Creamy Garlic Parmesan Steak Pasta makes a rich weeknight meal with simple ingredients. This dish pairs seared ribeye with a smooth garlic cream sauce and pasta for reliable results. It cooks quickly and uses common pantry items like garlic, cream, and Parmesan. Make it for weeknight dinners, date nights, or when you want a hearty, fast meal. If you like the chicken version, try creamy garlic parmesan chicken pasta for a lighter swap.
Why You’ll Love This Recipe
This recipe pairs tender steak bites with a silky, garlicky Parmesan sauce for clear texture contrast. The sauce clings to rigatoni, giving a creamy mouthfeel and bold savory flavor without fuss.
The method uses a hot pan to seal juices, then builds sauce in the same skillet for deep flavor. Reserving pasta water helps the sauce reach the right thickness every time.
If you enjoy variations, try a creamier chicken pasta or a tomato-based garlic pasta like creamy tomato garlic pasta to change the sauce profile.
Ingredients You’ll Need
Start with the basics to keep the recipe simple and reliable.
- Ribeye steaks: Use steaks trimmed of excess fat for even searing.
- Paprika: Adds mild warmth and color to the steak.
- Salt: Season to taste before cooking.
- Black pepper: Freshly ground gives the best bite.
- Olive oil: Use for searing the steaks over high heat.
- Onion: Dice small so it softens quickly in the sauce.
- Garlic: Mince finely for strong, even flavor.
- Rigatoni: Choose a tubular pasta to hold the sauce.
- Butter: Use to sauté the aromatics and enrich the sauce.
- Chicken stock: Adds depth and thins the sauce as needed.
- Heavy cream: Creates the base for the creamy sauce.
- Parmesan cheese: Stir in until melted for a silky finish.
- Reserved pasta water: Use a small amount to adjust sauce texture.
Measurements are in the recipe card.
How to Make This Creamy Garlic Parmesan Steak Pasta
This recipe is straightforward and forgiving. Follow the steps for consistent results.
- Season the steaks: Pat steaks dry and rub with paprika, salt, pepper, and a little olive oil. Let them sit briefly so the seasoning adheres.
- Prepare aromatics: Dice the onion and mince the garlic. Keep them ready to add to the pan.
- Sear the steaks: Heat a pan until hot and sear steaks about two minutes per side. Remove and let them rest to retain juices.
- Cook the pasta: Boil rigatoni until al dente and reserve some cooking water before draining.
- Build the sauce: In the same pan, melt butter and sauté onion and garlic until soft. Add chicken stock and cream, then simmer briefly.
- Finish and serve: Stir in Parmesan until smooth and thin with reserved pasta water as needed. Toss pasta into the sauce, slice the steaks, and plate over the pasta.
Tips for Success
Follow these tips for consistent, repeatable results.
- Dry the steak: Pat meat dry before seasoning to get a good sear.
- Let meat rest: Rest steaks after searing to keep juices inside.
- Reserve pasta water: Use it to loosen the sauce without thinning flavor.
- Grate fresh Parmesan: It melts better and gives a smoother sauce.
- Cook pasta al dente: Slight chew helps the pasta hold the sauce.
Stick to these steps and timing for a steady, well-textured result.
Equipment Needed
- Heavy skillet or frying pan
- Large pot for boiling pasta
- Tongs or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Variations
- Chicken swap: Use chicken breasts or thighs instead of steak for a milder protein.
- Vegetarian: Omit meat and add mushrooms and spinach for a hearty vegetarian option.
- Low-fat: Use half-and-half instead of heavy cream and lean sirloin for less fat.
- Herb twist: Add chopped parsley or basil for fresh herbal notes.
- Gluten-free: Use gluten-free pasta as a direct swap.
Serving Suggestions
- Simple green salad: Light vinaigrette balances the creamy sauce.
- Steamed vegetables: Broccoli or green beans add color and texture.
- Crusty bread: Use to soak up any extra sauce on the plate.
- Red wine: A medium-bodied red pairs well with seared steak and cream.
FAQs About This Recipe
A few quick answers on storage and prep to help you plan.
How long will leftovers keep?
Store cooled leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid separating the sauce. Use within the time stated for best quality and food safety.
What is the best way to reheat this pasta?
Reheat in a skillet over low heat with a splash of water or milk. Heat slowly while stirring to restore creaminess and avoid curdling. Microwaving on medium works if you stir halfway through.
Can I prep anything ahead of time?
You can chop onions and garlic and season the steaks ahead. Cooked pasta stores separately for up to two days. Combine and finish the dish just before serving for best texture.
What can I use instead of ribeye?
Use sirloin, strip steak, or flank if ribeye is unavailable. Cook times vary slightly. Choose a cut that sears well and slice thin against the grain after resting.
Is this recipe hard for beginners?
No. The steps are simple and clear. Basic knife and pan skills help, but timing and a hot pan make the biggest difference for success.
Conclusion
For a tested reference and another version of this dish, see Creamy Garlic Parmesan Steak Pasta – Foodieholly’s Recipes.
Creamy Garlic Parmesan Steak Pasta
Ingredients
Method
- Pat the steaks dry and rub with paprika, salt, pepper, and a little olive oil. Let them sit briefly.
- Dice the onion and mince the garlic. Keep them ready.
- Heat a pan until hot and sear the steaks for about two minutes per side. Remove and let them rest.
- Boil rigatoni until al dente, reserving some cooking water before draining.
- In the same pan, melt butter and sauté onion and garlic until soft. Add chicken stock and cream, then simmer briefly.
- Stir in Parmesan until smooth and thin with reserved pasta water. Toss pasta into the sauce, slice the steaks, and plate over the pasta.
