Creamy Steak and Pasta

This creamy steak and pasta brings together tender steak with a rich cheesy sauce and hearty pasta for a dinner that feels fancy but comes together fast. The savory flavor from pan-seared steak pairs with sun-dried tomatoes herb seasoning and a touch of heat all finished off with plenty of Parmesan. I started making this after one too many weeknights staring at uncooked steaks and plain pasta and now it is my top choice when company comes or we just want something special after a long day.

I first whipped this up after a long workday when I wanted everything in one big bowl and now my sister texts me for the recipe whenever she needs to impress someone for dinner.

Ingredients

• Strip steaks: give robust beefy flavor and stay juicy when sliced you want steaks with good marbling and about one inch thick for best results
• Steak seasoning: boosts umami and brings the savoriness of the grilled steak flavor use a mix with coarse salt and pepper or try your favorite blend
• Olive oil: helps build a good sear and carries flavors throughout the pan choose extra virgin for the richest flavor
• Butter: enriches both the steak and the sauce use unsalted so you control the seasoning
• Minced garlic: builds the sauce base and gives depth look for fresh firmly textured cloves without green shoots
• Chicken broth: brings body and a subtle savory note choose low sodium if you want to limit salt
• Heavy cream: makes the sauce lusciously rich without breaking reduces smoothly so look for fresh not ultra pasteurized if available
• Parmesan cheese: gives salty nutty finish always grate fresh if possible for smooth melting and better taste
• Red pepper flakes: add gentle spice buy in small batches so they stay fragrant
• Oregano and thyme: provide earthiness and freshness use dried if you want a more pronounced flavor
• Sun-dried tomatoes: deliver tangy bites and a touch of sweetness packed in oil have the best flavor and tender texture
• Rigatoni: holds a chunky sauce beautifully short sturdy shapes are best here but you can use your favorite

Step-by-Step Instructions

Season the Steaks:

Pat your steaks dry and coat both sides with steak seasoning salt pepper and garlic Let them rest at room temperature while you prep everything else This helps the steak cook evenly

Sear the Steaks:

Heat olive oil and butter in a heavy skillet over medium heat When hot add the steaks and press down gently Sear about five minutes per side Baste with the melted butter and oil as they cook for extra tenderness Adjust cooking time for your preferred doneness

Rest and Slice the Steaks:

Once steaks are done transfer them to a plate cover loosely with foil and let them rest ten minutes Do not skip this step so the juices stay in the meat Slice into thin strips right before serving

Boil the Pasta:

Bring a large pot of salted water to a boil Cook rigatoni until just al dente following package times Reserve at least half a cup of the pasta water for your sauce before draining

Make the Sauce Base:

In the same skillet where you cooked the steaks add minced garlic and sauté over medium low stirring until just fragrant Scrape up browned bits for added flavor Pour in chicken broth and simmer three minutes to let it reduce

Finish the Cream Sauce:

Lower the heat and stir in heavy cream and Parmesan cheese Whisk until cheese melts fully and sauce looks silky Season with red pepper flakes oregano thyme and sun-dried tomatoes Taste and adjust seasoning if needed

Combine and Serve:

Add drained pasta into the skillet with sauce Toss gently to coat every piece If sauce is too thick drizzle in a bit of the reserved pasta water for looseness Lay sliced steak over the pasta and finish with extra Parmesan if you like

Save

I always look forward to adding generous handfuls of Parmesan because I adore the tang it brings when it melts into the cream. My family still jokes about the first time we tried this and I accidentally doubled the garlic—no one complained.

Storage tips

Allow leftovers to cool fully then transfer to airtight containers. Refrigerate for up to three days. Reheat gently in a skillet over low heat with a spoonful of milk or cream to keep the sauce smooth. Do not freeze as the cream sauce can separate.

Ingredient substitutions

You can use any tender steak like sirloin or ribeye in place of strip steaks. If you are out of rigatoni penne or even short fusilli work well. Half and half can work in place of heavy cream for a lighter sauce or try adding a few tablespoons of cream cheese for extra body.

Serving suggestions

Pair this creamy steak and pasta with a crisp green salad or garlicky roasted vegetables. Warm crusty bread is perfect for sopping up the extra sauce. I often finish with a sprinkle of chopped herbs like chives or flat leaf parsley for a fresh pop.

Save

Cultural context

This dish is rooted in classic steakhouse flavors paired with Italian style cream sauce and pasta. Versions of creamy steak pastas are popular in American kitchens for their comforting texture and ability to create a special meal from humble ingredients.

Recipe FAQs

→ What steak cuts work best for this dish?

Strip steaks are recommended for their tenderness and flavor, but you can use ribeye or sirloin if preferred.

→ How do I keep the steak juicy?

Let steaks rest under foil after cooking to retain their juices and slice just before serving over the pasta.

→ Can I use a different pasta shape?

Absolutely—rigatoni holds the sauce well, but penne, fettuccine, or spaghetti work nicely, too.

→ How can I adjust the spice level?

Control the heat by reducing or omitting the red pepper flakes to suit your preference.

→ Is it necessary to use sun-dried tomatoes?

Sun-dried tomatoes add depth and tang but can be left out or replaced with roasted red peppers for a twist.