If you love a rich, cozy pasta dinner, this Creamy Garlic Butter Steak Pasta is about to be your new go-to. It’s loaded with tender steak, a velvety garlic-tomato cream sauce, and the kind of deep, rich flavor that tastes like you spent hours at the stove...(when it only took you 30 minutes to make!)
This creamy steak pasta recipe is perfect for busy weeknights, date nights, or when you just want a restaurant-style meal at your dinner table without the effort. Think steak pasta alfredo vibes—but with even more comfort and creamy sauce.
If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
Jump to:
Ingredients
- Striploin steak
- Butter
- Onion
- Garlic
- Tomato paste
- Fusilli pasta
- Parmesan
See recipe card for quantities.
Instructions
Sear steak & set aside. Sauté veggies with the tomato paste.
Add in the heavy cream & let the sauce thicken!
Pour in the al dente fusilli pasta!
Top with steak & enjoy!!
- Sear the steak: Season your striploin generously with salt and pepper. Make sure the steak is at room temperature for a good sear. Heat oil over medium-high heat until you see wisps of smoke, then add the steak in a single layer. Sear 2–3 minutes per side until a deep crust forms. Check the internal temperature if needed, then transfer the steak to rest.
- Deglaze with melted butter: Add butter to the bottom of the skillet and let it melt, scraping up all those browned bits—the key to big, rich flavor.
- Cook the aromatics: Stir in the diced onion and minced garlic. Cook over medium heat for about 5 minutes until fragrant and softened.
- Build the flavor: Add tomato paste, garlic powder, and smoked paprika. Cook 2–3 minutes to deepen the flavor. If you like, splash in a touch of white wine or beef broth to enhance the sauce even more.
- Make it creamy: Pour in the heavy cream. If it’s thin, mix in a flour slurry off heat to avoid clumps. Return to a gentle simmer—this is where the creamy sauce starts to come together.
- Let it thicken: Simmer 5–10 minutes until silky. Stir in the al dente fusilli, adding a splash of reserved pasta water if needed to loosen the sauce.
- Combine the sauce and pasta: Let everything simmer for another 5 minutes so the tender pasta absorbs all that garlic-butter goodness.
- Finish & serve: Turn off the heat and stir in parsley and shredded Parmesan cheese. Slice your juicy steak and place it right on top of the pasta. Serve immediately for the best texture.
Scroll all the way down for the full recipe card!
Substitutions
- Striploin steak → Ribeye, sirloin, flank, rump steak, or chicken
- Fusilli pasta → Penne, rigatoni, spaghetti
- Heavy cream → Half-and-half + cream cheese, evaporated milk, coconut cream
- Tomato paste → Thickened tomato sauce or reduced crushed tomatoes
- Parmesan → Grana Padano, Pecorino Romano
- Butter → Ghee or olive oil
- Onion → Shallots or leeks
Equipment
- Large skillet & Pasta pot
- Cutting board & Sharp knife
- Tongs & Wooden spoon
Storage
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or water. For freezing, keep the steak and sauce separate from the pasta and freeze for up to 2 months. Thaw overnight, warm slowly, and toss with freshly cooked pasta.
Top tips
- Sear the steak over medium-high heat for a good crust—don’t move it before the first side browns.
- Simmer the sauce gently so the heavy cream doesn’t separate.
- Cook the pasta al dente so it finishes perfectly in the sauce.
FAQ
Absolutely—chicken, shrimp, or mushrooms all work. Just adjust the cooking time so your protein stays tender.
Your heat may be too low or your cream too thin. Increase the simmer or add a small flour slurry off heat.
You can prep the sauce and steak in advance, but cook the pasta fresh so it doesn’t soften. Reheat the sauce gently and toss before serving.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Creamy Garlic Butter Steak Pasta (Easy Recipe)
Ingredients
Equipment
Method
- Sear the steak: Season your striploin generously with salt and pepper. Make sure the steak is at room temperature for a good sear. Heat oil over medium-high heat until you see wisps of smoke, then add the steak in a single layer. Sear 2–3 minutes per side until a deep crust forms. Check the internal temperature if needed, then transfer the steak to rest. (WATCH VIDEO BELOW)
- Deglaze with melted butter: Add butter to the bottom of the skillet and let it melt, scraping up all those browned bits—the key to big, rich flavor.
- Cook the aromatics: Stir in the diced onion and minced garlic. Cook over medium heat for about 5 minutes until fragrant and softened.
- Build the flavor: Add tomato paste, garlic powder, and smoked paprika. Cook 2–3 minutes to deepen the flavor. If you like, splash in a touch of white wine or beef broth to enhance the sauce even more.
- Make it creamy: Pour in the heavy cream. If it’s thin, mix in a flour slurry off heat to avoid clumps. Return to a gentle simmer—this is where the creamy sauce starts to come together.
- Let it thicken: Simmer 5–10 minutes until silky. Stir in the al dente fusilli, adding a splash of reserved pasta water if needed to loosen the sauce.
- Combine the sauce and pasta: Let everything simmer for another 5 minutes so the tender pasta absorbs all that garlic-butter goodness.
- Finish & serve: Turn off the heat and stir in parsley and shredded Parmesan cheese. Slice your juicy steak and place it right on top of the pasta. Serve immediately for the best texture. (WATCH VIDEO BELOW)
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Emily says
how much heavy cream?
Maja Ilic says
2 cups!