What the Heck Is This?
This is the kind of meal that makes you feel like you’ve got your life together. Creamy Steak Pasta is everything you want after a long day or when you’re trying to impress someone without pulling out a souffle. Juicy seared steak strips get tossed with tender pasta in a silky, garlicky parmesan cream sauce, with just enough mushrooms and spinach to make you feel like you’re being a little bit responsible. It’s rich, satisfying, and somehow manages to taste like a $30 plate from your favorite Italian bistro—but with less effort and no shoes required.
Why You’ll Love This Recipe
Decadent steak and pasta in one bowl
Creamy sauce that clings to every bite without feeling too heavy
Ready in under 45 minutes, start to finish
Customizable with whatever veggies or pasta you have
Perfect for date night or just spoiling yourself
Leftovers heat up beautifully, no dry pasta here
The Good Stuff You’ll Need
For the Steak and Pasta:
10 oz fettuccine, linguine, or penne
1 lb flank steak or sirloin, sliced thin against the grain
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
For the Veggies and Sauce:
2 tablespoons butter
8 oz mushrooms, sliced
3 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
3/4 cup grated parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/2 cup reserved pasta water (don’t skip this)
Fresh parsley or chives for garnish
Let’s Do This
Step 1: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
Step 2: While the pasta cooks, season your steak with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side, just until browned and juicy. Remove and set aside—don’t overcook, it’ll finish in the sauce.
Step 3: In the same skillet, lower heat to medium. Add the butter and mushrooms, sautéing until browned and tender, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Toss in the spinach and stir until wilted.
Step 4: Pour in the cream and let it simmer gently for 3–4 minutes. Stir in the parmesan cheese and red pepper flakes. Add a splash of the reserved pasta water and stir until the sauce is smooth and creamy.
Step 5: Add the pasta and steak back into the skillet. Toss everything together and cook for another minute or two, just until everything’s hot and coated in that dreamy sauce.
Serving Suggestions
Serve with a crusty baguette to soak up any extra sauce
Add a simple arugula salad with lemon vinaigrette for contrast
A glass of red wine wouldn’t hurt here either
Switch It Up
Swap the steak for grilled chicken or shrimp
Use kale or arugula instead of spinach
Go mushroom-free if they’re not your thing, or sub with sun-dried tomatoes
Try whole wheat pasta or gluten-free noodles if needed
Add a splash of balsamic glaze or Worcestershire to deepen the flavor of the steak
Make-Ahead Tips
Slice your steak and mushrooms in advance and store them in the fridge
The sauce can be made ahead, just reheat slowly and add a splash of cream or water to loosen it
Leftovers keep 2–3 days in the fridge and reheat best in a skillet with a bit of water or cream
Questions People Actually Ask
Q: Can I use a different cut of steak?
A: Totally. Flank, sirloin, ribeye, even strip steak all work—just slice it thin against the grain and don’t overcook.
Q: Can I make this without cream?
A: Yes. Try using half-and-half or whole milk for a lighter version. The sauce won’t be as thick, but still good.
Q: What’s the best pasta for this?
A: Fettuccine or penne are ideal because they hold onto the sauce. But honestly, use what you’ve got.
Q: Is this freezer-friendly?
A: Not really. The cream sauce can get grainy when frozen. It’s best eaten fresh or refrigerated for a couple of days.
Creamy Steak Pasta: Your Indulgent Date-Night Dinner That’s Secretly Easy Enough for Tuesday
- Total Time: 40 minutes
- Yield: 4 servings
Description
This is the kind of meal that makes you feel like you’ve got your life together. Creamy Steak Pasta is everything you want after a long day or when you’re trying to impress someone without pulling out a souffle. Juicy seared steak strips get tossed with tender pasta in a silky, garlicky parmesan cream sauce, with just enough mushrooms and spinach to make you feel like you’re being a little bit responsible. It’s rich, satisfying, and somehow manages to taste like a $30 plate from your favorite Italian bistro—but with less effort and no shoes required.
Ingredients
For the Steak and Pasta:
10 oz fettuccine, linguine, or penne
1 lb flank steak or sirloin, sliced thin against the grain
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
For the Veggies and Sauce:
2 tablespoons butter
8 oz mushrooms, sliced
3 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
3/4 cup grated parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/2 cup reserved pasta water (don’t skip this)
Fresh parsley or chives for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
Step 2: While the pasta cooks, season your steak with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side, just until browned and juicy. Remove and set aside—don’t overcook, it’ll finish in the sauce.
Step 3: In the same skillet, lower heat to medium. Add the butter and mushrooms, sautéing until browned and tender, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Toss in the spinach and stir until wilted.
Step 4: Pour in the cream and let it simmer gently for 3–4 minutes. Stir in the parmesan cheese and red pepper flakes. Add a splash of the reserved pasta water and stir until the sauce is smooth and creamy.
Step 5: Add the pasta and steak back into the skillet. Toss everything together and cook for another minute or two, just until everything’s hot and coated in that dreamy sauce.
Notes
Serve with a crusty baguette to soak up any extra sauce
Add a simple arugula salad with lemon vinaigrette for contrast
A glass of red wine wouldn’t hurt here either
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 calories per serving
- Carbohydrates: ~40g per serving
- Protein: ~45g per serving