This Garlic Parmesan Steak Pasta takes everything you love about a steakhouse dinner and folds it into one creamy, garlicky bowl of pasta. Strips of seared sirloin get nestled into a Parmesan cream sauce that clings to every ridge of penne, so each bite has steak, sauce, and pasta together instead of a lonely piece of meat on the side.
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The trick is searing the steak hot and fast so it stays juicy, then building the sauce in the same pan so all those browned bits melt into the cream. A final hit of fresh garlic and nutty Parmesan keeps it from tasting heavy, and a handful of parsley wakes the whole thing up.
It is weeknight-friendly but special enough for a date night in, and it comes together in one skillet plus one pasta pot, which means fewer dishes and more time at the table.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne or rigatoni
Ridged shapes hold the Parmesan cream best; ziti or fusilli work if that is what you have. Buy a bronze-die brand if you can, since the rough surface grabs sauce.
1 lb (450g) sirloin steak, about 1 inch thick
Ribeye or strip steak can stand in for sirloin, but trim the fat cap so the sauce does not turn greasy. Look for good marbling and a bright red color at the butcher counter.
1 1/2 tsp kosher salt, divided, plus more for pasta water
Diamond Crystal kosher salt is less dense than table salt, so use half the amount if substituting table salt. Season the steak right before searing so it does not draw out moisture.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper tastes brighter than pre-ground; a coffee grinder works in a pinch. Add it to the steak, not the cream, so it blooms in the hot pan.
2 tbsp olive oil
Use regular olive oil for searing, not expensive extra virgin, which smokes at high heat. Avocado oil is a great high-heat swap.
3 tbsp unsalted butter
Salted butter works but then cut the added salt in the sauce by half. Keep it cold and cubed so it emulsifies into the sauce smoothly.
5 cloves garlic, minced (about 1 1/2 tbsp)
Fresh garlic is essential here; jarred garlic tastes flat and slightly bitter. Mince it just before cooking so it stays pungent.
1 cup (240ml) heavy cream
Half-and-half can substitute but simmer it gently or it may curdle; whole milk needs a cornstarch slurry to thicken. Do not use fat-free half-and-half.
1 cup (90g) freshly grated Parmesan
Grate it yourself from a block; pre-shredded Parmesan has anti-caking starch and will not melt smoothly. Pecorino Romano is a sharper swap, so use 3/4 cup.
1/4 cup chopped fresh flat-leaf parsley
Italian parsley is more flavorful than curly; basil or chives can substitute. Stir it in off the heat so it stays green.
Tips & Tricks
Do not crowd the steak
Sear it in a single layer in a hot pan so it browns instead of steaming, and work in batches if your skillet is small.
Save your pasta water
The starchy water is the secret to a sauce that clings; add it a splash at a time until the cream coats the pasta.
Add cheese off the heat
Toss in Parmesan with the burner off or very low, because high heat makes cheese clump and turn stringy.
Rest before slicing
Let the steak sit 5 minutes so the juices redistribute, then slice against the grain for tender bites.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of well-salted water to a rolling boil over high heat, add the penne, and cook 1 minute shy of the package time (usually 9 to 10 minutes) until al dente, with a slight bite at the center. Reserve 1 cup of pasta water, then drain.
2. Season the steak
Pat the sirloin dry with paper towels and season both sides with 1 teaspoon kosher salt and the black pepper. Let it sit while the pan heats.
3. Sear the steak
Heat the olive oil in a large skillet over high heat until it shimmers, about 2 minutes. Add the steak and sear 3 to 4 minutes per side until deeply golden brown and an instant-read thermometer reads 130°F (54°C) for medium-rare; transfer to a board and rest 5 minutes.
4. Build the garlic butter
Lower the heat to medium, add the butter, and once it foams, add the garlic and cook 45 to 60 seconds until fragrant but not browned. If the garlic turns dark, start over, since burnt garlic makes the sauce bitter.
5. Simmer the cream
Pour in the heavy cream and bring to a gentle simmer, about 2 minutes, until small bubbles form at the edges. Scrape up the browned steak bits with a wooden spoon as it simmers.
6. Melt in the Parmesan
Reduce the heat to low, add the Parmesan in three handfuls, and whisk until smooth and glossy, about 1 minute. Taste and add the remaining 1/2 teaspoon salt only if needed.
7. Toss pasta and steak
Add the drained penne and toss 1 to 2 minutes until coated, loosening with pasta water a splash at a time until the sauce coats the back of a spoon. Slice the rested steak against the grain into 1/4-inch strips and fold in with any juices.
8. Finish and serve
Stir in the parsley off the heat and serve immediately in warm bowls, topping with extra Parmesan and cracked pepper. The sauce tightens as it sits, so a final splash of pasta water revives it.
