Creamy Garlic Pepper Steak Pasta

It’s 6pm and you need a dinner that feels like a treat. This Creamy Steak Pasta is exactly what you are craving right now.

It is rich, savory, and ready faster than you can order takeout. You get perfectly seared steak and tender pasta in every single bite.

Why You’ll Make This Creamy Steak Pasta Again

This dish is the definition of comfort food for a chilly Fall evening. It uses simple pantry staples to create a restaurant-quality meal at home.

You only need 35 minutes from start to finish. This makes it a great choice for a quick weeknight dinner.

The combination of garlic and black pepper is truly classic. It provides a deep flavor that satisfies every time you make it.

You will love how the heavy cream coats every single noodle. It makes the whole meal feel very indulgent and special.

How This Comes Together

The process is incredibly straightforward and beginner-friendly. You do not need any fancy equipment for this recipe.

You sear the steak quickly to keep it juicy and tender. This step adds a lot of flavor to the pan.

Then, you build a simple cream sauce in the same skillet. This saves time and keeps the cleanup very minimal.

Everything comes together in one large pan after the pasta boils. It is a very efficient way to cook a full meal.

What You’ll Need

• 12 oz Penne pasta
• 1 lb Sirloin steak, sliced into thin strips
• 2 tbsp Olive oil
• 3 tbsp Unsalted butter
• 6 cloves Garlic, minced
• 1 tbsp Black pepper, freshly cracked
• 1.5 cups Heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 tsp Salt
• 1/4 cup Fresh parsley, chopped

Step-By-Step Directions

1. Cook penne pasta in a large pot of salted boiling water according to package instructions until al dente; reserve 1/2 cup of pasta water and drain.
2. Season steak strips with salt and 1 teaspoon of the cracked black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Sear steak strips in batches until browned, about 2 minutes per side. Remove steak from skillet and set aside.
4. Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and the remaining cracked black pepper; sauté for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
6. Whisk in the grated parmesan cheese until melted and smooth.
7. Return the steak and cooked pasta to the skillet. Toss to coat thoroughly, adding reserved pasta water if necessary to adjust sauce consistency.
8. Garnish with fresh parsley and serve immediately.

How To Serve It

Serve this Creamy Steak Pasta while it is piping hot. The sauce is thickest and most delicious right off the stove.

Pair it with a crisp green salad to balance the richness. A side of warm garlic bread is perfect for soaking up extra sauce.

This dish is fantastic for a casual night with friends. It looks impressive but requires very little effort to plate beautifully.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days.

When reheating, add a splash of milk or water. This helps loosen the sauce without it becoming oily or separated.

I do not recommend freezing this cream-based dish. The texture of the sauce often changes too much after thawing.

Make It Even Better (Pro Tips)

• Don’t skip searing the steak in small batches for the best crust.
• Avoid overcooking the steak or it will become tough and chewy.
• Use freshly cracked black pepper for a much bolder flavor profile.
• Reserve your pasta water to get the perfect sauce consistency easily.
• Warm your serving bowls to keep the pasta hot for longer.
• Try this for a cozy Fall date night at home.
• Always use freshly grated Parmesan for a smoother sauce melt.
• Let the steak rest for a minute before adding it back in.

Easy Ways To Change It Up

• Swap the sirloin for chicken breast for a lighter protein option.
• Add sliced mushrooms during the garlic sauté for extra earthy flavor.
• Use gluten-free pasta to make this dish allergy-friendly for guests.
• Stir in a handful of fresh spinach at the very end.
• Add a pinch of red pepper flakes for a spicy kick.

Quick Questions

What is the best cut of steak for this?

Sirloin is a great choice because it is lean and affordable. You could also use ribeye or New York strip for more fat.

Can I use half and half instead of heavy cream?

You can, but the sauce will be much thinner. Heavy cream provides that signature velvety texture you want here.

I hope you love this simple, satisfying meal as much as I do. It is the perfect way to end a busy day. Give it a try tonight!

— Ethan

Creamy Garlic Pepper Steak Pasta

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 750

Ingredients Method

Ingredients

  

• 12 oz Penne pasta
• 1 lb Sirloin steak, sliced into thin strips
• 2 tbsp Olive oil
• 3 tbsp Unsalted butter
• 6 cloves Garlic , minced
• 1 tbsp Black pepper, freshly cracked
• 1.5 cups Heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 tsp Sal t
• 1/4 cup Fresh parsley, chopped

Method

 

1. Cook penne pasta in a large pot of salted boiling water according to package instructions until al dente; reserve 1/2 cup of pasta water and drain.
2. Season steak strips with salt and 1 teaspoon of the cracked black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Sear steak strips in batches until browned, about 2 minutes per side. Remove steak from skillet and set aside.
4. Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and the remaining cracked black pepper; sauté for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
6. Whisk in the grated parmesan cheese until melted and smooth.
7. Return the steak and cooked pasta to the skillet. Toss to coat thoroughly, adding reserved pasta water if necessary to adjust sauce consistency.
8. Garnish with fresh parsley and serve immediately.