s how to bring this creamy steak pasta together, step by step. Imagine you’re cooking with a friend in the kitchen, chatting while you go.

Cook the pasta.
Bring a large pot of well-salted water to a boil. Add the short pasta and cook according to the package directions until just al dente. Before you drain it, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and leave it in the colander for a moment. That little bit of reserved water later helps the sauce cling to the pasta.
Slice and season the steak.
While the pasta cooks, pat the steak dry with paper towels. This helps it brown instead of steam. Slice it into thin strips against the grain so it stays tender. Sprinkle the strips with kosher salt, black pepper, and paprika, and toss gently so every piece is coated.
Sear the steak.
Heat the olive oil and unsalted butter in a large skillet over medium-high heat. When the fat is hot and shimmering, add the seasoned steak strips in a single layer. If your pan is on the smaller side, cook the steak in two batches so it can really sear. Let the pieces cook for about 1–2 minutes per side, just until browned on the outside but still slightly pink inside. Transfer the seared steak to a plate and set it aside, leaving any flavorful juices in the skillet.
Soften the garlic.
Turn the heat down to medium. In the same skillet, add the minced garlic. Stir constantly for about 30 seconds, just until it smells fragrant and starts to turn a light golden color around the edges. Keep an eye on it; garlic can go from perfect to burnt pretty fast.
Build the creamy sauce.
Pour in the heavy cream and low-sodium beef broth. Stir in the Dijon mustard and the red pepper flakes if you’re using them. Let the mixture come to a gentle simmer, not a wild boil. Cook it for 3–4 minutes, stirring now and then, until it starts to thicken slightly. You’ll see small bubbles around the edges of the pan.
Add the Parmesan.
Sprinkle the grated Parmesan cheese into the skillet and stir until it melts completely into the sauce. It should look smooth and creamy. If it feels a bit too thick at this point, stir in a splash of the reserved pasta water, a tablespoon at a time, until the sauce is silky and pourable but still clings to a spoon.
Toss in the pasta and steak.
Add the drained pasta straight into the skillet. Toss gently so every piece gets coated in the creamy sauce. Then return the seared steak strips and any juices from the plate to the pan. Toss again just until the steak is warmed through. You don’t want to overcook it here; it only needs a minute or so.
Finish and serve.
Turn off the heat and sprinkle the chopped fresh parsley over the creamy steak pasta. Give it a final gentle stir. Taste a bite and adjust with a pinch more salt or black pepper if needed. Serve right away while the sauce is still glossy and the pasta is hot.

That’s it. Nothing complicated, just a few simple steps that add up to a bowl of creamy steak pasta that feels satisfying without being fussy.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 portions

Nutritional information

The numbers below are an estimate for one serving of this creamy steak pasta (about one quarter of the recipe):

Calories: 640 kcal
Carbohydrates: 53 g
Protein: 34 g
Fat: 32 g
Saturated fat: 15 g
Sodium: 720 mg
Fiber: 3 g
Sugar: 3 g

It’s definitely on the comforting side of the spectrum, so it’s the kind of meal you enjoy slowly, maybe with a simple green salad on the side if you want something fresh to go with it.

Frequently asked questions

Can I use a different cut of steak for this creamy steak pasta?

Yes. Sirloin and ribeye are great because they stay tender, but you can also use other quick-cooking cuts like strip steak. The main thing is to avoid very tough cuts that need long, slow cooking. Whatever you choose, slice it thinly against the grain and don’t overcook it in the pan. A quick sear on each side is enough, since it will warm up again in the sauce.

What can I do if the sauce turns out too thick or too thin?

If your sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it loosens up and coats the pasta smoothly. The starch in that water blends nicely with the cream. If the sauce is too thin, let it simmer for a couple more minutes before adding the pasta, or sprinkle in a bit more grated Parmesan and stir until it melts and the sauce thickens slightly.

Can I make this creamy steak pasta ahead of time?

This dish is at its best right after you cook it, when the sauce is still silky and the pasta is perfectly coated. If you do need to make it ahead, you can cook the pasta slightly under al dente and sear the steak, then store them separately in the fridge. When you’re ready to eat, quickly prepare the garlic cream sauce with the heavy cream, beef broth, Dijon, Parmesan, and seasonings, then warm the pasta and steak in the sauce. If it thickens too much as it reheats, just add a splash of water or a bit more broth to bring it back to a creamy consistency.

Read the recipe through once before you start, get your ingredients lined up, and this creamy steak pasta will come together more easily than you might expect.