Creamy Steak Pasta is a comforting dinner dish with juicy ribeye steak and linguine coated in a cheesy, flavorful sauce. Try this today!
If you’re craving a comforting bowl of pasta but want to switch it up from go-to classics like Chicken Alfredo, this Creamy Steak Pasta recipe is just for you! For another creamy, easy Pasta dish that feels a bit fancy, check out my Creamy Salmon Pasta too!
Sabrina’s Creamy Steak Pasta
My Creamy Steak Pasta is sure to be a hit with both kids and adults! The rich and cheesy pasta is easy and simple enough that even picky eaters love it. The juicy steak and peas add a little more texture and flavor to make a simple recipe feel gourmet. This recipe is also quick and foolproof, a wonderfully easy dinner that is sure to impress!
Recipe Card
Ingredients
- 16 ounces linguine
- 4 tablespoons unsalted butter
- 2 ribeye steaks , boneless, about 1 ½ pounds
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cloves garlic , minced
- 1 tablespoon fresh thyme , removed from sprigs
- 2 cups heavy cream
- 1 tablespoon Worcestershire sauce
- 1 cup Parmesan cheese , shredded
- 1 cup frozen peas
Instructions
Pasta:
- In a large pot of salted water, boil the pasta one minute shy of the package instructions.
- Drain and set aside, reserving ½ cup pasta water. Do not rinse.
Ribeye Steak:
- While your pasta is cooking, add butter to a large heavy skillet on medium high heat.
- Season ribeye's with salt and pepper.
- Add the steak to the pan, cook for 4 minutes.
- Flip the steak and cook an additional 4 minutes until well seared on both sides.
- Remove from the pan and let rest covered with a piece of foil.
To Finish:
- Add the garlic and thyme to the pan, stirring and cooking for 30 seconds.
- Add in the heavy cream and Worcestershire sauce, stirring well.
- Bring to a simmer and cook for 3-4 minutes until slightly thickened.
- Stir the Parmesan cheese into the sauce until it's fully combined and melted.
- Next add the frozen peas and stir well until peas are heated through.
- Finally, add the pasta to the sauce mixture and toss to coat.
- Slice the steaks thinly against the grain, add to pasta and mix gently to coat and heat the steak. You can also serve the pasta with the sliced steak on top.
- Serve with additional Parmesan cheese if desired.
Nutrition
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Table of Contents
Ingredients
- Pasta: Linguine is a great choice of pasta for this recipe because the sauce can evenly coat the long flat noodles and it holds up to the thick slices of steak.
- Steak: Ribeye steak is a great option for easy-to-cook meat that turns out juicy and flavorful. You can use another cut of steak if you prefer, but this is what I recommend.
- Heavy cream: Heavy cream is a good base for rich sauces. It will thicken into a nice, creamy consistency as you cook it down. You can substitute for something lighter like half and half or whole milk but your sauce will not be as thick and rich.
- Worcestershire Sauce: Worcestershire sauce is a classic seasoning for steak. The umami, sour and sweet combination flavors balances the richness of the sauce too.
- Seasonings: The other seasonings that I used in the sauce are garlic and thyme. Bold flavor of garlic is a natural pick for cheesy sauces and the herby flavor of thyme goes great with the smoky meat.
- Peas: To add a bit of freshness and sneak in some veggies, I used frozen peas. If you leave them at room temp when first start cooking, they should thaw enough to by the time the sauce is ready to heat quickly.
- Cheese: I use fresh grated parmesan cheese because it melts easier for a smooth consistency. I also like adding some fresh parmesan to each bowl of pasta before serving.
Kitchen Tools & Equipment
- Large Skillet: Use the large heavy bottomed skillet to cook the steak and combine the pasta dish. I prefer a cast iron skillet to cook steak, it gives it a great sear.
- Other Equipment: I also used a large pot to boil the pasta, a wooden cooking spoon to make the sauce, and tongs to toss the pasta in the sauce.
