Creamy Garlic Parmesan Steak Pasta
This creamy garlic Parmesan steak pasta is the date night dinner of my dreams. Petite filets get seared and butter-basted to a perfect medium-rare, then sliced over pasta tossed in a silky garlic, shallot, cream and Parmesan sauce. This creamy steak pasta is cozy, rich and ready in about 45 minutes.
Pair it with my Cupid’s Caprese Salad for the perfect Valentine’s dinner.
Why You’ll Love This Steak Pasta
- Restaurant-quality at home.
- Butter-basted filet cooked perfectly.
- Silky garlic Parmesan sauce.
- Perfect for date night.
Ingredients for Creamy Garlic Parmesan Steak Pasta
The Steak
Petite filets, olive oil, butter, kosher salt and black pepper.
The Sauce
Butter, a minced shallot, garlic, heavy cream, freshly grated Parmesan, reserved pasta water and fresh parsley.
The Pasta
About 8 oz of your favorite pasta.
Swap note: Use gluten-free pasta for gluten free. Sirloin or ribeye work in place of filet.
How to Make Steak Pasta
Step 1: Boil the water
Bring a pot of salted water to a boil.
Step 2: Sear the steak
Pat the steaks dry and season. Sear in olive oil and 1 tablespoon butter over medium-high heat until 125 to 130°F, basting with another tablespoon of butter at the end. Rest 3 to 5 minutes, then slice.
Step 3: Cook the pasta
Cook the pasta until just shy of al dente and reserve 1/2 cup pasta water.
Step 4: Make the sauce
Lower the heat, add the remaining butter and sauté the shallot 1 to 2 minutes, then the garlic for 30 seconds. Add the cream and simmer 3 to 5 minutes, then stir in the Parmesan and parsley.
Step 5: Toss and serve
Toss the pasta in the sauce with pasta water as needed. Top with the sliced steak, extra Parmesan, parsley and pepper.
Carly’s Expert Tips
- Rest the steak so the juices stay inside.
- Use a thermometer for perfect doneness.
- Grate your own Parmesan for the smoothest sauce.
- Pasta water makes the sauce glossy.
Make It Your Own
- Chicken: Swap steak for chicken.
- Mushrooms: Add sautéed mushrooms.
- Spinach: Stir in spinach.
- Cajun: Add Cajun seasoning to the cream sauce.
Make-Ahead and Meal Prep: This pasta is best fresh. Mince the garlic and shallot ahead to save time.
What to Serve With Steak Pasta
Serve with a Caesar salad, garlic bread or Cupid’s Caprese Salad.
Storing and Reheating
Store leftovers in the fridge for up to 2 days.
Reheat gently with a splash of cream or milk.
What People Ask About Steak Pasta
What steak is best for steak pasta?
Filet is tender, but sirloin or ribeye work too.
What temperature is medium-rare?
Pull at 125 to 130°F.
How do I keep cream sauce from breaking?
Use low heat when adding Parmesan.
Can I use a different pasta?
Yes. Fettuccine or penne work.
Creamy Garlic Parmesan Steak Pasta
Ingredients
Method
- Bring salted pasta water to a boil.
- Pat steaks dry and season with salt and pepper.
- Heat a skillet over medium-high heat with olive oil and 1 tbsp butter. Sear the filets until the internal temperature reaches 125–130°F.
- During the last 30–60 seconds of cooking, add 1 tbsp butter and baste the steaks. Remove the steaks from the skillet, let them rest for 3–5 minutes, then slice.
- Cook the pasta until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Lower the heat to medium-low. Add the remaining 1 tbsp butter to the skillet and sauté the shallot for 1–2 minutes until soft.
- Add the garlic and cook for 20–30 seconds.
- Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.
- Reduce the heat to low. Stir in the parmesan and parsley until the sauce is smooth.
- Toss the pasta in the sauce, adding pasta water as needed until the sauce is glossy and reaches the desired consistency.
- Plate the pasta, top with the sliced steak, and finish with extra parmesan, parsley, and black pepper.
Nutrition
Notes
- Make sure to let the steaks rest after cooking to retain their juices.
- Reserve pasta water before draining to adjust the sauce consistency.
- Use freshly grated parmesan for the best flavor and texture.
- Cook the pasta just shy of al dente as it will continue to cook when tossed in the sauce.
