🥩 Creamy Garlic Butter Steak Pasta
Ingredients
For the Steak & Pasta:
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12 oz pasta shells (or your favorite shape)
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1 lb sirloin steak (or ribeye/strip), cut into bite-sized pieces
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Salt & black pepper, to taste
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1 tsp smoked paprika (optional)
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2 tbsp olive oil
For the Sauce:
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4 tbsp butter
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5 cloves garlic, minced
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1 small shallot, minced (or half a small onion)
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1 cup heavy cream
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½ cup beef broth (or water)
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1 cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp crushed red pepper flakes (optional, for a little heat)
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Fresh parsley for garnish
Instructions
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Cook pasta in salted boiling water until al dente. Drain and set aside.
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Season steak pieces generously with salt, pepper, and smoked paprika.
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Heat olive oil in a large skillet over medium-high heat. Sear steak pieces 2–3 minutes per side until browned but still juicy inside. Remove steak from pan and set aside.
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In the same skillet, melt butter. Add garlic and shallot, sauté for 1–2 minutes until fragrant.
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Pour in heavy cream and beef broth, bring to a gentle simmer.
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Stir in Parmesan cheese and Italian seasoning until sauce thickens slightly (~3–4 minutes).
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Add crushed red pepper flakes if using, then toss steak and pasta into the sauce. Mix to coat evenly.
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Cook together for another 2 minutes to marry flavors.
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Serve garnished with fresh parsley and extra Parmesan if desired.
Q & A
Q: What cut of steak works best?
A: Sirloin, ribeye, or strip steak all work well. Tender cuts are best to avoid toughness.
Q: Can I swap heavy cream for milk?
A: Heavy cream gives the best creamy texture. Milk can work but sauce will be thinner. Add a bit of flour or cornstarch to thicken.
Q: How to make it spicier?
A: Add more red pepper flakes or a dash of hot sauce.
Q: Can I make this ahead?
A: You can prep the sauce and steak separately, then toss with freshly cooked pasta right before serving.
Q: What side dishes pair well?
A: Garlic bread, steamed veggies, or a fresh green salad balance the richness.