Delicious Variations
Mushroom Steak Pasta
Sauté 8 oz sliced cremini in the skillet after the steak and before the garlic for an earthy, meaty addition.
Spicy Cajun Steak Pasta
Season the steak with 1 teaspoon Cajun seasoning and add a pinch of red pepper flakes to the cream for a bold kick.
Lighter Broccoli Steak Pasta
Swap half the cream for low-sodium chicken broth and fold in 2 cups steamed broccoli florets at the end.
How to Store Garlic Parmesan Steak Pasta
Refrigerator
Store in an airtight container up to 3 days; the pasta will absorb sauce, so reheat with a splash of water or broth.
Freezer
Freezing is not ideal because the cream sauce can separate and the pasta turns mushy, but it keeps up to 1 month if you must; thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat with 2 to 3 tablespoons of water or broth, stirring until creamy, or microwave in 30-second bursts.
Frequently Asked Questions
Q: What is the best cut of steak for steak pasta?
Sirloin is the best all-around choice because it is tender, affordable, and sears quickly without a lot of fat. Ribeye or strip steak also work well, but trim excess fat so the cream sauce does not turn greasy.
Q: Can I make garlic Parmesan steak pasta ahead of time?
You can make the sauce and sear the steak up to a day ahead, then reheat both gently and toss with freshly cooked pasta. Holding the pasta in the sauce makes it absorb liquid and turn sticky, so cook the noodles right before serving.
Q: How do I keep the Parmesan sauce from clumping?
Grate the Parmesan finely from a block and add it off the heat or over low heat, whisking constantly. Pre-shredded cheese contains starch that clumps, and boiling cream will make the cheese seize into strings.
Q: How do I know when the steak is done?
Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well. The steak will rise about 5 degrees while resting, so pull it slightly early.
Q: Can I use milk instead of heavy cream?
Whole milk works if you thicken it with 1 teaspoon of cornstarch whisked into the cold milk before adding. The sauce will be thinner and less rich, so finish with an extra tablespoon of butter for body.
Give this Garlic Parmesan Steak Pasta a try on your next busy weeknight and let the creamy, garlicky sauce do the talking. If you make it, leave a rating and a comment below telling me how your steak came out, and snap a photo for the next round of reader favorites.
Garlic Parmesan Steak Pasta
Garlic Parmesan Steak Pasta is a creamy one-pan dinner with seared sirloin, garlicky Parmesan sauce, and tender penne ready in about 40 minutes.
🧂 Ingredients
- 12 oz (340g) penne or rigatoni
- 1 lb (450g) sirloin steak, about 1 inch thick
- 1 1/2 tsp kosher salt, divided, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced (about 1 1/2 tbsp)
- 1 cup (240ml) heavy cream
- 1 cup (90g) freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
📋 Instructions
- 1Boil the pasta — Bring a large pot of well-salted water to a rolling boil over high heat, add the penne, and cook 1 minute shy of the package time (usually 9 to 10 minutes) until al dente, with a slight bite at the center. Reserve 1 cup of pasta water, then drain.
- 2Season the steak — Pat the sirloin dry with paper towels and season both sides with 1 teaspoon kosher salt and the black pepper. Let it sit while the pan heats.
- 3Sear the steak — Heat the olive oil in a large skillet over high heat until it shimmers, about 2 minutes. Add the steak and sear 3 to 4 minutes per side until deeply golden brown and an instant-read thermometer reads 130°F (54°C) for medium-rare; transfer to a board and rest 5 minutes.
- 4Build the garlic butter — Lower the heat to medium, add the butter, and once it foams, add the garlic and cook 45 to 60 seconds until fragrant but not browned. If the garlic turns dark, start over, since burnt garlic makes the sauce bitter.
- 5Simmer the cream — Pour in the heavy cream and bring to a gentle simmer, about 2 minutes, until small bubbles form at the edges. Scrape up the browned steak bits with a wooden spoon as it simmers.
- 6Melt in the Parmesan — Reduce the heat to low, add the Parmesan in three handfuls, and whisk until smooth and glossy, about 1 minute. Taste and add the remaining 1/2 teaspoon salt only if needed.
- 7Toss pasta and steak — Add the drained penne and toss 1 to 2 minutes until coated, loosening with pasta water a splash at a time until the sauce coats the back of a spoon. Slice the rested steak against the grain into 1/4-inch strips and fold in with any juices.
- 8Finish and serve — Stir in the parsley off the heat and serve immediately in warm bowls, topping with extra Parmesan and cracked pepper. The sauce tightens as it sits, so a final splash of pasta water revives it.
