Garlic Parmesan Steak Pasta
Some dinners feel like they came from your favorite restaurant but are surprisingly easy to make at home. This Garlic Parmesan Steak Pasta is one of those recipes.
Ingredients
- 12 ounces pasta fettuccine, penne, or rigatoni
- 1 pound sirloin or ribeye steak
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- 2 tablespoons chopped fresh parsley
- Extra Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
- Pat the steak dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–5 minutes per side until cooked to your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
- Reduce the heat to medium. Melt the butter in the same skillet and cook the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Stir in a little reserved pasta water if needed to thin the sauce.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Fold in the sliced steak and cook for another 1–2 minutes until heated through.
- Garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Slice the steak against the grain for the most tender bites.
- Reserve some pasta water to adjust the sauce if it becomes too thick.
- For extra flavor, add sautéed mushrooms or spinach before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream.
Nutrition Facts
- Calories: 735 kcal
- Total Fat: 43 g
- Saturated Fat: 20 g
- Trans Fat: 0.5 g
- Cholesterol: 155 mg
- Sodium: 720 mg
- Total Carbohydrates: 42 g
- Dietary Fiber: 2 g
- Total Sugars: 3 g
- Protein: 43 g
- Vitamin D: 1 mcg
- Calcium: 340 mg
- Iron: 4.8 mg
- Potassium: 680 mg