Garlic Parmesan Steak Pasta – Creamy 40-Minute Dinner

Garlic Parmesan Steak Pasta takes the flavors of your favorite steakhouse dinner and folds them into one creamy, garlicky bowl of pasta. Strips of well-seared sirloin get nestled into a parmesan cream sauce that clings to every piece of penne, so you get steak and pasta in the same bite instead of two separate courses.

The trick is layering the garlic and parmesan so neither gets lost: the garlic blooms briefly in butter and oil, the parmesan goes in off the heat so it melts smooth instead of stringy, and the steak is seared hard and rested so it stays juicy. A splash of the pasta water ties everything together into a glossy sauce that actually coats the noodles.

It is a weeknight-friendly recipe that feels like a weekend splurge, and because the pasta cooks in the same pot you use for the sauce, cleanup stays small. Serve it with a crisp green salad or crusty bread to mop up the extra sauce.

About the Ingredients

1 lb (450g) sirloin steak, cut into 1-inch strips

Sirloin is a good balance of flavor and price; flank steak or ribeye also work, but slice flank thinly against the grain and cook ribeye 1 minute less per side. Pat the steak very dry before searing so it browns instead of steaming.

12 oz (340g) penne pasta

Penne holds the sauce well; rigatoni, fettuccine or rotini are fine swaps. Salt the pasta water generously, about 1 tablespoon per 4 quarts, since this is the only chance to season the noodles themselves.

3 tablespoons unsalted butter, divided

Butter gives the sauce richness and helps the garlic bloom without burning. If you only have salted butter, cut the added salt in the steak seasoning by half.

2 tablespoons olive oil

Olive oil raises the smoke point of the butter so the steak sears rather than scorches. Avocado oil is a good high-heat substitute if your olive oil is extra virgin and you worry about smoking.

5 garlic cloves, minced

Fresh garlic is essential here; jarred garlic tastes flatter and burns faster. Mince it finely and add it only after the heat is lowered so it turns fragrant and golden, not bitter and brown.

1 cup (240ml) heavy cream

Heavy cream gives the silkiest sauce; half-and-half works but simmer it gently and expect a thinner result. For a lighter version, use 3/4 cup whole milk whisked with 1 tablespoon cornstarch.

1 cup (90g) freshly grated parmesan, plus more for serving

Grate parmesan from a block for the best melt; pre-shredded cheese has anti-caking starch that can turn the sauce grainy. Pecorino Romano is a sharper, saltier substitute, so taste before adding extra salt.

1/2 teaspoon kosher salt, plus more for pasta water

Kosher salt is easier to control than fine table salt; if using table salt, start with 1/4 teaspoon. Season the steak just before searing so it does not draw out moisture and prevent browning.

1/2 teaspoon freshly ground black pepper

Fresh-cracked pepper has far more aroma than pre-ground. Add half to the steak and half to the sauce for layered heat.

1/4 teaspoon red pepper flakes

Red pepper flakes add a gentle background heat; omit them or use a pinch of cayenne if you prefer no spice. Check the flakes' freshness, since stale ones taste dusty rather than spicy.

2 tablespoons chopped fresh parsley, for garnish

Parsley brightens the rich sauce; basil or chives also work. Chop it just before serving so it stays green and does not wilt.

Tips & Tricks

Do Not Crowd the Steak

Sear in a single layer with space between pieces; if the pan is crowded, the steak steams and turns gray instead of golden brown. Cook in two batches if needed.

Add Parmesan Off the Heat

Stir parmesan into the cream after pulling the pan off the burner so it melts smoothly; boiling cheese can cause it to clump or break.

Reserve That Pasta Water

Save at least 1 cup of starchy pasta water before draining. It is the secret to loosening a thick sauce so it coats the noodles instead of clumping.

Rest the Steak Briefly

Let the seared strips sit 3 minutes before folding them back into the sauce so the juices redistribute and stay in the meat.

Step-by-Step Instructions

1. Boil the pasta

Bring a large pot of generously salted water to a rolling boil over high heat (212F / 100C) and cook the penne 10 to 11 minutes until al dente, still firm at the center. Scoop out 1 cup of pasta water, then drain.

2. Season and sear the steak

Pat the steak strips dry and season with the kosher salt, half the black pepper and the red pepper flakes. Heat 1 tablespoon olive oil in a large skillet over high heat (about 450F / 230C) and sear the steak in a single layer 2 minutes per side until deeply golden brown and the internal temperature reads 130F (54C) for medium-rare. Transfer to a plate.

