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 are 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!
Table of contents
Sabrina’s Creamy Steak Pasta Recipe
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.
I love making Creamy Steak Pasta because it’s quick and foolproof. Cooking the pasta and steak couldn’t be easier. Then I whip together a simple creamy sauce with heavy cream and seasonings. The pasta and cheese get tossed with the sauce along with some peas. Add some steak to each serving of pasta and voila! A wonderfully easy dinner that is sure to impress!
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. There’s no need to marinate or add extra steps. Season the two ribeye steaks with kosher salt and black pepper, then cook them in a pan. It’s that simple!
- Heavy cream: Heavy cream is a good base for rich sauces. It will thicken into a nice, creamy consistency as you cook it down.
- 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 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 steak, pasta, and sauce. 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.
How to Make
Time needed: 30 minutes.
- Cook Pasta
Add kosher salt to a large pot of water and set it over medium heat to bring it to a boil. Cook the pasta in the boiling water for 1 minute shy of the package instructions. Reserve a ½ cup of pasta cooking water and set it to the side. Then drain the rest of the pasta water, but do not rinse the cooked pasta.
- Cook Steak
After the pasta cooks, add butter to a large, heavy skillet and place it over medium-high heat. Season ribeye steak with salt and pepper. Add the steak to the hot skillet and cook for 4 minutes. Then flip the steak and continue the cooking for another 3 minutes until the meat is seared on both sides.
- Rest the Meat
Remove the steak from the pan and let it rest, covered in foil to keep it tender. Don’t slice it until you are ready to serve it to keep the meat juicy.
- Saute Garlic and Herbs
Add the minced fresh garlic cloves and thyme to the pan and cook for 30 seconds while stirring.
- Add the Cream
Stir in the heavy cream and Worcestershire sauce. Continue to stir the sauce well.
- Simmer and Thicken
Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickening. If the sauce seems too thick, add a little bit of the reserved pasta water until it has the desired creamy texture
- Add the Cheese
Stir in the grated parmesan cheese until it’s mostly absorbed and the sauce is smooth.
- Heat the Peas
Stir the peas into the sauce until they are heated through.
- Combine the Pasta
Add the cooked pasta to the sauce and toss until it’s evenly coated and the peas are evenly mixed with the pasta.
- Serve
Slice the meat into slices going against the grain and toss the steak pieces in the sauce with the pasta. You can also serve the pasta topped with steak slices. Add extra parmesan cheese as a garnish.
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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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. And of course, who can resist some garlic bread or rolls with their pasta? Here are some of my favorite sides to serve with dishes like my Creamy Steak Pasta:
- 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.
Nutritional Facts
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.
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
- Pasta: If you don’t have linguine, other kinds of pasta will work well for this recipe. Fettuccine, penne, rigatoni, elbow macaroni, or egg noodles are good options.
- 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: To make this recipe even more creamy, you can 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. Both cream cheese and sour cream are great for making the dish extra rich and adding a little bit of tang.
- 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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