Creamy Steak Pasta
This Creamy Steak Pasta is the ultimate easy dinner! Tender steak and pasta are tossed in a rich, garlicky parmesan cream sauce with fresh spinach. It's indulgent, satisfying, and ready in just 30 minutes. For more creamy comfort food, try our Creamy Tuscan Garlic Chicken or our Creamy Chicken and Rice Skillet.
Servings: 4 servings
Calories: 720kcal
Equipment
- Large Skillet
- Box Grater For freshly grating parmesan cheese.
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 10 oz short pasta (rigatoni, penne)
- 2 tbsp olive oil, divided
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 0.5 tsp onion powder
- 0.25 tsp nutmeg (optional)
- 2 cups fresh baby spinach
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup pasta water. Pat steak dry, season with salt and pepper. Heat 1 tbsp oil in a skillet and sear steak until browned. Transfer to a plate.
- In the same skillet, heat remaining 1 tbsp oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, add onion powder and nutmeg. Bring to a gentle simmer for 2-3 minutes. Reduce heat to low and whisk in parmesan until smooth.
- Add spinach to the sauce and stir until wilted. Add cooked pasta and seared steak (with juices) to the skillet. Toss to coat in sauce, adding pasta water if too thick.
- Remove from heat. Garnish with fresh parsley and extra parmesan. Serve immediately.
Notes
Pro Tips: For the best sear, pat the steak cubes completely dry with paper towels before seasoning. Always use freshly grated parmesan cheese from a block for a smooth, non-grainy sauce. Reserve a cup of pasta water before draining; its starch is perfect for loosening the sauce to the perfect silky consistency.