3. Bloom the garlic

Lower the heat to medium (about 300F / 150C), add 1 tablespoon butter and the remaining olive oil, then stir in the garlic and cook 45 to 60 seconds until fragrant and pale gold, not brown. Scrape up the browned steak bits as the garlic cooks.

4. Build the cream sauce

Pour in the heavy cream and bring it to a gentle simmer, about 2 minutes, until small bubbles form at the edges. Simmer 3 to 4 minutes, stirring, until it thickens enough to coat the back of a spoon.

5. Melt in the parmesan

Pull the pan off the heat and whisk in the grated parmesan and remaining 2 tablespoons butter until the sauce is smooth and glossy, about 1 minute. If it looks thick, whisk in pasta water 1 tablespoon at a time.

6. Toss pasta and steak

Add the drained penne and toss over low heat (about 200F / 95C) for 1 to 2 minutes until every noodle is coated. Fold in the steak and any resting juices, plus the remaining black pepper, and warm 1 minute.

7. Finish and serve

Taste and adjust salt, then scatter with parsley and extra parmesan. Serve immediately while the sauce is creamy and the steak is warm.

Delicious Variations

Mushroom Spinach Steak Pasta

Saute 8 oz sliced cremini mushrooms and 3 cups baby spinach in the skillet after the steak, then proceed with the sauce for a vegetable-forward version.

Spicy Cajun Steak Pasta

Swap the red pepper flakes for 1 teaspoon Cajun seasoning and add 1/2 cup diced bell pepper with the garlic for a smoky, spicy twist.

Lighter Greek Yogurt Sauce

Replace the heavy cream with 1 cup whole-milk Greek yogurt whisked with 1/4 cup pasta water, adding it off the heat so it does not curdle.

How to Store Garlic Parmesan Steak Pasta

Frequently Asked Questions

Give this Garlic Parmesan Steak Pasta a try tonight and let the creamy, garlicky sauce and juicy seared steak do the talking. If you make it, leave a rating and a comment below telling me how your family liked it, and snap a photo to share.

Garlic Parmesan Steak Pasta

Garlic Parmesan Steak Pasta is a creamy one-pan dinner with seared juicy steak, garlicky parmesan sauce and tender pasta ready in 40 minutes.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings612 kcalCalories

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🧂 Ingredients

• 1 lb (450g) sirloin steak, cut into 1-inch strips
• 12 oz (340g) penne pasta
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 1 cup (240ml) heavy cream
• 1 cup (90g) freshly grated parmesan, plus more for serving
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley, for garnish

📋 Instructions

1. 1Boil the pasta — Bring a large pot of generously salted water to a rolling boil over high heat (212F / 100C) and cook the penne 10 to 11 minutes until al dente, still firm at the center. Scoop out 1 cup of pasta water, then drain.
2. 2Season and sear the steak — Pat the steak strips dry and season with the kosher salt, half the black pepper and the red pepper flakes. Heat 1 tablespoon olive oil in a large skillet over high heat (about 450F / 230C) and sear the steak in a single layer 2 minutes per side until deeply golden brown and the internal temperature reads 130F (54C) for medium-rare. Transfer to a plate.
3. 3Bloom the garlic — Lower the heat to medium (about 300F / 150C), add 1 tablespoon butter and the remaining olive oil, then stir in the garlic and cook 45 to 60 seconds until fragrant and pale gold, not brown. Scrape up the browned steak bits as the garlic cooks.
4. 4Build the cream sauce — Pour in the heavy cream and bring it to a gentle simmer, about 2 minutes, until small bubbles form at the edges. Simmer 3 to 4 minutes, stirring, until it thickens enough to coat the back of a spoon.
5. 5Melt in the parmesan — Pull the pan off the heat and whisk in the grated parmesan and remaining 2 tablespoons butter until the sauce is smooth and glossy, about 1 minute. If it looks thick, whisk in pasta water 1 tablespoon at a time.
6. 6Toss pasta and steak — Add the drained penne and toss over low heat (about 200F / 95C) for 1 to 2 minutes until every noodle is coated. Fold in the steak and any resting juices, plus the remaining black pepper, and warm 1 minute.
7. 7Finish and serve — Taste and adjust salt, then scatter with parsley and extra parmesan. Serve immediately while the sauce is creamy and the steak is warm.

👨‍🍳 Chef's Note: For the best texture, toss the pasta with the sauce just before serving rather than letting it sit, since penne keeps absorbing sauce as it cools.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 612 kcal · 31g protein · 45g carbs · 34g fat