Personalized Introduction

If there’s one dish that makes me instantly feel spoiled, it’s this Creamy Garlic Butter Steak Pasta. I mean… tender steak bites cooked in rich garlic butter, tossed with silky cream sauce and pasta? It’s honestly the kind of comfort food that feels like a warm hug. The first time I made this, I remember thinking, “Okay, this is a restaurant meal—but I’m making it in my kitchen!” And ever since, it has become my go-to recipe when I want to treat myself or impress someone without doing anything complicated.

What I love most is that this dish looks fancy, tastes luxurious, but uses simple ingredients you probably already have at home. You don’t need to be a chef; you just need one skillet and a little patience to let the garlic and butter work their magic. This is the type of meal you’ll want to share with someone you love—or enjoy completely by yourself with no shame at all.

Nutritional Benefits

Even though this dish feels indulgent, it actually offers some great nutritional benefits. The steak provides high-quality protein, iron, and B-vitamins—nutrients that support energy and muscle health. The garlic is great for immunity and heart health, and using real butter and cream means you’re avoiding artificial ingredients found in processed sauces. You can also balance the meal by adding spinach, broccoli, or mushrooms for extra fiber and vitamins.

Adaptable Variations

• Make It Lighter: Swap heavy cream with half-and-half or evaporated milk for a lighter but still rich sauce.
• Add Veggies: Spinach, cherry tomatoes, peas, mushrooms, or broccoli taste amazing in this dish.
• Use Chicken Instead: If you’re not a steak person, sliced chicken breast or shrimp work beautifully.
• Garlic Lovers’ Version: Add roasted garlic along with fresh garlic for deeper flavor.
• Spicy Version: Add chili flakes or Cajun seasoning for a kick.

Creamy Garlic Butter Steak Pasta

Ingredients

• 12 oz (340g) sirloin steak or ribeye, cut into small cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (optional)
• 3 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup beef broth or pasta water
• 8 oz pasta (fettuccine, penne, or linguine work great)
• Fresh parsley, for garnish

Instructions

1. Season the steak. In a bowl, toss your steak cubes with salt, pepper, and paprika. Let them sit while you prepare the pasta.
2. Cook the pasta. Boil your pasta in salted water until al dente. Reserve 1/2 cup of pasta water and set the pasta aside.
3. Sear the steak. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak in a single layer and cook until browned on all sides. Don’t overcrowd the pan. Remove and set aside.
4. Make the garlic butter base. In the same skillet, add the remaining butter. Lower the heat and add the minced garlic. Stir for 30–40 seconds, just until fragrant.
5. Create the sauce. Pour in the heavy cream and beef broth (or pasta water). Let it simmer for 2–3 minutes, then add the Parmesan cheese. Stir until it melts and the sauce thickens.
6. Add the pasta. Toss the cooked pasta in the sauce. Add more pasta water if needed to loosen it.
7. Return the steak. Add the seared steak back into the skillet and toss everything together for 1–2 minutes so the flavors blend.
8. Serve warm. Garnish with chopped parsley and extra Parmesan if you love cheese as much as I do.

Practical & Helpful Tips

• Cut steak evenly: This helps the meat cook evenly and stay tender.
• Don’t overcook the steak. Sear quickly on high heat. Overcooking makes it chewy.
• Use pasta water: It makes the sauce creamier and helps it stick to the pasta better.
• Make it ahead: The sauce reheats nicely—just add a splash of cream or broth when warming.
• Add greens: A handful of spinach added at the end melts beautifully into the sauce.

Frequently Asked Questions

1. What’s the best cut of steak for this recipe? Sirloin and ribeye are the best because they stay tender and juicy.
2. Can I use milk instead of heavy cream? Yes, but the sauce will be thinner. Using evaporated milk gives a better creamy texture.
3. Can I make this with gluten-free pasta? Absolutely! Just cook it according to the package instructions.
4. Does the steak need marinating? No, seasoning it well and searing it hot is enough for amazing flavor.

Call to Action

If you end up making this Creamy Garlic Butter Steak Pasta, I’d honestly love to see it! Tag me in your photos or save it to Pinterest so you can come back anytime you crave a cozy, restaurant-style dinner. Your support and feedback mean so much—and I can’t wait to see your version of this delicious dish!