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.