This Creamy Steak Pasta is everything you crave in a weeknight dinner—tender slices of steak, rich tomato cream sauce, perfectly cooked pasta, and melty Parmesan cheese.
It’s hearty, comforting, and all made in one pot!
Why You’ll Love This Recipe
One-pot pasta dinner = easy cleanup
Ultra creamy sauce meets juicy steak
Ready in about 30 minutes
Family-friendly and filling
Great for leftovers or meal prep
Ingredient Highlights
Main Ingredients
Steak – Thinly sliced sirloin, flank, or ribeye turns tender and flavorful when seared
Pasta – Penne or rigatoni are ideal—they catch the sauce in every bite
Sauce Base
Beef broth – Deepens the savory profile
Heavy cream – Adds richness and creaminess
Diced tomatoes – Brightens and balances the creamy texture
Aromatics & Seasoning
Onion & garlic – The flavor foundation
Italian seasoning – A classic herb blend that ties the dish together
Salt & pepper – Essential for balance
Finishing Touches
Parmesan cheese – Melts into the sauce for cheesy depth
Fresh basil or parsley – Optional, but adds a burst of freshness
Pro Tips Before You Start
Use a well-marbled steak for maximum flavor and tenderness
Don’t overcook the steak initially—it’ll finish cooking in the sauce
Use freshly grated Parmesan for better melt and flavor
Let the pasta simmer uncovered so the sauce reduces properly
Stir often while simmering to prevent sticking
How to Make Creamy Steak Pasta
Step 1: Sear the Steak
Heat olive oil in a large pot or skillet over medium heat.
Add the thinly sliced steak, season with salt and pepper, and cook until browned, about 3–4 minutes.
Remove and set aside.
Step 2: Cook the Aromatics
In the same pot, add the chopped onion and minced garlic.
Sauté for 3–4 minutes until soft and fragrant, scraping up any bits from the bottom of the pan.
Step 3: Simmer the Sauce & Pasta
Pour in the beef broth, heavy cream, and diced tomatoes.
Stir in the uncooked pasta, Italian seasoning, and additional salt and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Step 4: Finish with Steak & Cheese
Return the steak to the pot and stir to combine.
Add the Parmesan cheese and mix until fully melted and the sauce is creamy.
Step 5: Serve and Enjoy
Taste and adjust seasoning if needed.
Garnish with fresh basil or parsley and serve warm.
What to Serve It With
Garlic bread or buttery rolls
A simple green salad
Roasted broccoli or asparagus
A glass of red wine (like Merlot or Pinot Noir)
Variations & Substitutions
Use chicken or shrimp instead of steak
Substitute half-and-half for a lighter sauce
Add red pepper flakes for a spicy kick
Stir in spinach or mushrooms for extra veggies
Swap beef broth for vegetable or chicken broth if needed
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days
Reheat gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce
Not ideal for freezing due to the cream, but can be done in a pinch
FAQs
Can I use a different cut of beef?
Yes—sirloin, ribeye, or flank steak all work well.
Just slice thinly against the grain.
Do I need to cook the pasta separately?
Nope! It cooks right in the sauce, absorbing all the flavor.
How can I thicken the sauce more?
Simmer uncovered for a few extra minutes or add more Parmesan.
Can I make it ahead of time?
Yes! It reheats beautifully—just store and reheat with a bit of extra liquid.
What if I don’t have heavy cream?
You can use half-and-half or even whole milk, though the sauce will be less rich.
Can I make this gluten-free?
Just swap the pasta for your favorite gluten-free variety and ensure your broth is GF.
Is fresh basil necessary?
Not at all—it’s optional, but adds great aroma and freshness.
Final Thoughts
This Creamy Steak Pasta Skillet is the kind of meal that feels indulgent but comes together with weeknight ease.
It’s bold, satisfying, and oh-so-creamy—with plenty of flavor in every forkful.
