Creamy Steak Pasta
Let Me Tell You About This Creamy Steak Pasta
You know those nights when you open the fridge and just stare, like maybe the right dinner idea will magically appear between the wilting spinach and that mysterious jar of pickles? Well, that’s pretty much how I discovered my obsession with Creamy Steak Pasta—except, I had leftover steak that was begging not to become another boring sandwich. In my house, dinner is where the day sort of melts off, and this particular dish? It’s basically me giving my family a warm culinary hug (though my youngest would rather have chicken nuggets, but we can’t win ’em all). Oh, and a little shout out to my brother, who once put hot sauce in this—chaos ensued, and my taste buds have never recovered. Anyway, let’s dive in.
Why You’ll Love This (Or at Least Find It Useful!)
I make this when I want something a bit fancier than spaghetti, but honestly, it’s dead simple. My partner asks for it every time he’s had ‘one of those days’ at work. And me? I love how the creamy sauce takes the edge off even the most stubbornly tough steak (yep, been there). Sometimes I forget the mushrooms; family hardly notices, but I always end up missing that earthy pop. Also, this comes together way faster than my so-called signature lasagna, which, on a weekday, is just a bridge too far!
What You’ll Need (and Substitutions I Swear By)
- 2 good-sized steaks (sirloin or ribeye—though I’ve used flank when on sale, it still works!)
- 1 tablespoon olive oil (or just that leftover bacon grease… don’t tell my doctor)
- 3-4 cloves garlic, minced (jarred garlic is fine if you lost your garlic press, like me)
- 1 small onion, diced (red or yellow—my Gran says red, but use what you’ve got)
- 200g mushrooms, sliced (portobello or button; just clean off the dirt, don’t soak ’em)
- 1 cup beef broth (I’ve cheated with chicken broth, it’s honestly fine)
- 200ml heavy cream (half-and-half works if you want it lighter…but it’s not as silky, trust me)
- 2 teaspoons Dijon mustard (my secret weapon; don’t skip or swap unless you really hate mustard)
- 250g dried pasta (penne, rigatoni, or any short shape—the sauce clings better; spaghetti in a pinch)
- Big handful of baby spinach (funny, my oldest thinks it’s ‘hidden’ if it’s chopped tiny)
- 1/2 cup grated parmesan (or whatever hard cheese you found lurking in the back of the fridge)
- Salt, pepper, and chili flakes to taste
How To Actually Make It (From Someone Who’s Messed Up A Few Times)
- First, the pasta. Bring a big pot of heavily salted water to the boil, then chuck in your pasta. Cook it until just al dente (if you overcook it, it’ll go a bit mushy later—been there, not fun).
- Meanwhile, the steak. Pat your steaks dry—seriously, do it, otherwise you miss out on that good sear. Heat a large pan over high heat; add oil. Sear the steaks 2–3 mins per side, until crusty and a little pink in the middle. Remove to a plate and let them hang out a bit. Don’t slice yet—if you do, those juices will go everywhere (I learned this the messy way).
- Now the sauce. Lower the heat. Pop in onion and mushrooms to the same pan, scraping up those steaks bits—this is where all the flavor lives. Sweat until soft, about 4–5 mins (this is usually when I sneak a taste, know what I mean?). Add garlic, stir until fragrant.
- Add broth and cream. Pour in broth, then the cream, and let it bubble up so it thickens a little, maybe 3 mins. If you forget to watch it and it bubbles over, just wipe the stove… no judgment. Whisk in Dijon—don’t skip, it really makes it. Add a handful of parmesan, let it melt into the mix.
- Slice that steak. Go against the grain, about 1cm thick. Snack on a piece if no one’s looking.
- Finishing touches. Drain the pasta (save a tiny mugful of that pasta water) and toss everything into the sauce. If it looks a bit thick, add a splash of your reserved pasta water until it’s just glossy enough. Drop in spinach, scatter more cheese, chili flakes, pepper, feel wild.
Kitchen Notes (The Real Kind, Not the Chef-y Kind)
- Once I swapped out heavy cream for milk—regretted it instantly. It’s just not the same.
- If you forget to rest your steak, don’t panic—it’ll still taste good, just, I dunno, a bit drier?
- The sauce thickens as it sits, so add more pasta water when reheating… or just eat it cold, guilty as charged.
- Want more recipes like this? Smitten Kitchen and Serious Eats have saved my dinner plans more times than I care to admit.
I’ve Tried These Variations—Some Winners, Some… Ehh
- Used leftover roast beef instead of steak—actually worked!
- Tried blue cheese instead of parmesan once. Too funky, even for me. Unless you love blue cheese, maybe pass.
- Chicken thighs, plenty tasty but not as rich—could work for folks who don’t eat red meat.
What You Need (And What To Do If You Don’t Have It)
- Large pan or skillet (nonstick or cast iron; if you’re working with a dodgy burner that never really gets hot, just crank it up and don’t wander off)
- Sharp knife for slicing steak (in a pinch, just use kitchen scissors—I did once, worked surprisingly well!)
- Pasta pot (or, you know, the second-largest one you own; it’ll do)
How To Store (Although Mine Rarely Makes It To The Next Day)
If you do have leftovers (rare event in my house), stick them in an airtight container in the fridge—good for Tupperware lunches the next day. It’s honestly even better after the flavors mingle a bit. But it kinda dries out if you nuke it, so add a splash of water or cream, stir, and gently reheat.
How We Love To Serve It
I usually go for a green salad with a punchy vinaigrette—something with bite. My kids drench theirs in ketchup (I try not to watch). Sometimes I’ll offer warm garlic bread, but on special occasions I put out a jar of fancy-ish olives too. Go figure.
My Hard-Learned Pro Tips
- Don’t rush the steak sear; once I tried to speed things up and got gray, sad beef. Let it actually sizzle.
- Actually, if you chop the onions too big, they never really melt in—go smaller than you think.
- Keeps best if you stir the pasta in right before serving and not too early. Trust me.
Some Questions I’ve Actually Been Asked
- Can I freeze this?
- Eh, you can, but the sauce gets weirdly grainy after thawing. Not my favorite, honestly.
- What pasta shape is best?
- I like rigatoni! But use whatever—pasta snobs be gone. Even shells work great, sometimes I use those just for fun.
- Does this work with tofu?
- Sort of… but it’s not really steak pasta then, is it? That said, a friend of mine swears by smoked tofu. Your call.
- Do I have to use cream?
- You could try greek yogurt for a lighter sauce, but remember it can split if it gets too hot. I once found out the hard way!
And on a totally unrelated note, anyone else think kitchen timers secretly enjoy making you panic with that beep?
Give this Creamy Steak Pasta a shot, and let me know if you find any swaps or shortcuts—I’m always game for tweaking an old favorite. For more hearty dinners, I like the folks over at Bon Appetit’s comfort food section—great when you’re stuck for inspo!
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) sirloin steak, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (100 g) cremini mushrooms, sliced
- 1/4 cup (20 g) fresh parsley, chopped
- Salt and black pepper to taste
Instructions
-
1Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
-
2Season the sliced steak with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak slices for 2-3 minutes per side until browned and just cooked through. Transfer steak to a plate and set aside.
-
3In the same skillet, add the remaining olive oil and sauté the mushrooms for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
-
4Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes.
-
5Add the cooked pasta and seared steak back into the skillet. Toss well to coat everything in the creamy sauce. Adjust seasoning with salt and pepper as needed.
-
6Serve hot, garnished with chopped fresh parsley and additional Parmesan, if desired.
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.
Did you make this recipe?
Please consider Pinning it!!