Chef’s Note: Rich Sides vs. Light Sides
This creamy pasta is pretty hearty and filling all on it’s own but you could also add some sides to make it a full meal. Since it’s a pretty rich pasta dish, I like to pair it with lighter sides like a freshly tossed salad or roasted veggies that have similar seasonings. Of course, who can resist some garlic bread or rolls with their pasta? Here are some of my favorite sides to serve with creamy pasta dishes:
- Italian Roasted Vegetables: These yummy veggies are tossed in balsamic vinegar, garlic, and Italian herbs, and then roasted to a crispy perfection on a sheet pan. Easy to make on the side.
- Quick and Easy Roasted Green Beans: These are an easy side dish even your kids will love. They’re crisp-tender and a great alternative to steamed!
- Easy Semi-Homemade Garlic Bread: This is takes regular sliced bread loaf and turns it into a regular bread loaf into the best buttery, garlicky bread in just 20 minutes!
- Salad: You can make a easy green salad to serve along side this pasta with just a handful of mixed greens, cherry tomatoes, and cucumbers. Pick a tangy dressing, like a vinaigrette.
Can this be made ahead of time?
Yes, while it’s best served fresh, Creamy Steak Pasta can be made ahead of time.
- Steak: For the steak, you can cook it in advance, but just be aware that reheating steak can make it lose some of its juiciness. A little trick I use is to undercook it slightly, then slice it when I’m ready to reheat. That way, it warms up nicely without getting tough.
- Sauce: The sauce is pretty forgiving. You can whip it up ahead of time, but cream sauce tends to thicken as it sits. When you reheat it, just add in a little extra cream, milk, or even some water to bring it back to life.
- Pasta: As for the pasta, you can cook it ahead too. After draining, toss it with a bit of olive oil to stop it from sticking together. When it’s time to eat, just throw the pasta back into the sauce to warm it up and get it all coated and delicious.
How to Store
- Store: Don’t leave Steak Pasta at room temperature for over 2 hours. If you have any leftovers, transfer them to an airtight container to store in the fridge for up to 4 days.
- Reheat: You can reheat in the microwave or on the stovetop. Add a splash of water or beef broth if it’s too dry.
- Freeze: You can seal the pasta in an airtight container for up to 6 months. Thaw it overnight before reheating.
Alternative Cooking Techniques
- Grill: Grill the steak to your desired doneness and prepare the pasta and sauce separately. Slice the steak and serve it alongside the creamy pasta.
- Sauté: Saute the steak slices in a skillet until cooked to your preference. Remove and set aside. In the same skillet, prepare the sauce, then add the cooked pasta and steak back into the pan to combine.
Frequent Questions
My favorite kind of pasta for this recipe is linguine. The thick noodle holds up well under the heavier cream topping, and the long noodles are perfect for scooping up sauce as you twirl them around your fork. Fettuccine, penne, rigatoni, elbow macaroni, or egg noodles are good options.
I recommend putting your leftovers in a Dutch oven or another large, heavy-bottomed pot. Then, reheat the Creamy Steak Pasta on the stovetop, stirring until it’s heated through. If the creamy sauce is dried out, you can add a little bit of milk or broth to revitalize it.
Variations
- Vegetables: To add some more flavor and texture to the creamy pasta sauce, you can cook your favorite vegetables and add them. Yellow onion, green pepper, bell peppers, or mushrooms would taste particularly delicious with the other flavors.
- Extra Creamy Steak Pasta: Make this recipe even more creamy and add sour cream or cream cheese to the sauce. If you use cream cheese, make sure it’s softened so it can easily melt into the sauce.
- Seasonings: To play with the flavors in this recipe, try seasonings like red pepper flakes, oregano, fresh parsley, or onion powder.
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This pasta dish feels fancy but was surprisingly straightforward. The steak was nicely seared and the creamy parmesan-sauce coated the pasta beautifully — huge hit with everyone at dinner. I felt proud serving something that looked restaurant-level with minimal stress. Will make again!
Thanks Igor and thanks for the five star review!