Total Time: 30 minutes | Yield: 4 servings
Get ready to fall in love with this irresistible Creamy Ranch Steak & Mozzarella Garlic Butter Pasta. A perfect blend of juicy seared steak, velvety garlic butter sauce, melty mozzarella, and bold ranch seasoning comes together with tender pasta for a truly indulgent experience. Whether you’re looking for a quick dinner idea, a cozy comfort meal, or just need some fresh food inspiration, this easy recipe delivers big flavor with minimal fuss. The creamy texture, herby kick, and cheesy finish make this dish a favorite for pasta nights or special gatherings.
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Creamy Ranch Steak & Mozzarella Garlic Butter Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Get ready to fall in love with this irresistible Creamy Ranch Steak & Mozzarella Garlic Butter Pasta. A perfect blend of juicy seared steak, velvety garlic butter sauce, melty mozzarella, and bold ranch seasoning comes together with tender pasta for a truly indulgent experience. Whether you’re looking for a quick dinner idea, a cozy comfort meal, or just need some fresh food inspiration, this easy recipe delivers big flavor with minimal fuss. The creamy texture, herby kick, and cheesy finish make this dish a favorite for pasta nights or special gatherings.
Ingredients
½ lb penne pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
½ cup unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1½ cups shredded mozzarella cheese
1 packet ranch seasoning (about 1 oz)
Salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve ½ cup pasta water, then drain and set aside. In a large skillet over medium-high heat, sear the steak pieces with salt and pepper until browned and just cooked through, about 2–3 minutes per side. Remove from skillet and set aside. Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the heavy cream and let simmer for 5 minutes. Mix in ranch seasoning and adjust salt to taste. Add the mozzarella cheese, stirring until melted and the sauce becomes creamy and smooth. Add a splash of pasta water if needed to thin the sauce. Toss in the cooked pasta, mixing well to coat. Return steak to skillet and stir everything together. Heat for another 2 minutes, then serve hot with fresh black pepper on top.
Notes
Use a well-marbled steak like ribeye for the most flavorful results, but sirloin works great for a leaner option. Garlic can be sautéed a bit longer for deeper flavor, just don’t let it brown. If your sauce thickens too much while it simmers, a splash of the reserved pasta water works magic to loosen it up. You can also stir in a tablespoon of cream cheese for extra richness.
- Prep Time: 30 minutes
Nutrition
- Calories: 685
- Sugar: 2g
- Protein: 38g
Ingredients
½ lb penne pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
½ cup unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1½ cups shredded mozzarella cheese
1 packet ranch seasoning (about 1 oz)
Salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve ½ cup pasta water, then drain and set aside. In a large skillet over medium-high heat, sear the steak pieces with salt and pepper until browned and just cooked through, about 2–3 minutes per side. Remove from skillet and set aside. Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the heavy cream and let simmer for 5 minutes. Mix in ranch seasoning and adjust salt to taste. Add the mozzarella cheese, stirring until melted and the sauce becomes creamy and smooth. Add a splash of pasta water if needed to thin the sauce. Toss in the cooked pasta, mixing well to coat. Return steak to skillet and stir everything together. Heat for another 2 minutes, then serve hot with fresh black pepper on top.
Notes
Use a well-marbled steak like ribeye for the most flavorful results, but sirloin works great for a leaner option. Garlic can be sautéed a bit longer for deeper flavor, just don’t let it brown. If your sauce thickens too much while it simmers, a splash of the reserved pasta water works magic to loosen it up. You can also stir in a tablespoon of cream cheese for extra richness.
FAQs
Can I use a different cut of meat? Yes, flank or skirt steak works well too—just slice thinly against the grain.
Is there a substitute for ranch seasoning? You can make your own using a blend of dried dill, parsley, onion powder, garlic powder, and a bit of buttermilk powder or sour cream powder if available.
Can I use a different cheese? Parmesan or white cheddar adds a nice twist if mozzarella isn’t your thing.
How do I reheat leftovers? Reheat gently over low heat with a splash of milk or cream to loosen the sauce.
Can I make this ahead? Yes, but for best texture, keep the pasta and sauce separate until ready to serve.
Is it freezer-friendly? It’s best fresh, but you can freeze it if needed. The texture may change slightly upon reheating due to the dairy.